Step 1

One day in advance: Make fondant tulips and leaves. Tint portions of white fondant blue, yellow, green, rose and violet (add a little rose to violet).

Step 2

Roll out tinted fondant 1/8 in. thick. Cut tulips and smallest leaves using Cut-Outs. Use straight-edge wheel of Cutter/Embosser to score vein lines on leaves.

Step 3

Let dry 24 hours on cornstarch-dusted surface.

Step 4

Trim lollipop sticks to 3 in. Tint 1 teaspoon of vanilla green; brush on lollipop sticks to make stems; let dry.

Step 5

Attach tulips and leaves to stems with melted candy; let set.

Step 6

Combine 3 parts white candy with 1 part cocoa candy. Melt candy melts according to package directions.

Step 7

Make candy shells in mold; fill shell with Peanut Butter Filling and seal top of shell with candy.

Step 8

Refrigerate until firm; unmold.

Step 9

Make a small hole in center of cordial cup with knife. Insert stems, securing with melted candy.

*Brand confectionery coating.