Melt your candy melts in the microwave for two minutes, pour out onto baking paper and pop into the fridge. Once it's set, use a rolling pin to break into pieces and use later when it comes to decorating.

Whisk the eggs together, then add the weighed out butter and caster sugar

Using a whisk, make sure the ingredients are blended together well.

Add your choice of flavouring, raspberry is amazing for this as it complements the cream cheese well.

Finally, add your food colouring. For orange, adding more can give it the best shade of orange. Add it in tiny amounts and keep adding to it, especially if it's concentrated.

Dollop your cake mix until each case is evenly spread- getting a perfect amount can be done with an ice cream scoop.

If you believe your cakes to be done, poke a cocktail stick in a few of them and if it comes out clean your cakes are done.

Once your cupcakes are cool, mix together cream cheese with butter thoroughly until smooth, however, make sure you don't over whisk it. Then you need to add the caster sugar.

If you're looking to make black cream cheese, this would be when you add the colouring to the icing.

Next, apply the icing however you like, I tend to scoop a section of the cake out and fill it with icing then top it with edible glitter and candy bark.