Rudolf Macarons Ginger spice latte macs for Christmas

Awe look at poor Rudolf the red nosed mac, all of the other mac's used to laugh and call him names......but then I took them to a party and someone ate them all:)

That'll teach 'em to be bullies, or not I guess.

Anyway I know I'm not the first to make Rudolf Macarons because like I always do when I get an idea I did a google search, you know not in a stealing ideas way but more in a 'are there already a stack of these out there cause if there are I'm not gonna do it way'.

I did find some pretty ones with little chocolate button noses and pretzel antlers HERE, but I thought my idea for a mini macaron nose was cute and different enough it was worth sharing, plus I had already made up the little noses and it seemed a great opportunity to use up some of those DIY royal icing eyes I make up :)

Because these are so Christmassy I am going to pop them over in the Mac Tweets Mac Attach # 25 Seasons & Holidays challenge.

I think this will be my last Christmas food post this year unless I get totally inspired by something that I MUST make.

and I know it's not cool to brag but I'm going to anyway - Although I do not normally make large cakes I can and I was featured on one of the most lovely cake blogs around Half Baked:The Cake Blog with my 3D ruffled Christmas Cake as one of the 12 cakes of Christmas. I was thrilled as there were a bunch of world renowned cake artists along side my cake, so if you love cake awesomeness you might want to pop over and check out the yumminess.

Rudolf Macarons

If your not into making your own macarons you could just use shop bought ones and they would still be as cute.....perhaps. Also you might then prefer to use red chocolate buttons (like M&M's) in place of the mini mac's.

Filled Macarons (recipe below)
Pretzels cut it half
Mini Red Macarons unfilled
1/2 cup royal icing in a ziplock back with a small corner cut out
edible premade eyes (make your own with left over royal icing see how HERE)
edible black pen - I prefer the americolor ones

Using a small amount of royal icing adhere the small red macaron 'nose' to the top of each macaron, then adhere the edible eyes. Push the half pretzels into the filling so it appears they stick out of the top to look like antlers.

Use the edible pen to draw on a mouth.

Alternatively you could ditch the premade eyes and just use the white royal icing to pipe a couple of circles for the eyes and then use the edible pen to draw on black pupils.

Macaron Shells makes around 20 filled macarons


190 gram (6 5/8 oz)almond meal (almond flour)
190 gram pure icing sugar (6 5/8 oz powdered sugar)
190 gram granulated sugar (6 5/8 oz)
48 grams water (1 5/8 oz)
140 gram egg whites aged split into 2 lots of 70grams each (5 oz split into 2 lots of 2 1/2oz each)*
brown food colour
Red food colour

*ageing egg whites refers to separating the yolks from whites and then leaving the whites to age for a few days. This can be done on the counter if your countries climate permits or in the fridge, wrap the bowl with plastic wrap and then pop a few holes in the top. Alternately you can pop the egg whites in the microwave on high for 10 seconds or so - I used the microwave method in this batch pictured.

1. Mix the ground almonds and icing sugar together and pulse a few times in food processor to make almond meal finer. Do not over process as the meal can become oily. Sieve into a large bowl. Add colour and 70g (2 1/2 ounce) of the egg whites to the sugar/almond mixture but don’t mix in.

2. Place remaining 70g (2 1/2 ounce) of egg whites in bowl of mixer fitted with the whisk.

Yup - I really use this super old fashioned thermometer I have had for about 20 years to make my macarons

3. Pop granulated sugar and water into saucepan stir to combine and cook without stirring to 118C (245 F). Brush down the sides with a pastry brush dipped in water as required to avoid the sugar crystallizing. Once the mixture reaches 115C (240 F) start mixing the egg whites on high. Make sure you have a pouring shield on your mixer, when the sugar syrup reaches 118C (245 F)remove from heat and immediately pour in a thin stream down the side of the mixer bowl continuing to whisk on high.

4. Continue to whisk the meringue on high until the side of the bowl is only a little warm to touch, around 50C (120 F).
.

5. Add meringue mixture to almond mixture and using a large spatula fold the mixture together until it starts to shine and forms a ribbon that disappears back into the mixture after about 30 seconds.

I don't use a piping tip - I just cut the end off the piping bag for macarons

6. Add the mixture to a piping bag fitted with a plain tip (or just cut the end of a disposable piping bag) and pipe in lines onto parchment lined baking sheets. To make the macarons as even as possible I apply a constant slow pressure to the piping bag and count a few numbers like up to 3 for each one.

Waiting to form skins after piping

7. Set aside for about 30 minutes or until the macarons have formed a skin so that the macaron mixtture does not stick to your finger when gently touched.

Baking in the oven. The macarons will rise after a few minutes in the oven and develop a frilly foot

8. Meanwhile preheat oven to 140C (285 F). Once ready bake the macaroons for around 13 to 15 minutes depending on size, they should not be browned. Remove the baking trays and immediately slide off the macarons and the parchment onto the work surface and let cool completely before removing the shells.

9. Once cooled match disks into like sizes and sandwich together using the ganache.

#For Rudolf macarons you will need to split out a small amount of mixture just after it is combined, leave it to the side until you have finished piping the brown macarons and then color the small amount of mixture bright red and mix until it is shiny and disappears back into into itself within 30 seconds. Put mixture into a piping bag and pipe out small round noses on another prepared baking tray.


Ginger Spice White Chocolate Ganache
The ration of chocolate to cream is quite high in this - it is full summer here where I live, you can increase the cream if you prefer a softer ganache or if it is very cold.

75g (2 5/8 oz) cream
300 gm (10 5/8 oz) white chocolate
1 Tbsp ground ginger (1 US tablespoon + 1tsp)
1 tsp ground cinnamon
3tsp instant coffee
pink food colouring - I used Wilton gel colours

Bring cream to boil, remove a few tablespoons to a small bowl and mix in the instant coffee until dissolved pour the coffee mixture and the remaining hot cream over finely chopped white chocolate and stand 5 mins. Stir until all chocolate has melted and mixture is glossy mix in ginger and cinnamon. Allow to set overnight at room temperature of chill in fridge until just set.

I have provided a recipe for ginger spiced latte ganache above. In the pictures I have mixed the ganache with about 3/4 cup of Italian Meringue Buttercream to make it a bit fluffier for the piping and used a Wilton #22 tip. But you can just use the ganache as is and they taste great. The Italian Meringue Butter cream recipe is from The Whimsical Bakehouse cookbook which I have previously recommended HERE

Finally if you are looking for something fun to do with the kids this year over the Christmas Holidays check out my cookbook which is a US release and aimed at getting the kids in the kitchen with you and having fun baking up a storm with easy kid friendly recipes.....it's available at most online stores including these ones.

Amazon,


Or the book depository (Click HERE)

Or here at fishpond (Aus/NZ)

Peppermint Candy Christmas Cake pop

I'm not the hugest fan of hard candy like lollipops and hard peppermints but I adore the look of them. I think that is why I am often making fake candy versions out of other sweets that I do like, y'know cookie and cake pops, cupcakes....macarons. Well pretty much mostly everything other than hard candy.

So I made up this version of peppermint candy that is a choc mint flavoured cake pop, it looks pretty, tastes minty, but best of all for me I can easily bite into it.

I also made some candy cane pops, but I was not the hugest fan of these, they worked ok, but there were a few breakages during the dipping and although I think it was the dodgy packet of melts I had I can't be sure so I'll just share the pictures this time.

In Australia we have a cookie called Mint Slice which is made by Arnotts. It is a hard round biscuit (cookie) topped by a layer of mint icing (frosting) and then completely enrobed in dark chocolate.

If you don't have a local cookie like the Mint Slice you can just use a plain Oreo truffle recipe like this one (CLICK HERE) and add peppermint oil or extract to taste.

Peppermint Candy Christmas Cake pop

In this recipe I use a Fondant cake pop decal to decorate the cake pop. I am going to refer to it as a Ca-popper to save time in the recipe

Capopper (Fondant cake pop decals)
White fondant
green fondant
red sanding sugar
royal icing
candy shaped cookie cutter
small rolling pin

Roll out the white fondant onto a bench dusted lightly with cornflour until quite thin and use the cookie cutter to cut out a candy shape.

Roll out the green fondant and cut out the candy shape. Remove the edges so you just have the round middle and then cut the middle into 10 equal (ish) triangles. Pop 5 of the triangles onto the white fondant candy to look like swirls in a hard peppermint candy - use a little water to adhere if necessary.

Fill in the remaining white spaced with a little royal icing and then sprinkle over red sanding sugar.

Allow ca-popper to set for at least a day.

Place flat onto a parchment covered tray

Mint Slice Truffles
1 packet Mint Slice Biscuit
35g full fat cream cheese

Place all ingredients in a blender and mix until well combined.

Candy shaped pops
Ca-popper - see above made at least one day before
cake pop or cookie truffle mixture
hard candy shaped cookie cutter
red or while candy coating (like wilton melts)
lollipop sticks (around 6")
small microwave safe bowl, large enough to dip a whole pop into completely.

Take around 25g (7/8 oz) of the biscuit/ cookie truffle mixture and push into the candy shaped biscuit cutter just filling the inside round as per the picture. Use a lollipop stick to make a hole in the bottom where you will later be inserting the final lollipop stick, place on a parchment lined tray and pop into the fridge until firm.

Melt candy coating in the microwave at bursts of 90 seconds on medium low heat stirring in between until all lumps are melted and the mixture is smooth and fluid. I add copha (or paramount crystals) before I melt the candy coating as I find it is too thick to dip easily without the addition.

Take the chilled rounds out of the fridge and holding the end of a lollipop stick dip one end into the melted candy coating and then insert the stick into the round cookie truffle (or cake pop) mixture. The sticks should be laying parallel to the tray as per the picture. Repeat for all the pops and then return to the fridge to chill again.

While the pops are chilling, arrange the ca-popper on  a parchment lined tray with the decorated side facing down. You are going to lay the dipped pops on top of the so make sure there is enough room for the sticks

Once the pops are chilled, make sure the candy coating is still melted and fluid, if necessary pop back into the microwave for a short time (at medium low heat).

Holding the end of the lollipop stick submerge the whole pop into the melted candy coating. The lift it out of the candy mixture. You need to keep holding the pop upside down for a while until the excess candy coating mixture drops off otherwise it will run down your hand and the lollipop stick. I gently tap mine against the edge of the bowl to help the excess drip off.

Allow the candy coating to almost set and then carefully lay the pops on top of the ca-popper.

For a stack of other cake pop recipes and ideas check out my newly released book Sweets on a Stick available here at Amazon.



Or the book depository (Click HERE)

Or here at fishpond (Aus/NZ)

The end

Elf in my Tummy - Christmas nesting doll cookies

Um.....are you bored of the nesting doll cookies yet? Don't worry it's ok this is the last Christmas one :)

I came up with a new one the other day while I was doing up the Santa Nesting doll cookies.

Actually I came up with it at the cinema while I was watching 'Arthur Christmas' which I really enjoyed. While I was sitting there watching it hit me and I couldn't believe I had missed elves out of my original set.

So I rectified it straight away.

and in case you didn't get the lame joke reference in the title I was alluding to The Elf on the Shelf which is an adorable tradition based on the fact that before Christmas Santa must send out an elf to every house to check if the kids are being naughty or nice. It is a fun book that comes with a little elf and the tradition is to move the elf around every day to be found in different parts of your house. So fun you should check it out.

The cookie cut out recipe I made the nesting doll cookies from is from my book Sweets on a Stick available here at Amazon, the book also has a recipe for Marshmallow Fondant.



Or the book depository (Click HERE)

Or here at fishpond (Aus/NZ)



You can find similar recipes for vanilla sugar cookies, chocolate sugar cookies and marshmallow fondant on my blog by using the search function :)

Elf in my tummy nesting doll cookies

These instructions use the small nesting cookie cutter, follow the exact same instructions for medium or large nesting doll cutter. In Australian I got my nesting doll cookie cutters from Bisk-art HERE.  In the US I have noticed that Fancy Flours have an ok priced nesting doll set and Ecrandal have a super pretty copper 5 set.

Sugar cookies made using small nesting doll cookie cutter
Green, Red, White, Skin tone, black and yellow rolled fondant shop bought or home made marshmallow fondant (I used shop bought fondant colored with gel colors)*
small oval cutter with ruffled edges - I picked this up on Ebay in a set of 4
small rolling pin
piping tip - regular size like a Wilton #2
small nesting doll cookie cutter
small sharp knife
clean brush and water
black edible writing pen
pink dusting powder plus dry clean brush
*Fondant dries out very quickly. Use small amounts work quickly and when not in use place the fondant in an airtight container or ziplock bag to minimise the chances of it drying out and cracking.

Roll out the green fondant onto a clean benchtop dusted with cornflour/ cornstarch until a couple of mm (1/8") in thickness. I like to lift my fondant frequently and turn it like pie dough to ensure it does now stick to the bench while rolling it out.

Use the nesting doll cookie cutter to cut out a shape. Do the same with the red and black colored fondant.

 
Place the green, red and black fondant next to each other to use as a guide and using the sharp knife cut out boots, pants and a belt from the black fondant, at the bottom of the red fondant cut a matching piece off that will be replaced with the black 'boots'. Use a small amount of water to adhere the green body and black boots to the cookie, using the rolling pin to press into place as necessary. Attach the belt to Santa's middle using a tiny amount of water and press in place. Take a small amount of yellow fondant shape into small rectangle and press into the middle of the belt using a tiny amount of water if necessary.

Roll out a small amount of skin tone fondant and using the large round end of a regular size piping tip cut out the face. The Cut a little bit off the top of the round as per picture, this is where the hat will sit. Using a tiny amount of water attach the skin tone face to the cookie (use completed cookie picture as guide).

 

You will need to roll out a bit more of the green fondant and use the nesting doll cookie cutter to cut out the head area, then use the sharp knife to cut out a beanie/hat and attach it to the fondant covered cookie. 

Roll out some white fondant and cut out a shape using the oval ruffle cutter. Then use the sharp knife to trim it so you can use it as the fluffly furry edge to the elf's hat.

 

Take a small amount of the skin tone fondant and shape a very small oval to attach to the middle of the face for a nose. Then take a couple of pieces a little larger and shape into tear drops to make the ears. Attach them to the sides of the face with the point facing up, the tops will sit over the edge of the hat. I pressed the ears on with the wrong end of a paint brush, placing the end of the brush in the center of the base of the teardrop to make the indents in the inside of the ear and then used a clean toothpick to make further indents up towards the point of the ear.

Roll out more of the green fondant and again cut out the nesting doll shape. Using the sharp knife cut out the arms from the nesting doll shape as per the picture.

Take a small piece of red fondant and shape a couple of small mitten like hands and attach them to the cookie at the ends of the arms.

Take a small amount of white fondant and shape into a small ball for the top of the beanie/hat and attach with a little water and then do the same for the trim on the arms where they meet the red mittens.

Add some detail around the neck. I made a type of turtle neck sweater by rolling out red fondant and using the sharp knife to cut out a strip that I attached below the face, then I added indents with the back of the knife. Or you can make a collar by cutting out a couple of triangles from white fondant and attaching them under the face. 

Allow the fondant on the Elf to dry a couple of hours and then using the edible pen draw on 2 eyes.

 If you like use a clean brush to brush on a couple of circles of pink dusting powder to the cheeks.

  The End 

Santa nesting doll cookies

So finally the Santa nesting doll cookie, and this is where the Christmas nesting doll set all started.

A little over a year ago just after I had posted my original babushka cookies Jody R sent me an email with an attached picture of a nesting doll Santa suggesting I make it.

Which I did, although really it doesn't look like the original picture and it did take over a year, but I have to say it was awesome inspiration Jody so thanks very much.

It inspired me to make a whole set of Christmas themed nesting doll cookies.

I have already posted tutorials for the snowman, nutcraker and the penguin which were also part of my swap cookie set, you can find the the tutorials as well as some other helpful links below:

Snowman Cookie tutorial Click Here

Penguin Cookie tutorial Click Here

Nutcracker Cookie tutorial Click Here

In Australian I got my nesting doll cookie cutters from Bisk-art HERE

In the US I have noticed that Fancy Flours have an ok priced nesting doll set and Ecrandal have a super pretty copper 5 set.

The cookie recipe I used is from my newly released book Sweets on a Stick available here at Amazon, the book also has a recipe for Marshmallow Fondant.



Or the book depository (Click HERE)

Or here at fishpond (Aus/NZ)



You can find similar recipes for vanilla sugar cookies, chocolate sugar cookies and marshmallow fondant on my blog by using the search function :)

Nesting doll news update - while I was doing up the tutorial for Santa I whipped up some little elf nesting doll cookies using the smallest of the nesting doll cookie cutters.

Santa nesting doll cookies

These instructions use the medium nesting cookie cutter, follow the exact same instructions for small or large nesting doll cutter.

Sugar cookies made using medium nesting doll cookie cutter (CLICK HERE for you tube cookie recipe)
Red, White, Skin tone, black and yellow rolled fondant shop bought or home made marshmallow fondant (I used shop bought fondant colored with black americolor gel)*
small oval cutter with ruffled edges(around 5cm or 2ish inch) - I picked this up on Ebay in a set of 4
Medium/Large piping tip (I used #195)
small rolling pin
medium nesting doll cookie cutter (around 9.5cm or 3 3/4 inch)
small sharp knife
clean brush and water
black edible writing pen
pink dusting powder plus dry clean brush
*Fondant dries out very quickly. Use small amounts work quickly and when not in use place the fondant in an airtight container or ziplock bag to minimise the chances of it drying out and cracking.

Roll out the red fondant onto a clean benchtop dusted with cornflour/ cornstarch until a couple of mm (1/8") in thickness. I like to lift my fondant frequently and turn it like pie dough to ensure it does now stick to the bench while rolling it out.

Use the nesting doll cookie cutter to cut out a shape. Do the same with the black colored fondant.

 
Place the red and black fondant next to each other to use as a guide and using the sharp knife cut out boots and a belt from the black fondant, at the bottom of the red fondant cut a matching piece off that will be replaced with the black 'boots'. Use a small amount of water to adhere the red body and black boots to the cookie, using the rolling pin to press into place as necessary. Attach the belt to Santa's middle using a tiny amount of water and press in place.

Roll out a small amount of skin tone fondant and using the large round end of a piping tip - I used a Wilton #195 which is a bit bigger than the regular piping tips. Cut a little bit off the top of the round as per picture, this is where the hat will sit. Using a tiny amount of water attach the skin tone face to the cookie (use completed cookie picture as guide). You will need to roll out a bit more of the red fondant and use the nesting doll cookie cutter to cut out the head area, then use the sharp knife to cut out a beanie/hat and attach it to the fondant covered cookie. Take a little bit extra of the red fondant and  press into a small round to make a mouth. Attach it to the bottom of the skin tone face.

 

Roll out some white fondant and cut out a shape using the oval ruffle cutter. Then use the piping tip to remove the 'face' to make a beard- see the picture. You can then remove a small amount of the top and fit the white 'beard' around the skin tone face which you have already attached to the cookie.
 

Roll out a little more of the white fondant and once again using the ruffled oval cutter make the ruffle on the edge of the hat and the mustache. You will need to cut out the oval and then use the knife to trim a long thin ruffle to make the hat trim, attach it with a small amount of water. Use the same technique to make the mustache and then attach it using a tiny amount of water on top of the red mouth on the skin tone face. Pinch a little bit of the excess skintone fondant shape into a tiny nose and attach to the face right above the mustache.

Roll out more of the red fondant and again cut out the nesting doll shape. Using the sharp knife cut out the arms from the nesting doll shape as per the picture.

The rest is pretty much rolling out the small shapes by hand and attaching them to the cookies. Once again super fiddly like the nutcracker so don't say I didn't warn you.

Take a small piece of black fondant and shape a couple of small mitten like hands and attach them to the cookie at the ends of the arms.

Take a tiny amount of yellow fondant and shape little rectangles to make the belt buckle. If you like you can roll out tiny little ropes and make a more realistic looking buckle like I did for the original cookies but if your doing lots of them it would be easier to do the rectangles.

Take a small amount of white fondant and shape into a small ball for the top of the beanie/hat and attach with a little water and then do the same for a couple of eyebrows and trim on the arms where they meet the black mittens.

Allow the fondant on the Santa to dry a couple of hours and then using the edible pen draw on 2 eyes. If you like use a clean brush to brush on a couple of circles of pink dusting powder to the cheeks.

 

The End 

Pretty Layered Ruffle Christmas Tree Cake - the anti-fruit cake

Cake stand from Tracey Lau Art & Soul

I pretty much hated Christmas cake growing up, which many years ago consisted of fruit cake covered with marzipan and hard fondant.

Maybe hate is too strong a work but just sayin.........I'm not a fan of fruit cake.

So I decided to create an Anti-fruit cake this year and in doing so I think I've made a cake that is so much more Christmassy than fruit cake could ever be.

Yup this is an actual Christmas Tree cake made from white chocolate mud cake, layered with white chocolate ganache, covered with rolled fondant and decorated with strawberry bon bons and glittery fondant decorations.

Which I guess is nothing special, because you know, people have made Christmas Tree Cakes before.

But this one is covered with layers of pretty fondant ruffles- which looks pretty cool.

Someone less determined may have given up on this cake halfway through, perhaps when their daughter told them it looked like a lovely dress.

When I mentioned it was going to be a tree she replied, It's OK mummy, don't worry your just not so good at Christmas Trees, your great at other stuff, you just need more practice (Now I totally know how annoying that must sound when I say stuff like that). However when all the ruffles were attached she conceded it did in fact look like a tree and I had done an OK job.

The recipe I used for the inside of the cake was the white chocolate mud cake from the Planet Cake: A Beginner's Guide to Decorating Incredible Cakes cookbook.

Sorry everyone I can't share the inside of the cake recipe - apart from a couple of early posts before I knew any better I don't post other people's recipes here on my blog - it's all original Bubble and Sweet stuff.

I'm sure if you google white chocolate mud cake you could find a lovely recipe, or maybe a nice peppermint or even lime version. I colored the cake green using Wilton moss green and Wilton leaf green, halved the batch and baked 2 X 16 cm round tins, and then made up another batch and did the same. In all I ended up with 4 X 16cm green mud cakes. I used white chocolate ganache to fill in between the layers (in all  about 850g white chocolate mixed with 1/3 ratio of cream).

Mudcake is quite sturdy and is great for carving shapes

And as an update to my previous post, I have confirmation from quite a few of the stores that my book is in fact being shipped right now so I say the US Release is official. If you like the things I create here on the blog my new book Sweets on A Stick is out now and available to purchase here at Amazon.



Barnes & Noble (Click Here)

Or the book depository UK (Click HERE)

Or here at fishpond (Aus/NZ)

Fondant Ruffle Christmas Tree 
If you don't have non toxic food glitter to make the decorations just use candy, or plain fondant, or maybe some premade sugar decorations, you know just what ever you like or have handy.

4 X 16cm green mud cakes - brown edges, tops and bottoms trimmed, ensure that the cakes are level
Cake board (16cm)
White chocolate ganache set at room temperature (make the day before assembling the cake)
large knife
offset spatula
Green Ready Roll Fondant (I used Bakels brand coloured with Wilton moss green and Wilton leaf green)
white Ready Roll Fondant (I used Bakels brand)
large rolling pin
small sharp knife
small rolling pin
ruffling/frilling tool
non stick petal pad/foam (see here for example) optional for thinner ruffles
cornflour/ cornstarch
small brush and water
small star cookie cutter
toothpick
Small amount of pink fondant
pink non toxic glitter
small snowflake cutter
silver non toxic glitter
strawberry bon bons (or other favorite candy) - my yummy bon bons from Sharnel Dollar Designs
royal icing

* Fondant dries out very fast. You must work quickly and keep in an airtight container when not in use. Knead well before use.
**Some people may prefer to use a pasta machine to roll the ruffles very thin, that is more than ok, I say do what makes you happy and works :)

Using a small amount of ganache adhere one of the cakes to the cake board, spread a generous amount of ganache evenly on the top of the cake and then place a second cake on top of the first cake layer. Place into the fridge to set. Once set remove from the fridge and spread on an even layer of ganache on top of the second layer. Place the 3rd cake on top and pop the cake into the fridge for the ganache to set.

Remove from fridge spread an even layer of ganache onto the third cake layer and pop the 4th layer on the top, quickly pop a skewer or dowel in the center of the cake pushing it thru all 4 layers and return the cake to the fridge to set.

Once the ganache is set securely, use a sharp knife to shape the layers of cake into a cone. (I actually used some of the off cuts to make another layer which you can try if you feel confident with your carving)

Does that carved shape make my layers look really uneven?

Reserve any offcuts of the cake to make cake pops :)

Using an offset spatula spread the remaining ganache on the sides of the cake cone, making the sides as smooth as possible. I popped the cake into the fridge for the ganache to set and then smoothed on a final layer.

Smooth ganache all around the sides of the cake

Tip - although with most cakes you need a really super smooth finish on the ganache you can get away with a little roughness on this one as all of it will be covered with ruffles.

Dust the workbench with cornflour (cornstarch) and using the large rolling pin roll out the green fondant large enough to cover your fondant cone. I shaped my fondant into a rectangle which was tall enough in width to cover the cone from the bottom to the tip of the cone and wide enough to wrap around the base of the cone.

Pick the fondant up and wrap it around the cake cone (I'm using a fake styro one for these pictures), smooth the fondant down along the whole edge opposite where the seam will meet (that would be the middle of your large piece of fondant). Work quickly and carefully. The fondant will rip and tear if you are not careful. Once again the fact that you are covering the whole cake with ruffles will work in your favor here. If the fondant does happen to tear, pull it back together and press it in until it kinda holds.

Anyway, keep working the fondant onto your cake until you get to the seam at the back, wrap one layer over the top of the other and using a sharp knife cut a straight seam down the back through both layers. You can then easily remove the top layer of overhang from one side. Then pull back the fondant to get to the underlayer of overhang and remove that. Push the seams together, once again do your best but it will be covered.

Neatly trim any fondant overhand from the bottom of the cake using the sharp knife.

To Make the fondant ruffles dust the workbench with cornflour (cornstarch), take a piece of fondant about 1 1/2 tsp and shape it into a rectangle, using the small rolling pink roll in out into a long strip. As you roll you may need to press the sides in carefully with the sides/heels of you hands to stop it from getting too wide. (or if you find that is not working you can always use a sharp knife to trim it back to size) Keep rolling until the strip is quite thin. I like to pick the strip up after each roll to ensure it is not sticking to the bench and when necessary dust underneath again.

Roll out some white fondant into a long thin log and press in onto the edge of the thin green strip of fondant. Using the small rolling pin roll up and down until the white fondant is securely pressed into the green strip
.

(Optional for thinner ruffles) Pick the strip of green/white fondant up and place it onto the non stick foam. Using the middle section of the frilling tool roll back and forth (like using a rolling pin) to make the strip even thinner, you will probably get it to double in length. Then use the edge of the frilling tool rolling back and forth to frill the white edge of the strip a little more.

Attach this strip of fondant to your cake cone starting at the bottom. Brush on a very small amount of water to the cake cone and press the fondant strip onto the cake. I tried to gather the strip to make it appear more ruffly (see picture).

Continue making strips of fondant and attaching them to the cake cone working your way up until the whole cone is covered, starting a new strip at the same spot you finish off the last strip.

Using a toothpick push a small hole into the top of the cake (this is where the star will sit).

I allowed the fondant ruffles to set a little while I made the decorations.

Roll out the pink fondant and cut out a star shape (for the top of the cake) and lay on a tray covered with parchment paper. Carefully insert a toothpick into the side of the star, so when the star is laying flat on the tray the toothpick would be parallel with the tray. Brush the star with a small amount of water and sprinkle the non toxic pink glitter over the top of the star. Allow to set and remove excess glitter.

Roll out some white fondant and using a snowflake cutter press out about 20 small snowflakes, lay on some parchment paper, brush each snowflake with a small amount of water and sprinkle on the non toxic silver glitter over the top of the snowflakes. Allow to set and remove excess glitter.

Once all the decorations are set you can insert the star into the top of the cake by gently pressing the toothpick into the hole you made earlier at the top of the ruffle Christmas Cake.

Carefully cut the bon bons in half using a sharp knife and adhere them and the silver snowflake decorations using the royal icing as desired.

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The pretty cake stand in the pictures is from Tracey Lau Art & Soul