Tint fondant as follows: 2 oz. each rose, yellow, violet; 4 oz. green. Use smallest Flower Cut Out to cut approximately 50 leaves, place on thin shaping foam and use veining tool to impress veins in leaves. Let leaves dry on flower former dusted with cornstarch.
Divide cake into 4ths and position large flowers 1 1/4 in. from bottom edge. Place 2 smaller flowers on either side. Attach flowers with damp brush. For stems, roll green fondant into 1/8 in. thick ropes and attach to cake with damp brush. Roll 1/4 in. white fondant ball for center of small flower and 1/8 in. white fondant ball for center of large flowers (flatten balls for center of flowers) and attach with damp brush. Pipe tip 1 swirls on center balls. Attach leaves and stems to base of cake with damp brush.