David Farnor | On 28, May 2015

Shaun the Sheep: The Movie is out on DVD, Blu-ray and digital HD on Monday 1st June.

The feature-length Aardman outing sees everyone’s favourite stop-motion sheep take the day off, a decision that gets him a little more action than he bargained for.

To celebrate the movie’s release, Nancy Birtwhistle, the fab winner of 2014’s The Great British Bake Off, teamed up with a bunch of baking bloggers to make a baa-rilliant Shaun the Sheep cake.

Tired of chewing grass all day? Here’s a video showing exactly how to make one, as Nancy and her team demonstrate the GBBO champ’s recipe (included in full below):

Not sure you have the time to craft your own edible Shaun?

We’ve also teamed up with StudioCanal to give away a bunch of Shaun the Sheep Marshmallow cake kits, so that you can make your own without any fuss! Because everyone’s life is better with Shaun the Sheep cakes in them.

To win a pack to make with your littl’uns – or scoff yourself – simply answer the following question:

Who won The Great British Bake Off last year?

A. Nancy Birtwhistle
B. Mary Berry
C. Diana “Baked Alaska” Beard

Please send your answer to competition[AT]vodzilla.co by 11:59am on Sunday 7th June, along with your name, UK postal address and – if you’re on Twitter – your Twitter username.

Note: This competition is only open to VODzilla.co readers. To be eligible to enter, please like us on Facebook or follow us on Twitter @VODzillaMag.

 

Shaun the Sheep cake recipe

For those looking for Shaun the Sheep cake ideas, here’s the full recipe:

For the cake
260g Soft Margarine
260g Caster Sugar
4 eggs
260g Self raising flour
2 tsp baking powder
Finely grated zest of 2 lemons and 1 tsp lemon extract

2 x 23cm cake tins greased and lined

1. Cream together the margarine and sugar until light and fluffy then add the eggs one at a time followed by the lemon zest and extract.

2. Fold in the flour and baking powder then divide between the two tins.

3. Bake at 175 degrees for 35-40 minutes until pale golden in colour and springy to the touch.

4. Turn out onto cooling racks and leave until completely cold.

For the filling and crumb coat
150g butter (soft at room temperature)
450g Icing sugar
Juice of the 2 lemons (above)
1 tsp lemon extract
100ml double cream

1. Cream the butter then add the icing sugar gradually until you have the consistency of bread crumbs.

2. Add the lemon juice and extract and double cream and whisk until light and fluffy.

3. Use half of the filling to sandwich the cake together then the other half to apply a smooth crumb coat.

4. Chill.

For the sheep characters and covering the cake
1kg white fondant
Green, black and yellow (only one pot of each – not one per person) food colour gel (not liquid)
125g Black fondant
Few strands spaghetti

1. Drip green colour gel into 500g of white fondant and knead until the fondant is grass green.

2. Roll the fondant out and cover the cake and then cut around for neat edges.

3. Hand cut flowers from the remaining fondant and create white rectangular balls for the body and head of Shaun.

4. Using a brush or scourer give Shaun’s body some texture by patting him lightly.

5. Create arms, legs, ears and eyes from the black fondant, using spaghetti to keep them in place.

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