Prepare

• Purchase fondant in the color of the calla lily you wish to make. Alternatively, you may wish to make your own fondant. White and ivory are the most common colors, although pastels are a close second and can be made in any shade you desire. Apply a light layer of shortening or a light sprinkling of powdered sugar to a large cutting board or other flat work surface. Work the fondant into a ball and begin kneading until it is pliable. Roll out the fondant on the prepared surface.
  
  

Shape

• Use a heart-shaped cookie cutter to cut heart shapes out of the fondant. Pieces should be 2 to 3 inches thick. Cut out as many pieces as you require to make your calla lilies. Set them aside, laying them flat. Dab a small amount of royal icing to one of the wide sections at the top of the heart. Lift the section and gently fold the heart in half. Delicately attach the two wide top sections to one another, slightly overlapping to form a cone shape with the fondant. Use firm but gentle pressure to secure the sections together. Peel the sides back, bending them over to form the shape of an opened calla lily. Be gentle, taking care not to rip the fondant. Slightly twist the tip of the leaf so that it folds over slightly, resembling a calla lily.
  
  

Arrange

• Use additional fondant that was left over after cutting the calla lily pieces. Knead the fondant until it is flexible, and shape it into a ball. Make a small indention in the ball with your thumb to make the stamen, the center part of the flower. Apply a dab of yellow gel or powder-based food coloring to the tip of a toothpick or baking pick. Swipe the colored tip against the indented area of the fondant ball. Continue to knead the fondant to evenly distribute the yellow coloring throughout the entire ball. Add more food coloring and repeat until you achieve the desired shade of yellow. Roll the fondant into a strip that measures ¼ inch in thickness. Cut the yellow ropes into tiny pieces. Form the tip of the piece into a smooth point. Apply a dab of royal icing to the bottom end of the yellow stem (the end that does not have the smooth point). Place the bottom stem into the center of the calla lily, holding in place until the royal icing dries.