Make candy clay 1 day in advance. Prepare candy clay following recipe directions using dark cocoa Candy Melts candy. Let set overnight.
Make pumpkin cakes. Prepare cake ball pops mixture following recipe directions. Press mixture into medium cavity of dessert dome mold. Unmold.
Cover cakes with candy. Melt white, light cocoa and orange Candy Melts candy, separately, according to package directions. Use spatula and melted white, light cocoa or orange candy to swipe bottoms of cakes. Place cakes on parchment-covered cake board, candy side up. Chill until firm, about 5 to 10 minutes.
Place cakes, candy side down, on cooling grid over parchment-lined pan. Use melted candy in same color as bottom to cover pumpkins. Tap to smooth and remove excess candy. Use spatula to place cakes on parchment-covered cake board. Chill until firm, about 10 to 15 minutes.
Decorate cakes with candy. Use melted white, orange or light cocoa candy in cut decorating bags to pipe dots, beads, outlines, swirls and wavy lines. Chill until firm, about 3 to 5 minutes.
Decorate cakes with colorful accents. Brush some cakes with piping gel and sprinkle with cake sparkles or pearlized sugar. For some cakes, use brush and Pearl Dust/lemon extract mixtures to add highlights. For other cakes, spray with Color Mist food color spray. Let dry, about 30 minutes.
Make candy clay stems. Shape a candy clay ball, 3/4 in. dia., into a cone-shaped stem. Use brush and piping gel to attach to cakes. Use brush and bronze Pearl Dust/lemon extract mixture to paint stems. Let dry, about 30 minutes.
Such an awe-inspiring collection of harvest-ready cupcakes!
Use tip 2A to pipe pumpkins on cupcake tops, add green leaves and green string licorice. These are featured on our 13-Count Cupcakes-N-More Dessert Stand.