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

(Optional - if you want to add some gingerbread flavor to the fondant, add 1-2 drops of gingerbread extract and knead it in well. Taste a bit to make sure it has the right amount of flavor you require and adjust as needed. Remember you can always add more, but not take it away!)

Using a 2-inch (approx) Mickey Mouse-head cookie cutter, cut out 36 Mickey heads.

Place the Mickey on the prepared cookie sheet to dry overnight or for 24 hours if possible.

To make the bows, dust the bow mold with cornstarch each time you make a fondant bow.

Pinch off a small piece of green fondant and mold into the bigger size bow. Carefully remove from mold and set on the cookie sheet to dry overnight or for 24 hours if possible. Repeat to make 18 bows total.

Pinch off a small piece of red fondant and mold into the smaller size bow. Carefully remove from mold and set on the cookie sheet to dry overnight or for 24 hours if possible. Repeat to make 18 bows total.

When the Mickey Mouse-head "ears" have dried, it's time to decorate with the cookie icing. Half (18) will be Mickey, and the other half will be Minnie.

To make the Gingerbread Mickeys, pipe white all around the edge of each fondant piece, and pipe squiggly lines inside the ears. Using brown icing, pipe dots for eyes, and nose. Set aside to dry completely.

To make the Gingerbread Minnies, pipe white around the edge of each fondant piece, leaving out the gap between the ears. Use brown icing to pipe dots for eyes and a nose, and use prink icing to make two dots for the cheeks. Apply a dab of white icing to the back of a red bow and place it in the middle of the head. Set aside to dry completely.

Pipe a small dap of icing into the middle of the larger green bows and attach a mini Gingerbread Man icing decoration. Set aside to dry completely.

To make the cupcakes, preheat the oven to 180C/350F/Gas 4. Line cupcake pans with 18 cupcake liners and set aside.

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

Use an ice cream scoop to divide the cupcake batter between the liners - about three-quarters 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.

Transfer the frosting into a large piping bag fitted with a star tip.

Pour the sprinkles into a bowl.

Pipe a thick ring around the edge of each cooled cupcake and dip into the sprinkles to cover.

Pipe a swirl of frosting on top of the sprinkles layer.

Place the green bow in the middle of the frosting swirl.

Place a Gingerbread Mickey & Minnie ear on either side of the bow. Enjoy and Happy Holidays!