Big Fish Cake and Little Fish Cupcakes

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and side of one 8-inch round cake pan with shortening or cooking spray. Place paper baking cup in each of 12 regular-size muffin cups.

Make cake batter as directed on box. Fill 12 muffin cups about two-thirds full of batter. Pour remaining batter in cake pan. Bake as directed on box for 8-inch round and cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

In medium bowl, mix 1 container of frosting and enough purple food color to get desired color. In another medium bowl, mix remaining container of frosting and enough pink food color to get desired color.

On large rectangular serving plate, place cake layer, rounded side down. Remove liners from 2 cupcakes, and cut them in half. Spread a small amount of frosting on cut side of each cupcake half to keep them in place. Arrange cupcakes cut sides down as shown in photo to create back and side fins, discarding extra cupcake half. Place 2 marshmallows on front of cake to create mouth and 3 marshmallows on top of fish to create top fin. Cut remaining marshmallow in half crosswise to create eye. Use small amount of frosting to "glue" a blue candy on for pupil; set aside.

Frost body for fish purple and fins and marshmallows pink. Use enough frosting on fins to shape cupcakes into desired fin shape. Place marshmallow eye on cake. Use remaining frosting and candies and cereal to decorate remaining cupcakes as desired.