Sheep Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment). If using one round and one loaf to create body shape, prepare accordingly.

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside.

In a large bowl (or stand mixer fitted with paddle) cream 1/2 cup softened unsalted butter and 1 cup granulated sugar together until light and fluffy, about 2–3 minutes.

Add 2 large eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Stir in 1 tsp vanilla extract.

With the mixer on low speed, add the dry ingredients in three additions alternating with 3/4 cup whole milk (start and end with flour). Mix each addition until just combined — avoid overmixing.

Divide batter evenly between prepared pans. Smooth tops with an offset spatula. Bake in preheated 350°F oven for 22–28 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back lightly when touched.

Remove cakes from oven and let cool in pans for 10 minutes. Run a knife around edges, invert to cooling racks, and cool completely before decorating (at least 1 hour).

In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter on medium speed until creamy, about 1–2 minutes.

Reduce speed to low and gradually add 3 cups confectioners' (powdered) sugar, one cup at a time, mixing until incorporated. Scrape the bowl as needed.

Add 1 tsp vanilla extract, 2 tablespoons milk or cream, and 1/4 tsp salt. Increase speed to medium-high and beat for 2–3 minutes until light and fluffy. If frosting is too thick, add milk 1/2 teaspoon at a time; if too thin, add a little more powdered sugar.

If using two round cakes: trim the tops level with a serrated knife. Place one round on the cake board as the sheep's body. If you want a raised head, use the second round as a base for the head or cut a small portion to form the head shape and position at one edge of the body.

If using one loaf + one round: slice the round in half horizontally to create height for the body, or use loaf as body and round (or trimmed round) to form the head. Arrange the pieces on the platter so the head overlaps one end of the body slightly.

Apply a thin crumb coat of buttercream over the entire shaped cake (a thin layer that seals crumbs). Chill in refrigerator 15–20 minutes until set.

Fill a piping bag fitted with a large round tip (or use a sturdy plastic bag with corner snipped) with buttercream. Pipe dollops (small mounds) or spirals of buttercream all over the body to mimic sheep wool. Each dollop should be roughly the size of a marble; closely place them to cover the cake fully. Reserve a small area for the face that will be covered with fondant or black buttercream.

Alternatively, for a textured wool effect, press white mini marshmallows into the buttercream dollops as you go, or use marshmallows between piped rosettes to build up volume. Ensure marshmallows adhere firmly to the frosting.

Form the sheep's head and legs from black fondant or use black licorice ropes/cut licorice for legs and face shape. Roll a small oval for the head and attach it at the front of the body, pressing gently into the frosting so it sticks. Use two small black fondant pieces or cut licorice for ears; add small pink fondant inner ears if desired.

Press chocolate chips or edible black pearls into the head for eyes. Form a small rounded nose from black fondant or pipe black buttercream for the muzzle. If using black buttercream, transfer a small amount to a small piping bag with a very small round tip and pipe the face details.

Create four short legs from black fondant or cut licorice and press them into the underside of the body so the sheep sits stably. If legs need support, use toothpicks inserted into the legs and then into the cake (remove before serving).

Tint 2 tablespoons of buttercream green with green food gel to make grass. Transfer to a piping bag fitted with a grass tip (or small star tip) and pipe patches of grass around the base of the sheep on the cake board.

Optionally dust very lightly with 1 tablespoon powdered sugar for a dewy effect. Chill briefly (10–15 minutes) to set decorations, but bring to room temperature 20–30 minutes before serving for best texture.