Ingredients:
 
4 large eggs
2 cups sugar
1 1/4 cups plus 2 tablespoons mayonnaise
1 tablespoon vanilla paste
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/4 cup plus 1 tablespoon cocoa powder
1/2 teaspoon coarse salt
Passion-Caramel Filling
Marshmallow Filling
Chocolate Icing
5 cups prepared fondant
Pastel-pink gel food coloring
 
Directions:

Preheat oven to 300 degrees. Line a 17-by-12-inch rimmed baking sheet with a nonstick baking mat and set aside.
 
In the bowl of an electric mixer fitted with the whisk attachment, whisk together the eggs and sugar until pale and thick (the whisk should hold a ribbon-like train on the surface when raised). Add mayonnaise and vanilla paste and whisk until fully incorporated.
 
In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt. Transfer the flour mixture to a fine-mesh sieve and sift ingredients into a clean medium sized bowl.
 
With the mixer on low, add the flour mixture to the egg mixture in three additions, alternating between the flour mixture and 1 1/2 cups plus 1 tablespoon water, mixing well after each addition.
 
Transfer the batter to prepared baking sheet.
 
Bake for 20 to 25 minutes or until a cake tester inserted into the center comes out clean. Let cool in baking sheet on a wire rack.
 
Using a 3 1/2-inch heart-shaped cutter, cut out 12 hearts. Using a 1-inch heart-shaped cutter, cut out the center of each of the larger hearts, taking care not to cut all the way through; discard centers. Transfer each cake to a plate.
 
Fill the center sections of each heart with 1 tablespoon passion-caramel filling and top each with 1 tablespoon marshmallow filling. Fill a pastry bag fitted with a 3/4-inch round tip (Wilton No. 809) with chocolate icing; pipe icing over filling.
 
Place the fondant on a nonstick baking mat and press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead the fondant until color is well blended.
 
Working with about 6 tablespoons fondant at a time, roll out into a 14-inch circle about 1/8-inch-thick. Cut out a 13-by-13-by-13-inch triangle from the circle.
 
Drape the fondant triangle over one of the heart-shaped cakes with the 4-inch side draped over the widest part of the heart. Using your fingers, lightly press the fondant to adhere it to the cake without causing depressions in the fondant. Trim the edges of the fondant to the shape of the cake. Repeat process with the remaining fondant and cakes.
 
Gather the scraps of fondant and place them on a nonstick baking mat. Press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead until color is well blended. Roll out the fondant until it is about 1/8-inch thick. Using a 1/2-inch heart-shaped cutter, cut out 12 hearts.
 
Place a heart on each cake and if desired, tie a red ribbon around the bottom edge of each cake. Serve immediately.