Begin by finely crumbling your brownies in a large mixing bowl until they reach a sand-like texture, or prepare chocolate cake pop filling until smooth.

In a microwave-safe bowl, add the orange candy coating and heat it at half power in 30-second intervals, stirring until smooth and glossy.

Using a small paintbrush, apply a layer of the melted orange candy coating to the inside of the mini flower pot mold, then refrigerate for 5 minutes.

Check for thin spots in the coating and reinforce if necessary, then chill again for 5 minutes.

Gently press the brownie mixture or cake pop filling into the molds, packing firmly to avoid air pockets, then freeze for 15 minutes.

Prepare your decorations by attaching royal icing poinsettias with a bit of melted candy coating on the back.

Remove the molds from the freezer, pop out the cakes, wrap with candy foil squares for presentation.