I can’t believe I’ve not posted this recipe sooner. I was so excited about these sprinkles when I made them – I Instagrammed them, I gave people a sneak peak on Facebook, and I used them as soon as physically possible on my caramel doughnut cake.
And then I just forgot to share them with you!! My apologies, dear readers.
I can’t take credit for the idea (as much as I would love to!)…I got the idea from Pinterest, which directed me to I Am Baker, who had a tutorial up for home made sprinkles. I modified the recipe slightly to suit me – and they are so easy!!
Australian sprinkles tend to come in little balls, or baton shapes –we don’t have the variety that other countries do. I look online and see awesome, big sprinkles from America or England…and I cry a little. Not really, but I do really wish that we had an affordable way to get awesome sprinkles. So having the option to make my own is great!
What I love bout them is that they’re so easy to customise. If you have a sports team, why not make the sprinkles in their team colours? Or make a patriotic cake with sprinkles the same colour as those of your flag.
- 1 cup icing sugar
- 1 – 3 tablespoons milk
- 1 ½ tbsp light corn syrup
- -6 drops food colouring
Line a baking tray with baking paper and set to one side.
Throw the icing sugar, milk and corn syrup in to a bowl. I find runny mixture easier to work with as it smooths itself out nicely, so I used three tablespoons of milk. If you want thicker icing, only use one or two. Have a play and see what works best for you.
I wanted three colours of sprinkles, so I split the mixture into three bowls and put two drops of food colouring in each. If you want six colours, you’ll need six bowls, etc. For the purple I put one drop of blue and one drop of red.
Spoon the mixture into a snap lock bag and snip very small section off the end. Working quickly, pipe dots, stripes, squiggles or whatever shape you want onto the baking paper. As you’re piping them they’ll be nice and glossy, but they’ll lose this sheen as they dry out. They’re not dull though, don’t worry!
Allow them to dry out overnight. They need a good couple of hours to dry out, so be patient. When they’re ready they should slide off the baking paper without much fuss.
This made enough to ice two cakes. I lost count, because there were heaps. Next time I’ll do more uniform shapes (I was having too much fun with all the different sizes) and get you a rough idea of how many this recipe makes.
Australian sprinkles tend to come in little balls, or baton shapes –we don’t have the variety that other countries do. I look online and see awesome, big sprinkles from America or England…and I cry a little. Not really, but I do really wish that we had an affordable way to get awesome sprinkles.