In advance: Use Sports Ball Pan to make candy shells. Use ring from set to stabilize ball halves in refrigerator.
Also: Make candy shell for ornament topper using Standard Baking Cup. Refrigerate until firm; unmold, then brush on White Pearl Dust.
And: Mold 20 white candies in Truffles Candy Mold, filling cavities only 3/4 full. Chill, unmold then brush on white Pearl Dust. Make cocoa truffles to fill ornament following recipe.
Tint 6 oz. fondant red; roll out 1/16 in. thick. Use pattern to cut 12 triangles. Roll with ridged wheel of Cutter/Embosser to imprint lines, starting 1/2 in. from edge and meeting at tip. Use Cake Divider to divide each shell half into 6ths. Brush backs of triangles with damp brush and attach to candy shell within divisions.
Roll 48 red fondant balls, 1/4 in. diameter; attach to fondant triangles, about 3/4 in. apart, using fondant adhesive. Cut 1/4 in. wide red fondant strips and attach around white section edges of bottom candy shell with melted candy to be even with red edges. Attach white candies around outside edge of shell using melted candy; position so half of candy extends above edge of candy shell. Fill bottom shell with cocoa truffles. Position top shell. Attach ornament topper with melted candy. Roll a 4 in. long fondant rope, 1/4 in. diameter. Bend for ornament hook and let set about 1 hour. Attach to topper with melted candy; brush on white Pearl Dust. Brush red fondant triangles with red