Roll out fondant and cut assorted sizes of different flower shapes. Get creative and cut tips off flowers and distort petals to create unique looking shapes. Repeat with other colors. Stack flowers and centers together to create multiple colors for each flower, attach layers together by brushing lightly with water in the center of the flower. Allow stacked flower to dry overnight.
Roll out fondant colors and impress with a variety of texture mats. Cut out large flower shapes using same cutters used to cut out cookies. Use a variety of colors of fondant and attach to each cookie on a stick with a thin layer of buttercream. Use dot of buttercream to attach fondant flower in the center of each cookie. Use chocolate buttercream and #2 tip to pipe various line and dot patterns on each cookie. Fill basket or vase with candy clay, rice crispies or something heavy that the sticks can be inserted into. Arrange the cookies and fill basket with chocolate color paper shred.