This animal cake is perfect for any spring or Easter celebration. The simple cornelli lace pattern gives texture to resemble fur, and the easy fondant cutouts give personality to the little lamb face. Use your favorite layer cake recipe iced in vanilla buttercream or covered in fondant as a delicious base to the cake design. The step-by-step instructions help bring a plain cake to life!

By Tessa Huff of Style Sweet CA
June 09, 2015
Lace Lamb Cake

What You'll Need:

  • 1 layer cake from your favorite recipe
  • Butter Cream Frosting recipe or white fondant
  • Beige fondant
  • 1/2 batch royal icing
  • White sugar pearls
  • White fondant
  • Pink fondant
  • Blue fondant
  • Black fondant
  • Rolling pin
  • Sharp paring knife or clean crafts knife
  • Gum glue or piping gel
  • Piping bag
  • Small round decorating tip
  • Mini heart cutter
  • Black food-decorating gel pen
  • Various round piping tips or round cutters


Lace Lamb Cake

Bake the cake according to your recipe directions. Torte and fill the layer cake. Make the Buttercream Frosting or prepare the fondant icing, and ice the layer cake as smooth and clean as possible.

Roll out the beige fondant to a 1/4-inch-thick sheet and cut an oval shape about 3 to 4 inches wide to make a snout. Adhere to the top of the cake using a small bit of gum glue or piping gel.

Lace Lamb Cake

Using a pastry bag fitted with a small piping tip and filled with royal icing, pipe a cornelli lace pattern over the top of the cake as shown (skipping the fondant snout). This pattern is achieved by creating continuous freehand strings of icing while keeping the piping bag perpendicular to the surface of the cake. The strings should curl and squiggle but never overlap each other.

While the icing is still wet, sprinkle with small sugar pearls.

Lace Lamb Cake

Roll the white fondant to about a 1/4-inch-thick sheet and cut out two shapes for the ears. Repeat the cornelli lace pattern on the ears; set aside to dry.


Lace Lamb Cake

Roll out the pink fondant to a 1/4- to 1/8-inch-thick sheet. Cut out a nose shape with the mini heart cutter. Gently and evenly stretch out the round sides of the heart. Adhere to the center of the snout using a small bit of gum glue or piping gel.

Draw on a mouth with the black food-decorating gel pen.


Lace Lamb Cake

Roll out the blue fondant to about a 1/4- to 1/8-inch-thick sheet. Cut out two circles with a large round piping tip. Roll out the black fondant to about a 1/4- to 1/8-inch-thick sheet. Cut out two circles with a medium round piping tip. Using a clean crafts knife or paring knife, cut 6 thin strips from the remaining black fondant. Trim and curve the strips to be used as eyebrows and eyelashes. Roll two tiny balls of white fondant between your fingers, then press to flatten. Layer the blue, black, and white circles as shown to create the eyes.

Lace Lamb Cake

Adhere the eyes, eyelashes, and eyebrows to the top of the cake with a bit of gum glue. Adhere the ears angled on the sides of the cake with royal icing.


Style Sweet CA Tessa Huff

Tessa Huff is a specialty chef and food stylist/photographer. She practices both classic and contemporary pastry techniques in Vancouver, where she lives with her husband and French bulldog. In addition to writing for her own website, Huff is a freelance recipe developer and photographer. In her spare time she enjoys traveling, dancing, and running on the seawall. 

Connect with her on Facebook, Pinterest, Twitter, and the Style Sweet CA blog.


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