Colored sugar sprinkles
Small colored sugar sprinkles dot the white topping of ciaramicola. Round nonpareils give the cake its familiar speckled finish.
- Form
- Small edible colored sugar decorations.
- Chosen shape
- Round nonpareils for ciaramicola.
Scatter evenly
Sprinkle a measured light layer over the meringue at the stage given in the recipe. Choose decorations suitable for baking when they will enter the oven.
Color on the white topping
Ciaramicola combines a colored ring cake with a white meringue covering and small colored decorations. Round nonpareils and elongated sprinkles are distinct shapes within the same decorating family.
Keep the decoration small
Use enough to punctuate the topping while leaving the white meringue visible. Large sugar pearls give a different scale and bite.
Cook with it
Choose edible decorations
Read the package for ingredients, allergens and baking suitability. Look for small colored nonpareils for the round form, rather than decorative objects not intended to be eaten.
Keep dry and closed
Store the decorations tightly closed in a cool, dry place. Follow the producer’s directions; moisture can affect their appearance.
