Mix 8 1/2 cups water (2 liters) with the agar powder and let it sit for 30 minutes before cooking. For cooking instructions, refer to the 'Cheese Coffee Jelly' recipe. Here, use half the amount of ingredients to suit the bouquet. For preparation, whisk together the egg yolks, milk, and cream cheese, bring to a boil, then immediately remove from heat and strain for a smooth mixture.

Make the jelly cake base first by layering the cheese and coffee mixture into the mold.

Dissolve the gelatin in 3 tablespoons water, then melt using a double boiler. Microwave the white chocolate for 30 seconds and stir until melted. Add the gelatin and chocolate to the whipping cream and mix until smooth and creamy.

Add food coloring to the mixture, prepare each color separately, and pour into the silicone flower molds. Freeze for about 2 hours until the flower petals are firm, then carefully remove them from the molds.

Remove the jelly cake base from the mold and arrange the flowers on top of the cake.

Wrap the cake with decorative paper to resemble a bouquet and sprinkle with candy pearls for a beautiful finish.