Organise all the necessary ingredients. Place the bronze stamps from the Magyfleur casting set in the freezer. These must be very cold before use. In a saucepan, place the castor sugar, glucose syrup and water.
Cook the sugar up to a temperature of 150°C.
Add a few drops of yellow colouring...
... and stir until the colour is homogeneous. I recommend always starting with the lightest colour first.
Dip the cold Magyfleur stamps into the sugar syrup, making sure that only a thin layer of sugar covers the stamp...
...then carefully release the sugar flower from the stamp with the tip of a knife.
Once you're finished with the yellow colour...
... you can colour the preparation with red (always start with the lightest colour first). Combine until homogeneous...
... and dip flower stamps in red sugar syrup.
Let cool for a few seconds and carefully release the sugar flowers from the stamps.
Add a few drops of any colouring of your choice to change the colour. Please note that you will need to start your cooked sugar from scratch if you want to make green flowers.
Green and red don't mix well together.
Assemble the flowers using a few drops of sugar syrup as an adhesive.
Just before serving, arrange the flower decorations on your dessert.