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["Combine all ingredients in a bowl and set a hand or stand mixer set to medium-low; mix until a homogenous paste forms. Scrape the bowl and beaters thoroughly with a rubber spatula and mix for another minute to ensure perfect smoothness. You want to make certain no lumps remain, lest they clog the pastry tip.", "Transfer the mixture to a piping bag fitted with either a small plain tip or a", "(#134 is a godsend, but #89 and #42 get the job done!). Alternately, transfer the mixture to a homemade paper cone.", "Have two sheet pans lined with parchment standing at the ready.", "Pipe the sprinkle batter on the parchment in a series of parallel lines. You can pipe the lines pretty close together. Continue piping until you've used up all the mixture.", "Set the trays of sprinkle-lines in a safe place and let them dry for 24 hours.", "Hold a bench scraper at a 45u00b0 angle against the parchment lined sheet pan. Press gently downward and scrape the rows of sprinkles from the parchment. Gather up the lines into a bundle, then use a knife to chop them into sprinkle sized bits, a little shy of a 1/4"" long.", "Transfer to an airtight container. Sprinkles store indefinitely."]
