In advance, tint Gum Paste. Make 7-8 mums; set in large Flower Forming Cups to dry. Make 7-9 leaves using cutter from step-saving rose cutter set; vein leaves and set aside to dry. Make extras to allow for breakage.
Roll white fondant 1/16 in. thick using pink guide rings on rolling pin. Cut fondant strips with scallop cutter. Use small opening of tip 5 to imprint eyelet pattern along scallop edge. Gather strips along straight edge pinching folds to secure. Beginning at bottom and working up, attach strips to sides of cake with dots of icing. Repeat for each row, overlapping slightly, Top row should align with top edge of cake.
Roll a slight mound from remaining fondant and position on top center of cake. Attach mums and leaves with dots of icing.