Bake and cool 3 in. high cake. Ice smooth with tinted rose buttercream. Place on foil-wrapped cake board.
Using tip 6 and rose buttercream, pipe bead border around cake.
Using border punch with Heart Border Cutting Insert, cut nine groups of four hearts from Bright Pink Sugar Sheets! Attach to side of cake with piping gel.
Using punch with Large Heart Cutting Insert, cut six hearts from Red Sugar Sheets! Using piping gel, attach hearts to top of cake in a circular pattern to form a large flower.
Using Single Shape Punch with largest Circles Cutting Insert and Light Yellow Sugar Sheets!, cut one circle. Attach where heart points meet with piping gel.
Using punch with Scalloped Heart Cutting Insert, punch six hearts from Bright Pink Sugar Sheets! Draw flower detail using pink FoodWriter. Attach pink hearts over red hearts with piping gel. Using punch with Small Circle Cutting Insert, punch one circle from Light Yellow Sugar Sheets! Place in the center of the flower design and attach using piping gel.