Each cupcake serves 1.
Tint gum paste orange and green; store in resealable plastic bag until ready to use . Spread thin coat of shortening on mat. Using dowel rods as guides, roll out orange gum paste 1/4 in. thick; cut circles using the smallest round Cut-Out coated with shortening. Use 1-1/2 gum paste circles for each mum base (store remaining gum paste in plastic bag). Roll into a ball (will be about the size of a chick pea/garbanzo bean); dip end of spaghetti into gum glue adhesive or water and insert all the way into the ball. Set spaghetti into inverted foam drinking cup; let dry several hours or overnight.
Roll out orange gum paste very thin (less than 1/16 in.). Cut 3 small and 3 large shapes with mum cutters from set; place under flap of storage board. Place 1 small mum shape onto thin foam. With rounded end of thick pointed modeling tool, cup each petal by pulling from the point to the base of each petal. Brush mum base with gum glue adhesive or water; thread spaghetti/toothpick through center of petals. Press petals to base to attach and keep tight. Repeat with remaining shapes, making each layer slightly less tight against the layer below. Place in small flower forming cup on top of inverted foam drinking cup
Roll out green gum paste about 1/16 in. thick; cut leaves with small Cut-Out. On thin foam, mark vein lines with small end of veining tool, starting with center line; add secondary veins, pulling from center line to outside edge of leaf. Let dry on cornstarch dusted cake board.
Bake cupcakes in baking cups placed in muffin pan following recipe instructions. Cool completely. Spatula ice cupcakes with peach or yellow buttercream icing. Attach mums.