Make flowers and leaves one day in advance. To make 12 treats, tint fondant as follows: 2 1/4 oz. rose, 1 1/4 oz. blue, 1 1/4 oz. green and 1/2 oz. orange. Use fondant roller and pink guide rings to roll all fondant colors, separately, 1/16 in. thick, except for orange fondant (keep covered until needed.)
Use large flower Cut-Out and rose fondant to cut one flower and medium Cut-Out and blue fondant to cut another flower. Place flowers on cornstarch-dusted 2.5 in. dia. flower forming cups.
For flower centers, use orange fondant to roll 3/8 in. ball for large flower and 1/4 in. ball for small flower; flatten slightly. Use damp brush to attach to center of flowers. Let dry overnight.
For fondant leaves, use smallest leaf Cut-out and green fondant to cut four leaves for each treat. Place leaves on thinnest shaping foam from set and use narrow end of veining tool from set to score vein lines. Curve slightly. Let dry on cornstarch-covered cake board.