Treats to Make Your Valentines

3- Roll out a little more white sugar paste into a strip measuring approximately 12.5cm x 2cm. Put edible glue in the centre, then fold over one end so that it sticks. Use a small piece of rolled up kitchen roll to hold in place.

4- Adding more edible glue to centre, fold over other end of strip and stick that to centre also, once more inserting a rolled-up segment of kitchen roll as a former for it to dry around.

5- Cut one more strip of white sugar paste approximately 4cm x 1cm and fold this over the centre of the bow, giving it a squeeze on either side to narrow it slightly. Glue on a silver dragee ball to centre of the bow, and mark either side with a Dresden tool to create creases.

6- Mix up some royal icing according to instructions, and using a no. 1 writing nozzle, pipe small dots around the outside of the red heart.

 For four more Valentine's cookie tutorials and many more ideas and inspirations download the February 2018 issue of Cake Decoration & Sugarcraft here- https://pktmags.com/february2018 

Rhubarb and Ginger Heart Sandwich Biscuits

For the filling you will need:

• 375g rhubarb puree
• 100g water
• 1 vanilla pod, seeds only
• 1 1/2 tbsp agar agar flakes
• 40g caster sugar
• 1 tbsp lemon juice

1- Soak the agar agar in half the water for 3-4 minutes.

2- Heat the rhubarb pure with the remaining water, sugar and vanilla seeds to approximately 70ºc.

3- Bring to the boil and boil gently for 4-5 minutes.

4- Remove from the heat and add the lemon juice. Pour into a small container and leave to set in the fridge.

For the butter biscuit recipe go to our blog- http://cakedecmag.uk/This_Cake_Life_Blog