In advance: Prepare base board. Tint 60 oz. fondant violet. Cut 2 cake circles 1 1/2 in. on all sides larger than pan.
Cover with rolled fondant. Also: Make 40 ribbon roses . Let dry; reserve remaining fondant.
Bake and cool 2-layer cake (bake two 1 1/2 in. layers for a 3 in. high cake).
Prepare cake and cover with white fondant; smooth with Fondant Smoother. Reserve remaining fondant. Roll out reserved violet fondant 1/8 in. thick. Cut 21 strips, 1 x 3 in. high; use wavy wheel of Cutter/Embosser to imprint lines about 1/4 in. from side edges. Attach strips with damp brush to cake sides, 1 in. apart. Center first strip over heart point and even with top edge. Continue to left and right, trimming bottoms and last strips to fit.
Position cake on prepared base. Attach ribbon roses to base with fondant adhesive. Roll 63 white fondant balls, 3/16 in. diameter. Attach 3 to each strip using Piping Gel. Roll remaining violet fondant into a 3/16 in. diameter rope. Allowing room for topper, cut and shape letters on cake top; attach using damp brush. Position topper at reception.
A timeless and versatile technique, the ribbon rose can elevate the look of any cake or treat. Ribbon roses can be made in many sizes for variation. They can be used as simple cake decorations and also to dress up cupcakes.