Step 1

In advance: Prepare base board. Tint 60 oz. fondant violet. Cut 2 cake circles 1 1/2 in. on all sides larger than pan. Cover with rolled fondant. Also: Make 40 ribbon roses . Let dry; reserve remaining fondant.

Step 2

Bake and cool 2-layer cake (bake two 1 1/2 in. layers for a 3 in. high cake). Prepare cake and cover with white fondant; smooth with Fondant Smoother. Reserve remaining fondant. Roll out reserved violet fondant 1/8 in. thick. Cut 21 strips, 1 x 3 in. high; use wavy wheel of Cutter/Embosser to imprint lines about 1/4 in. from side edges. Attach strips with damp brush to cake sides, 1 in. apart. Center first strip over heart point and even with top edge. Continue to left and right, trimming bottoms and last strips to fit.

Step 3

Position cake on prepared base. Attach ribbon roses to base with fondant adhesive. Roll 63 white fondant balls, 3/16 in. diameter. Attach 3 to each strip using Piping Gel. Roll remaining violet fondant into a 3/16 in. diameter rope. Allowing room for topper, cut and shape letters on cake top; attach using damp brush. Position topper at reception.

*Combine Violet with Rose for violet shown.