Homemade Rainbow Sprinkles are the easiest DIY. Made simply with color, sugar and milk, it is the best way to control what goes in your food.
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.
Homemade Rainbow Sprinkles
- ⅓ cup icing sugar
- 1 tsp light corn syrup homemade
- few drops color
- ¼ tsp vanilla extract
- 1 tsp milk
- 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.