Edible sugar pearls
Crunchy or soft sugar pearls, pearlescent, metallic or colored, in several diameters: decorations to place individually or sprinkle over entremets, cupcakes and layer cakes.
Choosing the right size
Small pearls (2 to 4 mm) can be generously sprinkled over cupcakes and cookies. Medium pearls (5 to 7 mm) add structure to a border or highlight a pattern. Large pearls (8 mm and up) are placed one by one, often with tweezers, for precise decoration on entremets or wedding cakes.
Finishes and effects
Pearlescent and metallic finishes (gold, silver, rose gold) give a jewel-like effect to special-occasion creations. Matte pearls suit pastel palettes and minimalist styles. Some varieties with a soft center crunch and then melt, making them a favorite for plated desserts.
Place them on cream that is still soft or attach them with a dot of royal icing on dry fondant.
Frequently asked questions
What is the difference compared with mini pearls?
The size: mini pearls (about 1 mm) cover a surface, while the pearls are individually visible and add structure to the decoration.
Do the pearls stain the cream?
Not if placed at the last minute on a set surface. On very moist cream and several hours in advance, bright colors may bleed slightly.
Can they be used on a frozen entremets?
Yes, place them after icing, once the surface has set, to prevent them from slipping.
