In advance, make fondant flowers and leaves: Divide fondant in fourths and tint rose, violet, yellow and green. Using largest rose cutter and leaf cutter from set, make 26 yellow, 36 pink and 40 lavender flowers and 100 green leaves. Dry leaves on flower formers, dry flowers on crumpled aluminum foil. When completely dry, lightly brush with water and dip in corresponding color sugar. Add tip 3 white dot centers in buttercream and let dry.