Wrap cone in foil and use toothpicks to attach the tomatoes to the cone.
Bring water, vinegar, food colouring and sugar to the boil and cook until a thick toffee forms. Stand to cool slightly.
Dip a large kitchen spoon into the toffee. While allowing the toffee to run off in a thin stream, quickly wave it over the handle of a wooden spoon. You should have thin strands of spun sugar hanging over the wooden spoon handle. Take extreme care as the toffee is hot and will burn.
Break strands off the spoon and gently wind around the tomato cone. Repeat. When finished, sprinkle with cake glitter.
For the dip, place all the ingredients in a bowl and combine well.
Present Croquembouche with 'White Christmas' dip on the side.