Chubby Little Lamb Cake

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  • 1 hr 45 min prep time
  • 2 hr 45 min total time
  • 11 ingredients
  • 20 servings


(1 lb. 2.25-oz.) pkg. yellow cake mix
2 1/2
cups water
cup oil
(16-oz.) cans vanilla frosting
(9-inch) bamboo skewer or wooden chopstick
blue candy-coated chocolate pieces
pink fruit chew candies
chocolate-covered chocolate cremes
cups shredded coconut


  1. 1 Heat oven to 350°F. Grease and flour two 1 1/2-quart ovenproof mixing bowls, two 10-oz. custard cups, and one 12-cup miniature muffin pan. In very large bowl, prepare both cake mixes with water, oil and eggs as directed on package. Divide 1 3/4 cups batter evenly into custard cups. Fill each muffin cup 2/3 full. Divide remaining batter into greased and floured bowls. Place bowls in oven first, then custard cups and muffin pan.
  2. 2 Bake at 350°F. Bake cupcakes for 10 to 12 minutes, bake cakes in custard cups for 20 to 25 minutes, and cakes in bowls for 45 to 55 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes. Remove cakes from pan, cups and bowls; place on wire racks. Cool 30 minutes or until completely cooled.
  3. 3 With serrated knife, trim tops of cakes from custard cups and bowls to level. Spread small amount of frosting on cut surface of each trimmed cake. Place frosted surfaces of cakes together to form 2 balls.
  4. 4 On large serving platter or foil-covered 12-inch square piece of heavy cardboard, center larger ball. Place smaller ball on larger ball, slightly off center, for head. Insert bamboo skewer or chopstick down center of cakes to secure.
  5. 5 Trim tops of 4 cupcakes to level. Cut 1 trimmed cupcake in half vertically and place side by side on top of head to form base of ears; secure with toothpicks. Cut second trimmed cupcake vertically into wedge shape; discard side pieces. Place wedge between ear base to make forehead; secure with toothpick. Place third trimmed cupcake, cut side down, on rear top of body for tail; secure with toothpick. Place fourth trimmed cupcake, cut side down, on face for muzzle; secure with toothpick. Reserve remaining cupcakes for a later use.
  6. 6 Frost cake with frosting. Press blue candies on face for eyes.
  7. 7 With rolling pin, flatten pink fruit chews until 1/8 inch thick. With scissors, cut out two 2-inch-long pointed ovals for ears, 1 triangle for nose, and 1 1/2x1/8-inch strip for mouth. Attach ears to cupcakes on head; pinch bottom of ends together. Cut strip of fruit chews in half; arrange strips into 2 half-circles on muzzle for mouth. Place nose on muzzle above mouth. Cut chocolate cream candies in half vertically; place on body for hooves. Sprinkle and press coconut over decorated cake.




Nutrition Information

Recipe Step Photos

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