1

Mark a dot in the middle of the cookie with the edible marker.

2

Draw a petal, keeping a little bit of space on the border.

3

Draw all the petals in the same way.

4a

Using orange royal icing, pipe an outline on the petal.

4b

Flood the entire petal with the icing. Pipe two more petals, then let the icing dry for 20 minutes. Pipe the leftover petals and allow the icing to dry for a few hours.

5

For the Pistils: On a sheet of acetate or greaseproof paper, pipe a tiny irregular line. Pipe another line beside it. When dry, paint with the dark gold.

6

Pipe six pistils for each cookie.

7a

Using a dry stencil paintbrush, paint the centre of the petals with the brown dust colour.

7b

Paint all the tips of the petals.

8

Using brush no.2, paint blended lines in the middle of each petal, starting from the centre of the flower. Continue to paint all the petals.

9

Repeat the same process with the dark gold paint.

10

For the Lilium: Using white royal icing with the no.1 nozzle, pipe a line. It will be the first style. Pipe five other styles and a few shorter lines in the middle. Allow to dry for a few minutes.

11a

Add a small amount of water to the light green gel colour and paint the first style with a no.2 paintbrush.

11b

Paint the remainder of the lines, taking care not to damage them.

12

Pipe a dot of white royal icing on the tip of the line and stick a pistil on it.

13

Stick all the pistils, then add a few more white dots in the middle. To finish, paint all the white dots with the dark gold.