In advance: Make cake top snowflake and holder. Reserve remaining blue fondant.
Cake Top Snowflake and Holder: Tint 6 oz. fondant blue. Roll out 1/8 in. thick; cut snowflake using 3 in. cutter from set. Reserve remaining blue fondant. Cut hole for ribbon using narrow end of tip 7. Let dry on cornstarch-dusted cake board. Using royal icing, pipe tip 1 vein lines and dot. For holder, cut white wire to 16 in. long; shape into a curve with a hook on end. Using royal icing, pipe tip 7 balls. Insert hook in craft block; let dry.
Using cake dividing set, divide 6 in. cake into 6ths and 10 in. cake into 10ths. Tint fondant: 6 oz. violet, 5 oz. each light green and dark green, 1 oz. each black and orange. Roll out reserved blue and violet fondant 1/8 in. thick; using knife cut eight 3 in. squares in each color. Roll out light green and dark green fondant 1/8 in. thick; using tree cutter from mini set, cut 8 trees in each color. Position alternating color squares on cake sides at division points in diamond formation. Attach alternating color trees to squares with damp brush. Pipe tip 1 outline snowflakes on cake sides between diamonds. Pipe tip 7 ball top and bottom border. Make 4 snowmen.
Snowmen: Using serrated knife, cut 4 pillars from globe sets to 8 in. long; insert in cake. Position 2 1/2 and 2 in. globes on pillars to form snowmen. For scarves, roll out fondant 1/8 in. thick. Cut strips 10 x 1/4 in. wide; wrap around neck, overlap and attach with small amount of water. Trim scarves as needed; cut fringed edges with scissors. For eyes and buttons, roll 1/4 in. balls; for mouth, roll 1/8 in. balls. For nose, roll orange fondant into a 1/4 x 1/2 in. cone. Attach facial features and buttons with tip 1 dots of royal icing.
Fill flower spike with fondant. Insert snowflake holder in spike; insert into center of top cake. Tie ribbon through blue fondant snowflake and hang on hook.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.