Edible Fondant Pearls | The Secret Finishing Touch
Chef Alan TetreaultIn this tutorial: Choosing the Right Paste Mix · Filling the Pearl Border Mold · Making Graduated Pearl Drops · Freezing and Unmolding · Finishing with Pearl Dust · Creative Ideas for Pearl Accents
Fondant pearls add instant elegance to any cake -- from simple pearl borders to graduated pearl drop accents. Using silicone molds from First Impressions, decorators can produce professional-looking pearl strands quickly and consistently. In this tutorial, Chef Alan Tetreault of Global Sugar Art demonstrates how to fill pearl molds, unmold cleanly, and finish with luster dust for a realistic pearlescent look -- all in under seven minutes.
What You'll Need
- Fondant -- for the 50/50 mix base.
- Gum paste -- combined with fondant for a firm yet cuttable paste.
- First Impressions silicone pearl molds -- pearl border mold and pearl drop mold.
- White vegetable shortening (Crisco) -- keeps the paste from sticking to hands during molding
- Artist palette knife -- a thin, flexible blade for trimming excess paste flush with the mold
- Super pearl dust -- for a realistic pearlescent finish.
- Soft round brush -- for applying dust evenly over molded pearls.
- Paper towel -- to catch excess dust and provide a clean unmolding surface
Choosing the Right Paste Mix
Chef Alan Tetreault recommends a 50/50 mix of fondant and gum paste (or all gum paste) when working with silicone molds. The 50/50 blend offers the best of both worlds:
- Firm enough to hold its shape during unmolding and when attached to the side of a cake
- Soft enough that a knife can cut through it cleanly when the cake is sliced -- no need to remove the decoration before serving
Pure gum paste also works but tends to break and shatter when the cake is cut, requiring removal before serving.
💡 Tip: The 50/50 mix is Chef Alan Tetreault's go-to for any border or accent that will sit on the side of a cake. It handles like gum paste during molding but eats like fondant.
Filling the Pearl Border Mold
For a standard pearl border mold with evenly sized pearls:
- Roll the 50/50 mix into a rope roughly the length of the mold.
- Apply a small amount of shortening to the fingers -- this prevents the paste from sticking during pressing.
- Place the rope on the mold and press firmly, starting at one end and working in a back-and-forth motion. The goal is to open each cavity and push paste down into it completely.
- Trim the excess using an artist palette knife. Start from the center of the mold and work outward toward each end.
- Run a finger over the surface to confirm the back is smooth and flat.
⚠️ Warning: Do not start trimming from the end of the mold. The palette knife will catch the beads and pull them out of their cavities. Always work from the center outward.
⚠️ Warning: Do not use super pearl dust or any other powder as a releasing agent inside silicone molds. Silicone releases cleanly on its own, and dust residue is very difficult to clean out -- all future moldings will pick up that unwanted luster.
Making Graduated Pearl Drops
The pearl drop mold features graduated pearls -- large at one end, tapering down to very small at the other. Chef Alan Tetreault adjusts the technique to match:
- Taper the rope of paste so that the thick end aligns with the large pearls and the thin end aligns with the small pearls.
- Press into the mold using the same shortening-on-fingers technique.
- Trim from center to edges with the palette knife, just as with the border mold.
💡 Tip: Matching the shape of the rope to the shape of the mold cavity reduces waste and ensures every pearl fills completely -- especially the smallest ones at the tapered end.
Freezing and Unmolding
Because the 50/50 mix stays somewhat flexible, freezing is essential for a clean release:
- Place the filled molds in the freezer for 3 to 5 minutes. The paste does not need to freeze solid -- just firm up enough to hold together as one piece.
- Flip the mold over onto a paper towel.
- Peel the mold back slowly -- the pearl strand should fall right out in one connected chain.
⚠️ Warning: Do not leave molds in the freezer too long. Extended freezing causes condensation to form on the surface of the pearls when they hit room-temperature air, especially in humid environments. If condensation does appear, let the pieces dry completely before dusting or handling.
Finishing with Pearl Dust
Once the pearl strands are unmolded and dry:
- Place the strands on a paper towel to contain any dust that falls off the brush.
- Load a soft round brush with super pearl dust and brush it evenly over the pearls.
- Rotate the strands to coat all sides for a uniform pearlescent sheen.
Decorators are not limited to super pearl dust -- any luster dust or color can be used. Pink, yellow, violet, or any shade will work. However, for pearls that look like real pearls, super pearl dust is the finish of choice.
💡 Tip: Dust the pearls while they are still slightly cool from the freezer. The firmer surface makes them easier to handle without distorting the shape.
Creative Ideas for Pearl Accents
Pearl mold pieces do not have to be used exactly as they come out of the mold. Chef Alan Tetreault shows a "Best Wishes" cake where he trimmed a graduated pearl drop down to just six pearls and used it as a small standalone accent. Decorators can cut strands to any length, combine border and drop styles, or arrange individual pearls in custom patterns.
💡 Tip: First Impressions makes many different border molds beyond pearls -- rose borders, oval bead borders, and more. All of them use the same filling, freezing, and unmolding technique demonstrated here.
This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →
