Make cake circles. Prepare batter following recipe directions. Tint either copper or brown for skin tones shown. Bake and cool cake. Use knife to level cake to 1/2 in. high.
Use smallest round (1 3/4 in.) cutter from set to cut four circles per treat.
Assemble treat pops. Prepare buttercream icing following recipe directions. Tint either copper or brown. Push cake circle into bottom of treat pop. Use tip 12 and tinted icing to pipe a swirl of icing from back edge following the curves of the container, then filling the center. Repeat to add three more layers of cake and icing. Pipe rosette on top.
Add skirts. Use scissors to cut out 1 3/4 in. dia. circle from the bottom of three baking cups per treat. Gently slide cups over container.
Make hair. Tint 2 oz. fondant either yellow or black per treat.
For beehive, roll log, 6 in. long x 1/4 in. wide. Wrap log around container in swirl going upwards. For bangs, roll 13 logs, 1 in. to 1 1/2 in. long x 1/4 in. wide. Use piping gel and brush to attach bangs on outside of container. Use knife to trim at an angle.
For dark hair, roll 20 logs, 3 in. long x 1/8 in. wide. Curl up or twist by hand around lollipop stick, remove from stick and attach to top of treat pop. For bangs, roll 10 logs, 1/2 in. long x 1/8 in. wide. Use piping gel and brush to attach bangs on outside of container.
Make facial features. For lips, tint 3/16 in. ball of fondant red per treat. Use fondant roller with pink guide rings to roll out 1/16 in. thick. Use smallest heart Cut-Out to cut out shape. Use knife to trim off bottom point. Use knife to draw crease and then use fingers to pinch edges to points.
Use piping gel and brush to attach lips and candy eyeballs to outside of container. Hold to secure.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.