To make flower loops, fold strips in half and brush open ends with decorating brush that has been dipped in water. Gently press ends closed and let dry. To make flower centers, roll ½” in diameter balls of yellow fondant; flatten slightly with fingers and let dry.

Several days in advance: Make fondant loop petals. Knead 24 ounces of white fondant with 2 teaspoons Gum-Tex on Roll & Cut Mat dusted with cornstarch. Divide fondant into 4 ounce portions and tint orange, rose, violet, blue, and two 4 ounce portions yellow. Roll out each section of fondant 1/8” thick and cut 15 strips (2 ½” long x 1/8” wide) for each cupcake.

Bake and cool cupcakes in White Standard Baking Cups and cool completely on Cooling Grid.