make your own sprinkles

Recently, a reader from New Zealand asked Saucy where online she might find black or red sprinkles for her daughter's upcoming birthday party. The answer is simple... make them yourself!


Start by preparing a batch of royal icing. Saucy uses meringue powder for her hard icings, she's a little unsure of uncooked egg whites at the best of times but the powder is just so darn easy. Most powders come with their own recipe and/or measurements so you might want to look at the recipe yield and make a half batch. A half batch of royal icing netted Saucy about 3/4 cup of finished sprinkles. That's plenty!

At this point Saucy would like to offer you a tip: instead of wetting the powder and sugar mixture with straight water, try adding flavoured extract to the liquid. Your sprinkles will not only look good, they'll taste yummy. Saucy made hers a very strong vanilla flavour.


She added black food paste to the frosting after it was mixed up. Remember, professional grade food pastes and dyes deepen in colour as the frosting dries so adjust accordingly. Here, Saucy tinted her frosting a deep grey shade but it dried a perfect black.


Using the smallest tip in your collection, pipe long straight lines of the tinted frosting onto parchment paper. Just make sure your icing hasn't even the tiniest lumps that won't go through the tip, it will get a little frustrating.


When the strips of frosting are completely dried and hardened (this won't take long at all... only a few minutes) you can use a small blade to chop up the sprinkles. Saucy worked away at it and eventually decided it was tedious and she ended up picking the strips up and just breaking them into a small dish while she watched Oprah:


Don't fret about breaking them into uniform sizes, they actually look better if they're all different lengths. If you're an OCD perfectionist like Saucy, you should pick out or discard the ends of the strips (the part where you started squeezing the bag) because those can look a little curved or lumpy.

Otherwise, this is a pretty simple solution to finding just the right shade of sprinkles for your cupcakes and baking. Lime green, anyone? Hot pink?

Store your sprinkles in an airtight container. They should keep indefinitely. Amaze your friends when you say, "I made them myself."

16 comments:

Angela said...

Awesome! I am wondering if you could cut them with a rotary cutter like a nice sharp pizza cutter? Tink that might work?!

Cupcake Crazy Gem said...

I love this SO much! I'm definitely going to go a sprinkle spree making as many in the colours I can never find as possible! Thanks for the tip...and the great photography too!

Sugar Daze said...

D'oh! Why didn't I think of that! Great idea - thanks for sharing!

Lisa Russell said...

Brilliant!! I never would have thought of that! xo!

Sheryl said...

Saucy, you are a GENIUS!!!!!!

Thyri said...

Thanks Saucy!! You're awesome! I'm in Australia, but its okay :) Close enough! What a great idea!! I'll be making red and black ones for the Miss and her friends at her party! You are truly brilliant!

Jess said...

You have the best tips!

Sandra D said...

Great idea! Thanks for sharing.

Christina said...

Unbelievable!!! You are amazing!

Tara (The Picture Me Project) said...

Yes, please. These look amazing. And they photography nicely, too...

Thyri said...

Saucy- I have another question for you...Crisco is hard to get here, and I need to make your never fail frosting to make furry chocolate werewolf cakes...Two cups of butter seems like a LOT of butter to me- are there other alternatives? I'm new to this cake stuff, and you're full of awesome ideas and tips- you've become my go-to girl for cake stuff!

Saucy said...

Thyri,

Try The Kitchen Magpie's recipe for buttercream frosting... it uses one cup butter and three cups sugar, no Crisco. It makes less than mine but it will be fluffy and good for your cake. I'm not sure if it will be as white but you can buy drops to make your frosting whiter if you need to.

Also, if you are making an all-butter buttercream it will taste delicious but not be as stable if it gets warm so keep your creation in the fridge until one hour before serving :)

Kitchen Magpie's Buttercream

Thyri said...

Saucy- its official! I love you!! Thankyou lots and millions! I will send pics of the cupcakes!

You have made my day! Thankyou very very much!!

Tricia @ SweeterThanSweets said...

So cool! Thanks for sharing. (Found you via OnePrettyThing)

♥Andrea♥ said...

Thank you! My little guy has so many food allergies that he'll never be able to eat regular sprinkles. Here's to hoping I can find meringue powder and that it's allergen free.

Lowri said...

Seriously fabulous and love the suggestion about the rotary cutter!