For snowcones, prepare cereal treats and shape into 7 ball halves, 3 in. diameter. Cover treats with melted candy; sprinkle with colored sugars. Let set. Dip top edge of sugar cones in melted candy; attach cereal treats and let set.
Prepare snowman cake for rolled fondant. Place cake on triple-thick foil-wrapped board cut to fit cake plus 8 in. at bottom for arm area. Tint 12 oz. of fondant red, 4 oz. green and 1 oz. black; reserve remainder white.
Cover face area with white and hat area with red fondant. Roll out green fondant 1/8 in. thick; cut a 5/8 in. wide strip for hatband and attach with damp brush. Roll 1 3/4 x 1/8 in. diameter logs for eyes and 4 x 1/8 in. diameter log for mouth. Roll two 1 1/2 in. balls for cheeks and one 1 1/4 in. ball for nose; flatten slightly.
For tongue, tint a 3/4 in. ball of white fondant with a little red color; roll out 1/8 in. thick and cut a 1 1/4 in. half oval. Score line in tongue with veining tool. Attach all pieces with damp brush.
For neck, shape 8 oz. of fondant into a 5 x 2 x 1 1/4 in. thick log; position at bottom of cake. Roll out white fondant 1/8 in. thick; cut an 8 x 6 in. piece to support cones and position below neck.
For each arm, shape 24 oz. of fondant into an 11 1/2 x 1 1/2 in. diameter log; flatten slightly.
Attach to head with damp brush and curve around cake board. Shape ends into mitts with thumbs. Position cones, slightly lifting hands to fit.