Two to three days in advance: Make snowflakes, topper and
fondant trims. For topper and snowflakes: Tint 88 oz. fondant violet. Add 1/2 teaspoon Gum-Tex to 4 oz. fondant (reserve remainder). Roll out 1/8 in. thick. Cut snowflake topper using largest cutter from set; cut four small snowflakes using second smallest cutter from set. Use patterns to mark details. Use royal icing tinted gray to cover marks with tip 2 dots, lines and beads. Let dry two days on waxed paper-covered boards.
For fondant trims: Tint 14 oz. fondant gray. Use Baroque and Global molds to make eight each: small hearts, crowns and small scrolls. Roll 50 medium balls (1/4 in. diameter) and 50 small balls (1/8 in. diameter) for cake sides. Reserve excess fondant. Let dry on waxed paper-covered boards.
Decorate and attach fondant trims using tip
2 and gray royal icing. Use Baroque and Global Molds to make
pearls for borders. Make five gray lengths for bottom border, four
violet lengths for middle border; attach and trim to fit. Attach four
small snowflakes to cake sides. Roll 24 gray ropes, 1/4 in. diameter,
from 3 to 8 in. long. Brush with damp brush and coat with
Pearlized Sugar. Attach randomly to cake sides, varying depths
from 3/4 to 3 1/2 in. Pipe assorted tip 2 drop strings and vertical lines;
attach fondant trims. Paint all gray fondant trims and royal icing
details on cake and topper with Pearl Dust.
candy to attach Cookie Stick to topper leaving 4 in. exposed at
bottom. Let set. Insert topper.
*Combine Violet with Rose and Black for violet shown.