Add 1/2 teaspoon gum-tex to 6 oz. of fondant. Tint 1 oz. yellow and 5 oz. green.
Roll yellow fondant 1/8 in. thick and cut with medium star cutter from set. Lightly brush star with water and sprinkle with white sparking sugar; let dry on cornstarch-dusted surface.
Roll green fondant 1/8 in. thick and use holly cutter from set to cut 60 leaves. Place leaves on thin shaping foam and use veining tool to imprint lines on leaves. Let leaves dry on small flower former dusted with cornstarch.
Bake and cool 26 mini cupcakes. Ice 4 cupcakes with brown buttercream and remaining 22 cupcakes with green buttercream. Position 3 holly leaves and 3 mini candy-coated chocolates on each cupcake; attach with buttercream.
Position cupcakes on board and position star on cupcake.
To create a variety of curved shapes, use both sides of Flower Formers to dry leaves. You can also add a colorful flair to leaves by brushing them with a mix of clear vanilla and icing color or use pearl dust and brush color onto leaves.