Form cake mixture into the shape of fruit you desire. This is not an exact process; it is dependent on your interpretation of each piece. Once you have your shapes made, place them back in the refrigerator for 30 minutes to firm.
Pear - prepare for dipping by inserting coating covered stick into your shape. Let set. Once set, hold shape over the bowl full of candy coating and spoon coating over the shape. Allow excess coating to fall; be careful not to tap the shapes because tapping could loosen the hold of the stick. Place shape into holder and immediately place long, chocolate jimmie into the top of the pear. Let pop dry completely.
Strawberry - prepare for dipping by inserting coating covered stick into the bottom of your shape. Let set. Once set, hold shape over the bowl full of candy coating and spoon coating over the shape. Allow excess coating to fall; be careful not to tap the shapes because tapping could loosen the hold of the stick. Place shape in to holder and let dry completely. Once dry, use green candy writer or parchment bag filled with melted coating to draw leaves on top. Add candy for a stem while the coating is still wet. Once the green coating is dry, use a small parchment bag with yellow coating to make seeds covering the berry. Let dry completely.
Watermelon - take shape and dip completely into the melted red coating. Set on parchment to dry. Once dry, dip the rounded edge of the shape into the melted white coating. Set on parchment to dry. Once dry, dip the rounded edge of the shape into the melted green coating leaving an 1/8" of the white coating showing. Set on parchment to dry. When completely dry, take a sharp, thin tip knife and create a hole just big enough to place sucker stick into. Coat stick with melted green coating and insert halfway into shape. Allow coating to dry to seal stick into shape. Take a parchment bag with dark candy coating and make seeds on the watermelon.