Make leaves one day in advance. Tint 1/2 oz. fondant dark violet. Knead in 1/8 teaspoon Gum-Tex. Use fondant roller with pink guide rings to roll out 1/16 in. thick. Use small leaf Cut-Out to cut leaves. You will need two leaves per treat. Reserve remaining fondant.
Pinch the middle of the bottom portion of the leaf together to create a crease. Use brush to dust leaves with white Pearl Dust. Let dry on cornstarch-dusted cake board.
Make mini cakes. Prepare batter following recipe directions. Bake and cool cake. Use cake leveler to trim cake to 1 in. high if necessary. Use smallest round cutter from set and medium round Cut-Out to cut out cake circles. You will need one of each size for each treat.
Cover mini cakes with icing. Tint decorator icing dark violet. Reserve a small amount. Heat can in microwave at defrost setting (30% power) for 20-30 seconds; stir. Repeat until consistency of icing will pour. Place cakes on cooling grid positioned over parchment paper. Cover cakes with poured icing. Let dry 1 hour.
Decorate mini cakes. Use dot of remaining icing to attach small cake to medium cake.
Use fondant roller with pink guide rings to roll out remaining fondant 1/16 in. thick. Use fondant trimmer to cut strips, 3/8 in. x 5 in. Use brush to dust strips with white Pearl Dust. Use brush to brush piping gel on back of strips and wrap around bottom of small cake. Trim if needed.
Use brush and piping gel to attach two leaves at seam of strip.