Three days in advance: Make floor using 24 oz. of fondant. Tape 2 cake circles together. Using pan as pattern, trace horseshoe shape, marking 2 in. off on each side of horseshoe ends. Cut out board 2 in. larger than pattern. Cover with fondant; reserve remaining fondant for cherubs. Also in advance: Make fondant cherubs using 10 oz. fondant. Reserve remainder of white for additional features.
Make fondant blocks and hearts. Add 2 teaspoons Gum-Tex to 24 oz. fondant. Divide fondant in 5ths and tint violet, rose, peach, yellow and green. Roll out colors 1 7/8 in. thick and cut two each 1 1/2 in. squares in rose, green and yellow and 1 each in violet and peach. Roll out violet and rose 1/4 in. thick and cut one 3 x 2 in. rectangle in each. Roll out colors 1/4 in. thick and cut at least 15 hearts in each color using medium Cut-Out. Print messages with FoodWriter.
Bake and cool 1-layer cake; trim 2 in. off each end of horseshoe.
Prepare cakes for rolled fondant. Cover cake with fondant; smooth with Fondant Smoother. Position cake on floor. Position cherubs and work area as shown; support cherubs with tiny balls of fondant if needed. Position hearts and fondant blocks.
Everyone smiles back at the sweet cherubs on your cake! Basic fondant shapes create the body; the wings are heart cut-outs, cut in half, then trimmed with feathered slits. To make 3-D cherubs, make sure you start 2 days ahead of time to allow for drying.