How to Make Little Lamb Cake Balls

Whether the weather is sheep-gentle or lion-savage, this darling snack – from Meaghan Mountford’s book SUGARLICIOUS: 50 Cute and Clever Treats for Every Occasion (Harlequin, March 2012) – sets the stage for spring! Surprise your family with these sweet treats, adapted from the book (with additional tips from

Ingredients and supplies

  • Cake mix
  • 1 1/3 cups butter cream frosting
  • Black edible writer
  • Jordan almonds
  • Shredded coconut
  • Pink, blue, yellow or purple food coloring (optional)
  • White candy melts (or colors that coordinate with food coloring)
  • Mini pretzel rods
  • Wax paper


  1. Bake a 9″ x 13″ sheet cake with your favorite recipe or a box mix. Let the cake cool completely and crumble into a large bowl. Stir in 1 1/3 cups butter cream frosting (three-quarters of a store-bought container) and mix well, pressing cake and frosting together with back of a spoon or, preferably, mixing with your hands until you have a texture that is wet, smooth and able to be formed.
  2. Between your palms, roll mixture into balls 1 1/2″ in diameter and place on a baking tray lined with wax paper. Freeze for 15 minutes – no longer! Move the tray to the refrigerator to keep them firm but not frozen. Work with a few cake balls at a time while keeping the remainder in the fridge.
  3. Make two black dots for eyes with the edible writers on each Jordan almond and set aside.
  4. If you choose, tint the coconut pink, blue, yellow or purple. Put some of the coconut into a re-sealable plastic zip baggie. Add two or three drops of food coloring (let it hit the plastic – i.e., not directly on the coconut). Close the bag and shake/massage until the color is distributed evenly, adding more if needed.
  5. Pour coconut on a plate and set aside. Melt the candy melts per instructions (either by stovetop or microwave); place in a bowl. For each lamb, break two pretzel rods in half so each pretzel is about 1 3/4″ long. Dip the broken ends of the four pretzel pieces in the melted candy melts; then insert them into the base of a chilled cake ball. (For best results, return the cake ball to the freezer for five minutes to help set.)
  6. Holding two of the pretzel legs, dip each cake ball in the melts and immediately roll in coconut. Stand the cake ball on the pretzel legs on a piece of wax paper.
  7. Use a dab of melted candy melts to adhere the Jordan almond head to the lamb. Let dry.

This post was originally published in 2012 and has been updated in 2016.


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