Homemade Sprinkles

filed under: Decorating on April 20, 2012

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.  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.  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!!

These are SO EASY!

Check out these beauties from Bigger Bolder Baking!

Saveur Homemade Sprinkles Recipe

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Comments

  • meg says:

    Just made them and impatiently waiting for them to dry!!! The consistency of the “batter” is great. Easy to use.

  • ATasteOfMadness says:

    This is the greatest idea I have seen all day. I am so impressed right now, I think I need to sit here a while and admire..

  • tanya1234 says:

    thank you

  • Shobana Arunkumar says:

    Is there any substitute to corn syrup?

  • Jessica @ Jessiker Bakes says:

    I LOVE this idea!! I need to make these sprinkles pronto thanks for sharing!

  • Lily says:

    Has anyone tried substituting another syrup (honey, maple, agave?) for corn syrup? Light agave would probably not disrupt color and is less sticky than honey. If I give that a shot I’ll report back!

  • NancyD says:

    Thank you for this most wonderful idea. I’m going to use this recipe to make ‘google’ eyes on the characters of my granddaughters birthday cake. You are the best!

  • Lauren F. says:

    The cake looks amazing! I really want to make these sprinkles, but I don’t have light corn syrup. Any substitute?

  • Rach@twolicious says:

    These are amazing, and like other ppl have said, great for allergies.. We are gluten free- it’s not always easy to be sure sprinkles are gluten free… So thank you x.

    I just read through all the comments!
    Have you baked with these yet? I’d like to make a confetti cake, what do you think??

  • Lilli says:

    I made these tonight because I needed large, flat sprinkles. I’m just really thrilled that I knew about your recipe so that I could do it (:

  • Disha Shah says:

    What is the substitute for corn syrup? As here ee don’t get corn syrup. Help me

  • Disha Shah says:

    What is substitute for corn syrup?

  • Omotayo says:

    Hi Amanda, so nice to know I can make sprinkles without royal icing or egg whites. For those who don’t have corn syrup, substitute with liquid glucose. I use this in my glaze when decorating cookies and it’s just as good as corn syrup.

  • Judith says:

    Can this recipe work like Royal Icing? I mean, can we make flowers and other cake decorations from it? Thanks for your help!

  • Rachel says:

    These are so cute! Thank you!