Dip cake pops. Divide reserved candy into three portions. Use pink from garden candy color set and yellow and orange from primary candy color set to tint a portion in each color.
Dip pops in melted pink, yellow or orange candy. Tap to smooth. Place in decorating stand. Chill until firm, about 10 to 15 minutes. Reserve remaining melted tinted candy.
Make petals. Remelt reserved tinted candy as needed. Use candy colors to tint each candy a darker shade. Place small amount of one candy color in shallow bowl. Dip top of each pop in melted candy, then tilt to create a rounded petal. Repeat for five petals on each pop. Place on parchment paper-covered cake board. Chill until firm, 3 to 5 minutes.
Attach leaves. Use scissors to cut spearmint leaves in half, horizontally. Use rolling pin to roll out leaves on parchment paper sprinkled with sugar. Dip end of leaf in melted candy and attach to pop. Chill until firm, 3 to 5 minutes.