Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in 2 eggs individually.
Mix flour, baking powder and almonds. Stir in the flour mixture.
Fill half of the dough with a teaspoon of just under 3⁄4 fully into the hollows of the mould. Bake in a hot oven for about 15 minutes. Put the rest of the dough aside.
Take Cake Pops out of the oven, let them cool down a little in the mould and then carefully press them out of the hollows. Let them cool down on a cake rack. Clean the baking tin. Process the rest of the dough in the same way and bake.
Let it cool down.
Sieve the icing sugar into a bowl. Add 2 egg whites and 1-2 tablespoons of cold water. Stir with the whisks of the mixer to a smooth, firm glaze. Coat the cake pops one after the other with the icing and immediately turn them all around in the sugar beads.
Allow to dry.
Stir the rest of the casting again until smooth and fill into the piping bag. For the sheep's faces, spray a little bit of the icing on the cat's paws as eyes. Glue the sugar hearts with a little bit of icing as mouths and stick the crunchy beads as croissants on them.
Use cast iron to stick the liquorice heads and the liquorice caps to the body as legs. Leave to dry. Stick a lollipop stick into each sheep from below, possibly stabilise with a little bit of icing.