Learn how to make edible Christmas balls for the Christmas tree!

Another tutorial for Christmas! It brings me so much joy to see children’s faces when they are looking at a Christmas tree. Regardless of which culture or religion they are from, their eyes glow with the lights on the tree.

Now we all know that using edible objects is a common practice to decorate a Christmas tree but usually, the classic shiny balls (baubes) are made from either glass or plastic. Today I would like to show you how to make those balls edible as well and lift the joy of children to another level.

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This tutorial does not have any downloadable content associated with it.
While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Silicone mat
Sugar blowing pump
Coffee cup
Table spoon
Tee spoon
Confectioners Varnish Shop Online
Spray can
Gel Food Colours Shop Online
Small gas torch
Thin flower wire
Disposable gloves
Recipes & Ingredients
Isomalt Shop Online

3 Table spoons

Isomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-like physical properties. It has only a small impact on blood sugar levels and does not promote tooth decay, i.e. is tooth-friendly. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason. Source: https://en.wikipedia.org/wiki/Isomalt
White vinegar

1 Tea spoon


  1. Ciara Marriott says:

    Do you need a special type of glove to be able to do this work?

    1. Serdar Yener says:

      Hi Ciara, you do not need any specific type. Make sure it has no textures thin enough that you don’t lose your feeling, thick enough that you don’t burn your fingers. Most important it fits comfortably. If you feel the heat you can also wear two of them on top of each other.

  2. Debra Hopper says:

    Trying to make the baubles starts at right temperature but it goes hard before I make it in a bowl

    1. Serdar Yener says:

      That means you start too late

  3. Kamila świątkowska says:

    Dear Chef
    I bought a sugar pump, but instead of a copper tip it has an aluminum one – will it fulfill its role or should i look for a copper tip?

  4. Karin Marcela says:

    Donde se uso el vinagre? Es una cucharadita de agua en el isomalt?

    1. Serdar Yener says:

      No, no era el agua. Fue una cucharadita de vinagre.

  5. dawn Pilbro says:

    Wow….have you finally gone where I cannot follow? Fantastic!

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