Three days in advance: make heart cake topper. Using largest heart cutter from set and black FoodWriter, trace six heart shapes on back side (shiny side) of two Red Sugar Sheets! Cut out hearts with scissors. Brush piping gel on the backs of two of the hearts and attach another heart to each. Cut the two remaining hearts vertically in half. Let shapes dry at least 48 hours.
Using melted candy in a cut parchment bag, attach two half hearts to each full heart at an angle. Let set. Attach lollipop stick to back of one assembled heart using melted candy. Let set. Brush the back of other assembled heart with piping gel and attach to the first. Let dry upright in craft foam block overnight.
Using the cake dividing wheel, divide 6 in. cake into fifths. Using Rotary Cutter, cut two rectangles, 7 1/2 long x 4 in. wide, and one rectangle, 3 3/4 long x 4 in. wide, from Pink Hearts Sugar Sheets. Brush shiny sides with piping gel and attach to the cake, making sure the seams line up with division marks on the cake. Using Rotary Cutter, cut five strips, 4 long x 1/4 in. wide, from Light Pink Sugar Sheets. Using piping gel, attach strips at division marks
Using punch with Large Heart Cutting Insert, cut 10 hearts from Red Sugar Sheets! Using punch with Small Heart Cutting Insert, cut 10 small hearts from Light Pink Sugar Sheets! Attach pink hearts to red hearts using piping gel. Attach hearts to pink strips with piping gel.
Using tip 5 and buttercream, pipe bead bottom borders. Insert heart topper into top of cake.