In a small saucepan, melt butter over medium heat on stove. Add marshmallows.
Mix until marshmallows are completely melted. Pour into a heat-safe bowl.
For the Tulip and Sunflower: add gel food coloring until completely tinted.
Add rice cereal and fold.
Place cookie cutter on a plate and pour the rice cereal mixture into your cookie cutter, pressing it in so that you fill the entire shape. Remove cookie cutter and refrigerate for at least 20 minutes.
Remove from fridge and frost with a small pink circle for the daisy, or a large brown circle for the sunflower, using your decorating frosting.
Place fondant at the bottom of your pot.
Insert lollipop stick through the bottom of your flower and insert into pot.
Crush Oreos in a food processor and sprinkle into your terra cotta pot.
