For naughty bats, first dice the cake cuttings into small cubes for the dark punch mixture and knead with the remaining ingredients to form a malleable mass. Form 10 balls from the mixture and chill.
For the bat wings, cut 20 bat wings from the baking wafers and place 10 right wings and 10 left wings on a baking sheet lined with parchment paper. Mix glaze with rum to a thick consistency and place in a piping bag. Drizzle icing around the edge of the wings and fill the inside surface. Pipe 10 pairs of ears as wide “M “s and fill interior surfaces. Allow ears and wings to set.
To frost, dip punch balls in frosting and place on a baking sheet lined with parchment paper, spacing enough apart. Attach bat wings and ears before glaze sets.
To decorate, finish the cheeky bats with white, dark and red sugar lettering.