Spray mold cavities with vegetable pan spray. Fill with softened ice cream, pressing firmly. Freeze for at least 6 hours. Unmold onto waxed paper-covered board; refreeze for about 30 minutes.
Tint candy yellow. Remove flowers from freezer and insert sticks. Spatula ice backs with melted candy; refreeze for about 30 minutes.
Place Cooling Grid over pan lined with waxed paper. Place flowers, iced side down, on grid. Quickly coat with melted candy in cut disposable bag; tap grid to smooth coating. Sprinkle with colored sugar; refreeze for about 1 hour.
Cut small slit in spearmint leaves; press onto stick. Attach Candy Melts wafer to center using melted candy. Freeze until serving time.