Make heart topper one day in advance. Tint 1 -¼ oz. fondant rose. Use fondant roller with purple guide rings to roll out 1/8 in. thick. Use largest heart cut-out to cut base heart. Reserve remaining tinted fondant. Use large heart cut-out to cut a matching size heart from edible decorating paper. Place on cake board and use pink food color spray to color. Let dry 10 to 15 minutes.

Use fondant roller with pink guide rings to roll out remaining 1/4 oz. white fondant 1/16 in. thick. Use medium heart cut-out to cut a heart. Reserve remaining white fondant.

Tint reserved ¼ oz. white fondant black. Use fondant roller with pink guide rings to roll out 1/16 in. thick. Use smallest heart cut-out to cut top heart.

Use brush and piping gel to attach heart edible decorating paper to heart base. Prepare thinned fondant adhesive following recipe directions. Use thinned fondant adhesive to attach medium and small hearts to heart base. Use knife to cut lollipop sticks in half. Use thinned fondant adhesive to attach heart to lollipop stick, leaving 1-½ in. extended.

Make cupcakes. Prepare batter following recipe directions. Bake and cool cupcakes.

Ice cupcakes. Use spatula and icing to ice top of cupcakes smooth. Sprinkle with white sparkling sugar.

Make bows. Use fabric fondant and gum paste mold and reserved rose fondant to make bows and small ribbon. Use icing to attach ribbon around cupcake top, leaving opening in the front, and bow over opening. Insert heart topper.