In advance: Make cookies. Prepare and roll
out dough. Cut using largest straight-edge
heart cutter from set. Bake and cool cookies.
Outline cookies using tip 3 and full-strength
icing; flow in using thinned icing. Let dry on
waxed paper-covered boards. Also: Make
royal icing roses with tip 5 base and tip 101
petals. Let dry.
Bake and cool heart cakes in silicone mold.
Place on Cooling Grid over waxed papercovered
Cookie Sheet. Cover with melted
candy. Chill until set.
Roll out fondant 1/16 in. thick. Cut heart using
largest scalloped cutter from set. Use
narrow end of tip 7 to cut circles, about 1/8 in.
from edge. Brush with Pearl Dust.
Attach to cookie using damp brush. Attach
petite cake using melted candy. Thicken
melted candy with two or three drops of
water; immediately pipe tip 3 bead border.
* Combine Christmas Red with Red-Red for red