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STEP 1: BAKE AND ICE CAKE
Divide the cake batter between the ball pan and the 6" pan and bake accordingly. Once cool, wrap the layers in plastic wrap and refrigerate for a few hours to firm up the cake. Mix blue food coloring into 2/3 the icing until light blue and set the rest aside. Place the ball on top of the 6" layer with icing in between and place on the cake stand or display board a little to the right to make room for the trees. Next, cut 1/3 off the bottom of the donut and then trim the back flat to fit to the front of the cake.
Use a spatula to coat the exterior of the cake, trying to keep the icing as smooth as possible.
When you are done, it will look like this.
STEP 2 : MAKE BROKEN ICE AND ADD TO CAKE
Place parchment on a 1/2 sheet tray and set aside. Heat the white candy coating discs on half power in the microwave, stirring frequently until melted. (Do not overheat). Use an offset spatula to spread the coating on the tray into a thin layer (1/8" to 1/4" thick).
Immediately sprinkle opal sugar crystals across the entire top of the melted coating. Place in the fridge for 10 minutes, or until firm.
Remove the tray from the fridge and let it sit for about 10 minutes, which will make cutting pieces easier. Then, use a craft knife to cut little rectangles to fit on the front of the door.
Next, use your hands to break off pieces and apply to the cake where they fit, like a mosaic, until the rest of the cake is complete.
STEP 3: FINISH WITH TREES AND GARLAND
Break a little off the open end of one of the ice cream cones to make a shorter tree and then use the remaining white icing to cover the cones. Prop the cones on your fingers to make this easier. Sprinkle in sugar and place by the igloo using a little icing to adhere.
OPTIONAL STEP: Next, tie the twine between two sucker sticks to create the garland string and leave excess on each end. (Our string measures 7" between the two sticks, but make the garland however you like)
Cut 2" pieces of white glitter tape and fold them in half over the twine, pressing to adhere. Then use scissors to trim each piece into a triangle.
Place the garland in the cake. Smear any remaining buttercream around the base of the cake and sprinkle with additional opal sanding sugar to finish.