DIY Sprinkles and Funfetti 

Canada Day is almost here, so I’m trying to think more “red & white” when it comes to baking. Sprinkles and funfetti are an easy and fun way to add to holiday cakes or cupcakes, except for one problem…

 I think they taste gross, and I’m not alone in that. 

I always figured I had to sacrifice flavour for looks when it came to decorating. Then one day I learned how to make fondant, and it changed everything. Now I’ve learned how to make sprinkles, and I am NOT going back. Not only do they taste amazing, they’re so much prettier and unique!

The only downside to all of this is that the piping is boring and repetitive.  I tried to make it fun by entertaining myself, but I slipped and my elbow crushed some of the piping. Don’t even ask. 

For this recipe, you’ll need a bit of patience. The confections take 24 hours to dry out, no cheating. You’ll also find it easier to use disposable piping bags, otherwise you’ll need to use a #2 tip with your regular cloth bag. 

For the confetti, I piped long lines over some parchment. You’ll be tempted to rest your hand a bit, but it’ll create “flat” sprinkles. Keep your hand raised about an inch off of the parchment and let the icing drop. 

For the dots, press a small amount onto the parchment, release the pressure on your hand, and then pull away to the side. This will help you avoid the chocolate chip look (although my husband still thought they were chocolate chips). 

Have some fun! I piped a few hearts, but you can make squiggly lines, swirls, waves, etc. Just remember the thicker the confection, the longer it will take to dry. 

I used mine to adorn a naked-vanilla cake. Naked frosting is my latest obsession! The sprinkles are gorgeous, all different lengths and the way they stand up off the cake really looks like a celebration! Almost like fireworks, don’t you agree? 

Store them in a cool, dry place, preferably in a container so they won’t be crushed. I have no idea on shelf life, but I’d use them within 2 weeks. 

DIY Sprinkles and Funfetti

You will need:

  • 1 1\ 2 cups of icing sugar
  • 1 tablespoon of meringue powder
  • 1/4 teaspoon of real vanilla extract, or flavour of your choice
  • 1 tablespoon corn syrup – I used regular, but you can purchase clear if you prefer
  • 2 tablespoons of water

Mix all of the ingredients into a bowl, and stir. It won’t be difficult, you can use arm power for this one! 

Separate into bowls and add colour. Place into disposable piping bags and cut off the tip, right near the end. The more you cut off, the thicker the piping, so start small and test out a few strips. 

Let it dry overnight. Mine were thin, and I still needed a day of drying, so don’t try to fast track this one. It’ll be worth it to do it properly, I promise. 

When they’re dry, lift the parchment and gently loosen them off. The sprinkles will break off in different sizes. For me, this is the beauty of it, but if you want them smaller, you can break them with your hands as you go. 

Aren’t they the cutest?!

Published by Creatively Bee

I use food to show love, I make things because it helps me connect to my inner self, and I use social media because it's how I connect to other like-minded people. My life happens between the kitchen, the craft room and the gardens. This blog is where I keep track, work it out, and share my ideas. Feel free to share your thoughts back with me!

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