1 Frozen Pound Cake (16 oz. Sara Lee Family Size), thawed
7 Chocolate-Filled Butter Sandwich Cookies (Milanos)
1 can (16oz) + 1 cup Vanilla Frosting
1 can (16oz) Dark Chocolate Frosting
Green and yellow food coloring
one-half cup Sweetened Flaked Coconut
2 tsps Unsweetened Cocoa Powder
1 bag (10.5 oz) Mini Marshmallows
24 Thin Pretzel Sticks (Bachman)
1 tblsp Flower Decors (Cake Mate)
14 Mini Chocolate Chips
14 Small Black Jelly Beans (Jelly Belly)
7 Pink Round Decors (Cake Mate)
Cut the pound cake crosswise into 7 pieces, each about 1 1/3 inches thick.
For the legs:
Using a small knife, remove a rectangular section of cake 2 inches long by 1/2 inch deep from the center of the bottom edge of each slice.
Reserve the 7 pieces for the patches of grass.
For the heads:
Use a serrated knife to trim one-quarter inch on the diagonal from either side of one short end of the cookies.
Tint 1 tablespoon of the vanilla frosting with 1 teaspoon of the chocolate frosting.
Spoon into a ziplock bag.
Spoon one-half cup of the dark chocolate and 1/4 cup of the vanilla frosting into separate ziplock bags, press out the excess air, and seal the bags.
Tint one-half cup of the remaining vanilla frosting grass green with the green and yellow food coloring.
Place the coconut in a ziplock bag with 3 drops green and 1 drop yellow food coloring.
Seal the bag and shake vigorously until the coconut is tinted green.
Place the coconut in a shallow bowl.
Place the cocoa powder in a ziplock bag with 1 cup of the mini marshmallows.
Seal the bag and shake vigorously until the marshmallows are completely covered.
For the tails, cut 3 white and 1 cocoa-coated marshmallow in half on the diagonal.
For the wool on the head, cut 18 white and 3 cocoa-coated marshmallows in half crosswise.
Cover the marshmallows with plastic wrap to prevent drying.
Line two cookie sheets with waxed paper.
Place the remaining dark chocolate frosting into a shallow bowl and heat in the microwave, stopping to stir frequently, until it has the texture of lightly whipped cream, 15 to 20 seconds.
Holding a trimmed cookie at the narrow end, dip it into the melted frosting to cover completely, allowing the excess frosting to drip back into the bowl.
Transfer the cookie to a cookie sheet.
Repeat with the remaining cookies.
If the frosting becomes too thick, microwave for several seconds and stir.
Hold a cake slice trimmed side down and dip it into the melted frosting ½ inch up from the cut-out area, allowing the excess frosting to drip back into the bowl.
Transfer the cake to the cookie sheet with the cookies.
Repeat with the remaining cake slices.
Refrigerate the cookies and cake pieces until set, about 30 minutes.
For the fence pieces:
Snip a small (1/8-inch) corner from the bags with the frostings.
Place 2 pretzel sticks parallel on the remaining prepared cookie sheet about 2 inches apart.
Pipe dots of the dark chocolate frosting at 3/4-inch and 1 and one-half-inch intervals on each pretzel stick.
Place 2 pretzel sticks crosswise, attaching with the dots of frosting.
Repeat with the remaining pretzel sticks.
Set aside until firm, about 20 minutes.
For the grass patches:
Spread some of the green frosting over the reserved cake pieces to cover.
Sprinkle the tops of the pieces with the green coconut and the flower decors.
Carefully insert a pretzel fence upright into all but one piece, adding more chocolate frosting to the pretzels to secure, if necessary.
To assemble the sheep, carefully remove the cookies and cake from the waxed paper, trimming off any excess frosting.
Spread some of the remaining vanilla frosting over the sides and top of a cake slice.
Arrange a dipped cookie as the head, narrow end up, allowing one third of the cookie to hang over the side and pressing it into the frosting to secure.
For the wool:
Press white marshmallows all over the sides and top of the cake.
Pipe some vanilla frosting at the top of the cookie head and attach 3 white marshmallow halves.
Pipe a dot of frosting at the backside and attach the marshmallow tail.
For the eyes: Pipe 2 dots of vanilla frosting onto the cookie.
For the pupils: Attach the mini chocolate chips, flat side out, to the frosting.
For the ears: Pipe dots of the dark chocolate frosting on either side of the cookie and attach the jelly beans.
For the tongue: Press a pink decor into the frosting at the bottom edge of the cookie.
Pipe the nostrils with the chocolate-tinted vanilla frosting.
Repeat with the remaining cake slices and cookies to make 6 white sheep.
For the black sheep, frost the remaining cake piece with the dark chocolate frosting, then follow the instructions, but using the cocoa-coated marshmallows.
Using a spatula, transfer the sheep and grass patches to a serving platter.