Prep time:

Cooking time: 15 minutes

Total time:

Serves: 6

100g Butter

200g Icing Sugar

1tsp Vanilla Extract

1tbsp Milk or Water

1 Pack of Mini Marshmallows

Pack of Cadbury's Mini Eggs

Marzipan for the Ears

Writing Icing

Jo Arnell's take on an Easter Treat

  1. Make the sheep faces using chocolate eggs, writing icing and marzipan, to make the ears and eyes (you could always dip slices of marshmallow in chocolate and stick them on using icing).
  2. Leave to set for a few minutes while you make the bodies.
  3. Stick pairs of fairy cakes (find our recipe here) together (unwrap one and invert) with a little buttercream to make the sheep’s bodies and then spread buttercream all over.
  4. Stick the sheep heads in place. Make the fleeces by poking mini marshmallows into the buttercream – I cut them in half, as my sheep were rather plump.

  • words:
  • pictures: David Merewether

You may also like

Pot-roast chicken pot au feu

Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...

Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill

This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...

Gooseberry & elderflower fool

Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...