SPRINKLE DECORATIONS CAKE RECIPES

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

Steps:

• In a large mixing bowl, add eggs, oil, beer and mix until smooth.
• Add cake mix and mix and mix until just combined.
• Pour batter in two greased/ floured round cake pans (Dimensions: 8x2). Spread evenly with a spatula. 
• Bake at 350 degrees for about 30 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool down completely.
• While the cakes are baking and cooking, prepare the chocolate frosting, following the recipe above.
• Place one cake on a cake board (same size as the cake).
• Spread frosting on top of the cake.
• Place the other cake on top of the frosting and gently press it to hold it into place.
• Ice the entire cake in a thin coating of frosting. This is called a "crumb coat" just to seal the crumbs together. Chill in the fridge for 20 minutes. 
• While the frosted cake is chilling, prepare the thick ganache by adding equal parts of heavy cream and chocolate chips in a microwave-safe bowl. Heat in the microwave at 30 second increments, mixing often, until smooth and creamy. 
• Place a cooling rack on a cookie tray. Place the cake on top of the rack. Don't remove its base board.
• Pour ganache on top of the cake and spread it all around the top and let it drip along the sides. Use a spatula to cover it entirely in a ganache coating. 
• When ganache is no longer dripping at the bottom, remove it from the rack and place it on a cake stand or serving plate.
• Chill in the fridge for 30 minutes.
• Frost swirls of chocolate frosting around the top of the cake.
• Decorate with chocolate rolls and sprinkle chocolate curls around the base of the cake. Enjoy!