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Evergreen Everest Cake

Bring color back to winter! See how beautiful snow-frosted trees look against a mountain of richly-tinted fondant tiers.

(4)

Difficulty: Somewhat Difficult



Instructions:

Step 1

At least 1 to 2 days in advance: Make fondant trees and star, using 24 oz. of white fondant. Roll fondant 1/8 in. thick. Using copper tree cutter, cut 3 trees for 6 in. cake top; with knife, cut 2 trees vertically in half. Using two smallest metal tree cutters, cut 12 of each size tree (24 total); cut trees vertically in half. Cut 1 star with smallest cutter from set. Position all pieces on cornstarch-dusted surface to dry. When dry, using royal icing, pipe tip 1 outline branches on trees and rays on star.

Step 2

Roll 24 oz. of white fondant into a 14 in. circle. Using craft knife, cut wavy design around edge and position on cake base.

Step 3

Tint 36 oz. fondant blue, 24 oz. green, 12 oz. violet; reserve remaining white fondant for additional trees. Prepare 2-layer cakes for stacked construction. Prepare and cover cakes with fondant; smooth. Position cakes on base. Divide 6 in. cake into 6ths, 8 in. cake into 8ths and 10 in. cake into 10ths. Roll white fondant 1/8 in. thick and use two smallest metal tree cutters to cut another set of 12 of each size tree (24 total), one at a time. Use Piping Gel to alternately attach larger and smaller trees to cake sides at division points. Pipe tip 1 branches with royal icing. (Note: There will be a space between trees where balls will be piped.) With tip 1 and royal icing, attach dried fondant tree halves to corresponding-size trees on cake sides, positioning in a "wing" fashion. Repeat process to attach tree halves for 6 in. cake top to whole cake top tree. Attach tree and star with royal icing. Pipe tip 1 snowflakes and dots on cake sides and tip 5 balls between trees with royal icing.