Roll out fondant about 1/8 inch thick, on surface dusted with cornstarch. Cut with blossom cutter.
Remove excess fondant around blossoms, transfer blossoms one at a time to foam square. Use ball tool from Confectionery Tool Set to make a cupped shape blossom, by depressing tool in center of flower.
Pipe a tip 2 dot flower center using thinned royal icing.