Bake and cool cake. Place on foil-wrapped board, cut to fit.
Make ribbon roses. Tint fondant rose. Roll out 1/8 in. thick. Cut a 5 x 2 in. wide strip with Cutter/Embosser. Roll strip, tightly at first, then gradually looser to create flower. Cut off end of strip and fold edge under. Trim to 3/4 in. high. Repeat for 30 roses.
Roll out fondant 1/4 in. thick. Using medium heart Cut-Out, cut 18 hearts. Brush piping gel on one side and sprinkle with Sparkling Sugar. Position hearts in indentations on sides of cake; secure with buttercream.
Make strips. Roll out remaining fondant 1/8 in. thick. Cut 28 strips 1/4 in. wide x 2 in. long. Trim strips into smaller sizes to fit the length between each fondant heart along the side and the rim of the cake's center heart indent. Brush with piping gel and sprinkle with Sparkling Sugar. Press a small amount of fondant in diamond indentation on pan. Remove and brush with piping gel. Sprinkle with Sparkling Sugar. Attach strips and diamond piece to cake with buttercream.
Ice center heart space on cake top smooth in rose buttercream. Position roses.
A timeless and versatile technique, the ribbon rose can elevate the look of any cake or treat. Ribbon roses can be made in many sizes for variation. They can be used as simple cake decorations and also to dress up cupcakes.