Edible sugar pearls
Crunchy or soft pearls, pearlescent, metallic, or colored, in several diameters: decorations to place one by one or sprinkle over entremets cakes, cupcakes, and layer cakes.
Choosing the right size
Small pearls (2 to 4 mm) can be generously scattered over cupcakes and cookies. Medium ones (5 to 7 mm) define a border or highlight a pattern. Large pearls (8 mm and more) are placed one by one, often with tweezers, for precise decoration on entremets cakes or wedding cakes.
Finishes and effects
The pearlescent and metallic finishes (gold, silver, rose gold) give ceremonial pieces a jewel-like effect. Matte pearls suit pastel palettes and minimalist styles. Some varieties with a soft center crunch and then melt, making them popular on plated desserts.
Place them on cream that is still soft, or secure them with a dab of royal icing on dry fondant.
Frequently asked questions
What is the difference compared with mini beads?
Size: mini beads (about 1 mm) cover a surface, while pearls are visible individually and add structure to the decoration.
Do the pearls color the cream?
Placed at the last moment on a set surface, no. On very moist cream and several hours in advance, bright colors may bleed slightly.
Can they be used on a frozen entremets cake?
Yes, place them after icing, once the surface has set, to prevent them from sliding.
