焗蛋糕 Easter Lamb Cake

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！

來源：卡夫食譜

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EASTER LAMB CAKE

Prepare Time: 20mins

Total time: 1 hour 30 mins

Servings: 16 servings

INGREDIENTS:

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

START:

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.