Mini Balls

The white mini beads are the most versatile decorative element in pastry. They adapt to all themes, all cake colors, and all occasions. Our range:

• White mini beads 800g FunCakes: see our white mini beads 800g FunCakes, professional size for pastry shops
• White mini beads 1kg: see our white mini beads 1kg, intermediate size
• White mini beads 80g: see our white mini beads 80g, amateur discovery size
• Universal application: wedding cakes, baptisms, communions, neutral baby showers
• Combination: with gold pearls for a luxury effect or with pink sprinkles for girls' birthdays

Mouthfeel: light sweet crunch, pleasant but subtle so as not to overpower the cake's flavor. Shelf life 12-18 months in an airtight container kept dry.

The black mini beads provide a striking graphic contrast, perfect for contemporary cake design:

• Black mini beads 800g FunCakes: see our black mini beads 800g FunCakes, professional size
• Halloween application: on orange cupcakes or dark chocolate ganache
• Minimalist application: "small black dots" effect on a clean white cake
• Black & white application: alternate black mini beads and white mini beads for a zebra effect
• Eye application: 2 black mini beads on white meringue balls for a "snow with eyes" effect

Winning combination: black mini beads + gold pearls = tuxedo effect for chic weddings or corporate parties.

The raspberry inspiration croustibilles Valrhona are the absolute signature of artisan pastry:

• Raspberry inspiration croustibilles 1kg Valrhona: see our raspberry inspiration croustibilles 1kg Valrhona
• Composition: white chocolate spheres with raspberry inspiration coated in crystallized sugar
• Flavor: intense raspberry + white chocolate sweetness + sweet crunch
• Professional application: finishing red fruit desserts, premium cake design garnish
• Restaurant application: plate decoration for gourmet desserts
• Combination: with raspberry coulis + gold leaf = starred pastry signature

To go further, see our Ivoire white chocolate Valrhona which pairs perfectly.

Method to securely fix mini beads on your creations:

• On fresh buttercream: press lightly, they stick by contact with the fat
• On ganache: apply just after smoothing, before crystallization
• On royal icing: sprinkle before fully drying
• On fondant: apply on warm fondant before setting
• On tempered chocolate: apply while the chocolate is still shiny and liquid
• On fondant: use tylo powder diluted with water as edible glue

For sides fully covered with mini beads:

• Step 1: spread a wide, flat tray of mini beads on a baking sheet
• Step 2: prepare a cake covered with smooth fresh buttercream or ganache
• Step 3: place the cake on its side
• Step 4: gently roll the cake in the mini beads tray, pressing lightly
• Step 5: fix missed spots with a spoon and direct application
• Step 6: set upright and let rest 10 minutes for final adhesion

This technique is visually spectacular but requires about 200-400 g of mini beads depending on cake size.

The 6 most common mistakes with mini beads:

• Too dry surface: mini beads won’t stick. Always apply on fresh surface
• Refrigerating decorated cake: condensation = mini beads soften and lose shine
• Humid storage: mini beads become sticky in the jar. Always airtight and dry
• Incorrect sprinkling distance: too close = clumps, too far = loss. 15-20 cm is ideal
• Poor timing: apply after complete icing drying = they won’t stick
• Mixing different brands: heterogeneous sizes and finishes, uneven result

To preserve your mini beads over time:

• Airtight jars: close immediately after each use
• Keep dry: protected from absolute humidity (mini beads soften with moisture)
• Keep away from light: UV rays alter colored colors
• Temperature: 15-25°C, never above 30°C (risk of chocolate coating melting)
• Shelf life: 12 to 24 months depending on the product (check best before date)
• Raspberry crunchies: 9-12 months (due to included white chocolate)
• Rotation: use the oldest first (FIFO)

On cupcakes, mini beads provide an instant "professional detail" effect:

• Wedding cupcakes: 5-7 mini white beads on white buttercream rosette + 1 central golden pearl
• Baby shower cupcakes: mini white beads + pink or blue sprinkles depending on the theme
• Halloween cupcakes: mini black beads on dark chocolate ganache, "eyes in the night" effect
• Gourmet coffee cupcakes: mini white beads on coffee rosette, elegant "sugar pearls" effect
• Premium boutique cupcakes: raspberry crunchies on vanilla rosette for a "fruity gourmet" effect

For express mix bases, see our Classic Cake Mix 400g and our Chocolate Cake Mix 500g.

On iced cookies and biscuits, mini beads add texture and elegance:

• Iced shortbread cookies: apply royal icing then immediately sprinkle mini beads
• Valentine's cookies: heart shape + pink icing + white mini beads on the border
• Christmas cookies: iced stars + white mini beads for a "snow" effect
• Birthday cookies: alternate white and black mini beads for a graphic effect
• Signature cookies: raspberry crunchies for high-end pastry cookies

Also see our recipes for cookies and decorated biscuits.

On wedding cakes, white mini beads are the ultimate elegant finish:

• Pearled borders: line of white mini beads at the layer junctions
• Cake tops: entire lid in white mini beads on the top of the last layer
• Cascade effect: controlled pouring of mini beads from the top
• Luxury combination: white mini beads + gold pearls 100g + Azucren gold leaf
• Rolled side cakes: "mini bead storm" effect fully covering individual layers

On filled candies, mini beads add texture and visual signature:

• Molded candies: place 1-3 mini beads at the bottom of the mold before pouring chocolate
• Chocolate truffles: roll the truffles in a tray of mini beads after ganache
• Signature boutique chocolates: raspberry crunchies in Ivoire white chocolate shell
• Mendiants: arrange mini beads in a crown around the chocolate before crystallization
• Homemade bars: generous sprinkling before the chocolate fully sets

For chocolates, see our Callebaut white chocolate and our Guanaja Valrhona dark chocolate.

On mirror glaze entremets, the mini beads complete the professional look:

• Lower border: crown of white mini beads at the base of the entremet
• Decorated top: 5-7 raspberry crunchies centered on pink entremet
• Cascade effect: mini beads diagonally from the top for a "river" effect
• Glaze combination: white mini beads on white chocolate mirror glaze
• Raspberry red combination: raspberry croustibilles on strawberry mirror glaze or red mirror glaze

On ice creams and popsicles, mini beads add crunch and elegance:

• Homemade Magnum cakes: dipped in candy melts then rolled in mini beads
• Coated popsicles: sprinkling of mini beads on still soft chocolate coating
• Ice cream cups: final sprinkling of white mini beads on whipped cream
• Signature sundae: caramel topping + white mini beads + maraschino cherry
• Ice cream cone: dip the scoop in a tray of mini beads for a "party ice cream" effect

On fruit tarts, mini beads enhance freshness:

• Strawberry tart + white mini beads: crown of white mini beads around the strawberries for a "dew" effect
• Individual tartlets: 3-5 white mini beads in the center of each piece
• Chocolate tart + black mini beads: graphic "constellation" effect on dark chocolate ganache
• Raspberry tart: raspberry croustibilles for color and flavor harmony
• Bourdaloue tart: white mini beads on pears and golden sliced almonds

See our strawberry tart recipe.

The dipped cake pops are the star application of mini beads:

• Wedding cake pops: dipped in white candy melts then rolled in white mini beads
• Birthday cake pops: dipped in colored candy melts then sprinkled with contrasting mini beads
• Halloween cake pops: dipped in orange candy melts then black mini beads
• Chocolate lollipops: melted chocolate disk + immediately sprinkled mini beads
• Corporate cake pops: colors matching the client brand

For sticks, see our Wilton 15cm lollipop sticks and our 150g gold choco drip.

On meringues and pavlovas, the mini beads create a contrast with the whiteness:

• Individual mini pavlovas: cream + fruit + final sprinkling of mini white or black beads
• Decorative meringues: piped and sprinkled before baking, mini beads set during baking
• Meringue buffets: assortment of white and black mini beads for maximum visual effect
• Raspberry pavlova: raspberry crunchy beads for perfect harmony with red fruit filling

On magnum cakes and sculptural creations, mini beads sign the finish:

• Magnum cakes: dipped in candy melts then rolled in contrasting mini beads
• 3D molded creations: applied on smooth surface for sparkling sphere effect
• Event tiered cakes: mini beads on the edge of each tier for consistency
• Cake design moldings: mini beads embedded in fresh fondant patterns

For magnum cakes, see our 3D Magnum XXL mold and our Wonder Pop mold.

For pastry shops, mini beads are the ally of quality production:

• Signature cupcakes with mini bead finishing for boutique sale
• Premium wedding cakes with white mini beads for elegant finishing
• Boutique entremets with Valrhona raspberry crunchy beads for differentiation
• Mass decorated cookies for buffets and events
• Professional size 800g-1kg to optimize regular production

For cake designers, mini beads are essential creative tools:

• Wedding cakes decorated with white mini beads for an elegant "snow" effect
• Event cake pops in large quantities
• Drip cakes accompanied by mini beads for a "sweet storm" effect
• Tiered cakes with mini bead borders at the junctions of the layers
• Themed cookies for baby showers and birthdays

In fine dining, mini beads dress plated desserts:

• Signature ice cream cups with final sprinkle of white mini beads
• Gourmet coffee with mini bead decorated petit fours
• Raspberry crunchy beads on gourmet desserts for texture
• Sundae bars where customers create their own toppings
• Event sweet appetizers

For homemade baking enthusiasts, mini beads are the ally of festive moments:

• Spectacular children's birthdays with minimal effort
• School snacks with themed decorated cupcakes
• Homemade cookies decorated with mini beads to give as gifts during celebrations
• Group cake pops with children (baking workshop)
• Decoration of homemade ice creams and yogurts to bring fun back to desserts

Several distinct categories:

• Mini beads: generally composed of a chocolate center (white, milk, or dark) coated with a sugar shell. More indulgent in the mouth, crunchy texture with a melting center. Sizes 4-8 mm
• Sugar pearls: 100% hard sugar spheres, without chocolate center. Harder, more pronounced visual signature, pure crunch. Sizes vary 3-10 mm
• Croustibilles: colored chocolate spheres inspired by fruit (raspberry, etc.) coated with crystallized sugar. Complex flavor profile, signature of artisanal pastry

See also our complete Sprinkles collection which includes all these decorations.

Yes, all our mini beads are strictly food-grade and compliant with EU standards (Regulation EC No 1333/2008). Always check the label: "craft" beads or pearls (scrapbooking, costume jewelry) are never edible. All our products carry the mandatory "edible" or "food-grade" label.

Varies depending on the base:

• On dry royal icing: indefinitely as long as the icing holds
• On buttercream: 3-5 days without visible degradation
• On ganache: 2-4 days depending on ambient humidity
• On fondant: may soften if humidity is high, better applied on dry surface
• On fresh fruit: maximum 24h as moisture quickly degrades the shine

For long-duration orders (wedding traveling 1 day), favor white mini beads which are more stable than fruity croustibilles.

No, to be avoided for most mini beads. Reasons:

• Mini beads with chocolate center: melting of the center during baking, loss of bead effect
• Hard white mini beads: technically OK but loss of surface shine in the dough
• Raspberry croustibilles: alteration of included white chocolate

Prefer application after baking on icing, buttercream, or ganache. To incorporate into the dough, favor vermicelli or jimmies which are more resistant to baking.

Depending on the references, check the label for:

• Mini beads with chocolate center: contain milk, soy (emulsifying lecithin)
• Colored mini beads: may contain E120 (cochineal) which is not vegan
• Valrhona raspberry croustibilles: contain white chocolate (milk, soy), possible traces of almonds or other nuts
• Vegan: most mini beads contain milk, few vegan versions available

For strict diets, choose our certified references clearly identified on the product sheets.

To start cake designing with mini beads, 3 references are enough for 90% of occasions:

• White mini beads 80g or 1kg depending on volume: universal use for all occasions
• Black mini beads 800g: for graphic effects, Halloween, contrasts
• Raspberry crunchies 1kg Valrhona: for premium upgrade and professional differentiation

For casual enthusiasts, the 80g white discovery size is enough for 5-10 occasions. For pastry shops, 800g-1kg size is recommended for profitability.

The art of combining mini beads + other decorations requires balance:

• Golden rule: 2-3 complementary textures maximum, no more
• Luxury effect: white mini beads + gold pearls + gold leaf on top
• Pop effect: colored mini beads + themed sprinkles + colored drip
• Pro effect: raspberry crunchies + gold pearls + raspberry coulis
• Graphic effect: black mini beads + white mini beads in alternating patterns

Avoid mixing more than 4 different decorations: the effect becomes confusing and loses elegance. Also see our complete Sprinkles collection, our Pearls collection, and our Vermicelli collection.