BECOME A MEMBERshop individual tutorialscake & cookie planner
full tutorial libraryinstructorsfreebies vault
LOGIN
Blog

3D Snow Globe Cookie Tutorial

sugar how-tosrecipessugar toolssugar lifestyle
share or save for later

When I think “winter”, my brain goes straight to the nostalgic feeling of snow globes *sigh*… such magic packed into those little things. Especially as a child, I remember trying to make a snow globe myself... consisting in those little plastic bulbs you’d get with your toy from the 25¢ machines AND, of course, glitter. Which then, of course, resulted in a tragic scene where a glitter bomb water mess left my mom’s kitchen table in temporary ruins.

So NATURALLY, as an "adult"....I still want to snow globe "all the things"… not as easy as one would hope in sugar.

However, Sandie and I came up with a 3D snow globe cookie that finally satisfied my snow globe fix!

I worked on the gelatin globe while Sandie worked the cookie side.

Now, sure, you’re not going to want to EAT the gelatin (even though you can)… but you know how we like to keep as much “edible” on our cakes and cookies as possible. Simply just remove it or eat around it. 😉

It’s great as a “center piece” cookie in a set of Christmas or winter themed cookies.

So, shall we?

Here is a video I did showing the snow globe in action and how to make the globe including tricks and tips:

Here's how to make your own snow-globe cookies!


24 hours before you start your cookies, begin making the globes!

1. First, make a gelatin mixture according to instructions (see recipe at bottom of the page).

2. As evenly as possible, paint the inside of the dome and work your way over the top to make a lip. QUICKLY flip over your mold onto a drying rack or parchment so that the gelatin does not pool at the bottom of the dome. Wait 20 seconds and then repeat in the other domes.

It's important to create a lip around the top edge over the dome, this will give us a way to connect it to the cookie later on! You may want to do a second coat of gelatin.

Allow to dry overnight until no longer sticky and gently pull away from the mold.

Tip: Always make more than you need, some will rip when they come out and some might have holes.

3. Ice your sugar cookie (ours is a 4"x4" square) with royal icing, allow to dry (make sure it's completely dry before adding the gelatin).

Mix some airbrush silver sheen with some blue airbrush color. Then using an airbrush, lightly airbrush a corner of the cookie horizontally across the bottom for the darkest color then spraying lightly as you reach the middle of the cookies to give an ombre effect.

4. We used a tiny snowman mold (about 1/2 inch in size) and fondant to make our little snowman. Sandie found this mold at a local cake supply shop but you can also find similar molds on Etsy, etc. Wait until the fondant is dry and snowman hardens so it's easier to handle while painting.

5. Using a very fine paintbrush and gel food color, paint the details on your snowman. You might need to add a tad bit of water or alcohol to dampen your paintbrush to smoothly paint the details.

We did the same with our tiny Christmas tree!

6. Next, roll out a piece of white fondant to a thickness that resembles a tortilla. Then using the same square cookie cutter used to make the cookie, cut the fondant.

Only the top portion of the square fondant is going to be used, that is why you see the uneven edge on the bottom.

7. Using a 2 " round cutter (or same size as YOUR gelatin dome), cut a hole on the upper corner of the fondant square.

8. Using an X-acto knife, cut a wavy line through the middle of the fondant square.

9. Use your cutter as a reference when placing your figurines in your globe!

10. With a small spoon, add a pile of your favorite sprinkles on top of your figures. We used a mix of Wafer Paper Snow (see below) and non-pariels for our snow effect.

11. Place the gelatin dome over your snowman, Christmas tree and snow with no adhesives.  (Please note: Water will instantly melt your gelatin and disform it.)

12. Add your square fondant piece over the gelatin dome making sure the hole in the fondant is positioned correctly. Position it and then paint just around the edges of the fondant to right before the edge of the gelatin globe (being sure NOT to touch the edges gelatin globe with the water) with a little bit of piping gel. Usually I would use shortening when I didn't want to risk the water, however we really want a solid permanent adhering to seal this together, and shortening isnt' permanent.

Tip: I like to dehydrate my piping gel, simply leave it overnight with the lid of and cover it with a paper towel. This allows some of the moisture to evaporate (if in humid climate, 2 nights might be better).

13. Using the 2-inch fondant circle we cut out of the square piece earlier, then using a slightly smaller cutter (1.5") to cut inside the 2" circle.

14. Place the border over the gelatin dome. This time, use vegetable SHORTENING (or white fat) to apply (remember, water or anything containing water will melt and deform the gelatine).

15. Place a piece of paper towel on the royal icing portion of the cookie, then using piping gel, apply a thin layer over the wavy edge of the fondant.

Then apply the wafer paper snow or your favorite sprinkle over the piping gel.

You can brush off the excess snow and leave the cookie as is or follow the next steps for added details.

Using white royal icing piping consistency, a 1.5 PME tip, and a Pico Pocket Projector (or a template), we piped "baby it's cold outside" on the bottom portion of the cookie.

Then we piped tiny dots along the edge of the bottom portion of the cookie.

We added a little snowflake for our final touch! You can achieve this effect using a paper punch and some wafer paper -or- use a lace mat & edible lace-like Sandie did.

Last, but not least, we painted the lettering with edible silver metallic paint from Edible Art Paints.

How to make Easy Edible Wafer Paper Snow

Rip up wafer paper and put it into the coffee grinder, you want to stuff it full so they don’t just fly all-around when you turn it on. Pulsing the grinder also helps break up the larger chunks.

Easy peasy light and fluffy snow!! Images courtesy of the lovely Kara Andretta from Kara’s Couture Cakes!

 Published: December 18, 2017

Last modified on January 18th, 2021

Tags:

meet the author

Avalon YARNES

Avalon Yarnes is multi-award winning cake artist and educator. Her work has been featured on tv shows, in magazines, books and more. She has been named one of the top 10 Cake Artists in America by Cake Masters Magazine and Dessert Professional Magazine. She's always cooking up something innovative that she can share with her students. Learn with Avalon here inside Avalon Cakes Online School of Sugar Art, where her (and her friends) teach you how to make incredible art with of cakes, cookies and more!

hey there

MY SUGAR COVERED FRIEND

I'm Avalon -- and I'm not your typical cake decorator. I'm obsessed with fusing the world of ART and CAKE. Sugar is my canvas. If you're down to get messy and dive into a whole new level of cake, take my virtual hand, cause I've got so many secrets I want to show you! learn more>>

Let's be Friends!
GET NEW POSTS via EMAIL
Don't miss a thing - connect with me

are you ready

to be a
next-level cake artist?

Join 1000s of others in our Online Cake School and learn how to make incredible sugar art!

click here to get started
AND WHAT THAT SAYS ABOUT YOU.
Curious? Take the Quiz
all our free cake resources in one place
get inside the vault
GO FROM CAKE NEWB TO CAKE GURU

learn with avalon

Fast track your cake skills to the next level! How? Inside our Online Cake School.
Fortified with years of experience, Avalon (and her amazing friends), will take your virtual hand and show you the skills to becoming an amazing cake artist, all while saving you time (and money)!
Learn More >>

Comments

Questions? Comments? Or Just wanna tell a girl how you feel?
Shoot me a line or two!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

some of our latest freshly baked content inside the online cake school

Browse Entire member Library
copyright 2020 avalon cakes | disclaimer | terms | privacy policy
menu-circle linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram