Make wings one day in advance. Tint 3 oz. fondant yellow. Use fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use the medium heart Cut-Out to cut two hearts for each treat pop. Use scissors and cut 1/4 in. off the tip of the hearts. Use narrow end of tip 5 to cut out 3 holes on each wing section. Place on cornstarch-covered surface to dry overnight.
Make cake circles. Prepare cake batter following recipe directions. Divide recipe in half and tint portions rose and orange. Bake and cool cakes according to pan package directions. Use smallest round (1 3/4 in)cookie cutter from set to cut out three rose and two orange for each treat.
Assemble treat pops. Prepare buttercream icing following recipe directions. Tint rose and orange. Push rose cake round into bottom of treat pops container. Use tip 12 and rose icing to pipe a swirl of icing from back edge following the curve of the container, then filling in the center. Repeat to add one more layer of rose cake and icing. Add a layer of rose cake, then a layer of orange icing. Repeat to add a layer of orange cake and icing. Add one more layer of orange cake, then ice top of treat pop smooth with a spatula and orange icing.
Decorate treat pops. Use thinned fondant adhesive to attach decorations to treat pops.
For eyes, attach candy eyeballs to outside of treat pop.
For mouth, use scissors to cut black shoestring licorice, ¾ in. long. Attach to outside of treat pop.
For wings, attach to sides of treat pop.
For antennae, use scissors to cut two pieces of black shoestring licorice, each 2 in. long. Attach mini candy-coated chocolate dots to ends. Insert antennae into top of treat pop.