焗蛋糕 Easter Lamb Cake
有食譜，但最終都無跟，因為太麻煩。個仔同個女好想食。去咗樓下麺包鋪買左個圓形海綿蛋糕，同埋百佳有得買既 WHIP whipped topping ，白色綿花糖，仲有支食雪糕用的朱古力syrup 。放埋粒黑加侖子糖 / Jelly Bean做鼻哥，攪惦哂。唔使15分鐘，完成。皆大歡喜！有興趣可以親子試下整，如果跟下面焗爐焗既食譜，就要預番個半鐘啦！
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EASTER LAMB CAKE
Prepare Time: 20mins
Total time: 1 hour 30 mins
Servings: 16 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 JET-PUFFED Marshmallows, cut in half
1/4 tsp. pink colored sugar
1 pink jelly bean
1 tsp. black decorating gel
Heat oven to 350°F.
Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray.
Prepare cake batter as directed on package. Stir in dry gelatin mix; pour into prepared pans.
Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Place 1 cake layer on serving plate; spread top with 1 cup COOL WHIP. Cover with remaining cake layer. Frost top and side of cake with remaining COOL WHIP.
Press cut sides of 2 marshmallow halves in colored sugar; gently press into COOL WHIP on cake as shown in photo for the lamb's ears. Decorate cake with jelly bean, decorating gel and remaining marshmallows as shown.