I’ve made royal icing transfers for cakes before and have also experienced it “melting” into the cake though it didn’t effect the design. I don’t want that with a sprinkle look though. 

Could it be that I use Swiss meringue buttercream almost exclusively, I wonder? 

Hi! We have never had that happen to the ones we’ve made. Here is a recipe where we used them: https://www.twosisterscrafting.com/confetti-sprinkles-sugar-cookie-bars/ with a buttercream frosting.

You’re welcome. It is fun to make your own sprinkles!

Hi Kristi, in an airtight container…yes. I don’t think the freezer will make any difference and you run the risk of them changing colors or getting freezer burn.

This may be a stupid question. Will the homemade sprinkles last even longer in an airtight container stored in the freezer? Thanks ladies, love your site!

Hi Stephanie, I don’t think a thin layer will work. It would be very difficult to cut thin enough lines to make the sprinkles. I think that when you try to cut it it will splinter like a spider web.

Hi Sharon, adding flavoring is a great idea!