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. TIP! Always make extra fondant decorations as backup!

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 for Mickey's ears.

Place the white circles onto the prepared cookie sheet. Leave to dry overnight or for 24 hours if possible.

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 white fondant and press into the silicon 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.

When the fondant ears have dried, use a cheetah/leopard pattern stencil and a brown edible marker to trace the pattern onto the ears, then use a brown cake spray to fill in completely. Alternatively, you could color in the pattern, and holding the stencil in place, spray some gold cake spray to add some shimmer. Leave to dry, then draw around the outside of each pattern with a black edible marker.

When the fondant bows are dry, place a stripe stencil on top of each one and spray with red cake mist. Alternatively, you can draw on stripes with a red edible marker pen. Leave to dry.

You can spray the ears and bows with silver or pearl cake mist to add a shimmer to them if you wish.

To make the cupcakes, preheat the oven to 180C/350F/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.

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 vanilla 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.

Use a medium ice cream scoop to place a scoop of frosting on top of each cooled cupcake and use an angled spatula or knife to smooth and flatten slightly. Do not use all of the frosting!

Pour the toasted coconut into a shallow dish and roll the frosted cupcake into the toasted coconut

To make the peanut butter frosting, add the peanut butter to the remaining frosting and beat together well until combined. Transfer to a large piping bag fitted with an open star tip. Pipe swirls of peanut butter frosting on top of the coconut layer.

Place a striped fondant bow in the center of the frosting.

Then place a fondant ear behind the bow on either side.

Enjoy and Happy Jungle Cruising!