Make hearts one day in advance. Tint fondant 1/2 oz. medium rose and 1/2 oz. dark rose. Use 9 in. fondant roller with pink guide rings to roll out 5/8 oz. white and tinted fondant, separately, 1/16 in. thick.

Use smallest heart Cut-Out from set to cut 18 each color of rose hearts and 25 white hearts. Use brush and Pearl Dust/lemon extract mixture to paint white hearts either bronze or silver. Let dry overnight on cornstarch-dusted cake board.

Make bottle and stopper one day in advance. For bottle, seal one opening of globe using 3/8 oz. white fondant. Use fondant roller with purple guide rings to roll out fondant 1/8 thick. Use medium round Cut-Out and cut one shape. Use brush to apply piping gel around inside hole of globe. Insert fondant circle into globe hole. Use end of fondant roller to push circle from opposite opening against gel edge to cover hole. Smooth around outside edges.

Use 9 in. fondant roller with pink guide rings to roll out 2 1/2 oz. white fondant 1/16 in. thick. Use 6 in. cake circle as pattern and knife to cut out circle. Use brush to paint globe with piping gel and cover with fondant circle. Smooth and trim off excess.

For stopper, use 7/8 oz. fondant. Roll a 1 1/4 dia. ball. Roll a log, 5/8 in. long, tapering from 3/8 in. to 5/8 in. wide. Use a damp brush to attach.

Use knife to cut dowel rod from globe pillar set to 4 in. long. Use 9 in. fondant roller with pink guide rings to roll out 2 oz. white fondant 1/16 in. thick. Cut two rectangles, 2 1/2 in. x 4 in. long. Use brush to paint top 2 1/2 in. of dowel rod in piping gel. Cover dowel rod with one rectangle, smooth and trim. Repeat with second rectangle.

Use brush to paint globe and stopper with silver Pearl Dust/lemon extract mixture. Use brush to paint nine stripes on dowel with silver Pearl Dust/lemon extract mixture. Let set.

Use 9 in. fondant roller with pink guide rings to roll out 1 in. ball white fondant 1/16 in. thick. Use largest round Cut-Out to cut shape. Use black edible color marker to write inscription. Let dry one hour. Use brush and piping gel to attach to bottle.

Melt white Candy Melts according to package directions. Use brush to paint a small amount of melted candy along inside of opening in globe; insert dowel rod. Let set 3 to 5 minutes.

Make cakes. Prepare batter following recipe directions. Bake and cool 6 in. and 10 in. round cakes. Cakes are 4 in. high (two layers, 2 in. high). Place cakes on cake circles.

Prepare buttercream icing following recipe directions. Tint light rose. Use spatula and icing to ice cakes smooth. Reserve remaining icing. Prepare cakes for stacked construction.

Assemble and decorate cakes. Stack cakes. Use tip 6 and icing to pipe bead bottom border on 6 in. and 10 in. cakes. Use dots of icing to attach hearts on top and cascading down sides of cake.

Use melted candy in cut parchment bag to cover end of cookie stick. Insert cookie stick inside dowel of bottle at an angle. Let set 15 minutes. Use melted candy and brush to attach approximately six heart cutouts, leaving 3 1/2 in. extended at bottom.

Position topper at reception. Insert bottle into center of top tier. Position stopper on top tier.

+The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.