Divide fondant and tint as follows: 2 in. balls in orange, violet and yellow, 3 in. ball in rose, reserve 2 in. ball white, tint remaining fondant green. Knead 3 teaspoons Gum-Tex into green fondant. Roll out green fondant and cut 2 large leaves and 38 medium leaves using Cut-Outs. Place on cornstarch-dusted cookie sheet to dry. Using tip 3 and royal icing, pipe vein line on leaves. Let dry. Roll out fondant in various colors; using blossom cutters, cut out same-size fondant blossoms to cover cookies; attach with damp brush. On parchment, draw 2 in., 1 1/8 in. and 1 in. diameter circles for flower center patterns. Trace and cut yellow fondant centers and attach with brushstrokes of water. On all, using royal icing, outline petals with tip 3, pipe tip 1 facial features, pipe tip 2 swirl for hair. Let dry.