Stack 4 white chocolate candy melts together and place a few inches apart on a wax paper lined cookie sheet.

Place in preheated oven at 300 degrees for a couple of minutes, just until chocolate starts to melt. Do not leave them in too long or they will burn!

Remove from oven and press five candy corn "petals" around the center, leaving room for a gumdrop middle.

Place them in the refrigerator or freezer to cool and set (10 minutes or so).

Slice large gumdrops in half lengthwise (or use whole mini gumdrops).

Make Royal icing by measuring powdered sugar and sifting into a mixing bowl.

Add egg whites and lemon juice and beat using a mixer on high speed for 7 minutes or until icing is thick and holds its shape.

Pipe onto center of flower and attach gumdrop.