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Snow Much Fun! Cake Zoom

Snow Much Fun! Cake


Welcome winter with a whimsically rendered wonderland. Arrange piped-icing snow kids atop a fluffily iced Sheet Pan cake decorated with pines created from icing-covered sugar cones.
Makes: Cake serves 22.

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Step 1

Use stiffer buttercream for the folllowing: Make 3 snow kids using patterns and tip 1, 2, 3, 4, 5, 10, 11, 13, 46. Using tip 10, pipe a line of icing for the body, tuck tip into sides and pull-out arms and legs. Add tip 11 ball of icing for head, flatten with finger dipped in cornstarch. Using tip 1, add dot eyes and dot and string hair. Pipe tip 3 outline and pipe-in mouths and tongues, tip 5 earmuffs and hats, add tip 13 snow snowflake on tongue. Pipe tip 3 dot buttons, tip 4 string belt, tip 5 boots and mittens, tip 46 smooth side scarves.

Step 2

Trim ice cream cones in varying sizes and make 5 trees using tip 18 pull-out. Make extras to allow for breakage.

Step 3

Ice 1-layer cake sides smooth; ice top fluffy. Using a spatula, smooth area for message, use back of spoon to smooth are for snow kids. Imprint message using pattern press kit; outline using tip 2.

Step 4

Pipe tip 21 bottom shell border. Position trees and snow kids. Using tip 5, outline snow kids, blend edges using spatula. Sprinkle edible glitter on cake top; sprinkle powdered sugar on trees using strainer.

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Ingredients

Products

Kelly Green Icing Color

Kelly Green Icing Color

Christmas Red Icing Color

Christmas Red Icing Color

Black Icing Color

Black Icing Color

Royal Blue Icing Color

Royal Blue Icing Color

Copper Icing Color (light skin tone)

Copper Icing Color (light skin tone)

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Brown Icing Color

Brown Icing Color

Edible Accents

Edible Accents

Ice cream sugar cones

Ice cream sugar cones

Powdered sugar

Powdered sugar

Tools

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Discontinued

Cake Boards

Cake Boards

Fanci-Foil Wrap

Fanci-Foil Wrap

Tea Strainer

Tea Strainer

Grow a forest of Christmas Trees using ice cream cones as your base. Cut the cone to any size?just dampen to where the base will be and use a scissors or a small paring knife to cut around the cone.

Reverse shells look spectacular as top and bottom borders and as framed areas on your cake.

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