2 days in advance: Make heart topper. Add 1/2 teaspoon Gum-Tex to 9 oz. chocolate fondant; roll out 1/2 in. thick. Cut out heart using pattern and knife; reserve remainder. Let dry overnight on cornstarch-dusted cake circle.
Roll out reserved fondant 3/16 in. thick. Cut two strips, 1 in. x 18 in. Imprint with texture press. Shape ruffles. Attach to back of heart with thinned fondant adhesive. Make a fondant ribbon rose using a strip 1 in. x 18 in. Imprint with texture press and shape rose; let dry.
Make 32 fondant buttons using fabric mold. Attach rose and buttons to heart with thinned fondant adhesive. Let dry. Attach heart to cookie treat stick using adhesive; let dry.
Pipe tip 21 shell bottom borders on all cakes. Roll out fondant 1/8 in. thick; make imprinted ruffles as above using strips 2 in. x 12 in. Finished ruffled strips should measure 2 in. x 8 in. Attach to cake sides, above and below markings, with piping gel and brush; be sure to align top ruffle with top edge of cake and align top and bottom ruffle strips.
Use fabric mold and fondant to make 11 large ribbons. Attach where top and bottom ruffles meet with piping gel. Use fabric mold and fondant to make approximately 96 buttons. Attach to bands, 1 in. apart, with piping gel. Insert heart topper.
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.