1. Make the Mini Donuts

1. Preheat your oven to 425°F and grease your mini donut pan lightly with vegetable oil.
2. Combine the dry ingredients—cake flour, cane sugar, baking powder, and salt—in a mixing bowl.
3. Add the milk, egg, melted butter, and Treatology flavorings. Mix on low speed until combined, then increase to medium speed and mix for 2–3 minutes.
4. Spoon ½ tablespoon of batter into each cavity of the mini donut pan, filling them about 1/3 full. Tap the pan gently on the counter to even out the batter.
5. Bake for 4–6 minutes, or until the tops of the donuts spring back when lightly touched.
6. Remove the pan from the oven, let cool for 4–5 minutes, and transfer the donuts to a cooling rack.

2. Make the Chocolate Roses

1. Melt the Wilton Red Candy Melts in the microwave according to the package directions (typically 60 seconds, stir, then 10-second increments until smooth).
2. Pour the melted candy into the silicone rose mold, shaking the mold gently to release air bubbles.
3. Place the mold on a cookie sheet and refrigerate for about 20 minutes.
4. Once set, carefully peel the roses out of the mold. Keep them in the refrigerator until you’re ready to decorate.

3. Decorate the Donuts

1. Prepare the royal icing mix according to the package instructions, ensuring it’s thick enough to pipe but thin enough to spread.
2. Use a piping bag with Wilton Tip #1 to pipe icing around the inner and outer edges of each cooled donut.
3. Spread a small amount of icing on the back of each chocolate rose, then gently press it onto the top of each donut.
4. Let the decorated donuts sit in the refrigerator overnight to allow the icing to set completely.

4. Assemble the Bouquet

1. Insert a wooden skewer into the bottom of each decorated donut to create a “flower.”
2. Lay two sheets of tissue paper on a cardboard base or platter. Position the bottom sheet slightly lower than the top one for a layered look.
3. Arrange the skewered donuts on the tissue paper to mimic a floral bouquet.
4. Fold a third sheet of tissue paper over the skewers, leaving the roses exposed. Tuck the edges of the tissue paper underneath the bouquet to secure it in place.