In advance: Make cake top heart, cake side hearts, X's and O's. Add 2 tsp. of Gum-Tex to 24 oz. of fondant. Tint 12 oz. fondant light rose and 12 oz. dark rose. Roll out fondant 1/8 in. thick. In light rose, cut 20 each X's and O's using cutters from set. In dark rose, cut 36 cake side hearts using 2 1/2 in. heart from nesting set. Using cake top heart pattern cut heart from dark rose fondant. Make extras of all fondant pieces to allow for breakage; let dry on cornstarch-dusted board. Attach cookie stick to back of cake top heart with melted candy; let dry.
Bake three 12 x 18 in. cakes. Also bake 2-layer 6, 10 and 14 in. cakes (bake two 1 1/2 in. high layers to create 3 in. high cakes). For bottom 18 in. square cake, position one 18 x 12 in. layer on foil-wrapped foamcore board. Cut a second 18 x 12 in. layer into two 18 x 6 in. halves. Position one half cake against 18 x 12 in. layer on board for an 18 in. square; repeat for top 18 in. layer, so that seams are perpendicular to each other. Ice all cakes smooth and prepare for
stacked construction. Pipe tip 18 shell bottom borders. Attach X's and O's to sides of 6 and 14 in. cakes and hearts to sides of 10 and 18 in. cakes with buttercream.
At reception: Insert cake top heart. Position ornament.
** Attach ribbon to cake base using double-stick tape.
**The top tier is often saved for the first anniversary. The number of servings given does not include top tier.
**Always place a separator plate, or cake board cut to fit, on the cake where you position any figurine or ornament. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.