Description
This charming Sneeuwvlokken kerstboom recipe creates festive mini Christmas trees using fondant decorated with delicate snowflakes, edible glitter, and golden accents, perfect for adding a spectacular holiday touch to small cakes or mini pastries.
Ingredients
Scale
Fondant Decoration
- White fondant
- Red fondant
- Tylose powder (a small pinch)
- Sneeuwvlok plungers in 3 sizes (snowflake cutters)
- Small star-shaped cutter
- Golden mini sugar pearls
- Edible glue
- Edible glitter powder (e.g., Squires Kitchen Sparkledust)
- Golden color powder (e.g., Solar Gold by Edable Art)
Assembly & Base
- Mini cake or mini tart base (can also be cut from cake)
- Small cone-shaped piece of fondant
- 10 cm wooden skewer (sateprikker)
- White fondant holly leaves for decoration
Instructions
- Prepare White Fondant: Take a fondant ball about the size of an egg and add a small pinch of tylose powder. Knead it well until the tylose is fully incorporated, then wrap tightly in plastic wrap and let it rest for at least one hour. This will make the fondant firmer and prevent it from collapsing while drying.
- Prepare Components: Cover one mini cake or mini tart with red fondant as the base. Using the snowflake plunger cutters in three sizes, cut 6 snowflakes total (two of each size). Also, cut 6 small round discs in varying thicknesses (two at 6mm, two at 4mm, and two at 2mm). Cut a small cone shape and a small star to use as the topper. Use the 10 cm skewer to carefully poke holes in each piece large enough to slide onto the skewer later without breaking the fondant. Allow all pieces to air dry for a few hours to harden.
- Color and Decorate Fondant Pieces: Dust the white fondant pieces with edible glitter powder for a sparkling effect. Color the small star topper gold using edible gold powder. Let dry completely with the holes still intact for assembly.
- Assemble the Christmas Tree: Start assembling on the skewer from the largest to the smallest snowflake, alternating with the small round discs to create spacing. Apply edible glue on each round disc before stacking a snowflake on top in a shingle-style arrangement. Continue layering until all snowflakes and discs are used. Finish by placing the small cone and then the gold star at the very top of the skewer.
- Decorate the Tree: Use a toothpick to apply edible glue to the branches and attach the small golden sugar pearls as ‘berries,’ using tweezers for precision. Finally, add white fondant holly leaves and golden berries around or on the mini cake base for an elegant finish.
- Presentation: Your sneeuwvlokken kerstboom mini cake is now ready to impress and will surely earn many compliments from your holiday guests.
Notes
- Tylose powder is essential for firming the fondant to ensure snowflakes do not collapse.
- Ensure holes made with the skewer are big enough to prevent fondant breakage during assembly.
- Use edible glue sparingly to avoid soggy fondant pieces.
- Let each fondant piece dry thoroughly to maintain shape and ease of handling.
- Using tweezers makes placing tiny decorations like golden pearls easier and neater.
- If mini cakes are not available, cut small rounds from a sheet cake to serve as bases.
Nutrition
- Serving Size: 1 mini decorated cake (approx. 50g)
- Calories: 150
- Sugar: 20g
- Sodium: 15mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
