Candied lemon peel
Yellow glace cherries
White mimosa balls
White candy sticks
Orange sugar balls
Green sugar balls
Edible glue
Start from the outside with the yellow icing petals and angelica and work inwards, piling on the cut lengths of candied peel as you go. Make little stamens by cutting the candy sticks into slim lengths and poking them in around the centre of the flower.
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