THE ORNAMENTAL CHRISTMAS BAUBLE

THE ORNAMENTAL Christmas BAUBLE BY SABRINA SIGOUIN

COLOR OPTION!

Did you know that apples were originally used to decorate Christmas trees? It wasn’t until the 1850s that glass balls were introduced. Recreate an elegant Christmas bauble in bright red with delicate gold details, snowflakes, and holly for a perfect table centerpiece.

Sabrina

Sigouin, cake designer and owner of La Belle Pâtissière, was an interior designer for seven years before she decided to return to school to follow her pastry dreams in 2015. Since 2016, Sabrina has created her own custom cake company, enjoyed Canada’s Baking and Sweets Show as an award winner in 2019, and most recently was a Food Network competitor in 2021.

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LEVEL:

COMPONENTS

Edibles:

Fondant: red, green, white, and yellow 2 half sphere–shaped cakes Buttercream Cornstarch Water Gold luster dust Vodka Pearls: white and gold

Equipment:

Holly plunger cutter Modeling tool Snow plunger cutter Wood dowel Cake board Hot-glue gun Dowel cutter Rolling pin Fondant smoother Knife Baroque silicone mold Paintbrush Clay extruder Star tip Piping bag

MAKE THE HOLLY AND SNOWFLAKES

1. Make the holly berries by shaping little balls of red fondant with your fingers. 2. Use green fondant to create the holly leaves with a plunger cutter.

3. Make the veins with a modeling tool. Assemble the holly berries with the leaves and let them dry. 4. Use white fondant to make snowflakes with a plunger cutter. Let them dry.

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MOLD THE CAKE

1. Make a hole with the wood dowel in the cake board and secure it with hot glue. 2. Fill and crumb-coat 2 half spheres with buttercream. 3. Cut the excess off the wood rod and leave a small piece to attach the bauble cap. 4. Dust some cornstarch on a worktable and roll red fondant wide enough to cover the cake.

5. Cover the cake and gently smooth with your hands without tearing the fondant. 6. Smooth the fondant with a smoother.

7. Cut off the excess from the base of the ball. Leave an outline to fit it underneath the cake.

8. Push the excess fondant underneath the cake.

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CREATE THE CAP

1. Shape a cylinder with yellow fondant and, using a knife, make notches on it.

2. Roll up a strip of fondant and fold it over to make the ring on top.

3. Secure the loop on top of the cylinder with a bit of water. 4. Put the cap on top of the wood dowel to secure it.

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Tip: YOU CAN ALSO USE DIFFERENT ELEMENTS AND FONDANT COLORS TO DECORATE YOUR CHRISTMAS BAUBLES.

DECORATE THE BAUBLE

1. Use the silicone mold to make fondant ornaments with yellow fondant. 2. Apply the decorations around the ball with a bit of water.

3. Use a clay extruder to make consistent strips of fondant.

Brush on a little bit of water to make the strips stick to the ball. Cut off the excess.

4. Mix gold luster dust with vodka and brush it onto the decorations and the cap. 5. Use the star tip and piping bag to pipe buttercream spirals on top and bottom of the bauble. 6. Decorate the spirals with white and gold pearls. Apply the snowflakes, holly, and any other decorations you wish. ACD

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