Elegant Snowflake Holiday Cake

Reprinted with Permission from Wilton Industries Copyright © 2003-2004 Wilton Industries – All rights reserved





Several days to 1 week in advance make 6 large, 15 medium and 20 small snowflakes using Egg White Royal Icing: Make snowflakes on cake board covered with waxed paper and lightly spray waxed paper with vegetable pan spray. Wipe off excess with tissue. With tip 3, pipe main branches of snowflake. Pipe tip 2 “V” marks on branches, add tip 2 dot in center of each snowflake. Sprinkle immediately with Cake Sparkles. Make several extras to allow for breakage and let dry. Make 30 stars on wires: Randomly cut 24-gauge wires in lengths from 6 to 9 in.. Place wires on waxed paper-covered board and pipe tip 133 royal icing stars on ends; sprinkle with Cake Sparkles. Attach dried snowflakes to 20-gauge wires: pipe hot glue strip 1 in. long on end of wire, carefully remove snowflake from waxed paper by lifting from center dot and immediately attach to wire. Let dry in craft block.

Make approximately 40 gum paste curls: Prepare one can of gum paste mix, roll thin and cut 6 in. long strips ranging from 1/2 to 1 in. wide. Shape each gum paste strip into loose curls shaped like question marks and let dry on sides on cookie sheet that has been dusted with cornstarch.

At least one day in advance (to allow time for overlay curls to dry), prepare cakes for rolled fondant by lightly icing with buttercream. Cover cakes with fondant; smooth with Easy-Glide Smoothers. Cut one each 6, 10 and 14 in. waxed paper circle; place on cake top, 6 in. for 8 in. cake, 10 in. for 12 in. cake and 14 in. for 16 in. cake. Roll out another layer of fondant for overlay and place over cakes, but do not attach with water. (When making overlay piece in high humidity areas or under hot conditions, add 2 teaspoons of Gum-Tex Karaya to fondant to better hold shape.) Using sharp paring knife, trim fondant overlay around sides and cut in icicle shapes (be careful not to cut bottom layer of fondant on cake). After designs are cut all around cake, lightly brush back of each “icicle” with decorator brush dipped in water and attach to cake side.

Cut 24 plastic dowel rod pieces, twelve 1 in. long, twelve 3/4 in. long. Cut 16 hidden pillar pieces to 1 in. long. To achieve the peeled-back look at center of fondant overlay: Cut a waxed paper circle the same diameter as each cake and make patterns: Using Cake Dividing Set, starting 2 in. from outer edge of waxed paper, mark 6 in. and 10 in. circles into 12ths and 14 in. circle into 16ths. Draw a pie-shaped wedge at each division point. Center patterns on cake tops. Using patterns, carefully cut wedges through fondant overlay (do not cut through the bottom waxed paper circle on the cake). Roll wedges back around cornstarch-dusted dowel rod and hidden pillar pieces (use 3/4 in. dowel rod pieces for 8 in. cake, 1 in. dowel rod pieces for 12 in. cake and hidden pillar pieces for 16 in. cake). Position mini marshmallows to hold in place. Remove waxed paper from top center of cakes. Set cakes on a slight angle, dip brush in water and moisten edges of icicles and swirl design on fondant overlay; sprinkle immediately with Cake Sparkles. Pipe tip 6 ball bottom borders in buttercream on each cake. Let dry overnight. Fill 14 flower spikes with fondant to hold snowflake wires. Position 3 spikes in center of 8 in. cake, 4 spikes in 12 in. cake and 7 spikes in 16 in. cake.

At reception: Remove dowel rod and hidden pillar pieces. Position tiers on cake stands. Carefully position snowflakes and stars in flower spikes, beginning in the middle and working toward outside. Be careful that snowflakes do not touch, as they will break. Position loose curls on cake tops.

Serves 156*


*Note: The smallest tier is often saved for the first anniversary. The number of servings given does not include smallest tier.

Egg White Royal Icing*

  • 3 egg whites (room temperature)
  • 4 cups confectioners? sugar (approx. 1 lb.)
  • 1/2 teaspoon cream of tartar

    Beat all ingredients at high speed for 7 to 10 minutes. Use immediately. Rebeating will not restore texture.

    Yield: 2 1/2 cups

    *For use only as non-edible decorations which will not come in direct contact with the cake. Wash hands and utensils thoroughly after making recipe.

Comments (2)


Why are there no photos? Instructions are meaningless without PHOTOS. Cake decorating is a VISUAL art, it MUST have photos.