Edible decorations

Edible cake decorations turn a good bake into a real showstopper: a scattering of sprinkles on cupcakes, a touch of gold on a chocolate, dried flowers on a summer cake. In this category you will find more than 800 products, from sugar pearls and wafer paper to glitter and gold leaf, drip cake icing and velvet spray. Everything is in stock in our own warehouse, and orders placed by 4 pm leave the same day by A-Post.

Which edible decorations do we stock?

To help you find the right thing quickly, the range is split into subcategories:

• Sugar decorations are the largest section with over 300 items: Super Streusel sprinkle mixes such as Unicorn, Ocean, Dinos or colourful confetti, nonpareils, heart and star sprinkles, candy eyes and sugar flowers.
• Sugar pearls in many colours and sizes, for example 4 mm soft pearls and 7 mm pearls, plus chocolate pearls and XL crunchy balls.
• Wafer paper with more than 120 items, as sheets and as ready-made designs such as wafer paper orchids.
• Glitter and lustre dust, including gold and silver glitter spray, decorating powder in a pump spray and a dedicated range of cocktail glitter in many colours.
• Gold and silver leaf, for example 23-carat gold leaf in 86 x 86 mm sheets.
• Drip cake icing in 300 g packs and 6-piece sets, alongside velvet spray for a suede-like finish.
• Flowers and spices such as organic Swiss cornflowers, rosebuds, violets and freeze-dried flower mixes.

You will also find chocolate decorations, Cake Lace, chocolate tattoos, nuts, royal icing and isomalt for sugar work.

Tips from our bakery

Sprinkles need something to stick to. They only hold on a fresh, still tacky surface: icing, ganache, buttercream or a thin layer of jam. If the icing has already set, use the edible glue pen.

Velvet spray needs a cold cake. The velvet effect only appears when the spray hits a well-chilled surface. Put the cake in the freezer, or in the fridge for several hours, and spray from a little distance.

A drip that does not run off. Apply the icing just lukewarm to a well-chilled cake and test one drip at the edge first. If it runs too far, let the icing cool a little longer.

Never touch gold leaf with your fingers. It sticks to skin instantly. Use a dry brush or tweezers and dab the gold onto a freshly iced surface.

Flowers go on last. Dried flowers draw moisture and lose their colour on cream or icing after a few hours. Add them shortly before serving and keep opened packs dry and airtight.

We show you how to bring all of this together on one cake in our cake decorating course in Adliswil. To practise at home, try our drip cake recipe.

Frequently asked questions

How should I store edible decorations?

Somewhere cool, dry and dark, but not in the fridge. There, sugar decorations take on moisture, colours bleed and chocolate develops a grey bloom. Seal packs well once opened.

Can I use glitter in drinks?

Yes, that is what cocktail glitter is for. Add it straight to the glass and stir for a shimmering swirl in cocktails, prosecco or lemonade.

What is the difference between nonpareils, sugar pearls and sprinkle mixes?

Nonpareils are tiny sugar balls that cover a surface evenly. Sugar pearls are larger and placed individually, for example on cupcakes. Mixes such as Super Streusel combine shapes, colours and sizes around a theme: birthdays, Christmas or children's parties.