In advance: Make drum sticks. Prepare candy clay recipe and tint 1/2 yellow, 1/2 green. Roll 2 x 1/8 in. diameter logs for sticks and 1/2 x 3/16 in. diameter logs for tips. Let set 2 hours. Reserve remainder for cakes. With toothpick, make a 1/4 in. hole in side of tip; insert stick.
Bake and cool 1 in. high cake. Cut cakes using smallest cutter in set. Place cakes on cooling grid over drip pan. Cover with melted candy; chill until firm.
Roll out reserved candy clay 1/8 in. thick. Cut a 9 x 1 in. green strip; attach around cake sides with melted candy. Cut nine yellow strips, 1 x 1/4 in.; attach vertically 1 in. apart; let set. Cut three yellow strips for top, side and bottom, 9 x 1/4 in. attach with damp brush. Attach icing decoration and drum sticks with melted candy. Let set.