natural color powder exploration +
HOMEMADE SPRINKLES
SPRINKLE SEASON by SHERI

hue can make these too

HOMEMADE SPRINKLES, NATURAL COLORS

TASTEFUL TESTS of COLOR + CRAFT

Sheri Silver has long been a champion of small-batch joy. Known for her clever twists on everyday bakes, Sheri brings the same approachable charm to this latest confectionary adventure: homemade sprinkles.

We asked Sheri to help us kick off a series dedicated to dye-free confectionary decoration, using our natural food color powders as her palette. Starting with a simple base recipe, she began testing how these homemade alternatives perform across a variety of baking scenarios and color expressions.

Over a set of entries, Sheri will explore the outer edges of what these colors can do—how they bake, how they blend, and how far they can go: baking them into cake batter, pairing flavors in surprising ways, and testing out variations like cocoa-based sprinkles and homemade nonpareils. The result? A playful (and wildly photogenic) reminder that even the smallest details can bring a dessert to life.

Whether you’re a seasoned baker or sprinkle-curious, you’ll find inspiration in Sheri’s inventive take on decorating from the ground up. Because sometimes the best part of dessert...is the detail on top.

Please enjoy this series by Sheri Silver. Food photography on this page is ©Sheri Silver.



make a basic buttercream for
HOMEMADE SPRINKLES
RECIPE + TIPS FROM SHERI
GEARING UP
Making Homemade Sprinkles You only need a few simple ingredients to make your own beautiful homemade sprinkles! By tinting the icing base with natural food coloring powders you can achieve soft, elegant shades (and a hint of flavor too)!

by Sheri S
GATHER THESE INGREDIENTS
  • 2 cups - confectioner’s sugar, sifted
  • 1 1/2 tbsp - meringue powder
  • 3-4 tbsp - water
  • Assorted food coloring powders

EXPERIMENT FIRST: DO A COLOR TEST RUN
Start by adding 1/2 teaspoon of your food coloring and stir well to combine. Before proceeding with each round of additional powder you'll have two factors to consider:
  • the flavor that the food coloring is imparting to the icing
  • the depth of color you want
The best part about using these colors in royal icing is that there is far less room for error. There are no chemical reactions, no heat/baking, and no structural changes in the ingredients. The 2 most important “keys for success” are: 1) getting the right consistency (not too loose to lose its shape, not too stiff that it can’t be easily piped), and 2) letting the sprinkles thoroughly dry overnight.

THE FULL RECIPE
Now that you know what you are getting into...check out the full recipe.

Homemade Sprinkles
using Natural Food Color Powders
a sweet treat recipe using:
by Sheri Silver