Glucose

At Cakelicious, we love offering everything you need to make homemade desserts like a pro. And for that, you need the right ingredients! In this category, we've gathered all the essential speciality sugars for even more delicious bakes. From glucose syrup to pearl sugar, including vanilla sugar and isomalt, you'll find professional-grade products to add flavour, texture, and magic to your cakes. Just one spoonful can make all the difference!

A perfect mirror glaze thanks to glucose syrup!

Not easy to find in supermarkets, glucose syrup is essential for achieving a smooth and shiny mirror glaze. But that's not all! We also use it to make fruit jellies, spooky Halloween blood tubes or even homemade caramel.

Discover our magical sugar!

Do you love adding that final sweet touch to your desserts? Discover our snow sugar – the cousin of icing sugar! It’s perfect for dusting your creations using stencils to make lovely shapes. For muffins, madeleines or donuts, sprinkle snow sugar over them using a sieve. And the best part? You can do it several hours ahead – it won’t melt away!

Make tasty waffles or chouquettes with our pearl sugar!

With our pearl sugar, also known as nib sugar, you can make delicious Liège waffles! Even after baking, the sweet little chunks remain intact. For extra indulgence, use both pearl sugar and vanilla sugar! We also like to sprinkle it on braided bread or chouquettes – it's a lovely extra touch of sweetness.

What can you do with inverted sugar?

Inverted sugar, also known as liquid glucose syrup, helps retain humidity and keeps mixtures smooth and creamy. It’s about 20% sweeter than sucrose, giving it a pleasant but not overwhelming sweetness. It's widely used in ice creams and sorbets to prevent crystallisation. In our recipes, we love using it for the filling of our tarte Tatin – it helps caramelise the apples and gives a rich, creamy texture.

Think of our dehydrated glucose for homemade ice cream!

Glucose syrup is great for ice creams and sorbets as a partial sugar substitute. It improves firmness, extrusion, shelf life, texture and mouthfeel. We use it in most of our homemade ice cream recipes. Dehydrated glucose can be rehydrated and used just like syrup. And to add flavour to your frozen treats, check out our pralines!

Why not try dextrose or isomalt?

Dextrose is a simple sugar often used in ice cream, sorbets or fruit-based desserts. It softens the texture and extends shelf life. It’s also known as grape sugar and works well as a natural alternative to regular sugar, just like honey. Isomalt, on the other hand, is perfect for edible decorations. It doesn’t crystallise and is great for crafting artistic, humidity-resistant sugar pieces. If you enjoy creative baking, you’ll love it!

Discover glucose in many forms!

On our online shop, you'll find a wide selection of sugars for baking: glucose syrup, dehydrated glucose, pearl sugar, vanilla sugar, snow sugar, dextrose and isomalt. Each has its own unique qualities – from adding shine to your glaze, crunch to your chouquettes, or a smooth finish to your ice cream. Just a few grams can completely transform your dessert!