In advance: Make hearts. Using punch with medium Layered Hearts Cutting Insert, cut a heart for each treat in light and bright pink. Write initial with FoodWriter. Let dry. Also: Make bows. Using rotary cutter, cut a 3 x 1/4 in. strip to match heart color. Attach ends of each strip together at center with piping gel. Gently press center. For knot, cut a 1 x 1/4 in. strip; brush one end with piping gel and wrap around center. Let dry.
Bake and cool 1 in. high sheet cake. Cut cakes with knife, using smallest round cutter from set as a guide. Ice bottom with melted candy. Position candy side up on waxed paper-covered board. Chill until firm. Place cakes candy side down on cooling grid over wax paper-covered pan; cover with melted candy. Let set on waxed paper-covered board. Use Rotary Cutter to cut ribbon strip 6 1/2 x 1/4 in. wide in matching Sugar Sheets! color. Brush end with piping gel and attach around center of cake. Attach bow to ribbon seam with piping gel. Pipe tip 16 rosette in buttercream. Insert heart.