Roll out medium rose fondant/gum paste mixture 1/8 in. thick. Using Rotary Cutter, cut a strip, 8 long x 1/2 in. wide. Attach strip to center of scallop strip with damp brush, covering the seam. Attach ends with damp brush to form loop. Repeat to make a total of five loops. For center loop, use Rotary Cutter to cut a strip, 6 in. long x 1 1/4 in. wide, from dark rose. Cut scallops as before; trim to 5 1/2 long x 3/4 in. wide; attach together. Use Rotary Cutter to cut a strip, 5 1/2 long x 1/2 in. wide; attach to center of scallop strip. Attach ends to form loop. Let loops dry on cornstarch-dusted cake board, using facial tissue to hold shape.