In advance, make hat: Tint fondant 1/2 oz. black and 1/4 oz. violet. Dust inside of tip 2A with cornstarch; fill with black fondant. Remove. Trim off narrow end to leave 1 in. high hat. Roll out black and violet 1/8 in. thick. Cut hat base using wide end of tip 2A; reserve excess fondant. Attach top to base using damp brush. Use Cutter/Embosser with straight wheel to cut violet strip 2 x 1/8 in. wide. Attach around hat. Let dry on waxed paper-covered surface.
Also in advance, make candy base and
snowman sections: To make base, set second largest circle cutter on cookie sheet. Fill 1/4 in. deep with melted candy. Tap to settle; chill until set. Mold candy shell snowman sections using Dessert Dome Mold and white candy (make two of each size for each section). Chill until firm.
Unmold globe halves. Smooth edges if needed on a warm cookie
sheet or warming tray. Fill bottom halves with assorted mini candies.
Run top halves over warm surface to slightly melt candy; attach
halves and hold until set. Smooth seams and position vertically.
Slightly flatten top and bottom of large and medium globes and
bottom only of small globe by running over warm surface; let set.
Use spatula to spread melted candy ?snow? over candy base.
Immediately position largest globe and hold until set. Attach next
two globes with melted candy; hold until set. Pipe dot nose using
melted candy in cut parchment bag. Brush snowman and snow with
white Pearl Dust.
Tint fondant: 1/4 oz. each green and 1/8 oz.
blue. Roll out green, blue and reserved black 1/8 in. thick. Cut eyes
using narrow end of tip 7. For smile, cut curve using tip 2A; move
down 1/8 in. and cut again. Trim to 5/8 in. long. Cut 5 x 1/4 in. wide scarf.
Cut buttons using narrow end of tip 8. Attach fondant trims using
damp brush. Attach hat using melted candy.