Divide 24 oz. of fondant into 5 portions; tint green, rose, violet, yellow and peach.
Roll out each color fondant 1/8 in. thick. Using 3rd largest heart cutter, cut 3 or 4 hearts at a time in various colors.
Position on cake to determine overlapping areas. Remove from cake and cut out overlapping portions to form an inlay pattern. Attach inlay hearts on cake with brush dipped in water; smooth edges with fingers.
Repeat to cover entire cake and smooth with Easy-Glide Smoother. Let set for 2 to 4 hours. Print messages with FoodWriter.