For flowers and dots, tear off 1-1/2-inch piece of marzipan; slightly flatten on work surface. Squeeze a couple of drops of food paste color in center of marzipan; work in with hands. Roll out between 2 pieces of clear plastic wrap to 1/8-inch thickness. With 1-inch aspic cutters, cut out flower and leaf shapes. Cut small dots from scraps and roll other scraps into tiny balls to place in center of flowers. Repeat with remaining marzipan and different colors, for a total of about 60 flowers, 60 leaves and 60 dots. Arrange flowers and leaves on tops of cakes; place dots on other cakes. For piped hearts: Melt semisweet or white chocolate
in small saucepan over low heat, or in bowl in microwave oven
. Cool slightly. Pour into pastry bag fitted with small writing tip, or into small plastic food-storage bag snipping small piece from corner. Onto parchment or waxed paper on baking sheet
, pipe small hearts. Place in freezer until hardened. With small metal spatula, transfer hearts to tops of cakes. Wrap ribbon around cakes to create gift packages; gently press ribbon on frosting to adhere. Make a bow; place on cake. Makes 12 individual cakes.