Roll out the 50/50 FP/SP mix* to about 3 mm. I suggest that you don’t use any corn flour under the paste when you roll it out. That way the paste will cling slightly to the board and it will be easier to cut out the curved lines (bottom of the fringe). Release the rolled out paste from the board and put it back the same way (without flipping it over to the other side). Make a cut** with the round cutter. Press firmly and rotate it around its axis in order to clean the edge. Don’t move the cutter to the sides. If you move the cutter to the sides you will get bulged edges and you will lose the round shape (this will happen because the paste is clinging to the board slightly). 

* SP = sugar paste = fondant; FP = flower paste = gum paste. To make the mix, knead same amounts of the SP and FP together. You don’t need to weigh the paste. Just mix similar size pieces. If you mix two types of pastes together you get properties somewhere in between those two. 

** I usually work on a non-stick board, but for the purpose of the tutorial I used a blue foam sheet (the white paste is more visible on a darker background).