These are actually very simple....I use a Red Velvet cupcake – so bake a batch from your favourite red velvet recipe (theres a good one in my book 'A Zombie ate my Cupcake'). There is really no trick to making anything like this, just find an image (preferably of the real thing) that you want to copy and keep it in front of you while you work with the fondant.
Once the cake mixture is spooned into cupcake cases, use a piece of molded tin foil wedged between the case and the pan to make a little nick which will form the top of the heart.
Cool cake in the pan for 3 mins then transfer to a cooling rack. Once the cakes have cooled completely, remove their cases and set aside.
Now take approx 100g of poppy red fondant and roll out using a silicone rolling pin and mat – to about 1/4“ thickness - into a stretched out oval shape.
Now place the cake in the centre of the oval and pipe a little bit of frosting (I use cream cheese) under it. Wrap the cake with the fondant with the groove at the top -and swiftly bring the fondant together to meet at the top of the cake, - using the extra fondant at the top to form three arteries (use blunt, rounded fondant tools to do this carefully). Don't worry about any creases or gathering in the fondant - they make for useful gory details later on.
Place onto a miniature cake board (secure in place underneath with some piped frosting)
Now paint the heart using a soft brush and piping gel mixed with dabs of claret red and black food dye – it will stay really glossy.
When you are ready to serve, use a pipette or spoon to add black cherry sauce to the arteries and in a puddle around the base.