I often embark on crazy adventures, especially in my kitchen. That s how i made these sprinkles at home. The place where i live is not a baker s paradise. So finding fancy sprinkles and cake toppers have always been difficult. While i manage to get all the rudimentary stuff some where near my house, i have to travel almost an hour and a half if i ever run out of sprinkles. Not that we are big sprinkle fans. But, still.
Its only when i visit Coimbatore or Bangalore that i get to pick up some embellishments for all my baked goodies. One fine day, while i just wanted to bake a batch of these fragrant Vanilla cupcakes and frost them for a friend, i realised that my already teeny weeny container of sprinkles was over. I was immediately crest fallen, only to be cheered up by the fact that i had seen many recipes for sprinkles online a while back. Its then that i thought, why not make my own sprinkles? These sprinkles are eggless and really really easy to make. They are also inexpensive and you can easily make them into different shapes or sizes if you please. Do refer my notes for a few tips and tricks before you begin.
- Confectioner s sugar 1 c ( Icing Sugar)
- Corn starch 1.5 tsp
- Lemon juice 1 tsp
- Milk at room temp 2 to 3 tsp
- Different food colors used in baking ( I used blue, pink, yellow, orange and green)*
- Parchment paper
- Piping nozzle size no.1*
- Piping bag*
- Sift the confectioner s sugar and corn starch together twice or thrice ensuring that there are no lumps.
- To this, add lemon juice and 2 tsp of milk in the beginning and mix well. While you may feel that the amount of liquid i ve mentioned here is ridiculously tiny, rest assured that it works well.
- Start with 2 tsp of milk. Use a electric beater and a whisk and whisk the mixture thoroughly.
- You must have a lump free batter. In case you feel the batter is too thick, add the remaining tsp of milk and whisk again.
- Now divide the mixture into equal parts based on the number of colors you are going to use.
- Add a drop of the respective food color into each of the divided part and mix well. Make sure you use different spoons for this. I still have a batch of sprinkles that are neither green nor pink.
- Line a baking tray with parchment paper.
- Fill your piping bags with the icing mixture.
- Now, draw straight lines on the parchment paper by gently squeezing the bag. Just like how you would do a henna design.
- Dont worry if the lines get curvy or wavy. We are going to cut them up later so no sweat there.
- Now, let those colorful lines of icing dry for 24 hours.
- You may be tempted to cheat or take a short cut but its of no avail. They dont come off the sheet easily when they are not dried completely.
- Once dry, take them off the parchment sheet. They wont offer much resistance once fully dry. Try taking a small part out first and in case you find it too difficult, let it dry a little while more.
- Once you have them out of the paper, cut them with a very very sharp knife into small bits.
- Scoop them all up and store them in an air tight container.
In case you decide to add some flavors, add a drop of extract along with the food color. Be judicious when using food color as too much of it will not make the sprinkles too beautiful.
If you dont find parchment, use wax paper instead.
You can also use this icing recipe to ice your cakes and cookies in the regular way.
Feel free to experiment by making little dots or hearts when you pipe the mixture.
You may use any one food color to do the whole batch. I was making a huge batch ( out of sheer boredom and nothing else) and so used many colors. You can also experiment with flavors like vanilla or lemon or orange. I tried rose with the pink colored sprinkles and they were really awesome.
In case you dont have a piping bag, make small cones out of thin plastic sheets and use them to pipe these. I personally found that this works great when you have too many colors or a large batch to make