The processes involved in making this project took forever! The mountain is sculpted using rice krispie treats, covered in fondant, then airbrushed for a realistic appearance. The ice castle was made out of isomalt poured into homemade silicone molds. The back cake is 8 inches in diameter and 8 inches tall with edible silver leaf coating, and is carved to cradle a 10 inch frills ombre cake. Both cakes are vanilla bean sponge with a fresh strawberry buttercream and praline ganache filling. I used 50/50 fondant and modeling chocolate in paneling the taller cake.