I love sugar sprinkles, especially when you can “make” them in the excact color you want. So I wanted to share this great tip that I found on Martha Stewart.com Take any kind of white sprinkles (it works with white sugar too) and place it in a zipper bag. Ad very small amounts of food powder dusts (lustre dusts is very pretty to use) and close the bag. Shake the bag well to evenly blend in the food powder and your done. Always start out with a little food powder as it can very easy get too dark. So easy and simple to make the most fantastic shades of sugar sprinkles.
Use the sugar sprinkles on your cupcakes, cookies or ice cream to make an easy and colorful decoration.
Tip: you can put the sprinkles in a sweet little jar and tie a bow around and you will have the perfect little gift for a passionate home baker.
Happy Caking!
Louise
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18 comments
Bridget says:
Jul 22, 2010
This is an awesome sight. I just started cake decorating for family and friends. I came across your site and wow. I took courses but these tutorials are great . Thanks Louise
Louise says:
Apr 26, 2010
Peggy: No, I think that they must have treated the sugar someway so that it wont bleed on frosting.
Peggy says:
Apr 23, 2010
When I color my own sugar it bleeds on the frosting when left for a while, where as store bought colored sugars do not; Do you know why this is?
Dianne says:
Feb 14, 2012
I recently attended a wedding expo. I saw a cake that was done in pink sugar that sparkled. Does anyone know how to get the colored sugar on the sides without a big mess?
Louise says:
Feb 14, 2012
My guess is that they have placed each tier on a turning table that can be tilted. This make it more easier to add/pipe details to the side of the cake. I would use a thin coat of piping gel that is almost dry (tacky) to the surface, so that the sugar wont dissolve.
Kelsey says:
Jul 14, 2012
It’s just a guess, but when you use colour dust on gumpaste, you steam it to set the colour and prevent bleeding. I imagine that because the sugar hasn’t been set, the dust is bleeding. Store bought sprinkles are typically made of coloured sugars, so the colour is all throughout and part of the pieces, not just a dusting on the outside. That would minimize bleeding.
cakes to vijayawada says:
Apr 5, 2010
Yea…good Idea to use Colored sugar sprinkles. My aunt use it most of the time. With Colored sugar sprinkles cake looks very nice.
Louise says:
Mar 22, 2010
suma: they will, same on top on ice cream.
suma says:
Mar 20, 2010
Super idea!! Wondering if the sugar would melt and color would bleed if used as a topping on say, a fresh cream cake when refrigerated?
fancypants says:
Jan 28, 2010
Wow!!! Who knew? No more urgent trips to the baking store when I run out of the colored sprinkles I need!
Thanks!