Use cornstarch as you would flour when making dough. Dust your work surface, hands, rolling pin, and cutters. Line a cookie sheet or tray with parchment paper or a non-stick baking mat.

Knead the white fondant in your hands to make it soft and pliable and roll to ¼"/0.5cm thick.

Using a 2"/5cm round cookie cutter, cut out 48 white circles

Place the white circles onto the prepared cookie sheet.

Leave the circle Disney ears to dry overnight.

To make the bows, use a silicone bow mold and dust the mold with cornstarch each time you make a fondant bow. The bows should be about 2"/5cm wide.

Pinch off a small piece of pink fondant and press into the bow mold cavity. Carefully remove from mold and set on the cookie sheet to dry overnight or for 24 hours if possible. Repeat to make 24 bows total.
TIP! Always make extra fondant decorations as backup!

To decorate the ears after they have dried, use the black edible marker to draw the outline of a skull in the center of each white fondant circle. Color the outside of the skull in black. Still using the black edible marker, draw small circles inside the skull to create the eyes, draw an upside-down heart to create the nose, and a line with stitches for the mouth. Then use any colorful markers you like to draw floral designs around the eyes and skull, Use the photos as a guide. Set all the ears aside to dry.

To make the cupcakes, preheat the oven to 180°C/350°F/Gas 4. Line cupcake pans with 24 cupcake liners and set aside.

Using an electric handheld or stand mixer, place the cake mix, butter, milk, and eggs into a large bowl and mix until combined and smooth.

Divide the batter between four bowls and color one each sky blue, red, neon green, and pink. Remember you can always add more coloring, but not take it away! Stir in the food coloring until well combined.

Using a spoonful of each colored cupcake batter at a time, place into each cupcake to create a marbled effect, until the cupcake liners are about 3/4 full.

Bake for 20 minutes or until an inserted toothpick comes out clean.

Leave to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely before decorating.

To make the frosting, use an electric stand or handheld mixer and add the butter, powdered sugar, cream, and vanilla to the bowl.

Beat on medium speed until creamy and smooth and stiff peaks form.

Scoop ¼ cup of frosting into four bowls and add color one each sky blue, red, neon green, and pink. Remember you can always add more coloring, but not take it away! Stir in the food coloring until well combined.

Using a butterknife or pallet knife, add a stripe of each color down into a large piping bag fitted with a star tip.

Then add the remaining white frosting into the piping bag. Pipe a swirl or two of frosting onto a plate to ensure that the blend of colors comes through, then pipe a swirl on top of each cooled cupcake.

Place a pink fondant bow into the center of the frosting, and place a sugar skull ear on either side of the bow.