Make plant at least 2 days in advance. Knead 1/2 oz. Gum-Tex into 4 oz. white fondant. Tint green. Use 9 in. fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use wide orchid cutter from gum paste flower cutter set to cut 15 leaves for two outer rows. Store under storage board flap until needed. Use large ball tool from set to slightly thin edges and center of each leaf on thin shaping foam.
Use wide orchid cutter to cut four leaves for next row. Use knife to trim 1/4 in. from bottom end (without point) and taper in 1/8 in. on each side. Thin edges and center as above. Let dry 24 hours on cornstarch-dusted wave flower former, placing larger leaves in large sections and smaller leaves in small sections.
Use hydrangea cutter without ejector to cut one flower shape. Use knife to trim off petals for four small center leaves. Thin edges as above. Let dry 24 hours in small section of wave flower former.
For center bud, roll a ball of moss green fondant into a log, 3/8 in. dia. x 1/2 in. long. Use scissors to cut four slits in end of log, ¼ in. deep. Use fingers to shape into points for four bud petals. Use 5-division umbrella tool from set to imprint center of bud; use scissors to trim bottom flat. Let dry 24 hours on cornstarch-dusted cake board. Reserve remaining green fondant.