Three tier cake with 6, 8 and 12 inch tiers. White and Strawberry cakes with Buttercream icing. Hand piped white chocolate snowflakes. Live roses. Covered with Sanding Sugar and clear Shimmer Crystals.
To apply the sugar, I made a thin glaze of powdered sugar and water and applied it over the buttercream in small sections on the sides. Then I poured the sugar/crystal mix down the side allowing the extra to pool at the bottom of the cake. Holding my angled icing spatula at a 45 degree angle, I pushed the remaining mixture up the sides of the cake. I did the sides only before stacking. After stacking I did the top of each tier starting at the bottom tier as the glaze would tear the icing if there was any sugar on it.