Make gum paste flowers in advance. Tint gum paste orange. Use 9 in. fondant roller with pink guide rings to roll out gum paste 1/16 in. thick. Use mini flower cut-out to cut three flowers for each petit four. Use small ball tool from set and thick fondant shaping foam to shape flowers. Let dry for 1 to 2 hours on flower forming cups.
Make petit fours. Prepare batter following recipe directions. Bake and cool cake. Use knife to cut into squares, 2 in. x 2 in.
Cover petit fours with melted candy. Melt pink and white Candy Melts candy, separately, according to package instructions. For light pink candy, combine 3 oz. melted white candy with 3 oz. melted pink candy.
Place petit fours on cooling grid over parchment paper-covered cooking pan. Use melted candy in cut disposable decorating bags to cover petit fours. Tap grid lightly to smooth and remove excess candy. Chill to set, about 10 to 15 minutes.
Decorate petit fours. Use a brush and Deep Pink Color Dust edible accents to dust flowers. Use a brush and Brown Color Dust edible accents to color flower centers. Use melted candy in cut disposable decorating bag to attach three flowers to each petit four. Chill to set, 3 to 5 minutes.