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Roll out dough. Use 2 1/2 in. heart cutter to cut 25 cookies. Use small end of tip 8 to make holes on tops of 22 hearts for ribbon. Bake and cool cookies.
Place cookies on cooling grid positioned over jelly roll pan.
Make 2 recipes of Color Flow and thin according to package directions. Divide color flow into fourths and tint green, rose, yellow and violet. Pour icing over cookies and let dry.
Print message on cookies with Food Writer.
Cut 18 in. length of 3/16 in. wide ribbon and tie cookies to stand.
Attach 2 in. wide ribbon to sides of craft block with melted white candy.
Attach doily to bottom of craft block and lollipop sticks to backs of three cookies without holes with melted white candy; let set.
Insert cookies in block and tie sticks with ribbons.
Attach block to top of stand with florist greening pins.
Dip strawberries in melted light cocoa candy; let set. Drizzle tops with melted white candy and refrigerate to set.
Place doilies on stand and position strawberries.
**Note: Cake Circles or sheets of acetate can be placed underneath doilies to support strawberries.