Make chick heads. Melt yellow Candy Melts candy according to package directions. Use melted yellow candy and smallest (1.2 in. dia.) cavity in dessert dome mold to make eight dome halves. Chill until firm, 10 to 15 minutes. For each head, slide edge of two dome halves on a warm cookie sheet. Attach together to make round head.

Make cupcake tops. Melt white Candy Melts candy according to package directions. Use melted white candy and 3-D cupcake look container candy mold to make one candy shell cupcake top, for each treat. Reserve remaining candy.

Make cupcake bases. Use primary and garden candy color sets to tint portions of remaining white candy, each green/yellow combination (for green), pink, blue and violet. Reserve some white. Use melted tinted candy and cupcake look container mold to make one candy shell base in each color.

Make candy feet. Melt reserved white candy according to package directions. Use orange candy color from primary candy color set to tint candy orange. On a parchment paper-covered board, use melted orange candy in a cut parchment bag to pipe foot shapes. 1/2 in. wide x 3/8 in. high. Chill until firm, 3 to 5 minutes. Use melted orange candy to attach feet to cupcake bases. Chill until firm, 3 to 5 minutes. Fill bases with mini candies.

Assemble treats. Use melted white candy in cut parchment bag to attach chick heads to inside back of cupcake base. Chill until firm, 3 to 5 minutes. Attach cupcake tops to chick heads. Chill until firm, 3 to 5 minutes. Melt light cocoa candy according to package directions. Use melted candy in cut parchment bags to pipe light cocoa eyes and orange beaks. Chill until firm.