Sprinkle some joy with these recipes for Homemade Rainbow And Chocolate Sprinkles
These simple vegan sprinkles are the perfect topping for dairy-free cakes or ice cream
Rainbow Sprinkles
Ingredients:
100g pure icing sugar
1-1 ½ tbsp pure vodka
Vegan food colouring
Method:
To make the rainbow sprinkles, place the icing sugar and one pinch of salt in a bowl. Gradually add the vodka, mixing well until smooth and pipeable. Divide the mixture between two bowls. Add a drop of food colouring of choice to each bowl and mix well to combine.
Divide the mixes between piping bags fitted with a 1-2mm nozzle. Line baking trays with silicon paper or non-stick baking paper. Pipe thin lines of icing 1cm apart onto trays and set aside in a dry, cool place for 4-6 hours (or overnight) to dry.
Once dry, roll the baking paper up to break the sprinkles and store in an airtight container for up to 3 months.
Chocolate Sprinkles
Ingredients:
20g cocoa powder, sifted
80g icing sugar mixture
1-1 ½ tbsp pure vodka
Method:
For the chocolate sprinkles, mix the cocoa powder and icing sugar in a bowl. Gradually add the vodka, mixing well until smooth and pipeable. Spoon into a piping bag fitted with a 1-2mm nozzle. Line 3 baking trays with silicon paper or non-stick baking paper. Pipe thin lines of icing 1cm apart onto trays and set aside in a dry, cool place for 4-6 hours (or overnight) to dry.
Once dry, roll the baking paper up to break the sprinkles and store in an airtight container for up to 3 months.
Use these Chocolate Sprinkles to decorate this Vegan Chocolate Butterscotch Layer Cake – See Recipe Here
Smart Tip:
Be sure to add food colouring very gradually as the extra liquid from the colouring will change the thickness of the mixture. This recipe uses vodka in place of an egg white. It will help with making the sprinkles crisp and dry. The alcohol will evaporate when drying and storing.
