Quite an active and festive ski village scene. Cookie skiers of every level have fun going down fondant slopes covering the 3-Tier Pillar Cake Stand. Deliciously decorated tree cookies and snowman also populate the winter wonderland scene.
In advance: Make cookies for stacked trees. Prepare and roll out dough; cut using cutters from Cookie Tree Set. For large tree, cut 2 cookies using each size cutter. For each medium tree, cut 2 cookies using each of 6 smallest cutters and 1 cookie using 7th smallest cutter. Bake and cool cookies. Also: Make cookies for other features. Prepare and roll out dough. Using cutters from 18 Pc. Set, cut 7 gingerbread boys, 2 snowmen and 4 trees. Cut 9 more trees to make 18 easel back supports; trim off tree trunks and cut trees in half vertically. Using Tree Comfort-Grip Cutter, cut 4 trees. Using pattern and knife, cut Upper Ski Slope; reverse pattern and cut Lower Ski Slope. Bake and cool all cookies.
Prepare fondant skis, ski poles and scarf ends. Knead 1/2 teaspoon Gum-Tex into 6 oz. white fondant. Divide and tint portions red, green, yellow, blue, pink and black. Roll out 1/8 in. thick. For each ski, cut a 3/8 x 3 in. strip. Cut front end to a V; curl over a lollipop stick and let dry on cornstarch-dusted surface. For each ski pole, cut a circle using wide end of tip 12. Use lollipop stick to make a center hole. Let dry. Cut lollipop stick to 3 in. long; use thinned fondant adhesive to attach circle with 3/8 in. of stick extended through bottom. Let dry. For each scarf, cut a 1/4 x 4 in. strip; fold over for V shape. Cut 1/4 in. deep slits in ends for fringe. Let dry.
Assemble and decorate stacked trees using royal icing. Beginning with largest cookies and working up, build trees following package directions. Pipe tip 17 pull-out stars for branches. Sprinkle with Jumbo Nonpareils. Attach Jumbo Confetti with icing dots. Pipe tip 5 pull-out snow. Let dry.
Decorate standing cookies using royal icing. Cover larger trees with tip 16 pull-out stars, smaller trees with tip 15 pull-out stars. Sprinkle with nonpareils; attach confetti. Let dry. Use tip 5 to
outline and fill in snowmen (pat smooth with finger dipped in cornstarch). Pipe hat and scarf with tip 4. Pipe tip 3 hat band and pull-out dot nose. Pipe tip 2 dot eyes, mouth and buttons. Let dry. Decorate skiers in assorted colors. Use tip 5 to outline and fill in faces, jackets and pants (pat smooth). Using tip 2, pipe dot eyes and nose, outline or dot mouth, C-motion ears on boys, dot cheeks on girls; pipe hair using curls, outlines and pull-out dots. Use tip 4 to pipe shoes. Attach ski poles to hands; pipe tip 3 gloves and tip 2 fingers over stick. Pipe earmuffs and hats with tip 3; add tip 1 outline and zigzag trims to hats and jackets. For neck portion of scarf, roll out reserved fondant 1/16 in. thick. Cut a 1/4 x 2 in. strip; attach using damp brush. Attach matching scarf ends using fondant adhesive. Let dry. Attach easel backs using royal icing; let dry.
Prepare ski slopes. Use pattern to cut upper and lower ski slopes from cake boards; cover with foil. Using royal icing, attach ski slope cookies. Spatula ice to cover; build up outside edges using tip 12 then swirl with spatula. Let dry.
Prepare cake stand. Roll out remaining white fondant 1/8 in. thick. To cover 10 in. plate, roll a 17 in. circle. Place a 12 in. cake circle in center as your guide; use knife to cut random snow "drifts" from 1 to 2 1/2 in. long. Transfer fondant to cover 10 in. plate, allowing fondant to drape down over sides. Repeat using 14 in. cake circle to cover 12 in. plate and 16 in. cake circle to cover 14 in. plate rolling fondant 5 in. larger then cake circles.
Assemble at party: Position stacked cookie trees on cake stand. Attach ski slopes with icing. Attach skis, then skiers, trimming easel backs as needed. Position standing trees and snowmen.