Rainbow sprinkles

They are small, brightly coloured confectionery pieces, usually made mainly from sugar, with starch or a sugar-based coating and food colourings. The exact ingredients vary; some types contain allergens such as wheat or milk.

Add them while the icing or buttercream is still soft, then press gently so they stay in place. On a bare cake, brush on a thin layer of jam or syrup first.

Yes. Fold them in gently at the very end, then bake the cake as usual; stirring too much can make the colours bleed. For the clearest colours, use sprinkles labelled as suitable for baking.

Keep them in a tightly closed container in a cool, dry cupboard, away from sunlight and steam. Moisture can make them clump or soften, and strong light can fade the colours.

For a similar crunch and bright finish, use sugar beads, nonpareils or coloured sugar. For a chocolate flavour, use chocolate sprinkles, though they will change the taste and may soften on warm icing.

Not necessarily: rainbow sprinkles can be rods, flat pieces or other shapes, while hundreds and thousands are usually tiny round sugar beads. Names and shapes can overlap, so the appearance is the easiest way to tell them apart.

For sprinkles that stay on top, press them into the dough before baking. If you want them on iced biscuits, wait until the icing is freshly spread, then scatter them over it before it sets.