Grate the lemon zest, squeeze out the juice, beat with the butter, icing sugar, vanilla sugar and cream cheese for approx. 3 mins., using the whisk attachment on a mixer.
Finely grind the sponge in a food processor, mix in and combine to form a compact mass. Divide the mixture into 18 portions, shape into balls, cover and refrigerate for approx. 30 mins.
Dip each of the wooden skewers turn approx. 1 cm deep into the cake icing, then insert immediately into the cake balls. Cover and chill for approx. 15 mins. Coat the cake balls with the icing, refrigerate for approx. 15 mins. Repeat the process. Make the ears and nose out of fondant and use to decorate the balls. Draw on the eyes, mouth and whiskers using the sugar decorating pen.