6" on 8" two tier cake frosted and decorated with buttercream icing. The snowflakes are fondant. They were cut using a Martha Stewart snowflake craft punch. The fondant must be rolled very thin and left to dry slightly before punching. The punch should be dusted with cornstarch before each punch. The trees are sugar cones turned upside down and frosted with pale blue, lavender and white buttercream piped with tip #18 pull out stars. Topper information after the jump.
The "ice" on top is hard candy made from scratch following directions I found online. The candy is made in a pot and colored with blue food coloring, then poured into a flat pan so that it cools in a thin layer (about 1/16 to 1/8 of an inch). It is then broken into large pieces and just stuck into the cake as a topper.
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| hard candy cooling in shallow pan |
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