To make the stars
, mix 5g of chocolate fondant and 5g of modelling paste together, roll to 4mm thick and cut 6 stars. Leave them to dry for an hour or so and then paint gold, with a gold edible paint pen.
To make the tree pots, roll the chocolate fondant into a sausage and divide into 6. Roll each piece into a ball and then squash flat with the palm of your hand. Leave them to dry.
To make the trees
, divide the green modelling paste into 6. Roll each piece into a long thin sausage, you can use your hands but if you have a fondant smoother this will help you get a more even shape.
Once you have a length of 40 cm, roll one end into a spiral, then add another layer until you have 6 layers, making each layer a little smaller every time. Using a water brush will help the layers stick.
, mix 2 tbsp of royal icing sugar with a few drops of water to make a thick paste. Add the paste to a small piping bag (or sandwich bag) and snip a tiny hole in the end, twisting the bag at the top of the icing.
Add the sprinkles by adding a dot of royal icing to the backs of the sprinkles (tweezers make this process easier) and then sticking them onto the tree. Once you have covered the tree in sprinkles, stick to the chocolate fondant base with a brush of water.
Add the finished toppers to your cakes.