Lamb, a symbol of renewal, has long been at the center of Easter tradition. Now even the vegetarians at your Easter feast can enjoy a taste with this adorable lamb cake. Find out how simple it is to assemble this festive dessert with little more than classic vanilla cake and buttercream frosting.

Fill a plastic piping bag with frosting. If you have a multi-opening decorating tip, insert that into the end of the piping bag before adding the frosting. If not, just cut a very small hole at the end of the bag to allow the air to escape as you fill it. Tie the bag with a rubber band to close. Add the leftover frosting to a bowl.

Since you will need only two of your three cakes to start, set one of the cakes aside for later.

Cut two of the cakes in half to make four half-circles.

Leave two of the half-circle pieces as is, and carve the rounded top off the other two pieces using a serrated knife to make them level.

Set the pieces together on a cake plate, with the two level pieces in the center and the rounded pieces at each end. With a spatula, add a light layer of frosting in between each piece.

Next, frost the entire cake. Don’t worry about frosting it perfectly, as this layer will be covered up with more frosting later. Place cake in the fridge to allow the frosting to set for at least 15 minutes.

While your cake is setting, use a serrated knife to carve off all of the exterior edges from the third cake you set aside earlier, so that you have an even cake color all-around. Place the cake in a bowl and mix with a fork until the cake has turned into fine crumbs. Add 2 or 3 large spoonfuls of frosting to the crumbs and continue to mix. Make sure you add enough frosting so that the mixture is pliable and able to be molded without crumbling. To test this, form a ball with the mixture in your hands. If it cracks, you need to add more frosting.

With your hands, mold the following: 1 large rounded oval shape (the head), 2 small pointed oval pieces (the ears) and 4 small oval pieces (the legs).

Once your shapes have been molded, attach the leg pieces to the body of the lamb, two at the front and one at each side. Use a small dab of frosting to secure the pieces in place. Next, add a dollop of frosting to the back of the head and place it atop the cake, positioning the head at an angle.

Stick two toothpicks into the head piece to help hold it in place. Add a small dab of buttercream on each side of the head for the ear pieces. If the head doesn’t feel stable atop the body, add a thin layer of frosting around the side of the head for extra reinforcement. Place cake back in the fridge for at least 10 minutes to allow the molded pieces to set into the frosting.

Next, pipe the frosting for the hair onto the cake, covering the body of the lamb and adding frosting around the top of the head. Use short, quick motions to pipe 1/4-inch-long sections of frosting onto the cake. You want your frosting to be semi-stiff. If the frosting becomes too warm, it can start to appear a bit runny. If this happens, just place your piping back in the fridge for a few minutes to allow it to cool. 

Use a toothpick to add facial details. Use a black edible marker or two small black candies for the eyes. If you have it, use just a touch of pink edible luster dust for the cheeks and any other accents you’d like.