Cake serves about 20.
At least one day before decorating cake, tint fondant rose. Roll out fondant 1/8 in. thick. Cut 45 large blossoms using pansy cutter from Flower Making Set, 20 medium blossoms using apple blossom cutter from set, 30 small blossoms using forget-me-not cutter from set. Shape all flowers on thick foam using rounded end of stick 1 from Flower Making Set. Reserve remaining fondant. Position flowers on smallest flower former dusted with cornstarch. Using royal icing tinted to match flower color, pipe tip 2 dot centers and let dry overnight.
Bake your favorite 2-layer cake recipe or mix in heart cake pan. Cool in pan 10 minutes; remove from pan and cool completely. Place on foil-wrapped cake board. Prepare cake for rolled fondant by icing lightly with buttercream icing. Cover cake with fondant.
Roll 2 pieces of fondant, 31 in. long and 1/2 in. diameter. Twist pieces together into rope; position on bottom border of cake. With cutter, imprint heart outline in top of cake. Attach flowers to outline with tip 2 dots of buttercream icing; if desired, fill in heart with fondant flowers.