Preheat oven to 350. Grease and flour a 11/2 quart oven proof pyrex bowl. Prepare cake mix according to package directions. Pour batter into prepared bowl and smooth top.
Bake 400-50 minutes or until a toothpick inserted into center comes up clean. Let cool 15 minutes in bowl then invert onto wire rack and allow to cool completely. In a small microwave safe bowl melt 1/2 cup white chocolate chips until smooth.
Line the bottom of a 9-inch round cake pan with wax paper. Grease sides well and set aside. Combine butter and marshmallows in a large microwave safe bowl.
Microwave until melted 1-2 minutes stirring occasionally. Tint mixture bright orange with food coloring. Stir in rice cereal and melted white chocolate until well blended.
Spoon mixture into prepared pan and press it down evenly. Refrigerate for 30 minutes or until firm.
Remove cereal treat from cake pan. Cut twizzlers into 12-41/2 inch pieces. Microwave remaining white chocolate chips until smooth about 1 minute. Spoon melted chocolate chips into a small resalable bag.
Snip a small piece from the corner of bag and pipe lines of chocolate to attach twizzler pieces. Then pipe white chocolate dots near the edge and attach runts in a decorative pattern.
Refrigerate until candies are set about 5 minutes. Carefully flip cereal treat and repeat on other side. Reheat chocolate if necessary. Attach a gumdrop to the center of each side of cereal treat with chocolate.
Tint vanilla frosting red with food coloring. Place cake rounded side up on a serving platter. Cut a 2-inch wide by 3-inch long by 1-inch deep notch from top of cake to rest wheel in.
Ice cake with red frosting and orange and green runts around base.
Insert about 5 lollipops trough each cupcake liner using the sticks to attach liners to cereal treat.
Insert skewers about a 1/2-inch apart into bottom edge of cereal treat leaving 3 inches showing. Stand wheel and insert skewers into notch of frosted cake press to secure.