I made this cake for our family Christmas gathering in 2014. It's a 9 inch, double layer of poached pear and cranberry cake, filled with marscarpone frosting, covered in swiss buttercream and marshmallow fondant, and garnished with fresh rosemary sprigs. The bow, gift tag, holly leaves, and berries are all edible gumpaste. The snowflakes on the side of the cake were punched out of edible wafer paper.