Good to look at, good to taste & easy to use! These edible decorations encourage creativity and give the final touch to set off your cakes.
Cold process sugar coating
Malleable modelling paste with pleasant vanilla flavour.
Red sugar paste
Modeling paste with a soft texture to cover and decorate ceremony cakes. Its red-passion color is vibrant.
Cacao en poudre 20/22
To be used in coating, dusting or flavoring.
Isigny caramel with salted butter and Guérande salt.
Roasted and crushed cocoa beans.
Colored icing mix
Powder preparation to glaze éclair, choux pastry and millefeuille. Colors : white, red, blue, coffee, pink, purple, yellow, green.
Based of cocoa butter. Perfect to decorate the surface of moulded chocolates. Colours: white, blue, orange, pink, red, yellow, chocolate, pistachio green.
Edible glue based on natural gums.
Sweetener ideal for sugar art, blown, pulled and cast. Also limits the humidity absorption by the confectionery.
Powder mix to produce delicate laces.
Chocolate-based highly flexible modelling paste. Available in dark and ivory chocolate.
To decorate your chouquettes, withstands humidity.
Pink praline chips
Crushed praline. Contains 40 % almonds.
Mix for sugar art, ribbons.
Edible mix to cover cake supports and bases of pièces montées.
Mild and mellow, withstands humidity and freezing.
Real crushed speculoos.
Use with a cornet to customise your cakes. Supple texture, chocolate flavour. 20/22 cocoa powder: use as coating, flavouring or sprinkled on.
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Decorations for each occasion : sweet chips crumbled biscuit to sprinkle or use as inclusions, sugar or chocolate decorations.