Sprinkles Galore

Sprinkles make me smile. There is just something about them…the color, the crunch, the sparkle, need I say more?

Sprinkles jazz up the simplest of recipes. You can add them into cakes, cookies, muffins, pancakes, chocolates and more. You can use them to top your cupcakes, brownies, cakes, smoothies, shakes, waffles, ice cream cones … I could keep going.

Did you know there are quite a few types of sprinkles? Each of them have a place in baking and decorating. Here are a few things about some of the ones I use the most to help you in your baking and decorating adventures!

Jimmies aka the Classic Rod

This is your classic rod sprinkle. They are so versatile! This sprinkle is best for adding into cake and cookie batter vs. the other types. It doesn’t bleed color making it ideal for adding to batters before baking.

Sequins

I love these for decorating brownies, cereal treats and cupcakes. These sprinkles are one of the softer types, and come in a variety of shapes. Ideal for festive baking! They don’t bleed much color when adding to baked goods before baking but they do tend to dissolve when baking leaving spots of color vs. an actual sprinkle.

Nonpareils or Hundreds-and-Thousands

These little minis are my favorite type of sprinkle. Beware when adding these to liquid batters before baking as their color bleeds so you will end up with streaks/blends of colors which you likely don’t want. These are great for decorating cakes with after baking/icing. I also love to roll/press cookies into them. If you bake with these, beware of sprinkle explosions. You will be stepping on these little guys for a while after!

Sugar Sprinkles

I love this sprinkle type for the holidays. They add sparkle to any dessert but my favorite way to use them is to roll my holiday cookies in them.

Take a peek at some of the images below to see some of my creations using sprinkles. Clearly I love sprinkles!