Roll fondant to desired thickness. Lightly grease the back of the stencil with solid vegetable shortening. Wipe off excess grease so that there is barely any left on the stencil. The shortening should not be visible.
Place stencil A, greased side down, on the rolled fondant. Roll over the stencil with a rolling pin, applying pressure as you roll. The pressure will slightly embed the stencil into the fondant and prevent the stencil from slipping.
To add the first layer of color, mix the gold dusting powder with lemon oil or grain alcohol to make a paint. Brush the color over the stencil, making sure to cover the exposed areas. Remove stencil A carefully by the rounded flap and lift from the fondant slowly. Allow paint to dry.
Lay stencil C over the sheet of fondant that has been colored using stencil A, lining up the design. Using a fondant smoother, gently press the stencil to slightly embed the second stencil. Do not rub the smoother back and forth. To add the second layer of color, dip a soft bristle brush into the pink luster dust. Shake off the excess. Brush the color over the stencil, making sure to cover the exposed areas. During this process it is important not to add too much luster dust. The excess will fall onto the fondant as you remove the stencil. Carefully wipe off any excess dust with a paper towel. Remove stencil C by the rounded flap and lift from the fondant slowly.
Use round cutter to cut circle. Brush top of cupcake with piping gel and lay fondant piece on top of gel. Use palm to lightly push fondant to cupcake.