I'm making a snowflake cake, wintry blue fondant covered cake and I'd like to do snowflakes all over it. I do fondant on fondant all the time, but I don't want my snowflakes to look "spongy"... i was thinking maybe something with royal icing? Would I do the snowflakes just like I would RI lacework or something similar? I thought doing floodwork with them, but I don't think this will give me the look I'm trying to achieve.. I'm hopeing for crisp lines...

Has anyone done snowflakes before? I don't have any snowflake shape cutters or anything like that...

Any ideas? THANKS

I have no advice, but I must say your username made me do a double-take. It's very clever LOOL!

I've done small snowflakes with a scrapbook punch and fondant rolled very thin. I've seen bigger snowflake punches too, or snowflake plunger cutters.

How about using flower paste. you can roll it very thin and get crisp clean edges. and I second PME plunge cutters. I used them on my snowflake cake but I just used fondant to cut mine out of.

I used 50/50 and the PME cutter for the ones on this cake - they looked really nice.

Hi Loucinda! Remember me from the COSA meeting this week?! [I'm so excited to have found and joined a local cake club!!] Now, back on topic...Does the 50% fondant in the snowflakes keep them soft enough to eat or would you need to take them off the cake before serving because of the gumpaste making them too brittle to eat?

HI there!!

Yes, the fondant kept them soft enough to eat. I applied them the morning of the day the cake was due, and when the caterer served the cake, she cut right through them.