Goodness it seems Christmas is just over and now after a little break I have realised that Valentines Day is right around the corner.
and that makes me feel happy, not necessarily because I am holding out hope for many boxes of chocolates and candy (
forget stuffed animals or jewels the way to my heart is with sugar).
It's purely because Valentine's is so darn cute.
♥ True love..........it was love at first sight for me and the sugar cookie ♥
To start off the cuteness I made some lolly - candy - sweet shaped sugar cookies and decorated them in pink, white and red fondant.
I think you'll be seeing a lot of this theme here at Bubble and Sweet in the next couple of weeks....
and just to show how much I lurve y'all I'm giving you a quick tutorial on how I made them.
Oh and the super cute mini pom poms in the pictures are from
Ah Tissue
Sweetie Valentine cookies
Equipment and Ingredients
Sugar cookie dough (
click here for recipe)
Ready Roll Fondant or Marshmallow fondant
Red and Pink food colour (I used Wilton gel colours)
Sweet Shaped Cookie Cutter (I got mine from
Details Details here)
Heart shaped cookie cutter (mine from the Ikea Cutter set -
you can see a picture in my previous post)
Red edible pen
Pink Heart sprinkles (mine from Woolworths, also available from
Little Betsy Baker)
Small rolling pin
Small Sharp knife
Water and small clean brush (kept for food purposes only)
Optional stamp
Roll out cookie dough and cut out into sweet/ candy shapes. Chill until firm and bake as per directions until golden. Allow to cool on wire rack.
For white with red heart.
Roll out white fondant and cut using sweet/ candy shaped cookie cutter. Brush a small amount of water onto cookie and using rolling pin carefully adhere fondant to cookie, ensuring edges are even.
Roll out a small amount of red fondant and cut a small heart shape out, adhere to white fondant covered cookie with a little water. Pop a small pink heart into the corner of the heart as per picture with a little royal icing.
If you would like to add red patchwork 'stitches' around the edge of the cookie allow the fondant to dry/set and then using an edible red pen draw the stitches on by hand.
For pink and white with red heart
Cut out both a white and a pink sweet/candy shape from the fondant and then using a sharp knife carefully cut where the sides of the candy wrapper fan out. Then place a middle pink section and the 2 white end sections onto the cookie and adhere using a little water, carefully join the sections using the small rolling pin.
Roll out a small amount of red fondant and cut a small heart shape out, adhere to pink fondant covered cookie with a little water. Pop a small pink heart into the corner of the heart as per picture with a little royal icing.
For True Love cookies
Cut out both a white and a pink sweet/candy shape from the fondant and then using a sharp knife carefully cut where the sides of the candy wrapper fan out. Place all 3 sections onto the cookie and adhere using a little water, carefully join the sections using the small rolling pin.
Using a food safe stamp, dab on a little red food colour and then carefully press the stamp into the center of the cookie.
If you would like to add red patchwork 'stitches' around the edge of the cookie allow the fondant to dry/set and then using an edible red pen draw the stitches on by hand.
