Chef Jeff (member name kincaellan) makes and sells sugar jewels. I do not know if they are a special order item, or they are always in stock. You will need to PM to ask.
As for sparkles, you can use edible glitter, sparkle dust, or disco dust.
Theresa 
the sugar jewels are always in stock jsut e-mail me and we can set it up.
I also suggest getting non melt grain sugar.
you can by this at most chocolate supply places.
it is a sugar crystal that is coated in a clear layer of fat so it won't melt in the fridge etc. It is bigger than normalsugar but smaller than 1/4 of an inch.
hope that helps,
www.kincaellan.com
kincaellan - wow, just checked out your website.. amazing. I wish I lived in Alberta instead of BC.. I'd be signing up for one of you're classes.
I was self taught with the blown and pulled sugar, and then went to Switzerland to learn more. Since then it has been a lot of research and practice and chemistry.
The Moth orchids are gum paste. using a cutter and veiner from global sugar art.
I have been getting a lot of requests to teach in Miami FL of late so I'm thinking about that.
thanks for the compliments on the work and the questions. Always a pleasure.
www.kincaellan.com
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