You will need:

Edibles:

Equipment:

• Fondant or petal paste in the colour of your choice
• Metallic lustre dust – I used gold
• Almond extract
• Corn flour for dusting
• Edible glue

• Small rolling pin
• Small board
• Heart cutter
• Ball tool
• Foam pad
• Clean paintbrush
• Cutting wheel or sharp knife
• Cake pop sticks

1

Dust your board with a little corn flour. Knead a small ball of fondant then roll to 1cm thick and cut out the heart base. Dip the end of a cake pop stick into the edible glue and gently push up from the point of the heart into the centre without it poking out. It should be completely enrobed by the paste. Set aside to dry.

2

Re roll the leftover paste and with a small amount at a time, roll into long strips 2.5 cm wide and ruffle the edges with the ball tool, half on the paste and half on your sponge pad. Add edible glue as you go and use thin end of your paintbrush to perfect gaps between layers if needed.

3

Fold the ruffle strip in half. Dab a little edible glue on the centre of the heart and roll the ruffle around in a circle. Add ruffles to each side of the heart to fill the base shape with a rosette effect.

4

Leave to dry fully.

5

Mix a little lustre dust with almond extract and paint along the edges to highlight the rosette effect. Leave to dry.