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Fun Winter Cakes

Learn how to create a Hanakkah, Santa, and other winter scene cakes from Modern Baking.

3. Add a bottom “el” border with star tip No. 20. Fit a pastry bag with star tip No. 20; stripe the side of the bag with blue icing and fill it with white. Pipe a reverse shell top border. Finish the design by sprinkling some edible glitter on top of the

3. Add a bottom “el” border with star tip No. 20. Fit a pastry bag with star tip No. 20; stripe the side of the bag with blue icing and fill it with white. Pipe a reverse shell top border. Finish the design by sprinkling some edible glitter on top of the snow to make it sparkle.

This Hanukkah cake depicts a dreidel, a four-sided top associated with the holiday. Base ice a quarter sheet cake in white icing. Airbrush the top and bottom edges blue. Pipe the blue dreidel in the center of the cake and add gold Hebrew letters. Use a daFor a holiday wreath, arrange 24 cupcakes in a circle. Ice the center cupcakes in white using pastry tip No. 1A or an open coupler, then smooth with a palette knife. Use grass tip No. 233 to ice the outer ring of cupcakes with green pine needles. With a qFor a pinecones and candles cake, base ice a quarter sheet cake in white icing. Add a colorful fabric ribbon to the base of the cake for a bottom border. Airbrush the top of the cake a pale blue. Fit a pastry bag with tip No. 233 and fill with green icing2. Pipe the candles on top of the pine boughs using red icing and open tip No. 12. Use the tip to pull out the icing on the sides of the candles. To pipe the flames, fit a pastry bag with open tip No. 6; stripe the side of the bag with red and fill with y3. To make the pinecones, use a drinking straw or a thin pretzel stick for a base. If you are using a drinking straw, make sure that the customer knows that the straw is embedded in the cake and is NOT edible. Use flower tip No. 104 to pipe leaflets in a
4. Pipe a triple “e,” reverse triple “e” top border with star tip No. 22. Sprinkle colorful red and green sugar shapes on the border to complete the design.For a unique Santa, base ice a 1/6-sheet cake with white icing. Pipe Santa’s stocking cap with tip No. 12 and red icing, then smooth the icing with a palette knife. Next, airbrush his face pink and add extra pink for his rosy cheeks. Pipe facial features,For a snowmen cake, base ice a quarter sheet cake with white icing. Position a torn piece of paper towel on top of the cake, and airbrush blue around it to create the sky and clouds. If you are using buttercream icing, wait at least 30 minutes or until th2. Pipe the snowmen’s bodies using open tip No. 12, and add plastic heads, available from decorating suppliers. Pipe mounds of snow using an open coupler and run a palette knife through them to make them uneven.3. Add a bottom “el” border with star tip No. 20. Fit a pastry bag with star tip No. 20; stripe the side of the bag with blue icing and fill it with white. Pipe a reverse shell top border. Finish the design by sprinkling some edible glitter on top of the

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