Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut flowers using Cut-Outs, cookie cutters or gum paste cutters. Transfer flowers one at a time to thin foam. Use ball tool from Confectionery Tool Set to soften edges by gently moving tool on edge of petal.
Transfer each flower to thick foam. Use ball tool or dog bone tool to form a cupped shape by depressing tool in center of flower.
Let flowers dry in flower formers dusted with cornstarch or in Candy Melting Plate sections. Add a tip 2 dot center using buttercream or royal icing or add a small ball of fondant for center.