The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Page 135

Melt butter and marshmallows together and mix really
well. Add rice bubbles and mix until combined. Grease
your hands with butter and form the (very sticky) cereal
mixture into even 7 equal balls (40 g per bauble).
Make edible sequins following Claire Bowman instructions
(I used the larger sized sequins). Apply an even spread of
piping gel onto the rice crispy ball (just enough for the
fondant to cling onto it).
Roll the fondant into a circle. Pick it up and place it in your
hand. Position the rice crispy ball in the centre. Quickly
stretch and manipulate the fondant till the ball is covered.

Roll the ball in your
hands to smooth the
joining lines.
Mark the centre of
the bauble with a
nozzle or a small
cutter. Brush piping
gel on the bauble.
Start sticking the
sequin making sure
they overlap lightly.

Once
half
the
bauble is covered
with sequins turn it
around and cover the
other half, starting
from the bottom. To
complete the bauble
roll a pea sized piece
of white fondant into
a smooth ball and
then into a log.
Pinch and squeeze 5 sections of the fondant log to create a realistic looking bauble top. Paint
with gold colour. Bend a fine gold wire over a paint brush handle and push it into the bauble.

Christmas Bauble | 135