Pearly Pink Decorations - 85 g
Mix of pearlescent pink sugar pearls, small pearls, and sprinkles
Overview
Decora’s Pearly Pink mix combines three sizes of sugar decorations with a pearlescent finish: 8 mm pearls, 2 mm small pearls, and 5 x 2 mm sprinkles. Sprinkle all three sizes directly onto a layer cake, number cake, cupcakes, cookies, or macarons for a dimensional decoration without piping.
Features
- Pack size: 85 g
- Sugar pearls Ø 8 mm: 25 g
- Sugar pearls Ø 2 mm: 30 g
- 5 x 2 mm sprinkles: 30 g
- Color: pearlescent pink
Technical specifications
Pink sprinkles (30 g)
Ingredients: sugar, rice starch, WHEAT starch, colors: E120, E172, E174, anti-caking agents: E555, E551, glazing agents: E903, E901, E904.
| Per 100 g | Sprinkles | Pearls and small pearls |
|---|---|---|
| Energy | 1692 kJ / 398 kcal | 1700 kJ / 400 kcal |
| Fat | 0,2 g | < 0.5 g |
| of which saturated fatty acids | 0,2 g | < 0.1 g |
| Carbohydrates | 99 g | 100 g |
| of which sugars | 95 g | 95,4 g |
| Fiber | 0 g | < 0.1 g |
| Protein | 0,5 g | < 0.5 g |
| Salt | 0,06 g | < 0.01 g |
Maxi pink pearls (25 g) and pink pearls (30 g)
Ingredients: sugar, corn starch, maltodextrin, color: E120, vegetable palm oil, glazing agent: E904.
Allergen: wheat (gluten). May contain traces of gluten, almonds, soy, milk, and their derivatives.
Storage: store in a cool, dry place, away from light and heat.
Your questions, our advice
What does the 85 g bag contain?
25 g of 8 mm pearls, 30 g of 2 mm pearls, and 30 g of 5 x 2 mm sprinkles.
Does this mix contain gluten?
Yes, the sprinkles contain wheat starch.
Can the decorations be baked?
They are intended to be added after baking, to a cooled cake or cookie.
Is it available in blue?
Yes, the same mix is available in pearlescent light blue.
Additional resources
Learn more
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free












