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One day in advance: Make leaves.
Tint fondant following project directions; roll out 1/16 in. thick. Using mini cutters, cut approximately 8 leaves of each color in various shapes.
Position on thick shaping foam. Thin edges with large ball tool from confectionery set; move to thin shaping foam.
Score vein lines using small end of veining tool from set. Let dry on small flower formers dusted with cornstarch; to vary shape, position leaves on inside and outside of flower formers.
Grate chalk and a small amount of cornstarch through tea strainer; brush on leaves.
Combine 24 oz. of fondant with 2 teaspoons of Gum-Tex.
Divide fondant into 6 portions; tint light orange, dark orange, light yellow, dark yellow, light red, dark red.
Make fondant leaves.
Bake and cool cake; position on plate.
Position leaves around cake.