White Pearls 5mm - 1Kg

The price per kilo ratio of the 1 kg format is significantly more advantageous than small packages of 50g, 100g, or 200g. For a cake designer or pastry shop that regularly uses pearls, the 1 kg format pays off in just a few decorations. A particularly cost-effective investment for businesses making 1 to 4 wedding cakes per month.

Buying 1 kg guarantees that all your pearls come from the same production batch: strictly identical size, perfectly uniform white color, homogeneous finish. For a wedding buffet with wedding cake + cupcakes + macarons + verrines, this is essential for a consistent presentation. With small packets, you risk mixing several batches with slightly different shades.

Format specifically designed for intensive professional use: pastry shops, event caterers, cake designers specializing in weddings, luxury hotel chefs, gourmet restaurateurs. Whether you are decorating a 100-serving wedding cake or a sweet buffet for 200 guests, you will need at least 100 to 200 g of pearls. The 1 kg format allows you to cover 5 to 10 events of this size without restocking.

Packaging suitable for extended storage in a cold room or dry storage. Well sealed after each use, the 1 kg bag preserves the quality of the pearls for several months. Avoid moisture that could cause the pearls to stick together. Compact size that stores easily on a reserve shelf, unlike accumulating small bags.

The 5 mm diameter is the "signature" size of professional pastry pearls: visible without being bulky, delicate without disappearing. Ideal for wedding cake borders, tiered cake outlines, close geometric patterns (swags, drapes), scattered decoration on individual entremets, or sugar paste floral decorations.

Pure white, consistent finish, uniform size throughout the packaging. Perfect to enhance all cakes, especially wedding cakes where the purity of white traditionally symbolizes elegance. White universally matches all themes: classic weddings, pastel baby showers, baptisms, communions, chic birthdays.

Made with food-grade ingredients, these pearls combine a slightly sweet neutral taste with a refined appearance. Compliant with European standards for direct food contact. Quality standard suitable for demanding professional pastry chefs as well as advanced amateurs who don’t want to compromise.

1 kg packaging designed for various event uses: weddings, baptisms, communions, baby showers, corporate seminars, cocktail receptions, prestigious birthdays. White is the universal color that matches all themes and seasons.

The main use. Arrange the pearls along the edges of each tier, around the base of the cake, or in a cascading decorative flow. Paired with fresh flowers (white roses, eucalyptus, peonies, baby's breath) or sugar paste flowers, they create timeless elegance. For a 3-tier wedding cake, count about 50 to 80 g.

Visual consistency ensured across the entire buffet: cupcakes, macarons, verrines, tartlets, iced shortbreads, cake pops. All decorated with the same white pearls from the same batch. For a buffet of 100 people, plan 200-300 g. The 1 kg size covers you generously with a comfortable margin.

Scatter the pearls on the surface of number cakes between decorative elements (fresh fruits, meringues, macarons, chocolates). Visual "thread" effect that brings coherence to the whole. Particularly effective on wedding or prestigious anniversary number cakes with mascarpone cream.

Place a few pearls strategically on the mirror glaze or velvet spray of an entremet. "Less is more" style: 3 to 5 well-placed pearls are better than random scattering. Ideal for contemporary creations inspired by major Houses (Cédric Grolet, Pierre Hermé, Yann Couvreur).

Embed the pearls in still moist fondant to create raised patterns: geometric rows, hearts, lettering, decorative borders, wedding monograms. Natural adhesion without glue if the fondant is still fresh. For already dry fondant: stick with royal icing or water with a brush.

Finish your verrines (tiramisu, panna cotta, mousses, rice pudding) with a touch of white pearls on top. Adds visual texture and a "pro" note to a simple presentation. Also perfect on decorated cookies, cake pops, royal icing glazed shortbreads for communions and baptisms.

Estimates to anticipate your event needs:

• 3-tier wedding cake: 50-80 g

• Sweet buffet for 100 people: 200-300 g

• Sweet buffet for 200 people: 400-600 g

• 12 cupcakes: 20-30 g

• Number cake: 30-40 g

• 50 decorated macarons: 30-50 g

With 1 kg, you have the security to cover several orders without urgent restocking.

Fresh buttercream: the pearls naturally stick, place with tweezers or fingertip.

Royal icing: apply on the still wet icing for perfect adhesion.

Fondant: lightly moisten the area with a brush, or use royal icing as glue.

Mirror glaze: place on the still warm (not hot) mirror at the time of unmolding.

Ganache: apply while the ganache has not fully crystallized.

For precise placement pearl by pearl (geometric patterns, lettering, aligned borders), use a clean pair of tweezers dedicated to pastry. For random sprinkling: gently pour from 10 cm above the cake. For regular borders: draw a light guide line with royal icing and place the pearls on it.

Sugar pearls can soften when in prolonged contact with very moist cream or in the refrigerator. Two tips: 1/ Apply the pearls as late as possible before serving (ideally less than 2 hours before). 2/ Avoid overly moist areas (freshly poured icing, juicy fresh fruits). For event orders: decorate on-site in the kitchen rather than in advance for delivery.

The white pearls pair wonderfully with: fresh edible flowers (roses, pansies, violets, borage flowers), silver or gold edible glitter, colored pearls of other sizes to create texture mixes, fondant lettering, edible gold leaf for a luxurious finish, tempered dark chocolate shards for a graphic contrast.

Ingredients: sugar, corn starch, maltodextrin, coating agent (shellac).

Possible traces: may contain traces of cereals containing gluten, peanuts, milk, soy, tree nuts, almonds, hazelnuts and their derivatives. Please check carefully if your customers have food allergies.

Energy: 1,695 kJ / 398.9 kcal

Fats: 0.01 g (of which saturated fatty acids: 0.01 g)

Carbohydrates: 99.7 g (of which sugars: 94 g)

Proteins: 0 g

Salt: 0.01 g

Product mainly composed of sugar, to be consumed as part of a balanced diet.

To preserve quality, store the bag in a cool, dry place, away from direct light and heat sources. Reseal well the packaging after each use to prevent ambient moisture that could cause the pearls to stick together. Properly stored, the 1 kg size keeps for several months without deterioration. For very infrequent use: transfer to an airtight glass jar.

Combine white pearls with our 5 mm gold pearls in 1 kg size to create elegant contrasts on wedding cakes. The white + gold combination is one of the most popular visual codes in high-end event pastry. Other colors (pastel pink, pastel blue, silver) are also available for your specific themes.

Natural pairing for wedding cakes: white fondant to cover the cake, white pearls as embedded decoration or border. Refined "cameo" effect, very popular for classic weddings. Available from several brands (Saracino, Renshaw, etc.) at Patissland.

To enhance your pearl-decorated creations, use our 12 mm white cake drums (for wedding cakes) or our 4 mm silver rectangular bases (for event cakes). Secure transport with our high Azucren cake boxes (15.2 cm) that protect fragile pearl decorations.

Royal icing is the ideal ally to securely fix pearls on all types of surfaces (dry fondant, cookies, cake pops). A few dots of royal icing and your pearls hold firmly even during long-distance transport. Available as a ready-to-use mix at Patissland.

The 1 kg size is intended for professionals and regular users who frequently decorate large pieces (wedding cakes, buffets, events). Advantages: significantly better price per kilo, visual consistency (same batch), optimized long-term storage, stock security for urgent orders. If you occasionally decorate a family cake, prefer our smaller packages (50g, 100g, 200g).

It depends on the base: on fresh buttercream, they naturally stick (place with clean tweezers). On wet fondant, direct adhesion. On dry fondant, use a little water with a brush or royal icing as glue. On warm mirror glaze, place immediately after unmolding. On ganache, fix before full crystallization.

Yes, fully edible. Made mainly of sugar and corn starch, they have a neutral, slightly sweet taste. They are easy to crunch and add a welcome crunch to creamy textures. Compliant with European food standards.

Average estimate: 15 to 20 three-tier wedding cakes with 1 kg of pearls, depending on the chosen decoration style (light scattering or elaborate decoration). For exclusive use at "wedding buffets" for 100 people: about 4-5 full buffets. The 1 kg size generally covers 3 to 6 months of activity for a professional cake designer.

Yes, no problem on finished decorations. However, avoid prolonged exposure on a very moist cake in the refrigerator: condensation can slightly soften the pearls after several hours. For optimal results, place the pearls as late as possible before serving (ideally less than 2 hours).

Yes, but be careful with very young children (under 3 years): the 5 mm size can pose a choking hazard. Beyond 3-4 years, no problem. The pearls are especially loved by children who enjoy their "candy" effect on birthday cakes. Supervision is recommended for the youngest.

Several months (up to the best before date indicated on the packaging), provided the bag is properly resealed after each use and stored in a dry place. For very infrequent use, transfer to an airtight glass jar: optimal preservation up to 12 months. For professionals who use them regularly, the 1 kg size is usually used up well before the expiration date.

This can happen if exposed to moisture. Solution: shake the bag vigorously to separate them. If they are really clumped together, spread them on a tray and let dry for 1-2 hours in open air in a very dry place. They will regain their flow. Then store strictly in an airtight container.

Very different! Pearl sugar (or "casson sugar") consists of large, irregular, opaque sugar grains used for baking chouquettes, Liège waffles, or brioche. Our sugar pearls are perfectly spherical and smooth beads, designed for cold decoration of cakes and entremets. These are two completely distinct products for opposite uses.