In advance, tint portions of fondant yellow, rose, violet, blue and green; roll out 1/8 in. thick. Cut a variety of yellow, rose and violet flowers using large, medium and small Cut-Outs. Dry all large and half of the medium flowers in each color on waxed paper covered board, dusted with cornstarch. Shape all small flowers and the remaining half of the medium flowers using the medium ball tool from confectionery set on thick shaping foam. For flower centers, roll a 1/8 in. white ball and attach to center of cupped flowers with damp brush. Let dry in melting plate cavities dusted with cornstarch. Cut leaves from green fondant. Make extras of each size to allow for breakage.