• 100g Soft margarine
  • 100g Caster sugar
  • 100g Self-raising flour
  • 2 Medium eggs
  • 1tsp Vanilla essence

For the buttercream

  • 100g Butter, softened
  • 225g Icing sugar, sieved
  • 1tbsp Water

For the decoration

  • Large white marshmallows
  • Mini white marshmallows
  • Tube of white writing icing
  • Tube of black writing icing
  • Sugar flowers


  • STEP 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Put all the ingredients for the cakes into a bowl or food processor and beat together until smooth. Line a bun tin with paper cases and half fill each case with the mixture.

  • STEP 2

    Bake for 18-20 minutes until well risen and the cakes spring back when you press them with your fingertips.

  • STEP 3

    To make the buttercream, sieve the icing sugar. Beat the butter until creamy, then gradually beat in the icing sugar. Finally beat in the water.

  • STEP 4

    Spread a layer of buttercream over the cakes, with a mound in the centre.

  • STEP 5

    Arrange the mini marshmallows in two circles around the cake edge.

  • STEP 6

    Cut one third off the large marshmallows. Place the larger piece on top of the mound of buttercream for the face. Cut the other third in half again and place on either side of the lamb’s face for the ears – the marshmallow ears should stick naturally as the cut side of the marshmallow are very sticky, if they don’t, use the white writing icing.

  • STEP 7

    Stick three mini marshmallows on the top of the lamb’s head, using white icing as glue. Draw eyes and noses on the sheep’s face using the black icing and stick a sugar flower in the centre.

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