In advance, make flower petals, leaves, stems and letters for names.
Tint 5 oz. of fondant deep rose and add 1/4 teaspoon of gum-tex. Roll out to 1/8 in. thick. Use Leaf Cutting Insert to cut 12 flower petals. Cut stems off leaves. Let dry on Flower Former Set lightly dusted with cornstarch.
Use letters from the 101-Pc. Cookie Cutter Set to cut letters for name. Let dry on surface lightly dusted with cornstarch.
Tint 2 oz. of fondant dark green and add 1/4 teaspoon of gum-tex. Roll out to 1/8 in. thick and cut two leaves using cutting insert. Trim off stems. Let dry on Flower Former Set lightly dusted with cornstarch.
Roll a 10 in. rope of dark green fondant for stem. Shape into curve and let dry on surface lightly dusted with cornstarch.
Bake and cool 2-layer cake. Position cake on foil-wrapped cake board. Ice smooth sides of cake with white buttercream icing and top with light rose buttercream icing.
Tint 12 oz. of fondant light green. Roll out 1/8 in. thick. Use Rotary Cutter and ruler to cut two strips, 11 in. long x 3/4 in. wide, and two strips, 15 in. long x 3/4 in. wide, attach to sides of cake with icing.
Cut out a rectangle, 15 in. long x 5 in. wide, rectangle from light green fondant. Use Sugar Sheets! Diamonds Border Cutting Insert to cut left side of fondant rectangle. Position on top of cake and smooth with Easy-Glide Fondant Smoother.
Attach name to cake with brush and piping gel.
Position stem on cake. Attach flower petals and leaves with buttercream.
Use Sugar Sheets! Diamonds Border Cutting Insert light green fondant, 1/8 in. thick, to cut 33 diamonds. Position randomly on cake around flower.
Tint 1 oz. of fondant yellow. Roll 1/8 in. thick. Cut circle using large Layered Circle Cutting Insert. Position on top of flower petal with damp brush.