Igloo Cake

Ingredients:

• 1 box (500g) of yellow cake mix plus any additional ingredients needed
• 450 g chopped white chocolate
• 1 container (220 g) of white decorative sugar
• 2 jars of vanilla glaze (450g each)
• 2 drops neon blue food coloring
• 1 sponge donut, cut in half
• 4 drops of green food coloring
• 3 sugar ice cream cones
• Powdered sugar for sprinkling

Preparation:

1. Igloo:
   
   Grease and flour a 20cm (8-inch) cake pan and a 1.5-quart (1.5-liter) ovenproof bowl. Mix the cake batter and divide it between the pan and bowl. Bake at 350°F (175°C) until a toothpick inserted into the center of the cake comes out clean, about 35 minutes for the pan, 40–45 minutes for the bowl. Let cool, then turn the cakes out onto a wire rack.
2. Melt the white chocolate in the microwave at 50% power in 15-second intervals, stirring occasionally, until melted, about 2 minutes. Transfer to a parchment-lined baking sheet and use a spatula to spread the mixture into a 0.5 cm (1/4 inch) thick layer. Sprinkle with decorative sugar. Let set for about 10 minutes.
3. Remove the chocolate from the refrigerator. Break most of it into rough 1–2.5 cm pieces to create ice that covers the needle.
4. Use a knife to cut off several even pieces of 1 cm each from the remaining chocolate (this will be the entrance to the tunnel).
5. Assemble the needle:
   
   Mix 2.5 cups of frosting with blue food coloring. Spread a small amount of blue frosting on the flat cake layer, then top it with the round cake layer.
6. Spread a little icing on the cake where you want the entrance, then attach a donut half cut-side down. Use icing to attach the other donut half to extend the tunnel.
7. Cover the entire cake with a thin layer of blue icing, using it as a primer. Refrigerate, uncovered, until the icing sets, about 15 minutes.
8. Spread the remaining blue icing evenly over the cake and donuts. Mosaic white chocolate pieces across the entire surface of the igloo. Arrange even white chocolate pieces around the entrance to the tunnel.
9. They ate:
   
   Mix 3/4 cup vanilla frosting with green food coloring. Spread among the waffle cones, using the tip of a spatula to create stripes to resemble branches. Arrange the fir trees around the igloos and dust with powdered sugar.