Edible sugar pearls
Crunchy or soft pearls, pearly, metallic, or colored, in various diameters: decoration to place one by one or scatter on entremets, cupcakes, and layer cakes.
Choosing the right size
Small pearls (2 to 4 mm) are generously scattered on cupcakes and cookies. Medium ones (5 to 7 mm) structure 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
The pearly and metallic finishes (gold, silver, rose gold) give the jewel effect of ceremonial pieces. Matte pearls suit pastel palettes and clean styles. Some soft-centered varieties crunch then melt, appreciated on plated desserts.
Place them on a still soft cream or fix them with a dot of royal icing on dry fondant.
Frequently asked questions
What is the difference with mini beads?
Size: mini beads (about 1 mm) cover a surface, pearls are visible individually and structure the decoration.
Do the pearls color the cream?
Placed at the last moment on a set surface, no. On a very moist cream and several hours in advance, bright colors may slightly bleed.
Can they be used on a frozen dessert?
Yes, place them after icing, once the surface is set, to prevent them from sliding.
