I made homemade sprinkles a year ago but never shared my recipe or directions.
Hopefully you can forgive me?
These are seriously the easiest homemade sprinkles out there and are so flexible in terms of use!
Let me tell you why they are so awesome:
It’s three ingredients.
It can be made in whatever quantity I want.
It can be tinted to any color I need.
And it actually tastes good!
Glaze Icing for Homemade Sprinkles
1 cup powder sugar
1 – 3 tablespoons milk (depending on whether you want a thicker or runnier consistency; I prefer a thicker consistency for these, roughly the same as butter cream frosting)
1 tablespoon light corn syrup
Optional:
Food coloring of choice (I would add 1 to 2 drops per cup of powder sugar, and I highly recommend gel based)
Flavored extracts (about 1/4 teaspoon of extract per cup of icing)
To make the spinkles, place the icing in a baggie and cut of a very small corner tip to “pipe out” dots. You can also use a pastry bag with a #3 tip. Each row took roughly 15-20 seconds, so this process was much faster then I had imagined.
I then let them sit out overnight, but found that they were actually dry and ready to be used after a few hours.
I did eight rows of 18-20 dots, so ended up with roughly 160 dots.
This ended up being the perfect amount for a sweet little cake!
To make the sprinkles cake simple bake your favorite flavor cake and cover in buttercream frosting.
Next I cut out 8 strips of parchment paper (you can also use wax paper). My cake was baked in a 6-inch cake pan, so I made each strip about 2 1/2 inches wide and 10 inches long.
I placed them around the cake, leaving approximately a 2 1/2-inch space between each strip.
Starting in the first blank panel, I add sprinkles to cover the area. Nothing fussy about it — you can just smoosh them into the cake.
Keep adding as many sprinkles as you would like until the panel is completely covered. You can then move on to your next blank panel and next sprinkle color.
When you have finished adding all your sprinkles, I would put the cake in the freezer for no less than 30 minutes or in the refrigerator for no less than 1 hour.
This will help the frosting set and allow the parchment to be removed in nice, clean strips.
Although I loved the crisp lines of the cake, I couldn’t help but go back and add the remainder of my sprinkles.
I just mixed them all together then placed them around the base of the cake for a burst of color.
The color and flavor combinations for these little dots are limitless. Â You can even use the parchment technique I created and make shapes or words!
And honestly, while I love looking at all the beautiful and colorful sprinkles at the store, I dont love buying them. Â It can be $5 for just one bottle!
This is a very economical way to decorate your cakes and cookies!
Want more ideas for making Homemade Sprinkles? Check out these other options!!
Check out these beauties from Bigger Bolder Baking!
Those are so cute! I love the idea of making my own sprinkles!
Thanks girl! Hope your day is amazing!
I had seen a recipe for homemade jimmies somewhere online, but I don’t think they used a flavoring. Good idea!
Oh thanks! Yes, when I originally researched it there were a lot of recipes using royal icing or fondant. And we all know I am just to lazy for that.
😉
hey ,thanx aot forthis wonderful idea…hey i dont have corn syrup..is it necessary…
plus can you teach us to make coloured sugar ..plzzz
Love this!! What a great idea. Thanks! Your cake looks wonderful with them…
Well thank you! 🙂
Wow I am amazed,….:)
Really cute idea!! Love it, and my 3 yr old niece can go through 2 bottles of sprinkles on 12 cupcakes. Which are then too gross to eat. Maybe this will help 🙂
Oh yes… my kids do that same! lol
Oh boy, this just got added to my weekend to-do list. Thanks for sharing! Definitely forgiven, I ascribe to the “better late than never” school of thought 🙂
I like the way you think! 🙂
They’re so cute! I can’t get over it! 😀
oh, thanks sweety!! :
I have actually done this with just royal icing before, but it was kind of crumbly… do these have the consistency of the kind of sprinkles you’d find in a store, or are they more like quins? It would be so neat to be able to make my own jimmies!
Right now I buy most of my sprinkles at the bulk store, it’s much cheaper than getting the fancy little bottles at the grocery or specialty stores, but the selection is limited.
Thank you for sharing!
I thought the consistency was very similar to that of a jimmy or sprinkle. Not hard at all. I hope you make them and let me know your thoughts!
Homemade awesomeness!! Love it!
thanks sweet girl! have a great day!
THESE ARE SUPER CUTE!!
How long do you think these will last? Like, can I make a ton and store them in containers to use in the future? Or are they a use ASAP sort of sprinkle?
I saved mine for about three months last time, but when I took them out to use them (I had stored them in the fridge) they were stuck together and it took forever to separate. (not worth it!) I would maybe try sifting them with powder sugar or flour before storing to help with the ‘sticky’ problem. If you want to store them at room temp for a long period of time, I would switch the milk in the recipe to water. Hope that helps! Let me know how it goes! 🙂
Use CORN STARCH for mixing in to keep dry in storage. Keep in cool place. As when making homemade mints, you can either keep in the fridge or a cupboard. Before use, open cover to air dry again. You don’t want the storage to incubate food mold.
Corn starch is the silica for food.
Would I use the cornstarch as an ingredient, or would I mix it into the jar I store them in to ensure they stay separate?