Lightly dust a cutting board with powdered sugar.

Using your hands, knead the red fondant until it is soft and easy to mold.

Take the paintbrush and dip it into powdered sugar.

Place the silicone mat onto the cutting board, and using the paintbrush, lightly dust the small bow mold. This helps keep the fondant from sticking to the mold.

Pinch off about 1 ½ tsp of red fondant and push it into the bow mold.

Allow it to set for 5 mins before carefully removing it from the mold.

Place onto the cutting board and continue making 11 more bows.

Allow the bows to sit overnight.

Dust the cutting board again with a little bit of powdered sugar.

Knead the black fondant until it is soft and easy to roll out.

Once you roll the fondant out to ¼ in thickness and using the circle fondant cutter, cut out 24 circles and place them aside to sit out overnight.

Preheat oven to 350°F and spray a mini bundt pan with pam baking spray and set aside. 

Using a standing mixer or hand mixer, beat together all cake ingredients until combined.

Fill the bundt cavities ¾ way and bake in the oven for 21 minutes or until a toothpick comes out clean.

Remove and place onto the counter and allow to cool for 15 minutes.

Using a medium microwave-safe bowl, melt the white chocolate melting wafers in 45-second increments, mixing after every 45 seconds.

Spoon the white chocolate into the piping bag.

Place the bundt cake onto a wire rack over a cookie sheet.

Cut the piping bag with the white chocolate and pipe over the bundt cakes.

Sprinkle Christmas sprinkles over the white chocolate.

Allow to harden slightly.

Using a standing mixer, beat all ingredients until combined and smooth.

Scoop into the piping bag and pipe a dollop into the center of the bundt cakes.

Place two black circles on the side for the ears and a red bow in the center of the frosting.

Enjoy!