Decorate large rose cupcake. Make flower one day in advance. Knead 1 teaspoon of Gum-Tex into 1 oz. fondant. Divide into three equal portions, and tint one section rose petal, another very light rose petal and the last light rose petal. Use fondant roller with pink guide rings to roll out all fondant 1/16 in. thick.
Use the large rose cutter from the gum paste flower cutter set to cut shape from light rose petal fondant. Use knife to separate each petal so there are five pieces. Use the ball tool from tool set and purple fondant shaping foam to thin edges. Use the 3 in. dia. flower former cup to arrange petals so they are overlapping each other. Use facial tissue to create spaces between petals so it's similar to a briar rose, and use a damp brush to attach petals.
Repeat these steps using very light rose petal fondant and the small rose cutter from the gum paste flower cutter set and the 2.5 in. dia. flower forming cup.
Use the small rose cutter from the gum paste flower cutter set to cut shape from rose petal fondant. Use knife to separate each petal so there are five pieces. Lay the five pieces flat, overlapping edges about 1/4 in. Use damp brush to brush over bottom of petals. Make flower center by starting with bottom petal and rolling petals together. Use damp brush to secure. Gently spread some petals apart. Let dry on cotton ball.
Let all pieces dry 24 hours.
Use brush and orchid pink Pearl Dust to dust dark and medium flower petals and the edge of all petals.
Use parchment bag and piping gel to attach flower sections together.
Tint buttercream icing rose petal. Use spatula to ice top of cupcake smooth. Place flower on top of cupcake.