Melt 3/4 pound white candy coating. Pour into flower shaped cake being sure to coat entire edge of pan. Turn upside down and let excess drip out. Allow coating to become firm at room temperature. Repeat a 2nd time being sure to create a thick wall. Place in freezer. After 10 minutes flower box should easily slide out of pan. Trim edge of flower box with chocolate or royal icing if desired.
To create three shades of pink for the mints, melt white, pink, red and purple candy coating. For the lightest shade of pink mix half white and pink, for the medium shade of pink use the plain pink and for the dark shade of pink mix red, purple and pink. For each pound of chocolate use approximately 15 drops of peppermint oil. Put a small amount of each shade of pink in parchment cone. Pipe fine details in flower mold. Allow to become firm at room temperature. Fill mold with different shade. Place mold in freezer for 5 minutes. Mints should easily release from mold. Repeat for desired number of mints.