Start by assembling everything you'll need: white and yellow medium consistency royal icing (put a small rose tip #101 on the white bag, a round tip #8 on the yellow), a mortar and pestle, yellow Cake Sparkles by Wilton, a non-toxic glue stick, a flower nail, 2" by 2" squares of parchment paper (one for each daisy you're planning to make), a small glass bowl, a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch, and a Styrofoam block (to act as a third hand when you need to set the flower nail down someplace).
Attach a parchment paper square to the flower nail with a dab from the glue stick.
Make a tiny dot of icing in the middle, just to help your daisy stay centered. This dot will be totally hidden in the end; it can be any color.
Using the white bag, pipe a petal from the edge of the flower nail to the dot. Hold the bag at about a 45 degree angle. When you get to the center, stop the pressure and pull the tip away.
Pipe three more petals. One option is to pipe all your petals one after the other adjacent to each other. I prefer to pipe petals at 12, 3, 6 and 9 and then pipe petals in between them.
Pipe 4 more petals in between the first 4.
Fill in all the gaps until you have a grand total of 16 petals.
Touch a fingertip to the dusting pouch, and tap down the center; it's likely to be thicker than the rest of the flower, with all those petals ending at it. Pipe all the white daisy bases you're going to need before moving on to the next steps; it's best if they've hardened somewhat before you do the final steps.