Fill, crumb coat and frost your cake. Use a 6-inch or 8-inch cake, any flavor you like for the cake and buttercream.

Place the gold sugar pearls randomly all over the cake, then toss some sparkling sugar at the cake before the buttercream crusts over.

Fit your piping bag with a coupler and one of the piping tips, and fill with buttercream.

Practice piping the Christmas trees on wax paper before piping on the cake.

Use tip #18 to pipe the stars and shells, tip #101 to pipe the small ruffly trees, and tip #352 to pipe the leaves.

Use tweezers to place the long gold sprinkles vertically under each tree to make the tree trunks.