Step 1

Mix the white fondant with half the colored fondant to achieve a lighter color. Knead the two fondants together until the colors have thoroughly combined. Keep the fondants in an airtight bag until you use them to prevent drying out.

Step 2

Roll out the lighter fondant to 1/8-inch thick, dusting with cornstarch as you work to prevent sticking. Use a 3-inch leaf cutter to cut out 3 to 4 dozen leaves. If desired, trace veins along the leaves with a toothpick or butter knife. Lay some of the leaves along the inner edges of a muffin pan and drape others over the edges so that the leaves curl in different directions. Repeat with the darker fondant. Allow the fondant leaves to dry for several hours, or ideally overnight so that they stiffen and hold their shape.

Step 3

In a medium, bowl mix the buttercream with 3 drops food coloring. Add more food coloring a couple of drops at a time until you achieve the desired color.

Step 4

Fit a piping bag with a large French star piping tip and fill three-quarters of the way with the colored buttercream. Pipe frosting onto the cupcakes and arrange in a wreath shape on a large platter or board. Place the fondant leaves into the frosting pointing in different directions using 3 to 4 leaves per cupcake. Position the gumballs around the wreath, then add the smaller colorful round candies to the empty spaces, spacing evenly around the wreath as you go.