One day in advance, make fondant heart. Combine 1 oz. of white fondant with 1/8 teaspoon of Gum-Tex and tint rose. Roll out fondant 1/8 in. thick and use second largest heart cutter to cut shape. Let dry.
Bake and cool 13 cupcakes in pink damask baking cups. Spatula ice with white icing.
Use tip 12, tip 124 and flower nail #7 and red icing to make 12 roses and position on cupcakes. Use tip 352 and green icing to pipe a leaf next to each rose.
On dried fondant heart, use black FoodWriter edible color marker to print message. Use tip 2 and red icing to pipe scroll work around edge of heart. Attach lollipop stick on back of heart with melted pink candy. Position in remaining white-iced cupcake.