When I applied my sprinkles on a recent cake, I placed cake in a very large cardboard box with low sides. Wax paper on bottom of box. Then when I placed sprinkles on the cake, they went on the box bottom…and not all over my counter and floor. Now my cake was fondant covered, not bc. I also used piping gel….sprinkles really stuck well.
And it’s super easy to make your own sparkling/sanding sugar. Just use large crystal sugar, I use organic cause it’s grainier, unlike regular bagged white sugar. Place small amount of your colour in a plastic container with a tight fitting lid. Put in your sugar, on goes the lid & shake, shake, shake. Keep adding colour to achieve what you want. Dry powered colours work best, but if I don’t have any on hand, I use gel. If I use gel colours, when finished, I place sugar on a parchment lined cookie sheet and let it dry. If I’m in a hurry, I place sugar on a cookie sheet in a low temp oven, 150-200 d for maybe 5-10 min or so. Not any longer or sugar will start to cook. If I’m busy, once oven has reached temp, place sheet with sugar in oven, turn oven off, and just leave in with door closed. Enough heat to dry out the sugar without worry of cooking. After sugar is dry, place in a airtight container.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
