Add 1 tablespoon Gum-Tex to 10 oz. dark red fondant. Roll out 1/4 in. thick. Using 6 in. heart pan as pattern, cut out heart; imprint lines 1 in. apart by pressing with Cookie Stick.
Roll 1/4 in. balls of fondant; use damp brush to attach balls where lines cross and press lightly to flatten. Let dry overnight.
Roll out fondant 1/16 in. thick. Cut 1x10 in. strips; place on thin foam and use ball tool to thin outer edge. Pinch and fold inside edge to form ruffle; attach to back of heart with damp brush. Let dry overnight.
Attach Cookie Stick to back using thinned fondant adhesive, leaving 4 in. extended at bottom. Let dry overnight.
*Combine Red-Red with Christmas Red and Orange for red shown.
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