Bake cupcakes. Prepare batter following recipe directions. Bake 21 cupcakes; 15 in orange baking cups and 6 in green baking cups. Cool.

Make Candy Melts candy leaves. Tape parchment paper on cake board. Melt candy following package direction. Use ruler to measure 8 ½ to 9 in. lengths. Place melted candy in disposable decorating bag and cut ½ in. off end. Pipe carrot leaves using heavy pressure at the bottom and tapering to tops. Use spatula to swipe candy from bottom up forming a tapered candy leaf. Make some straight, some curved to the left and some to the right. You will need 8 to 9 leaves, make extras to allow for breakage. Set aside.

Arrange cupcakes. Position cupcakes on cake board beginning with orange cupcakes on the bottom into a carrot shape in rows of 1, 2, 3, 3, 3, and 3. Add green cupcakes in three rows of two each. Fill in empty spaces between cupcakes with marshmallows.

Tint icing and prepare decorating bag. Use Color Right base colors and QuickCount color formula to make icing in the following shade:

• Orange: 3 cups white icing and 35 O + 4 R

Tint 3 cups icing orange follow color combination above. Reserve 1 cup white icing. Place in disposable decorating bag and cut ½ in. off end of bag.

Decorate cupcakes. Use orange icing in decorating bag to pipe icing on orange cupcakes. Use spatula, smooth icing in vertical lines. Fill a second disposable decorating bag with white icing; cut ½ in. off end. Pipe icing to cover top green baking cup cupcakes. Smooth with spatula.

Carefully remove candy leaves and position over white iced cupcakes.