Bake and cool 1 1/2 in. high cake in sheet pan. Cut individual circles using largest Cut-Out. Position cakes on cooling grid over waxed paper. Heat canned icing in microwave at Defrost setting for 20-30 seconds; stir. Tint a portion of icing rose. Place cooled cakes on cooling grid. Pour icing in center of cake, spreading to edges with a spatula so that icing covers sides. Let dry.
Fill decorating bag fitted with tip 3 with unheated decorator icing. Pipe tip 3 dots on cake sides. Fill decorating bag fitted with tip 103 with rose or white icing. Pipe tip 103 sweet pea with tip 3 calyx on top of each cake. Fill decorating bag fitted with tip 352 with green decorator icing. Pipe tip 352 leaves on cupcake top.
Flatten candy cups and position a petit four on each. Position on stand or serving plate.
Candy shells, filled with fresh seasonal fruits, provide the perfect ending to your event. Guests will be impressed with the dessert tower presentation provided by our Cupcakes ?N More Desert Stand (available in sizes to hold 13 to 38 treats).