SUPPLIES & TOOLS:
- Preferred cake, icing & gingerbread cookie recipes
- Royal icing (for cookies)
- Wilton® white fondant
- Snowflake cookie cutter or stencil (we used a stencil created on a Cricut Explore™)
- White rock candy & silver gumballs
- Dowel rods
- Cake rounds
DIRECTIONS:
- Bake cake using preferred recipe. We baked three 8" rounds and three 6" rounds.
- Once cake is baked and completely cooled, stack and cover the three 8" cakes with a thin layer of icing. Repeat step with 6" cakes.
- Place four dowel rods inside the 8" cake to support the top layer.
- Cover both stacks with Wilton white fondant.
- Once fondant is smoothed, the 6" cake (including cake round the same size) can be placed on top of the 8" cakes. Set aside to decorate.
- Mix preferred gingerbread cookie dough.
- Using snowflake stencil or cookie cutter, create cutouts in various sizes in gingerbread cookie dough.
- Bake snowflakes following preferred recipe.
- After cookies are completely cooled, use white royal icing to decorate snowflakes attach them to cake using royal icing.
- Add white rock candy and silver gumballs to cake with a dab of royal icing.
Craft Hack Tips and Tricks:
- Outline snowflake and “flood" cookie, allow it to completely dry before adding a layer of detail.
- Use a gingerbread recipe that hardens cookies. If cookies are too soft, place in oven for one to two hours at 200 degrees.