Cream butter and sugar together. Add the egg and vanilla extract and mix in well. Fold in the flour. Cover with clingfilm and rest in the fridge for 30 minutes.
Roll out the biscuit dough on a piece of baking paper to 2-3mm thick. Cut out 2 large hearts shapes with a small heart shape cut from the centre using a template. Remove the excess dough and place the heart onto a baking tray and chill for 30 minutes.
Bake at 180°C for 10 minutes, turn the biscuit around and bake for a further 5-10 minutes until the edges have turned golden brown.
Allow to cool on a rack.
To assemble and decorate:
Place the first biscuit onto a board and pipe Cake Angels Gorgeous Chocolate Frosting evenly across the surface in small bulbs.
Place the second biscuit on top and gently push down a little. Pipe the second biscuit in the same way as the first.
Place the macarons, flowers and fruit in clusters around the heart shape
Place Cake Art cut into heart shapes amongst the decorations to give height and colour.
Sprinkle with raspberry fudge and white chocolate stars from the Cake Angels Sweetie Pie jar.