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!!
Check out these beauties from Bigger Bolder Baking!
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.
Can this recipe work like Royal Icing? I mean, can we make flowers and other cake decorations from it? Thanks for your help!
These are so cute! Thank you!
Thank You, Thank You , Thank You very much dear!!! I always wanted to make my own sprinkles and this is the easiest recipe I’ve come across so far. I really loved it and I’ll try it tomorrow itself. Thanks once again. God bless you!!! 🙂
These look wonderful!!!! Please tell me they can be used to make funfetti cakes. The sprinkles I can get a hold of here practically disappear in the cake and it looks messy and hardly discernable not beautiful like yours. Seeing as these are larger they might show up nicer after baking, or bleed terribly. If you’ve used them please let me know. Thanks so much for your wonderful recipes.
Hi Maria! They do bleed. Sorry!
I can’t wait to try these! And the colours on these sprinkles are gorgeous. Store bought sprinkles are just so expensive for the small amount that they give.
Hello!
I was just wondering how long the shelf life for these babies are?
They look stunning! Can this be used for other sprinkle shapes too? For example, if I reduced the amount of milk in the mix, the consistency will be thicker. . will this let me roll out the batter and cut into other shapes, or do you recommend this recipe only for jimmies and nonpareils ?
Thank you so much!!
Hello,
Wondering if there is something I can substitute in place of the corn syrup. My son cannot digest corn and I would like to make him home made sprinkles because he already can’t have the store bought ones for this reason!
Thank you for your time!
What can I substitute for corn syrup as it is not available where i live ? Please let me know 🎂.
Thank you for sharing such beautiful recipes !
Wishing you and your blog … along and happy deserved life !
Here’s 🥂