Pipe a dot of Icing Crème about the size of a 5 cent piece onto 4 biscuits. Place biscuits one of top of the other gently flattening just a little.

Top with a final biscuit and pipe a small dot of icing on top.

Decorate with an icing flower and set aside.

For the Ribbon Tied Biscuits:
Prepare remaining half of biscuits filling with icing and stacking as above. Tie ribbon around the bundles and finish with a bow.

To Serve
Place a layer of the biscuits onto a silver paper covered large square cake board.
Turn a small stemmed glass upside down and place it into the centre of the large cake board. Fill a thin round silver cake board with the stacks of shortbread petals and place onto the base of the glass (to make sure it all holds together use a small amount of blue tack to secure glass to the boards at the top and bottom.