Homemade Sprinkles

Last week marked this blog’s second anniversary!  Which means, blogiversary (what a cheesy and intriguing word at the same time)! I can’t believe how fast time has gone and how much this blog has developed.  Its exciting to say the least!

It all started out, two years ago, with a website for my cake business and the blog was mainly a platform to showcase the most recent creations. Fast forward two years and nowadays, it has everything from cake and other dessert recipes to fondant tutorials!

What better way to celebrate a birthday or anniversary … ahhh, lets embrace it – blogiversary—than cupcakes!  As you might know, I am currently in an oven-less state here in Thailand, but, nonetheless, I enjoy buying cupcakes (so far the best kinds have been coconut and banana) and decorating them at home.

I used a simple powdered sugar + shortening + milk frosting, but, to my great dismay, I couldn’t find any of my sprinkles. It was a tough decision which caking items to take along to Thailand and it seems the sprinkles didn’t make the cut.

Then, however, it dawned on me, that I could make my own homemade sprinkles from colorful fondant left-overs. There were some rainbow cupcake toppers in the blog’s recent past, so I definitly had a whole range of color selections at my fingertips!

If you also want to make your own sprinkles, aside from fondant, you need a piping tip with an opening in the desired size and shape for your sprinkles. I used a #3 round piping tip (top left image).

The fondant has to be rolled out fairly thin for this, then let it dry after it’s been rolled-out, for just a couple minutes. This will make cutting out the sprinkles so much easier! Depending on your fondant consistency and use of cornstarch, the cut-out sprinkles will just fall out of the tip (this would be the most ideal scenario).

With a little stickier fondant, the sprinkles will stick together and form a snake inside the piping tip. I wouldn’t bother removing every single sprinkle after each cut but simply separate the “sprinkle snake” with a knife tip (top right).

It could also happen that the little sprinkle dots stay stuck on your patch of fondant (bottom left). When this happened to me, I just lifted up the fondant piece and pushed the sprinkles out with my fingers.

Repeat the process with your choice of colors for your own unique sprinkle mix. I wouldn’t recommend this technique for all your sprinkle needs, but it comes handy in a pinch (when you are out of sprinkles like me) or if you cannot find sprinkles in your desired color

I don’t know about you, but, for me, there are just times when sprinkles are just necessary in a certain recipe or baked good.  For example, how much fun are cupcakes with sprinkles on top?  Nothing better!  I hope this sprinkle recipe helps you out when you’re in a pinch or when you just want to try something new!

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