The Funfetti Explosion by Julia Moskin ’85

When Candace Nelson opened the first Sprinkles bakery in Los Angeles in 2005, she did not actually have any sprinkles on hand. “I liked the word, but I thought of them as a supermarket pick, waxy and fake,” she said. “Not elegant, chic and modern.”
Rainbow sprinkles (also called jimmies in parts of the Northeast) are made from sugar, various waxy shortenings and bright artificial colors. They did not align with Ms. Nelson’s vision for “elevated” cupcakes, which are made from quality ingredients like Madagascar vanilla and Dutch cocoa, and topped with a two-tone button of color that she calls a “modern dot.”
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