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.
This page focuses on Sheri’s color experiments using natural food color powders, exploring the range and behavior each ingredient brings to a simple sprinkle base. Working through cranberry juice, butterfly pea flower powder, matcha, and black cacao, she tests how these colors build—from soft tones to deeper saturation—and how they translate into ombré effects once piped and dried.
Along the way, she also identifies where those colors begin to reach their limits—where the chemistry of the powders affects texture, structure, or flavor, and where certain results simply don’t hold. The results highlight both the visual range possible with natural color and the boundaries that shape how far it can be pushed.
For step-by-step guidance on the base mixture, formula tweaks for certain powders, and fun confetti shape making—see Sheri's companion sprinkle-making exploration: → Learn How to Make and Use Homemade Sprinkles
The stunning array of hues found in food coloring powders makes them a perfect fit for sprinkles. They are soft and sophisticated and a refreshing change from the artificial hues found in most commercial food colors.
To test different hues for each food color powder, I made the Base Sprinkle Recipe then divided the base batch into four bowls (about 1/2 cup of icing in each). I then added increasingly more food coloring to each bowl while recording measurements and results. My aim was to test the taste and consistency limits and to achieve an ombre effect when completed.
Use the following formulas I derived as loose guidelines. There are so many variables that can change the final outcome, so be prepared for a bit of trial and error. Humidity, the amount of moisture/sugar in your royal icing, and the composition of the natural food coloring itself can all affect the color and consistency of your sprinkles.
While some of the food colors have a mild or even undetectable flavor, others – such as mango, cranberry and matcha – are more distinctive. Taste as you go and be sure that the flavor will complement how you are using your sprinkles.
For piping lines I used an Ateco 6 plain tip – this tip resulted in slightly larger-than-typical sprinkles. I personally loved the way they came out but you can use a smaller tip for a more traditional look. — Sheri S.
Please enjoy this series by Sheri Silver. Food photography on this page is ©Sheri Silver.
Here's a quick collection of our natural food coloring powders and some sets that we've created for convenience. You might try our spices and seasonings page as well, since there are other spices that can be used for coloring. For example turmeric, safflower, and saffron will all yield various shades of golden to yellow. Again, it is important to remember that with these natural food coloring powders comes various levels of flavor. You will need to experiment to find a balance between color and flavor that suits your tastes. Keep in mind we sell most of our spices in 'try me' sample sizes for 50¢ each so you don't have to commit to a jar of something exotic you might not use every day.
