Homemade Sprinkles Food

HOMEMADE SPRINKLES

Steps:

• Combine sugar, 2 tablespoons water, corn syrup, and vanilla in a small bowl. Stir until mixture has consistency of glue, adding more water if necessary, 1/4 teaspoon at a time. Divide into 3 small bowls; tint with food coloring as desired.
• Transfer lightest-colored mixture to a pastry bag fitted with a small pastry tip (such as Ateco #2). Pipe long, thin lines onto parchment-lined baking sheets. Fill pastry bag with medium-colored mixture; repeat piping. Fill pastry bag with darkest-colored mixture; repeat piping. Let stand, uncovered, until very firm, at least overnight. Once lines are dry, break enough into small pieces for 1/3 cup; keep remaining sprinkles long for garnish.

EASY HOMEMADE SPRINKLES

Steps:

• Beat all ingredients until stiff peaks form (7-12 minutes)
• Let icing sit for 15 minutes to let air bubble rise
• Color as desired
• Pipe long lines of icing on parchment paper with a piping bag and round tip. Set aside to dry for about 12 hours.
• Once dried, break or cut up into small pieces.

HOMEMADE SPRINKLES

Steps:

• Pulse raspberries in a food processor until finely ground (you should have a scant 1/4 cup). Sift powdered sugar and raspberry powder through a very fine-mesh sieve into a medium bowl; discard raspberry seeds.
• Whisk dried egg whites and 1 Tbsp. warm water in a small bowl until frothy. Whisk in salt.
• Pour egg white mixture into raspberry mixture and stir with a spatula until thick but fully incorporated. Stir in lemon extract. Mixture should be smooth, satiny, and very thick; if it seems too stiff to stir, add 1/2 tsp. water.
• Fit a pastry bag with a #2 round icing tip, if using. Transfer mixture to pastry bag or plastic bag (cut off 1 corner before piping to make a very small opening). Pipe long, straight lines, small hearts, dots, letters, or any other favorite shape onto a parchment-lined rimmed baking sheet.
• Let sit at room temperature until hardened, at least 8 hours or up to 1 day (to speed up drying, you can also bake sprinkles in a 150°F oven 2-2 1/2 hours). Break sprinkles piped into lines into various lengths, if desired.
• Do Ahead:
• Sprinkles can be made 1 week ahead; store in an airtight container at room temperature.

MARZIPAN FAIRY TOAST

Steps:

• Spread the bread with an even layer of Marzipan Butter, cover liberally with Homemade Sprinkles and cut each slice into 4 triangles.
• In a food processor, blend the almonds, scraping down the sides of the bowl occasionally, until creamy and spreadable, 10 to 12 minutes. Add the powdered sugar, almond extract and salt and blend, scraping down the sides occasionally, until very creamy and spreadable, 12 to 15 minutes more. If desired, drizzle in a tiny bit of oil to thin out the texture and make it more spreadable. Caution: The mixture will be quite hot when it's finished blending.
• Line a baking sheet with parchment paper.
• In a small bowl, whisk together the powdered sugar, egg white and salt. The consistency should be slightly thicker than glue. Add a bit of water if it is too thick or more powdered sugar if it is too thin. Divide into three bowls (it won't seem like that much in each bowl!) and add the food coloring. Transfer each color to a piping bag fitted with a very small tip and pipe lines onto the parchment paper. Let dry at room temperature for 4 hours or overnight. Scrape the lines off the paper and break into sprinkles.

HOMEMADE SPRINKLES

Steps:

• ADDITIONAL MATERIALS: #2 pastry tip, small bottles (about 50mL).
• In a medium bowl, beat the egg white and water until frothy with an electric mixer, about 20 seconds. Then slowly beat in the powdered sugar until smooth.
• Stir in the almond extract and a few drops of desired food coloring.
• Line 3 rimmed baking sheets with parchment paper. Transfer the mixture to a pastry bag fitted with a small pastry tip, like #2. Pipe the batter out into lines to cover all three sheets. Do not let the lines touch one another. You can also do tiny dots.
• Let the sheets stand at room temperature, uncovered, until the lines are completely dry, about 12 hours.
• Once the lines have dried, use your fingers to break them up into short sprinkle-sized pieces.
• Fill small bottles with the sprinkles.

HOMEMADE SPRINKLES

Steps:

• In a medium bowl, beat the egg white and water until frothy with an electric mixer, about 20 seconds. Then slowly beat in the powdered sugar until smooth.
• Stir in the almond extract and a few drops of food coloring.
• Line 3 rimmed baking sheets with parchment. Transfer the confectioners' sugar mixture to a pastry bag fitted with a #4 pastry tip. Pipe the batter out into lines to cover all three sheets. Do not let the lines touch one another.
• Let the sheets stand at room temperature, uncovered, until the lines are completely dry, about 12 hours.
• Using the tip of a sharp paring knife, pick the lines off the parchment paper. The pieces will break off into long and short pieces. Once you've loosened the lines from the entire sheet, carefully break the sprinkles down even further with your fingers. Use immediately or store in an air-tight container for up to 2 weeks.

SPRINKLES CAKE

Steps:

• Preheat the oven to 350ºF. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside.
• Whisk together the flour, cornstarch, baking powder and salt in a medium bowl.
• In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts.
• With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely.
• Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy.

HOMEMADE SPRINKLES

Steps:

• Line a baking sheet with parchment paper. Fit a piping bag (or several, if making different colors) with a small round tip.
• In a small bowl, whisk the confectioners' sugar, egg white and salt. The consistency should be slightly thicker than glue. Stir in a bit of water if it is too thick or more confectioners' sugar if it is too thin.
• Tint the mixture with food coloring (or divide among bowls and tint each a different color). Transfer to the piping bag and pipe lines onto the prepared baking sheet. Let dry at room temperature until completely set, at least 4 hours or overnight.
• Scrape the lines off the paper and break into sprinkles.