Make cupcakes. Prepare cupcake batter following recipe. Bake and cool cupcakes. Prepare buttercream icing. Follow individual cupcake instructions for decorating. (Note that for this cupcake scene, the rose petal color combination has been utilized in five different shades from a dark rose petal to a very light rose petal.)

Decorate pink-and-bronze petal cupcake. Use spatula and white icing to ice top of cupcake smooth.

For each treat, use 1/2 oz. white fondant and folk mold to make six narrow leaves. Mix orchid pink and bronze Pearl Dust and lemon extract, separately, to make paint. Use brush and Pearl Dust/extract mixtures to paint half of leaf pink and the other bronze. Let dry.

Position leaves on top of cupcake.

Decorate flowers and pearls cupcake. Make flower petals one day in advance. Tint 1/4 oz. fondant very light rose petal. Use fondant roller with pink guide rings to roll out fondant 1/16 in. thick. Use large and medium flower Cut-Outs to cut one of each size. Place large flower in 3 in. dia. flower forming cup and medium in 2.5 in. dia. flower forming cup; dry overnight.

Tint buttercream icing rose petal. Use spatula to ice top of cupcake smooth.

Use tip 2, rose petal icing and square tip brush to create brush embroidery look on petal. Let set. Use brush with white Pearl Dust to highlight petals. Use brush and piping gel to attach petals together. Use parchment bag and piping gel to pipe dot in center of flower. Attach three pink Sugar Pearls.

Use 3/4 oz. white fondant and baroque mold to make two small pearl chains. Use brush to dust chains with white Pearl Dust.

Position pearl chains in two rows on edge of cupcake top; trim to fit. Position flower in center.

Decorate pink lattice heart cupcake. Tint buttercream icing light rose petal. Use spatula to ice top of cupcake smooth.

For heart, tint 3/4 oz. fondant rose petal. Use fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use large heart Cut-Out to cut heart. Use veining tool from set to mark lattice lines with 5/8 in. space between lines. Use veining tool to mark indents at each line intersection. Use brush and deep pink Color Dust to highlight each intersection; brush white Pearl Dust over entire heart. Use parchment bag and piping gel to attach pink Sugar Pearl at each intersection.

Use damp brush to attach heart to cupcake.

Decorate flowers and butterfly cupcake. Make flowers and butterfly one day in advance. Tint fondant 1/4 oz. medium rose petal, 1/4 oz. very light rose petal and 1/2 oz. light rose petal. Press light rose petal fondant into fern mold to make large butterfly. Bend wings at an angle and let dry on a cornstarch-dusted cake board, supporting with thick shaping foam from set.

For flowers, use ejectors and ejector impression set from gum paste flower cutter set to make one large, three medium and three small blossoms in assorted fondant shades. Let dry on cornstarch-dusted cake board.

Brush white or orchid pink Pearl Dust over entire blossoms. Brush lilac purple Pearl Dust onto veins of blossoms. Use piping gel to attach white and pink Sugar Pearls to center of flowers.

Mix lilac purple Pearl Dust and lemon extract, to make paint. Use brush and Pearl Dust/extract mixture to paint details on butterfly. Let dry. Brush orchid pink Pearl Dust over entire butterfly.

Tint buttercream icing light rose petal; reserve some white. Use spatula to ice top of cupcake smooth. Use tip 2 and white icing to pipe lines 3/4 in. apart. Use tip 2 and white icing to attach flowers and butterfly to top of cupcake.

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.

Decorate flower and pearls cupcake. Tint 1/8 oz. fondant very light rose petal. Use ejector and ejector impression strip from gum paste flower cutter set to make a large blossom. Use brush and orchid pink Pearl Dust to highlight petal veins and white Pearl Dust to dust all over. Use parchment bag and piping gel to attach white Sugar Pearl to center of flower.

Tint buttercream icing rose petal. Use spatula to ice top of cupcake smooth. Use the wide end to tip 2A to mark circle in center of cupcake. Attach white Sugar Pearls along marked circle and in three lines above and below circle. Position flower in center.

Decorate scroll heart cupcake. Make heart one day in advance. Use fondant roller with pink guide rings to roll out white fondant 1/16 in. thick. Use large heart Cut-Out to cut shape. Let dry on cornstarch-covered cake board.

Tint buttercream icing dark rose petal; reserve some white. Use spatula to ice top of cupcake smooth.

Use tip 2 and dark rose petal icing to pipe scrolls on heart. Let dry. Use brush and orchid pink Pearl Dust to highlight heart. Use tip 2 and white icing to pipe bead border.

Use piping gel to attach heart to top of cupcake.

Decorate two-tone heart cupcake. Make heart one day in advance. Tint 1/4 oz. fondant dark rose petal. Use fondant roller with pink guide rings to roll out dark rose petal fondant and 1/4 oz. white fondant, separately, 1/16 in. thick. Use large heart Cut-Out to cut shape from each color. Use knife to cut in half. Let dry on cornstarch-covered cake board.

Tint buttercream icing dark rose petal; reserve some white. Use tip 12 to pipe white icing over half of the cupcake. Use spatula to smooth icing. Use tip 12 to pipe dark rose petal icing over the other half of the cupcake. Use spatula to smooth icing.

Position heart halves on cupcake using opposite colors. Use tip 12 and white icing to pipe a line behind each half to position at an angle.

Decorate fanciful heart cupcake. Tint buttercream icing dark rose petal. Use spatula to ice top of cupcake smooth.

Tint 1/2 oz. fondant rose petal. Use rose petal fondant and baroque mold to make large pearl chains; you will need one complete chain and three additional pearls for each treat. Use rose petal fondant and baroque mold to make two small paisley and one paisley heart. Use brush and bronze Pearl Dust to highlight all fondant pieces.

Attach pearls around cupcake edge; trim to fit. Position heart and paisley at center of cupcake.