This adorable Marshmallow Lamb Cake is the perfect way to usher in spring!
Preheat oven to 350°F.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
Place the softened butter in the bowl of a stand mixer (or other bowl if using a handheld mixer) and whip for about a minute.
Add the flour mixture to the butter and mix until incorporated.
Add milk, oil, vanilla, and eggs and mix on medium-high for one minute.
Pour batter into prepared cake pans.
Bake for 18-22 minutes. The cake is done when it springs back when touched or an inserted toothpick is removed mostly clean (but not any wet batter on it). Let the cakes cool before decorating.
Place one layer of the cooled yellow cake on top of a cake stand. Use the strawberry frosting to cover the cake.
Place the other cake layer on top. Then, cover the entire cake with the vanilla frosting.
Start placing marshmallows around the cake. It is best to work with a freshly frosted cake so the marshmallows can "stick" to the cake. Leave a small section on the lower portion of the cake without marshmallows, as this is where the lamb's face will be.
Take turbinado sugar and place it in a small plastic baggy. Add in a teaspoon of natural food color powder and then seal the baggy. Toss the sugar and the powder around until it is fully coated and pink.
Use a drop of remaining frosting to add to the top of a marshmallow and dip it into the pink sanding sugar. Set it on the outer edge of the cake near the center, where an ear would be. Repeat this for the other ear.
Using the black frosting, pipe out eyes, and then a mouth. Press one pink jelly bean (or whatever piece of candy you are using) where the nose should be. Fill in with more marshmallows as needed.