Homemade Sprinkles!

Yep…you read that right. A tutorial showing you how to make homemade sprinkles using leftover fondant!!

I love sprinkles. They are probably the single happiest thing in anyone’s cupboard. They make everything better. They cover up, decorate, brighten and generally just make things more awesome.

But other than your standard non pareil 100’s & 1000’s they can be quite pricey. And they aren’t always exactly what you want. Remember that time that you only wanted pink sprinkles and you had to spend hours pulling them out of the mixed bag? Painful!

Lucky for us, it turns out you can make them yourself!

I saw a video on Facebook a couple of weeks ago and have been obsessed with the idea ever since. I tried it over the weekend, not thinking it could be that easy at all, and the verdict? Mind. Blown.

Any colour, any shape. It’s amazing.

All you need is fondant and a piping nozzle. You can buy white fondant and colour it if you want, or you can buy coloured fondant. I had some coloured fondant leftover from a cake I made and it worked perfectly.

It couldn’t be easier.

Roll out the fondant until it is really thin,

Grab your piping nozzle and cut out your shapes. They will collect in the nozzle so you can fill it up and empty them all out at the end.

Lay them out on a tray and leave them out to go hard.

Decorate to your hearts content! Think of the possibilities…orange and black for Halloween, red and green for Christmas, pink and sparkly for everyday my birthday…the options are endless!

The only problem is, now I am obsessed and want to buy alltheshapes so that I can have sprinkles for every occassion!

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Homemade Sprinkles!

Prep Time

20 mins

Total Time

20 mins

 

A tutorial showing you how to make homemade sprinkles using leftover fondant!

Course: Baking

Cuisine: New Zealand

Keyword: cake decorating, fondant, sprinkles

Author: Laura

Ingredients

• Leftover fondant
• Food colouring optional

Instructions

1. If colouring white fondant, use a toothpick to add a small amount of colour to the fondant and knead on a benchtop until the colour is evenly distributed and the fondant is the desired colour.
2. Lightly sprinkle icing sugar onto the benchtop and roll out the fondant until it is very thin.
3. Using a piping nozzle cut out the sprinkles.
4. Repeat with as many size/shaped cutters and with as much fondant as you like.
5. Spread the sprinkles out on a tray lined with baking paper and leave out until hard - I left them overnight.
6. Transfer to an airtight container and store for months.