Place a teaspoon of the chocolate ganache on top of the cupcake and spread it out either with a knife or the back of the teaspoon.
Roll out the light grey fondant. Knead the fondant a little until it is pliable. Roll it out to 2-3mm (⅛in) thick using a little cornflour on the work surface to prevent it from sticking (you may find it easier just to roll part of the fondant rather than all of it at once). Cut out 6 discs of the fondant using the plain round cookie cutter. Place on top of each cupcake.
Next, roll out some of the dark grey fondant, a little thicker than before. Cut out circles of the fondant, about 1½cm (¾in) diameter then flatten slightly to make them a little larger. Cut away a small quantity of the fondant to leave a flat edge. Place two of the circles onto the cupcake where the cat’s ‘muzzle’ will be, butting up the flat edges of the circles. Fix them in place with a little water.
Use a small amount of black fondant to create the cat’s nose. Shape the black fondant into an oval shape pinching one of the longer edges so that it fits neatly into the dip between the two ‘muzzles’. Check it for size before fixing into place with a little water.
Shape the cat’s eyes. Roll a small piece of black fondant in your hand to create a ball. and flatten it gently with your fingers to create a neat disc. Repeat with the blue fondant, though this time it needs to be very slightly smaller so that when the blue is placed on top of the black a little of the black can be seen around the eye. Fix a blue disc onto a black disc with a little water, then secure two of the eyes onto the cupcake with a little water. Roll a tiny amount of white fondant into a ball, affix this onto the edge of the cat’s eye with a little water. Repeat for the second eye.
Shape the cat’s ears. Roll out a piece of the dark grey fondant into an oblong, then cut triangles from the oblong. Set these aside. Use the pink fondant to create a neat oblong and cut smaller triangles from it. Use a little water to fix the pink onto the grey triangles. Use the end of your brush to create an indent in the base of the triangle. Slightly nip the triangle to create a more stable base for the ‘ear’ to stand up. Use a little water to secure them to the cupcakes.
Shape a tongue. Take a small piece of pink fondant. Roll it into a ball in your hand. Gently squash it into a disc. Nip the edge to create a small petal shape. Secure the nipped edge with water into mouth area just beneath the muzzle.
Create whisker holes. Use a cocktail stick (or a thin cake skewer) to make small indents into the cat’s ‘muzzle’. Use the cocktail stick to make three more indents in the edge of the fondant ‘muzzle’. Carefully pick up a piped whisker and place it into one of the indents. Repeat until you have two or three on each side of the cat’s face.