Edible pearls make an elegant and tasty addition to cakes and other desserts. Edible pearls are typically made with fondant or gum paste as they're easy to mould into any shape. These pearls, however, can also be made with normal cake frosting. Frosting pearls require a little extra work compared with fondant and gum paste because of its softer consistency. When properly made, frosting pearls are perfectly round, uniform in size and have a shiny appearance much like a natural pearl.
- Skill level:
- Moderately Easy
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Things you need
- Parchment paper
- Baking tray
- Circular pastry tips
- Cotton swab
- White lustre dust
Line a baking tray with parchment paper. The entire bottom of the baking tray must be covered with the paper.
Spread the frosting on top of the parchment paper in an even layer. A 1/8 to 1/4-inch layer is all that's necessary.
Freeze the frosting for 30 to 45 minutes, until it feels hard, but not completely frozen.
Stick the small end of a pastry tip in the hardened frosting to extract a disc-shaped piece of frosting. The size of pastry tip needed depends on the desired size of the pearl. Keep in mind that the pearl size will be slightly smaller than the disc of frosting.
Pop the frosting out of the pastry tip with a cotton swab or toothpick. Repeat the process for each pearl you wish to make.
Roll each piece of frosting into round balls with your fingers. Use clean, dry hands to prevent discolouration from dirt on fingers.
Sprinkle the balls with white lustre dust to give them a shiny appearance.
Tips and warnings
- Work quickly and handle each piece of frosting as little as possible. The warmer it gets, the harder it will be to work with. If necessary, put any softened frosting back in the freezer.
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