Mini Balls

The white mini beads are the most versatile decorative element in pastry. They adapt to all themes, all cake colors, and all occasions. Our range:

• White mini beads 800g FunCakes: see our white mini beads 800g FunCakes, professional size for pastry shops
• White mini beads 1kg: see our white mini beads 1kg, intermediate size
• White mini beads 80g: see our white mini beads 80g, amateur discovery size
• Universal application: wedding cakes, baptisms, communions, neutral baby showers
• Combination: with gold pearls for a luxury effect or with pink sprinkles for girls’ birthdays

Mouthfeel: lightly sweet crunch, pleasant but subtle so as not to overpower the cake’s flavor. Shelf life 12-18 months in a sealed dry container.

The black mini beads provide a striking graphic contrast, perfect for contemporary cake design:

• Black mini beads 800g FunCakes: see our black mini beads 800g FunCakes, professional size
• Halloween application: on orange cupcakes or dark chocolate ganache
• Minimalist application: "small black dots" effect on a clean white cake
• Black & white application: alternate black mini beads and white mini beads for a zebra effect
• Eye application: 2 black mini beads on white meringue balls for a "snow with eyes" effect

Winning combination: black mini beads + gold pearls = tuxedo effect for chic weddings or corporate events.

The raspberry-inspired croustibilles Valrhona are the absolute signature of artisan pastry:

• Raspberry-inspired croustibilles 1kg Valrhona: see our raspberry-inspired croustibilles 1kg Valrhona
• Composition: white chocolate spheres inspired by raspberry coated with crystallized sugar
• Flavor: intense raspberry + white chocolate sweetness + crunchy sugar
• Professional application: finishing red fruit desserts, premium cake design garnish
• Restaurant application: plate decoration for gourmet desserts
• Combination: with raspberry coulis + gold leaf = starred pastry signature

To go further, see our Ivoire white chocolate Valrhona which pairs perfectly.

Method to securely fix mini beads on your creations:

• On fresh buttercream: press lightly, they adhere by contact with the fat
• On ganache: apply just after smoothing, before crystallization
• On royal icing: sprinkle before complete drying
• On fondant: apply on warm fondant before setting
• On tempered chocolate: apply while the chocolate is still shiny and liquid
• On fondant: use tylo powder diluted in water as edible glue

For sides fully covered with mini beads:

• Step 1: spread a wide, flat tray of mini beads on a baking sheet
• Step 2: prepare a cake covered with smooth fresh buttercream or ganache
• Step 3: place the cake on its side
• Step 4: gently roll the cake in the mini bead tray, pressing lightly
• Step 5: fill missed spots with a spoon and direct application
• Step 6: set upright and let rest 10 minutes for final adhesion

This technique is visually spectacular but requires about 200-400 g of mini beads depending on cake size.

The 6 most common mistakes with mini beads:

• Too dry surface: mini beads won’t stick. Always apply on a fresh surface
• Refrigerating decorated cake: condensation = mini beads soften and lose shine
• Humid storage: mini beads become sticky in the jar. Always airtight and dry
• Incorrect sprinkling distance: too close = clumps, too far = loss. 15-20 cm is ideal
• Poor timing: apply after icing is fully dry = they won’t stick
• Mixing different brands: uneven sizes and finishes, irregular results

To preserve your mini beads over time:

• Airtight jars: reseal immediately after each use
• Keep dry: protect from absolute humidity (mini beads soften with moisture)
• Keep away from light: UV rays alter colored hues
• Temperature: 15-25°C, never above 30°C (risk of chocolate coating melting)
• Shelf life: 12 to 24 months depending on the product (check best before date)
• Raspberry crunchies: 9-12 months (due to included white chocolate)
• Rotation: use the oldest first (FIFO)

On cupcakes, mini beads provide an instant "professional detail" effect:

• Wedding cupcakes: 5-7 mini white beads on white buttercream rosette + 1 central golden pearl
• Baby shower cupcakes: mini white beads + pink or blue sprinkles depending on the theme
• Halloween cupcakes: mini black beads on dark chocolate ganache, "eyes in the night" effect
• Gourmet coffee cupcakes: mini white beads on coffee rosette, elegant "sugar pearls" effect
• Premium boutique cupcakes: raspberry crunchies on vanilla rosette for a "fruity gourmet" effect

For Mix Express bases, see our Classic Cake Mix 400g and our Chocolate Cake Mix 500g.

On iced cookies and biscuits, mini beads add texture and elegance:

• Iced shortbread cookies: apply royal icing then immediately sprinkle mini beads
• Valentine’s Day cookies: heart shape + pink icing + white mini beads on the border
• Christmas cookies: iced stars + white mini beads for a "snow" effect
• Birthday cookies: alternate white and black mini beads for a graphic effect
• Signature cookies: raspberry croustibilles for high-end pastry cookies

Also see our cookie and decorated biscuit recipes.

On wedding cakes, white mini beads are the ultimate elegant finish:

• Pearled borders: line of white mini beads at the layer junctions
• Cake tops: entire lid covered in white mini beads on the top of the last layer
• Cascade effect: controlled pouring of mini beads from the top
• Luxury combination: white mini beads + 100g edible gold pearls + Azucren gold leaf
• Rolled cake sides: "mini bead storm" effect fully covering individual layers

On filled candies, mini beads add texture and a visual signature:

• Molded candies: place 1-3 mini beads at the bottom of the mold before pouring chocolate
• Chocolate truffles: roll the truffles in a tray of mini beads after ganache
• Signature boutique chocolates: raspberry croustibilles in Ivoire white chocolate shell
• Mendiants: arrange mini beads in a crown around the chocolate before crystallization
• Homemade bars: generous sprinkling before the chocolate fully sets

For chocolates, see our Callebaut white chocolate and our Guanaja Valrhona dark chocolate.

On mirror glaze entremets, the mini beads complete the professional finish:

• Lower border: crown of mini white beads at the base of the entremet
• Decorated top: 5-7 raspberry croustibilles centered on pink entremet
• Cascade effect: mini beads diagonally from the top for a "river" effect
• Glaze combination: white mini beads on white chocolate mirror glaze
• Raspberry red combination: raspberry croustibilles on strawberry mirror glaze or red mirror glaze

On ice creams and popsicles, mini beads add crunch and elegance:

• Homemade Magnum cakes: dipped in candy melts then rolled in mini beads
• Coated popsicles: sprinkling of mini beads on still-soft chocolate coating
• Ice cream cups: final sprinkling of white mini beads on whipped cream
• Signature sundae: caramel topping + white mini beads + maraschino cherry
• Cone ice cream: dip the scoop in a tray of mini beads for a "party ice cream" effect

On fruit tarts, mini beads enhance freshness:

• Strawberry tart + white mini beads: crown of white mini beads around the strawberries for a "dew" effect
• Individual tartlets: 3-5 white mini beads in the center of each piece
• Chocolate tart + black mini beads: graphic "constellation" effect on dark chocolate ganache
• Raspberry tart: raspberry croustibilles for color and taste harmony
• Bourdaloue tart: white mini beads on pears and golden sliced almonds

See our strawberry tart recipe.

Dipped cake pops are the star application of mini beads:

• Wedding cake pops: dipped in white candy melts then rolled in white mini beads
• Birthday cake pops: dipped in colored candy melts then sprinkled with contrasting mini beads
• Halloween cake pops: dipped in orange candy melts then black mini beads
• Chocolate lollipops: melted chocolate disc + mini beads sprinkled immediately
• Corporate cake pops: colors matching the client's brand colors

For sticks, see our Wilton 15cm lollipop sticks and our 150g gold choco drip.

On meringues and pavlovas, the mini beads create a contrast with the whiteness:

• Individual mini pavlovas: cream + fruit + final sprinkle of white or black mini beads
• Decorative meringues: piped and sprinkled before baking, mini beads set during baking
• Meringue buffets: assortment of white and black mini beads for maximum visual effect
• Raspberry pavlova: raspberry croustibilles for perfect harmony with red fruit filling

On magnum cakes and sculptural creations, mini beads mark the finish:

• Magnum cakes: dipped in candy melts then rolled in contrasting mini beads
• 3D molded creations: applied on smooth surface for sparkling sphere effect
• Event tiered cakes: mini beads on the edge of each tier for consistency
• Cake design moldings: mini beads embedded in fresh fondant patterns

For magnum cakes, see our 3D Magnum XXL mold and our Wonder Pop mold.

For pastry shops, mini beads are the ally of quality production:

• Signature cupcakes with mini bead finishing for shop sales
• Premium wedding cakes with white mini beads for elegant finishing
• Boutique entremets with Valrhona raspberry croustibilles for differentiation
• Decorated cookies in series for buffets and events
• Professional size 800g-1kg to optimize regular production

For cake designers, mini beads are essential creative tools:

• Wedding cakes decorated with white mini beads for an elegant "snow" effect
• Event cake pops in large quantities
• Drip cakes accompanied by mini beads for a "sweet storm" effect
• Tiered cakes with mini bead borders at the junctions of the layers
• Themed cookies for baby showers and birthdays

In fine dining, mini beads dress up plated desserts:

• Signature ice cream cups with final sprinkle of white mini beads
• Gourmet coffee with mini bead decorated petit fours
• Raspberry croustibilles on gourmet desserts for texture
• Sundae bars where customers create their own toppings
• Event sweet appetizers

For homemade baking enthusiasts, mini beads are the ally of festive moments:

• Spectacular children's birthdays with minimal effort
• School snacks with themed decorated cupcakes
• Homemade cookies decorated with mini beads to give as gifts during parties
• Group cake pops with children (baking workshop)
• Decoration of homemade ice creams and yogurts to bring fun back to desserts

Several distinct categories:

• Mini beads: generally composed of a chocolate center (white, milk, or dark) coated with a sugar shell. More indulgent in the mouth, crunchy texture with a melting center. Sizes 4-8 mm
• Sugar pearls: 100% hard sugar spheres, no chocolate center. Harder, more pronounced visual signature, pure crunch. Sizes vary 3-10 mm
• Croustibilles: colored chocolate spheres inspired by fruit (raspberry, etc.) coated with crystallized sugar. Complex flavor profile, signature of artisanal pastry

See also our complete Sprinkles collection which includes all these decorations.

Yes, all our mini beads are strictly food-grade and compliant with EU standards (Regulation EC No 1333/2008). Always check the label: "craft" beads (scrapbooking, costume jewelry) are never edible. All our products carry the mandatory "edible" or "food-grade" label.

Varies depending on the base:

• On dry royal icing: indefinitely as long as the icing holds
• On buttercream: 3-5 days without visible degradation
• On ganache: 2-4 days depending on ambient humidity
• On fondant: may soften if humidity is high, better applied on dry surface
• On fresh fruit: maximum 24 hours as moisture quickly degrades the shine

For long-duration orders (weddings traveling 1 day), favor white mini beads which are more stable than fruity croustibilles.

No, avoid for most mini beads. Reasons:

• Mini beads with chocolate center: center melts during baking, loss of bead effect
• Hard white mini beads: technically OK but loss of surface shine in the dough
• Raspberry croustibilles: alteration of included white chocolate

Prefer application after baking on icing, buttercream, or ganache. To incorporate into the dough, favor sprinkles or jimmies which are more heat-resistant.

Depending on the product, check the label for:

• Mini beads with chocolate center: contain milk, soy (emulsifying lecithin)
• Colored mini beads: may contain E120 (cochineal) which is not vegan
• Valrhona raspberry croustibilles: contain white chocolate (milk, soy), possible traces of almonds or other nuts
• Vegan: most mini beads contain milk, few vegan versions available

For strict diets, choose our certified references clearly identified on the product sheets.

To start cake designing with mini beads, 3 references are enough for 90% of occasions:

• White mini beads 80g or 1kg depending on volume: universal use for all occasions
• Black mini beads 800g: for graphic effects, Halloween, contrasts
• Raspberry crunchies 1kg Valrhona: for premium upgrade and professional differentiation

For casual hobbyists, the 80g white discovery size is enough for 5-10 occasions. For pastry shops, the 800g-1kg size is recommended for profitability.

The art of combining mini beads + other decorations requires balance:

• Golden rule: maximum 2-3 complementary textures, no more
• Luxury effect: white mini beads + gold pearls + gold leaf on top
• Pop effect: colored mini beads + themed sprinkles + colored drip
• Pro effect: raspberry crunchies + gold pearls + raspberry coulis
• Graphic effect: black mini beads + white mini beads in alternating patterns

Avoid mixing more than 4 different decorations: the effect becomes confusing and loses elegance. Also see our complete Sprinkles collection, our Pearls collection, and our Vermicelli collection.