this is my take for ROSE’S heavenly CAKES: Rose Red Velvet Cake (page 83), reconfigured!
with a serrated knife cut the heart shaped cake into 2″ diamond square pieces. frost each piece with a medium size open star piping tip, drawing a miniature heart. top each piece with one unsalted/roasted whole mac. to prevent the pieces to fall out during transportation, place a long strip of plastic around the cake secured with a small piece of scotch tape; acetate works, or a cut section of a large disposable piping bag as i did.
note that this is the beet juice variation and the resulting color was pale pink (see previous postings). the bright red was achieve by brushing red food coloring diluted in water or in vodka (vodka is preferred as it will evaporate thus not making the cake excessively soggy). people loved the fact that the pretty red cake had a marble pink center. all was eaten.