I truly enjoy making my own pastel sprinkles at home because they are quite difficult to find in stores 😬

The entire process is not only simple but also very relaxing and fun, allowing me to spend time being creative while producing something useful for my baking.

What makes it even more special is the freedom to customize the colors, mix soft pastel shades, and create unique combinations that perfectly match my desserts, making each batch feel personal and one of a kind.

I’m going to show you two easy ways to make these beautiful homemade pastel sprinkles.
The first method uses Meringue Powder, and the second method uses Light Corn Syrup.

You can store the sprinkles in plastic zip or your pretty jars, they can last for 1 month.

Whether you’re baking for a party, a celebration 🥳, or just for fun, these pastel sprinkles will make your desserts look extra special 🤩😆

Love you all and happy decorating! 😍
 

WATCH HOW TO MAKE “HOMEMADE PASTEL SPRINKLES”

RECIPE

HOMEMADE PASTEL SPRINKLES

Ingredients
🌟Meringue Powder Method
250 g Icing Sugar
20 g Meringue Powder
40 g Water
1/2 tsp Lemon Juice
1/4 tsp Clear Vanilla Extract
Food Gel Colouring

🌟Corn Syrup Method
205 g Icing Sugar
25 g Corn Syrup
20 g Water
1/4 tsp Clear Vanilla Extract
Food Gel Colouring

Instructions

🌟Meringue Powder Method

1. Start by preparing a shallow pan and lining it with parchment paper, allowing the paper to fully cover the bottom so your sprinkles can be removed easily once they are set.
2. In a medium bowl, combine the Icing Sugar, Meringue Powder, Water, Lemon Juice, and Clear Vanilla Extract (you can use any other flavor of clear extract you like)
3. Beat on low speed first until the ingredients are incorporated
4. Then continue beating on medium-high speed for about 5 minutes, until the mixture becomes very thick and fluffy
5. Add any colour you like to customize your sprinkles, and pipe any design you want; hearts, dots, or lines like I did, just like rice sprinkles (I recommend using a number 2 or 3 round nozzle for the Meringue recipe)
   Keep the icing tightly covered with plastic wrap or a damp cloth at all times because it dries out quickly
6. Once it’s done, let them dry at room temperature for at least 6 hours, or preferably overnight
7. The next day, use a metal scraper or sharp knife to cut the dried lines into the shapes or sizes you want
8. After cutting, you might find some dusty bits;
   Sift the sprinkles to separate the dust from the pieces
9. You can store the sprinkles in plastic zip or your pretty jars, they can last for 1 month
   
   

🌟Corn Syrup Method

1. In a medium bowl, combine the Icing Sugar, Corn Syrup, Water, and Clear Vanilla Extract
2. Beat on low speed first until the ingredients are incorporated
3. Then continue beating on high speed for about 2 minutes, until the mixture becomes very thick (you’ll notice the mixture feels thicker, heavier, and stickier compared to the Meringue Method) Don’t be tempted to add too much water, or the sprinkles won’t form properly and will turn transparent
4. Add any colour you like to customize your sprinkles, and pipe any design you want; hearts, dots, or lines like I did, just like rice sprinkles (I recommend using a number 3 round nozzle for this Corn Syrup recipe; The Corn Syrup mixture is thicker and heavier, so if you use a smaller nozzle, you might burst your piping bag)
   Keep the icing tightly covered with plastic wrap or a damp cloth at all times because it dries out quickly
5. Once it’s done, let them dry at room temperature for at least 6 hours, or preferably overnight
6. The next day, use a metal scraper or sharp knife to cut the dried lines into the shapes or sizes you want
7. After cutting, you might find some dusty bits;
   Sift the sprinkles to separate the dust from the pieces
8. You can store the sprinkles in plastic zip or your pretty jars, they can last for 1 month
   

NOTES
DON’T rush the sprinkles drying process, or they may not set properly and could end up soft, sticky, or clumping together instead of holding their shape nicely.