Ingredients
Method
1.In a bowl, using an electric mixer, beat the butter until light and fluffy. Gradually add the icing sugar, beating until combined. Beat in the milk.
2.Arrange one sponge round on a serving tray. Trim the second sponge into ear shapes. Spread icing all over the face and ears. Cover with combined desiccated and shredded coconut.
3.Using candy eggs, fill in the ears. Press Easter egg halves in to form eyes. Press pink marshmallow on to face to form nose, then arrange trimmed musk sticks for the whiskers and smile.
Note
- Store-bought sponges can be delicate. Freeze for 1 hour to firm slightly.
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