Prepare cereal treats recipe and press into sheet pan, 1 1/4 in. high. Cut treats using largest Cut-Out. In buttercream, pipe tip 21 rosette in center. Insert jelly heart. Attach candy-coated chocolates around edge with a tip 2 dot of icing. Position treats on stand.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.