In advance: Make candy dessert cups using largest Dessert Dome Cavity,
following directions on mold package. For bases, set circle cutter on
non-stick cookie pan. Fill 1/8 in. deep with melted candy. Tap to settle, chill
Also: Make fondant trims. Tint fondant pink, yellow and blue
for flowers, green for leaves; roll out 1/8 in. thick as needed. Using small
and medium blossom ejector and instructions from Flower Cutter Set,
make three blossoms for each treat. Press on impression strip and remove.
Cut one leaf for each treat using small rose leaf cutter from set. Pinch
bottom to add shape. Let all pieces dry on cornstarch-dusted boards.
Use melted candy in cut parchment bag to attach cup to base on an
angle. Pipe dot centers on flowers.
At reception: Add scoop of ice cream. Position leaf and flowers.