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Today we're making the ultimate sprinkle
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cake. It's fun, colorful, and guaranteed
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to make people smile. We're going to
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bake sprinkles into the cake batter and
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then swirl even more sprinkles into the
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buttercream for a bright and fun
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confetti frosting effect. Let's start
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with the cake. Once you've mixed your
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cake batter, add the sprinkles right at
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the end. You can fold sprinkles into any
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cake batter, but the lighter the color,
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the more the sprinkles will stand out.
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Divide the batter between your cake pans
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and bake as normal. Once they're out of
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the oven, let the cakes cool in their
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pans for about 10 minutes, just until
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you can handle them without burning your
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fingers. Then turn them out and let them
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cool completely. Time for the filling
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and frosting. I'm making my 4-minute
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buttercream. It's creamy, fluffy, and
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smooths onto cakes like a dream. To
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assemble your cake, use a cake board
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that's at least 2 in wider than your
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cake. I'm using an 8-in board for my
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6-in cake. Dab a little bit of
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buttercream onto the center of the board
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to anchor your bottom layer. Think of it
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like edible glue. Now add your filling.
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Spread it across the cake using an
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offset spatula or angled pallet knife
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going all the way up to the edges to
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cover the cake with a thin layer.
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Buttercream is sweet, so you don't need
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a lot as the filling. Then spin the cake
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to level the filling, holding it at a
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45° angle as you spin the cake. Stack
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the rest of your cake layers with your
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filling in between. And then pop the
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whole thing in the fridge for at least
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30 minutes to firm up. This step makes
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frosting it so much easier. Quick tip.
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If your layers are domed, level them off
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before stacking for a more stable cake.
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This is another sprinkle cake I made
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recently, and the layers do quite a bit.
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So, I trimmed them like this. It makes
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such a difference to how neat the final
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slices will look. While your cake
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chills, check your buttercream is the
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right consistency. Adding milk a
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spoonful at a time until it's easy to
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stir like this. Okay, let's talk color.
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Tint your buttercream any color you
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like. I'm going with this soft lemony
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yellow to match my nails. And once the
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cake is cold and firm, we can crumb coat
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it. Now that it's firmly attached to the
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middle of the cake board, you'll need a
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cake comb or icing smoother or frosting
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scraper. I'll use this plastic one for
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the crumb coat. And you'll also need a
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large offset spatula or angled pallet
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knife. This is 13 in long with a 9-in
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blade. This is a base layer of frosting.
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It catches all of the loose crumbs and
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gives you a neat canvas to work on.
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Start by frosting the top and then work
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your way down the sides. I like to
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create a little lip above the top edge
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of the cake by pushing the frosting up.
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And this helps you get sharp corners
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later. Use a cake comb or icing smoother
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or frosting scraper to scrape all the
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way around the cake to smooth it. Don't
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worry if it's not perfect because this
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is just a crumb coat. It's going to be
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covered up in a minute. Put the cake
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back into the fridge for another 30
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minutes so that the crumb coat can set.
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It's almost time for the sprinkle
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frosting. But first, take out about half
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a cup of buttercream and set it aside
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for piping a border later. It's really
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important there are no sprinkles in
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this, otherwise they'll clog your piping
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tip. Now take the rest of your
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buttercream and fold in your sprinkles.
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Cover the cake just like you did for the
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crumb coat, starting at the top and then
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moving down to the sides. Use a bit more
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frosting than last time so you can
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smooth it out really nicely. Press the
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base of your cake comb down on the
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cakeboard to line it up straight and
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then spin the turntable so that it
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scrapes around the cake. Use really
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light pressure so that it's barely
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touching the cake. Fill in any little
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dents or gaps with more frosting and
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then scrape again until it looks nice
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and even. For the top edge, use your
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offset spatula or angled pallet knife to
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swipe across the cake from the edge
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towards the center, wiping it clean
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between each swipe so that you don't
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drag any buttercream back onto your neat
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top edge. Then once again, back into the
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fridge for 15 to 30 minutes to firm it
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up before you pipe onto it. Now, let's
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pipe a pretty border. Spoon that
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buttercream you set aside with no
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sprinkles into a piping bag fitted with
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a 4B star tip or any other star- shaped
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tip. With borders like this, it's really
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important to start on the side of the
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cake, which means you need to choose
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your front, the part that you think is
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the prettiest. Start piping 90° to the
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left or right of that so that the start
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and end of your border is tucked away on
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the side. Hold the piping bag just above
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the cake, squeeze, and push slightly
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away from yourself before pulling back.
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And that creates a lovely bead or wave
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that folds over itself. Repeat all the
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way around with each new bead covering
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up the tail of the previous bead. Don't
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worry if the last one looks a bit
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awkward. Use a toothpick to tidy it up
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and disguise it in amongst the rest of
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the border. But that's why you started
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where you did on the side of the cake
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because the join is going to be the
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least obvious here. If you've got extra
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buttercream like this, you can pipe a
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matching border around the base, too.
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Totally up to you. And that's it. Your
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ultimate sprinkle cake is ready to
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dazzle. You can store this in the fridge
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for 3 days. Just remember to take it out
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a few hours before serving so that the
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buttercream softens and the cake tastes
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its best. Whether you call this a
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sprinkle cake or a funfetti cake, it's a
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showstopper for birthdays, celebrations,
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or just a Tuesday when you need cake.
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You'll find all of my recipes and
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tutorials on britishgirlbakes.com and
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also my cake school with all of my
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online courses and memberships to learn
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hundreds of cake decorating techniques
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and designs. I hope to see you there.
