WHAT YOU NEED

Trim cake (page 209). Secure cake to board (page 209). Prepare for covering with ready-made icing (page 209).

Knead ready-made icing on surface dusted with a little cornflour until icing loses its stickiness. Tint three-quarters of the icing blue with colouring.

Roll out blue icing on corn floured surface into 3mm (1/8-inch) thickness. Using a rolling pin, lift icing over the cake; smooth with hands then smoothing tools. Trim icing neatly around base of cake.

Knead the remaining white ready-made icing with tylose powder on a surface dusted with cornflour until smooth. Roll out on surface dusted with cornflour into 3mm thickness. Use cutters to cut out different-sized snowflakes. Place snowflakes on baking-paper-lined tray to dry overnight.

Brush a very thin layer of egg white onto tips and around the centres of snowflake shapes; sprinkle sanding sugar over egg white. Stand the snowflakes for about 1 hour to dry.

Meanwhile, three-quarters fill piping bag with royal icing. Pipe a line of icing all the way around base of cake. Position persian confetti on icing before it dries.

Secure snowflakes to cake with royal icing; leave to dry for about 1 hour.

Tips: The sanding sugar gives the snowflakes a lovely texture, however, if you can’t find it, don’t worry, the snowflakes look divine without it. Snowflakes can be made months ahead; store them in an airtight container at room temperature. Persian confetti is sometimes sold as ‘snowfall’. A fine dusting of sifted icing sugar added at the last minute adds to the snowy look.