White Sugar Pearls - 1.5, 4 & 7 mm - 90g

• Mix of 3 sizes in one jar: the combination of 1.5 mm + 4 mm + 7 mm in the same box allows you to create decorations with size contrast immediately, without having to buy three separate jars. Saves time in composition and purchase costs.
• Authentic pearly effect: the natural pearly reflections of Azucren beads capture light vividly, unlike matte beads or overly shiny "plastic" beads. Premium visual finish that justifies a high selling price on wedding cakes.
• Cake design versatility: compatible with all professional pastry surfaces (fondant, royal icing, buttercream, whipped ganache, fondant, stabilized whipped cream). One product covers most decoration needs.
• Optimized 90 g size: enough to decorate 8 to 12 three-tier wedding cakes, 30 to 40 event layer cakes, or 100 to 150 signature cupcakes. Practical size without overstocking in cake design inventory.
• Trendy pearly wedding cake: pearly white beads are essential in the 2024-2026 wedding cake trends (romantic weddings, baptisms, communions, baby showers). A productive investment for a long event season.
• Recognized Azucren brand: Spanish manufacturer specialized in edible decorations for over 50 years, official supplier to European cake design schools. Superior quality guarantee compared to low-end generic pearls.
• Neutral white color: the pearly white adapts to all color palettes and themes (classic wedding, christening, children's birthday, religious celebration, corporate event). Guaranteed universality.

Sugar pearls on the market vary greatly in visual quality and durability. Here is how to position Azucren compared to other brands.

Azucren positions itself alongside FunCakes in the European professional premium category for event decorations. Azucren's specialty is the lively pearly effect that naturally captures light, a differentiating advantage for wedding cake photos in natural light.

1. Signature pearly wedding cakes

Queen application of the pearl mix: decoration of 3 or 4-tier wedding cakes with scattering of pearls in three sizes on a white or ivory sugar paste base. "Embroidered wedding dress" effect that justifies a premium selling price for wedding orders. Winning combinations: white pearls + sugar paste lace + fresh edible flowers.

2. Christening and communion cakes

Christening and communion cake decoration with random scattering of pearls in three sizes. Pearly white color perfect for traditional religious themes. Signature combinations: white pearls + sugar paste cross + fondant doves + satin ribbon.

3. Premium event cupcakes

Cupcake finishing for events (wedding, baby shower, engagements) with pearls scattered on buttercream or whipped ganache rosettes. The 1.5 mm + 4 mm + 7 mm contrast creates a refined visual effect in seconds per cupcake. Expect 30 to 40 decorated cupcakes per 10 g of pearls.

4. Decorated cookies and personalized biscuits

Decoration of royal icing cookies for weddings, baptisms, and corporate events. 1.5 mm pearls are ideal for fine patterns (borders, letters), 4 mm for centers, and 7 mm for focal points. High-margin single-unit sales format in cake design boutiques.

5. Contemporary layer cakes and drip cakes

Decoration of event layer cakes with dispersion on top + drip around. The size contrast with white chocolate drips or colored ganache creates a premium textural effect. Strong trend for adult birthday and engagement orders.

6. Contemporary entremets and signature Yule logs

Finishing application on frozen entremets or contemporary-style Yule logs. Pearls arranged in graphic compositions on mirror or velvet surfaces. Transforms a classic technical dessert into a premium visual piece that justifies a high boutique selling price.

• Application on fresh surface: place the pearls just after applying royal icing, buttercream, or whipped ganache. The pearls naturally stick by contact with the moist surface.
• Adhering on dry sugar paste: apply a thin layer of royal icing (brush method) or a bit of buttercream as glue, then place the pearls with a pitting tool or clean fingers.
• Composition by size: sort the pearls by size for more precise compositions (7 mm pearls as focal points, 4 mm for transitions, 1.5 mm for filling). Use a fine sieve to quickly separate the sizes.
• Random dispersion: for a "semi-natural" effect, pour the pearls directly from the jar without sorting to keep the random mix of the three sizes. "Organic embroidery" effect highly appreciated on wedding cakes.
• Storage: keep the jar tightly closed at room temperature (15-22°C), away from direct light. Humidity melts the pearls and heat can alter the pearly effect.
• Hygienic handling: use a clean spoon or food tongs to take the pearls. Avoid dipping fingers directly into the jar to preserve the product's freshness.
• Compatibility with colorants: pearly white pearls can be used alongside other colored decorations (gold pearls, marzipan flowers, edible glitter) for rich multi-element compositions.
• Anti-humidity: for cakes intended to be displayed for a long time in a showcase or buffet, apply the pearls as late as possible (ideally on the day of the event). Ambient humidity causes the pearly effect to fade after 24-48 hours in high humidity.

How many cakes can I decorate with a 90 g jar?

Depending on the type of decoration: 8 to 12 three-tier wedding cakes with generous distribution, 30 to 40 event layer cakes with full finishing, 100 to 150 cupcakes with rosette finishing, 200 to 300 decorated cookies with fine patterns. The 90 g jar more than covers the needs of a workshop over 1 to 2 months of regular production.

Can they be used on dry fondant?

Yes. Apply a thin layer of royal icing with a brush or a bit of buttercream as edible glue where you want to fix the pearls, then place them with tweezers or clean fingers. Let dry for 30 minutes before handling the cake to ensure good adhesion.

Do the pearls melt on contact with buttercream?

No, Azucren pearls remain intact in direct contact with buttercream, whipped ganache, or stabilized whipped cream. The shellac coating protects the outer layer for several hours. For very prolonged display (cake shown in a showcase for more than 48 hours), apply the pearls on the day of the event to maintain their perfect hold.

How to prevent the pearls from rolling off and falling from the cake?

Three professional techniques: 1) apply on a fresh surface immediately after icing, 2) use a bit of royal icing as a spot glue for large 7 mm pearls, 3) gently press each pearl into the wet surface to ensure adhesion. The 1.5 mm pearls naturally hold by mass effect, the 7 mm ones require more attention.

Are they really 100% edible?

Yes. Azucren pearls are made from sugar, wheat starch, glucose syrup, and dextrose, with colorant E172 (natural iron oxide) and coating agent shellac (insect secretion allowed in food). All ingredients comply with European regulations on food additives.

Why use a size mix rather than uniform pearls?

The size mix creates a much more dynamic and organic visual effect than uniform pearls. It is the signature of high-end professional cake designers: reproducing a natural "pearl embroidery" rather than a military alignment. "Wedding dress couture" effect justifying a premium selling price.

Can they be stored after opening the jar?

Yes, reseal the jar tightly after each use. Store at room temperature (15-22°C) away from light. Shelf life after opening: up to the best before date indicated on the jar (usually 18 to 24 months after manufacture). The pearly effect may slightly diminish near the end of shelf life.

Is it suitable for specific diets?

Vegan: not recommended, the coating agent shellac is of animal origin (insect secretion). Gluten-free: no, contains wheat starch. Halal and Kosher: to be verified case by case with Azucren for precise certification. Suitable for vegetarian diets (depending on interpretation, shellac is tolerated by some vegetarian diets).

Is there a choking hazard with 7 mm pearls?

7 mm pearls may pose a risk for children under 3 years old if inhaled. For cake orders intended for young children (1st birthdays, baptisms), it is recommended either to mention this warning to customers, remove the large pearls before serving, or use only the 1.5 mm pearl jar sold separately.

Why choose Azucren over Wilton?

Azucren and Wilton are two recognized references in edible decorations. Azucren is Spanish and specializes in a natural pearly effect, ideal for wedding cakes in natural light. Wilton is American and offers a more pronounced shine, better suited for children's birthday cakes or very colorful compositions. The choice depends on the desired decoration style: Azucren for European refinement, Wilton for the American pop effect.