Prepare 1 package (18.5 ounces) yellow cake mix as directed on package for oblong. Cool cake 10 minutes; remove from pan. Cool completely. Place on baking sheet and freeze uncovered until firm, at least 3 hours.

Place cake on large try or paper-covered board. Measure 1 short end of cake; place wooden pic in center. Measure 4 inches down sides of cake from marked end; place picks in both sides. Cut and arrange cake and cake pieces as pictured.

Prepare 1 package (7.2 ounces) fluffy white frosting mix as directed on package. Join all pieces with frosting; frost top and sides of cake. Decorate with candy corn and gumdrop slices as pictured. Use back of spoon to towline wings and swirl feathers.

Prepare 1 package (19 ounces) orange cake mix as directed on package for oblong. Cool cake 10 minutes; remove from pan. Cool completely. Place on baking sheet and freeze uncovered until firm, at least 3 hours.

Place cake on large tray or aluminum foil-covered cardboard. Measure short ends of cake; place wooden picks in centers. Measure 6 inches down sides of cake from 1 marked end; place picks in both sides. Cut and arrange cake pieces as pictured.

Prepare 1 package (15.4 ounces) creamy white frosting mix as directed on package. Join all pieces with frosting; frost top and sides of cake. Decorate with gumdrops and candy-coated chocolate candies.

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