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Edible Pearl Sugar Sprinkles Gold Candy 120G/ 4.2Oz Baking Edible Cake Decorations Cupcake Toppers Cookie Decorating Ice Cream T

Edible Pearl Sugar Sprinkles Gold Candy 120G/ 4.2Oz Baking Edible Cake Decorations Cupcake Toppers Cookie Decorating Ice Cream T

Hurry! Only left 10 in stock

Regular price $11.00
Sale price $11.00 Regular price $15.71
SAVE 29%
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SKU

WBGROB095VMQV5R

Vendor

Kuting

Product Type

Baking Spices


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Description

Sprinkle Ingredient List : Glucose Powder, Sugar, Maltodextrin, Corn, Starch And So On. Note: The Product Date And Expire Date Printer In The Bottle And Warranty Is 18 Month!

Safety & Compliance

⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.

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Frequently Asked Questions

  • Q: What are the ingredients in the Edible Pearl Sugar Sprinkles Gold? A: The Edible Pearl Sugar Sprinkles Gold contain glucose powder, sugar, maltodextrin, corn starch, and are free from common allergens such as wheat, eggs, dairy, peanuts, tree nuts, and soy.
  • Q: How can I use these sprinkles in my baking? A: These gold sprinkles are perfect for topping cakes, jumbo cupcakes, brownies, cookies, and even ice cream. They add a festive touch to any dessert, making them ideal for Christmas, weddings, and other celebrations.
  • Q: Is the product gluten-free? A: Yes, the Edible Pearl Sugar Sprinkles Gold are wheat-free and gluten-friendly, making them suitable for those with gluten sensitivities.
  • Q: What is the shelf life of the sprinkles? A: The sprinkles come with a warranty of 18 months, and both the production and expiration dates are printed on the bottle for your convenience.
  • Q: Are these sprinkles suitable for children's parties? A: Absolutely! The vibrant gold color and fun pearl shape make these sprinkles a delightful addition to any children's party treats, ensuring they bring joy and excitement to your dessert table.
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