Now choose how many colors of sprinkles you’d like to make (I’m making four here), and divide the sugar mixture equally into that number of small bowls. Add several drops of food coloring to each bowl and mix it in well.

Prepare a piping bag by placing a small (#2) tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip. Line a rimmed baking sheet with parchment paper.

Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams

Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Now use a bit of pressure to gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight, but you’ll ideally want to pipe as many lines as possible on each tray. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag. Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.

Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams

Once you’ve piped out all of the sugar mixture, you’ll need to let the sprinkles dry out for about 24 hours. Finally, use a knife or bench scraper to cut the lines into short sprinkles. I like to use a bench scraper so that I can keep the sprinkles on the rimmed baking sheet and catch any stray pieces. Mix all of the colors together, and transfer to an airtight container until you’re ready to eat dessert.

I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams

Homemade ice cream cones require a little more hands-on crafting. I like to shape my ice cream cones based on a method developed by Louise Emerick at America’s Test Kitchen. She figured out how to make stencils and molds without needing to buy any specialty equipment—perfect for those of us who don’t want to shell out for cone molds. First, make cone stencils. Using a 6-inch bowl as a guide to trace two circles on a sheet of parchment paper. I like to repeat these stencils one or two more times so that I’ll have backup. Flip the parchment paper over and place on a rimmed baking sheet.

To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams

Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams

Next, make the cone molds. Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board and then cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.

Begin the cone batter by melting two tablespoons butter with two tablespoons honey. Let it cool a bit before mixing the rest of the batter. Whisk together granulated sugar, an egg white, a whole egg, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.

Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams

Many cone recipes call for a large portion of batter for each cone, but I’ve found that they make for chewy, wan cones. Instead, I try to use as little batter as possible, about a heaping tablespoon of batter per cone. Drop the batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using a small offset spatula (or a spoon), spread the batter out into an even circle. Bake in a 325 degree oven until the cookies are golden brown.

Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams

Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Roll the rounds around the molds, and press the edges tightly together to seal. Keep the cone on the mold and flip it upside down to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften. Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.

Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams

Repeat the spreading, baking, and shaping process using a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, use a clean sheet of parchment. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.

To serve, stick a chocolate chip or marshmallow in the bottom of the cone to prevent too much ice cream from dripping out. Scoop ice cream into the cone and top with sprinkles.

Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams

Recipe: DIY Sprinkles

Makes 1/2 to 2/3 cup

Ingredients:

2 teaspoons dried egg white powder, or one egg white
2 tablespoons water (omit if using egg white)
1/2 teaspoon vanilla, mint, almond, or other flavored extract
Pinch salt
8 ounces confectioner’s sugar, sifted
Assorted food coloring

Equipment:

2–3 rimmed baking sheets
Parchment paper
Plastic disposable piping bags
#2-sized piping bag tip

Instructions:

Line baking sheets with parchment paper. Prepare a piping bag by placing the tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip.
Combine egg white powder, water, salt, and flavored extract in a small bowl or measuring cup. Whisk until frothy.
Mix egg white mixture into the sifted confectioner’s sugar, and stir until well combined. The mixture should be smooth and thick. If it is dry and crumbly, add additional water, 1/8 of a teaspoon at a time, until all of the sugar mixes in.
Choose how many different colors of sprinkles you would like to make. Divide the sugar mixture into one individual bowl per color. Add 3-5 drops of food coloring to each batch of sugar mixture and stir until well-combined.
Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Using a little bit of pressure, gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag.
Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.
Once all of the colors have been piped, set the trays in a cool area and let them sit for 24 hours. At this point, the long lines of sprinkles should be completely dried out.
Use a knife or bench scraper to cut the lines into short sprinkles. Mix together in an airtight storage container, and use for ice cream cones, sundaes, cupcakes, and other dessert projects.

Recipe: DIY Ice Cream Cones

sprinklessprinkles

Ignore the Fog and Make Your Own Ice Cream Cones and Sprinkles