Ewe (pun intended) will have fun putting these cute lambs together. And what a nice change to have lamb at tea-time instead of dinner-time!
You will need 12 of your favourite cupcakes, I used lemon flavoured one’s, with a covering of lemon butter cream.
White ready to roll fondant
Black ready to roll fondant
Roll the white fondant and using the crinkle side of a round biscuit cutter, the same size as the top of your cupcake, cut 12 circles.
Also cut 12 slightly smaller one’s.
Place the larger one’s on the top of the cupcakes, onto the buttercream.
Using a dab of water, place the smaller one’s onto the larger one’s, to get the look of the wooly coat.
For the head, roll a lozenge shape of black fondant, place in the centre of the fluffy coat and check for sizing, then attach with a dab of water.
For the ears, roll tiny amounts of black fondant, attach with a dab of water and use a cocktail stick to give it some shape.
For the eyes, put a small amount of buttercream in a piping bag and with a small plain nozzle pipe the eyes.
Finish the buttercream off by piping some ontop of the lambs head.