Homemade Cake Sprinkles
iambaker.netI have been seeing homemade cake sprinkles all over the web recently, and knew immediately that I wanted to try them out! When I saw what the options were -- using royal icing or making homemade fondant -- I was bummed. That's more work then I was hoping for. So instead I decided to try making them using my trusty glaze icing recipe.
Let me tell you why this is the awesomest choice I have made in a long time:
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! (Nice solid sprinkles that melt in your mouth instead of chipping a tooth!)
1 cup powder sugar
1 to 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
Food coloring of choice (I would add 1 to 2 drops, and I highly recommend gel based)
Flavored extracts (about 1/4 teaspoon of extract per cup of icing)
The fantastic thing about this recipe is how easy it is as well as how versatile it is. You can pipe out mini red hearts or yellow stars and moons or anything you can imagine! (See the rainbow sprinkles cake I ended up using these on.)
See the steps below for more instructions. Visit Amanda's I Am Baker site to see more of her sweet creations.
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I then let them sit out overnight, but found that they were actually dry and ready to be used after a few hours.