-
Preheat the oven to 325 degrees Fahrenheit. Spray both sides of the lamb cake pan with non-stick baking spray; the type that has flour in it works best. You can also spray the cake pans with non-stick cooking spray and then liberally sugar the inside: Tilt and shake the pan to coat all the inside with the sugar. Pour out excess sugar.
Pour two boxes of any flavor cake mix into a large mixing bowl. Add two small boxes of instant pudding; the flavor of the pudding should match the cake mix. Add two small packages of instant whipped topping. Pour in 1 ½ cups of vegetable oil, 1 ½ cups water and 4 eggs. With an electric mixer, mix on low until the batter is moistened and then mix on high for 2 minutes; frequently scrape the sides of the bowl. - According to the Wilton Company, you should pour all the batter (5 to 6 cups) into the front of the lamb pan and bake it for 1 hour and 10 minutes. If you feel uncomfortable with this method, you can also divide the batter evenly between the two sides of the lamb pan, bake it for 30 to 45 minutes and later "glue" the cooled lamb together with a layer of icing.
-
Place the cooled lamb cake onto a rectangular cake plate or piece of cardboard that has been covered with butcher paper.
Spread white butter cream icing over the entire body of the lamb. With a knife or spatula, outline the area of the face and inside of the ears; smooth the icing inside these outlines. Sprinkle generous amounts of coconut on the body and use your hand to gently press the coconut into the icing to create the wool. Tint 1/2 cup of the butter cream icing pink and spread a thin layer on the outline of the lamb's ears. Put the rest of the pink icing into a pastry bag with a small round tip and pipe the mouth for the lamb. Use a pink jelly bean for the nose and blue jelly beans for the eyes.
Color coconut green and sprinkle around the base of the cake to make it appear the lamb is lying on grass.
