Tint royal icing and 1/4 oz. fondant rose per treat. Outline shoe with tip 3 and full-strength icing; flow in with thinned icing. Let dry 24 hours. Make fondant ribbon rose; attach using damp brush. Cut Lollipop Sticks into 3 in. lengths; attach 2 to back of shoe using melted candy, leaving 1 1/2 in. extended to insert into cake. Let set.