Prepare 2-layer cake to be covered with fondant by lightly icing with buttercream. Cover cake with yellow fondant, smooth with Easy-Glide Smoother.Divide cake into 6ths.
Roll out pink fondant, cut 1/2 in. wide strips. Imprint zigzags on edges using Cutter/Embosser. Attach to cake at division marks with damp brush.
Cut 6 hearts using the largest Cut-Out. Imprint diagonal lines on hearts 1/2 in. apart using Cutter/Embosser. Attach to cake sides with damp brush.
Cut six 5 1/2 in. long x 1 in. wide strips and one 4 in. long x 1 in. wide strip. Repeat imprinting process. Fold the 5 1/2 in lengths in half to form loops. Roll the 4 in. length into a circle. Lightly brush all loop ends with water to secure. Let loops dry on their sides on cornstarch-dusted surface. Attach loops and center to cake with damp brush.
Roll out reserved yellow fondant and cut into 1 in. wide strip. Imprint zigzag down center of strip on both sides using Cutter/Embosser. Twist strip and attach to bottom border with damp brush.
Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.
Give your cake a great quilted look by embossing lines in a lattice pattern. Use the single-wheel Cutter/Embosser to create the imprinted lines. It?s a textured look that?s perfect for baby or garden-themed cakes.