In advance: Mold candy mini cupcakes. Position mini baking cups in pan cavities, fill cups to top with melted candy to make three each tinted blue, pink, yellow and green. Chill until firm; Remove paper cup. And: Prepare cake base. Tint 14 oz. fondant blue; cover base.

Bake and cool 2-part large and mini cupcakes; trim crowns flat. Trim large cupcake top to match diameter of multi-cavity mini cupcake bottom. Prepare and cover bottoms with 24 oz. tinted dark rose fondant.

Tint 8 oz. fondant light rose; roll out 1/8 in. thick. Using wide end of tip 190, cut 18 circles for large cupcake: attach with damp brush. Using knife, cut 14 strips, 1/4 x 2 in. high for small cupcake, attach 1/2 in. apart with damp brush.

Position tops; spatula ice with buttercream. Spatula ice candy cupcakes. Position small cake on large cake and place on prepared base. Position candy cupcakes; insert candles.