PREPARATION:

1. Cut cake into flower shape as shown in photo. Place on prepared cake board.
2. Reserve 1/4 cup frosting. Tint remaining 1 cup frosting pink.
3. Frost entire cake with pink frosting; pipe decorative edge around cake, if desired. Pipe or spread circle of white frosting in center of cake.
4. Flatten gummy candies with rolling pin on smooth, flat surface or sheet of waxed paper sprinkled with sugar. Roll until 1/8 to 1/4 inch thick, turning frequently to coat with sugar. Cut out petal shapes with sharp knife or scissors. Arrange petals on cake; decorate face with assorted candies.
5. Thread round green candies through licorice twist to resemble stem, reserving several candies for leaves. Insert end of stem into cake; arrange candy "leaves" around stem as shown in photo.