Bake and cool 1-layer cake. Cut cake into the following shapes: 2 x 2 in. squares using kitchen knife, rounds using circle cutter and hearts using heart cutter.
Brush cakes with apricot glaze; let set. Place pieces on cooling grid over drip pan and cover with quick pour fondant icing.
Let set, repeat and let dry at least 4 hours before decorating with buttercream.
Squares: Divide sides into 4ths. Pipe tip 2 string lattice. Pipe tip 2 dot at each intersection and tip 2 ball at top lattice points. Add tip 2 ball bottom border. On flower nail, pipe tip 102 rose with tip 6 base and position on cake.
Rounds: Divide cake into 8ths. Pipe tip 2 double drop string garlands. Add tip 2 ball at garland points. Pipe tip 2 ball bottom border. On flower nail, pipe tip 104 rose with tip 12 base and position on cake.
Hearts: Divide cake into 10ths. At division marks, pipe tip 2 vertical line. Pipe tip 2 ball at top of each line. Pipe tip 2 ball bottom border. On flower nail, pipe tip 103 rose with tip 10 base and position on cake.