Bake and cool 1-layer crown-shaped cake. Place on foil-wrapped cake board cut to fit cake.
Ice sides, base of crown and background areas smooth in white with spatula. Outline crown and heart shapes on crown points with tip 3; fill in rose hearts with tip 3 (pat smooth with finger dipped in cornstarch). Add tip 5 white spirals on crown points. Pipe tip 5 dark rose lines between each crown point. Cover crown with tip 16 stars. Pipe tip 5 white and violet dots below crown points. Pipe tip 21 rosettes at base of crown. Add tip 5 dots at center of rosettes (or add white and lavender candy-coated chocolate). Add tip 5 message and tip 21 star bottom border.