Bake and cool 8 in. square cake. Cake is one layer, 2 in. high. Place cake on cake plate.

Prepare buttercream icing following recipe directions. Tint a portion red-red/black combination (for red). Use spatula to ice sides smooth in red and top in white. Use tip 5 and red icing to pipe bead bottom border.

Add fondant trims and snowman. Tint fondant as follows: 2 oz. black, a 1 in. ball orange, a 3/4 in. ball violet/rose combination (for violet) and a 1/2 in. ball leaf green/lemon yellow combination (for green). Reserve a 3/4 in. ball of white.

Use 9 in. fondant roller with pink guide rings to roll out white fondant 1/16 in. thick. Use narrow end of tip 8 to cut 60 dots. Use red icing in cut parchment bag to attach dots to cake sides.

For snowman?s hat, use 9 in. fondant roller with purple guide rings to roll out black fondant 1/8 in. thick. Use pattern and knife to cut out black hat. Roll out violet and green fondant 1/16 in. thick. For hatband, use knife to cut one violet strip, 5/8 in. wide x 3/4 in. long, and one, 5/8 in. wide x 1 1/4 in. long. Use pattern and knife to cut buckle. Cut out rectangle opening, then cut a piece the same size from violet fondant. For eyes, roll a log 3/8 in. dia. Cut one to 1 in. long and one to 1 1/4 in. long. Shape into curve. For nose, shape orange fondant into a cone, 1 3/4 in. long. Flatten bottom. For mouth, use narrow end of tip 12 to cut eight circles.

Use piping gel to attach hat band, buckle and buckle opening to hat. Use white icing to attach hat and facial features to cake top.