Homemade Rainbow Sprinkles
It was my sonny boy’s birthday and after many mental changes on how to present the Chocolate Orange cupcakes for all the kids, I decided to just sprinkle them with some home made Rainbow Sprinkles. I had seen this post on I am Baker a while ago but like all her other posts, it stayed with me. :)
As she rightly says, it is quite easy but even then I met with disasters – can’t help it, it’s me :) I made first attempt with orange color & I do not know why but icing became too thin. I did try to use that but it was too runny & my dots became like con-joined twins. I added about 1 tsp cornflour but it didn’t help much. I left it in between & moved to other colors. The yellow was better but I think I became too conscious & it was slightly thicker than it should have been. The green was a perfect consistency.
I used liquid colors as the shop from where I buy baking supplies had not heard of gel based colors & offered me oil based colors. I had no idea if they are same or can be substituted for each other so I stuck to liquid colors. As Amanda suggests I believe it would have been better to use gel colors and I might have avoided the situation of a runny icing.
I used home-made paper cones, which I felt weren’t the best options. The paper started tearing after few squeezes & after a while the icing hardened in it & I couldn’t apply much pressure. I read somewhere that even disposable (plastic) piping bags won’t work here. May be next time I will be less lazy & use a pastry bag – I own two actually. :)
I found that they dried in much lesser time than 24 hours. But Orange dots didn’t come off easily even after 48 hours & with too much pressure they either crushed or came off with little paper. I plan to re-do them again this evening. If I do, then I will update.
Taste was really good – certified by both, birthday boy & his papa.
Rainbow Sprinkles –
Recipe Source – minimally adapted from I am Baker
- 1/3 Cup – Icing Sugar
- 1 tsp – Light Corn Syrup, I used home made
- few drops – color
- 1/4 tsp – Vanilla Essence
- 1 tsp or more – Milk (the quantity depends on how thin you want the consistency)
- Mix all the ingredients except milk together. Add in milk slowly till it reaches desired consistency.
- Pipe in dots or lines on a butter paper. Allow to cool for 24 hours & remove when dry completely. Store in air-tight container.