Preheat oven to the recommended temperature. Mine was 350 degrees. Line the cupcake pan with cupcake wrappers. Place the color cake dividers into the wrappers. If you don't have dividers, you can form a layered effect instead.
Prepare the cake according to the directions on the box.
Divide the cake into 4 equal amounts.
Add 2-3 drops of food color to each bowl of cake batter. Stir until combined.
Place the colored batter into sandwich bags. You want one color per a bag. Press out any air and seal shut.
Cut a very small whole in the corner of each bag. If you don't have or can't find the dividers that I'm using, layer the colors instead by piping in a swirl of cake batter until you don't see the color beneath.
Once the cupcakes are full, slowly pull out the dividers if you have them. Repeat with dividers.
I piped 11 multi-colored cupcakes and 1 cupcake of each solid color. The solid cupcakes are for the beach ball cake pops.
Set dividers aside and place in the oven and bake for recommended time. Mine took 14 - 15 minutes to bake.
Let cupcakes cool.
Prepare your swiss meringue buttercream. I made a whole batch and froze what I wasn't going to use. It will last in the freezer 2 months.
Add the caramel sauce to your buttercream. I used a store bought caramel ice cream topping sauce. Stir to combine. It make take a couple minutes for it to come together. It can look curdled at the beginning.
Add the buttercream in a piping bag with a 1M tip. Set aside the solid colored cupcakes. Pipe a nice tall swirl on all the multi-colored cupcakes.
Hold the graham cracker crumbs in your hand and roll the sides of the cupcake into the crumb. Sprinkle the crumbs on the frosting if you don't want to smash the piped frosting.
Tap off any excess crumbs. Set aside to prepare the beach balls.
Crumble each cupcake into a separate bowl. Add about 1 - 2 tablespoons of buttercream. I piped mine in from the remaining buttercream that was in the bag.
Mash each cupcake to combine the buttercream and cake. Keep mashing until a ball forms.
Press each color into a cake pop mold. If you don't have one, roll it in between your hands. Repeat with each color. Keep each cake pop the same size.
Chill the cake pops for about 15 minutes.
Remove from the fridge and cut each ball into 4 pieces.Add a wedge of each color together to form a ball. Gently roll it and press it together. You don't want to mix the colors.
Place each cake pop on top of a cupcake. If it's too big, cut it in half and press it slightly into the buttercream.
Top the rest with sea buddies sugar dec-ons and serve!