Amy Sedaris is my favorite comedian. She’s the most committed, most willing to be vulnerable and silly performer I’ve seen in comedy. She also has a pet bunny, loves baking, and has a line of goods at Fishs Eddy, one of my favorite kitchen stores in New York. When I stumbled across her custom sprinkles the last time I visited the city, I thought, “of course.” Of course my favorite comedian would have such fabulous, sparkly, special sprinkles. I started wondering what my custom sprinkles would look like – barely pink and rose scented? solid gold? A mix of color and texture like confetti? When I sat down to mix up a batch, I decided to create DIY Carrera marble sprinkles – barely gray and white, with speckles of black. I’m not sure how marble-y I got them, but it was so much fun making my own sprinkles. Once you know the balance of ingredients, you can make any color or flavor variation you like – so much better than store bought! I think I might try barely purple sprinkles next, flavored with violet. Let me know what flavors and colors you guys try!
Makes 1 ounce sprinkles
3 cups confectioner’s sugar
1 egg white
1/4 teaspoon vanilla, almond, or lemon flavoring
Black and gray food coloring
Pastry tip with very small round hole, such as Wilton No. 2
Sift the confectioner’s sugar into a medium-sized bowl, even the tiniest lump can clog your pastry tip.
Mix the egg white, plus any flavoring, into the powdered sugar and stir to combine. Keep stirring, until thick but spreadable. Remember, no lumps! If it’s very thick (unable to push through a pastry bag) just add a teaspoon of water at a time, until the icing is smooth. Separate a third of the icing into another bowl, and add gray and black food coloring, a couple of drops at a time. Stir together until loosely marbled, just a few stirs.
Place the pastry tip into the bottom of the pastry bag. Place the bag in a large drinking glass, flipping the edge of the bag over the side of the glass. Scoop the plain icing into the bag until 1/2 full, then add the black and gray icing until it’s 2/3 full. With a spoon, stir the icing in the bag once, to combine. Twist the bag shut, removing excess air.
Place the smallest tip into a pastry bag, then fill it up with icing and press any air pockets out of the icing. Pipe out a long, thin line of icing on the parchment or wax paper. It’s best to keep the line as straight as you can, but don’t worry f it’s not perfectly straight.
Repeat until all the icing is used up. Let them sit overnight until fully hardened. To break them up, use your hands or chop with a knife. You’re ready to sprinkle! Store in an airtight container until ready to use.