Its nice to create a cake where all the decoration is piped royal icing (no moulds or cutters). Many years ago I used to teach the piped design around the base of this cake in my advanced piping class level 2. I associate this style of piped bridge work with Gail Dorter who was based in Australia. The piped hearts around the base of the cake are created/piped off the cake and then attached to the cake, as they are large they are extremely fragile, so there tends to be a high number of breakages. The piped heart design on the top (piped directly onto the cake) was inspired by a piece of embroidery