Preheat the oven to 170°C and grease three 18cm cake tins.
Sift the flour and cocoa powder together in a bowl.
Cream the butter and sugar until pale and fluffy using a mixer.
Gradually beat in the eggs and flour mixture, then add food colouring and vanilla.
Stir in the buttermilk and a few drops of vinegar.
Divide the batter into the tins and bake for 20 minutes.
Beat the icing butter and cream cheese together, then gradually mix in the icing sugar.
Cool the cakes in the tins for five minutes before transferring to a wire rack.
Roll the red fondant into twelve 2cm balls.
Layer the cake with frosting, spread the rest on top, and decorate with fondant noses.