Edible Christmas Decorations

Edible Christmas decorations turn simple biscuits, cupcakes and cakes into festive showpieces in no time. In this category you will find more than 110 products to place, sprinkle and enjoy: sugar and marzipan figures, Christmas sprinkles, edible glitter and gold leaf, chocolate transfer sheets and wafer paper, plus chocolate decorations and snow sugar. Whether you need edible Christmas decorations for a cake, a Yule log or a tin of homemade biscuits, everything is in one place.

Edible Christmas decorations by type

• Christmas Sugar & Marzipan Decorations: 30 toppers – St Nicholas hats, reindeer, gingerbread men, snowflakes and Christmas stars in sugar, 3D penguins and 3D snowmen, plus marzipan trees and golden stars.
• Christmas Sprinkles: more than 30 varieties, from red, white and green nonpareils to snowflake, mistletoe and Christmas tree sprinkles and Super Streusel mixes such as "Klingglöckchen" or "Schneesturm".
• Glitter, gold dust & gold leaf: 23-carat gold leaf and gold dust, Sugarflair glitter spray, Super Streusel shimmer powder, "Goldflimmer" gold flakes and gold food pens.
• Crispy pearls & sugar pearls: XL and mini crispy balls, Crispy chocolate balls and pearls, chocolate pearls, sugar pearls and nonpareils in gold, silver, copper, red and burgundy.
• Chocolate Transfers & Wafer Paper Christmas: Schoggi-Tattoos (chocolate transfer sheets) with stars, snowflakes, polar bears or baubles for your chocolates, plus wafer paper toppers with Christmas motifs.

You will also find ready-made chocolate decorations here – trees, presents, candy canes, Christmas stars, snowflakes or mini Yule logs – as well as snow sugar. The full range is in Chocolate Christmas decorations, and pearl sugar for Zopf and more snow sugar in Pearl sugar & snow sugar.

What works on biscuits, what works on cakes?

On biscuits, scatter sprinkles and sugar pearls over icing that is still wet or over freshly spread couverture chocolate – they will stick without any glue. Small sugar figures can be fixed with a dot of royal icing or melted chocolate. On cakes and cupcakes, sugar and marzipan figures, chocolate decorations and crispy balls look best on buttercream, ganache or fondant. Whipped cream is trickier: sugar and wafer paper absorb moisture and go soft, and coloured sprinkles can bleed. So decorate cream cakes just before serving. Chocolate transfers, finally, belong on couverture – on chocolates, bars or homemade chocolate discs.

Tips from our kitchen

• Keep it dry. Sugar decorations, sprinkles and wafer paper dislike moisture. Store opened packs well sealed in a cool, dark place – but not in the fridge, where they draw moisture.
• Go easy on gold and glitter. A few flakes of gold leaf or a hint of glitter look more elegant than a whole layer. Pick up gold leaf with tweezers or a dry brush, never with your fingers.
• Fewer motifs, more impact. One main figure, a few matching sprinkles and a touch of gold – your cake looks festive yet calm.
• Snow sugar last. Dust it through a fine sieve right at the end over cakes or biscuits, and it settles like freshly fallen snow.

An idea to try: our gingerbread house is wonderful to decorate with sugar figures, sprinkles and snow sugar. And if you would rather bake biscuits together, join our Christmas cookie course in our kitchen in Adliswil.

Frequently asked questions

When should I put the decorations on the cake?

On fondant, buttercream or ganache you can place sugar and marzipan figures the day before. On cream or moist fillings, decorate just before serving, otherwise the decorations go soft and the colours run.

How much gold and glitter do I need?

Less than you think: for one cake, a few pieces of gold leaf or a short burst of glitter spray are often enough. More ideas in Glitter, gold dust & gold leaf.

When do I need to order before Christmas?

Order by 4 pm and your parcel leaves the same day by A-Post, usually arriving the next working day. Delivery is free from CHF 100*. You can also pick up your decorations in our shop in Adliswil.