Prepare heart cake for rolled fondant by lightly icing with buttercream. Cover cake with 2 pks. of fondant, tinted rose. Tint 1/4 of remaining package of fondant yellow. Roll out and cut center heart, using pattern. Attach to top of cake using brush dipped in water. For remaining fondant, tint 1/4 Green, 1/4 Violet, leave 1/4 White. Roll out green and violet fondant; cut various sizes of hearts using three smallest heart cutters. Roll out white fondant and cut daisies using smallest blossom cutter; use sharp knife to extend petal sections for more definition. Cut daisy centers using large opening of tip 3 and yellow fondant. Attach centers with brush dipped in water. Attach hearts and daisies to cake with brush dipped in water; cut small portions from some hearts so that shapes can nest together.