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Decorate cake. Use fondant roller with orange guide rings to roll remaining purple fondant 1/8 in. thick. Use fondant trimmer to cut fondant into 1/4 in. wide strips.
For large flower, use fondant trimmer to cut six strips to each length: 2 1/2 in., 2 in. and 1 1/4 in. long. Form shortest strip into loop, and use brush to brush ends with piping gel to join. Loop medium strip around outside edge, having short ends even. Repeat to add longest strip. Make six petals. Let petals dry 1 to 2 hours on sides on cornstarch-dusted board.
For the medium flower, use fondant trimmer to cut five strips to each length: 2 in. and 1 1/4 in. long. Form five petals as for large flower, omitting third strip. Let petals dry 1 to 2 hours on sides on cornstarch-dusted board.
For the small flower, use fondant trimmer to cut five strips to each length: 1 1/4 in. and 1 in. long. Form five petals as for medium flower. Let petals dry 1 to 2 hours on sides on cornstarch-dusted board.
Use fondant trimmer to cut strips, 3 in. to 4 in. long, and form random swirls coming out from and between some petals. Let swirls dry 1 to 2 hours on sides on cornstarch-dusted board. Reserve remaining fondant.
Use brush and piping gel to attach one petal at a time to form a flower. Attach swirls as desired
Use narrow end of tip 2A to cut a fondant center for the large flower. Use narrow end of tip 12 to cut fondant centers for medium and small flower. Use brush and piping gel to attach flower centers to centers of flowers.
