Make cake circles. Prepare batter following recipe directions. Bake and cool cake completely according to pan package directions. Use smallest round 1 3/4 in. cookie cutter from set to cut out five rounds for each treat.
Assemble treat pops. Prepare buttercream icing following recipe directions. Push white cake round into bottom of treat pops container. Use tip 12 and white icing to pipe a swirl of icing from back edge following the curve of the container, then filling in the center. Repeat to add four more layers of cake and icing, mounding icing on the final layer.
Decorate treat pops. For veil, use tip 12 and icing to pipe a dot on backs of three daisies icing decorations. Attach to top to treat pop.
Use fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use knife to cut fondant into rectangle, 4 1/2 in. x 4 in. Gather one long edge slightly at the middle and position fondant behind icing decorations. Use additional icing to secure.
Create facial features. Use thinned fondant adhesive to attach the following decorations. For eyes, attach candy eyeballs to outside of treat pops. For mouth, attach jumbo heart sprinkle to outside of treat pops. For bouquet, attach daisy icing decoration to outside of treat pops.