Roll out black fondant to a ¼ inch thickness on a non-stick mat or parchment paper. Use an oval cookie cutter to cut the sheep heads out. You can also cut them out freehand.
Use some extra white frosting as glue to affix the edible eyes. Use a small knife to make 2 small slits for the sheep’s nose. Set the heads aside to dry.
Place a dab of excess white frosting on the back of the sheep's head and press them to the sheep’s body. Repeat until all the sheep have heads attached.