Several days in advance, divide 24 oz. of fondant into four equal parts. Tint red, blue, yellow and violet. Add 1/2 teaspoon of gum-tex to each color. Tint remaining 24 oz. of fondant green and add 2 teaspoons of gum-tex.
Roll yellow fondant 1/8 in. thick and use largest star cut-out to cut star. Let dry on surface dusted with cornstarch.
Roll green fondant 1/8 in. thick and use holly leaf cutter from set to cut 220 holly leaves. Place leaf on thin foam, using the veining tool from confectionery tool set to imprint vein lines. Place 100 leaves on medium flower formers (dusted with cornstarch) facing up and 120 leaves on medium flower formers facing down. Let dry.
Roll yellow, violet, blue, red fondant 1/8 in. thick. Use medium round cut-out to cut 6 each color circles. Let dry on surface dusted with cornstarch. When completely dry, pipe tip 3 white royal icing snowcaps on each ball and sprinkle with pearl white sugar from sprinkle assortment. Let dry.
Bake and cool cupcakes. Pipe tip 21 green buttercream swirls on top of cupcakes. Position leaves, 4 down and 5 up on each cupcake. Position ornaments, attaching with buttercream. For top cupcake, add star instead of ornament.
Position cupcakes on stand.
*Note: Combine Golden Yellow and Lemon Yellow for yellow shown.
To create a variety of curved shapes, use both sides of Flower Formers to dry leaves. You can also add a colorful flair to leaves by brushing them with a mix of clear vanilla and icing color or use pearl dust and brush color onto leaves.