Make petals and center one day in advance. For every two roses needed, tint 2 oz. fondant blue, rose, violet, yellow or orange. Knead 1/8 teaspoon Gum-Tex into each fondant color. Use fondant roller with pink guide rings to roll out fondant 1/16 in. thick.
For each rose, use fondant trimmer to cut nine strips, 1 in. wide x 3 in. long. Place strips under storage board flap until ready to shape. Prepare thinned fondant adhesive following recipe directions. For each petal, shape strip into loop and use brush with thinned fondant adhesive to attach ends. Make eight petals for each rose. Stand petals on their sides on cornstarch-dusted surface. For rose center, roll the ninth strip into a spiral. Use fingers to open slightly toward end of spiral.
Assemble rose one day in advance. Hold rose center at bottom. Use brush and thinned fondant adhesive to attach three petals for first row. Attach five petals for second row. Use scissors to trim bottom of rose flat. Let dry in cornstarch-
Make cupcakes. Prepare batter following recipe directions. Bake and cool cupcakes.
Decorate cupcakes. Prepare buttercream icing following recipe directions. Tint green. Use spatula and green icing to ice cupcakes smooth. Position rose.
Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.