Description
Create charming and festive Sneeuwvlokken kerstboom (Snowflake Christmas Tree) mini cakes decorated with fondant snowflakes, stars, and golden accents. This step-by-step guide shows how to prepare and assemble detailed edible decorations to make stunning holiday treats perfect for seasonal celebrations.
Ingredients
Scale
Fondant Decorations
- White fondant
- Red fondant
- Tylose powder (a small pinch)
- Sneeuwvlok plungers in 3 sizes (snowflake cutters)
- Small star-shaped cutter
- Edible glue
- Golden mini sugar pearls
- Edible glitters (e.g., Squires Kitchen Sparkledust)
- Golden dust color powder (e.g., Solar Gold by Edable Art)
Base and Tools
- Mini cakes or mini tart bases (can also be cut from cake)
- Approximately 10 cm long wooden skewer
Instructions
- Prepare the fondant: Take a piece of white fondant about the size of an egg. Add a small pinch of tylose powder and knead thoroughly to reinforce the fondant. Wrap it tightly in plastic wrap and let it rest for at least one hour to firm up, preventing deformation during drying.
- Prepare decorations for one mini cake: Cover a mini cake or tart base with red fondant. Cut out 6 snowflakes, two of each size (small, medium, large) using the plungers. Cut 6 small round discs in various thicknesses (two at 6 mm, two at 4 mm, two at 2 mm). Also cut out a small cone shape and a small star.
- Create mounting holes: Using the wooden skewer, poke holes in each fondant piece large enough to later slide onto the skewer smoothly. This prevents breaking when assembling. Leave the pieces to dry at room temperature for several hours until firm.
- Decorate the fondant pieces: Dust all white fondant decorations lightly with edible glitter powder. Color the small star gold using golden dust powder. Allow the colors to set while drying.
- Assemble the Christmas tree: Start with the largest round disc; apply edible glue on top and attach the largest snowflake. Add the next smaller disc on top, then the next smaller snowflake, alternating discs and snowflakes stacking upwards in a roof-tile style. Continue stacking until all discs and snowflakes are used, finishing with the small cone and placing the gold star on top.
- Apply final decorations: Using a pointed tool or skewer dipped in edible glue, carefully place golden sugar pearls on the fondant ‘branches.’ Use tweezers for precise placement. Lastly, decorate the mini cake with white holly leaves and small golden berries as desired.
- Serve and enjoy: Once fully assembled and decorated, your sneeuwvlokken kerstboom mini cakes are ready to impress guests with their intricate, festive details.
Notes
- Adding tylose powder to fondant improves firmness and drying texture, preventing sagging.
- Ensure holes made with the skewer are large enough to avoid cracking when assembling the tree.
- Edible glitters and color dusts add a magical shimmer but use sparingly for best effect.
- The mini cakes can be made from purchased tart shells or cut from sponge cake.
- Work in a dry, cool environment to help fondant decorations dry properly.
- Use tweezers for precision when applying small decorations like sugar pearls.
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
