Happy Friday! I am so excited the weekend is here. My life has been a little crazy lately, and this is the first weekend in a while that I have absolutely no plans! It's going to be great.
But, before the weekend starts, I wanted to give you guys this awesome DIY Sprinkle Cake. If you are the kind of mom that likes to make their kids birthday cakes, this is a such great choice! It's super easy AND super cute. I mean...who doesn't love sprinkles, right?!
for the cake:
for the buttercream:
for the assembly:
*Makes 1 Cake
If I make this a day or two ahead and refrigerate it, will the sprinkles "melt" into the frosting? I've haf that happen before with stabalized whipped cream.
Hi Kara! The sprinkles should be totally on this buttercream for a few days in the fridge. They will not "melt" into it. Let me know if you have any other questions!
Just double checking.... Do you really mean to mix the frosting mixture for 30 MINUTES? First timer here so I have no idea if that is what a buttercream frosting calls for or not!
Yes! This is an Italian meringue buttercream. So you need to let it mix until the meringue mixture cools down. This way, the butter will not melt when you add it in. I’m excited for you to make this! It’s such a great one! And let me know if you have any further questions!
So is your recipe for 4 layers -2 6 inch pans? Or do you need to double recipe?
I suggest using the 6" cake pans - this way you will have a taller cake. You will need to bake 4 separate layers.
Since you are cooking the sugar, and using sugar instead of powder sugar, is this swiss buttercream? I just read your post on which buttercream is the best, which is really helpful, but where does that leave this buttercream? I've had hard time with swiss buttercream before, it's curdled, and my husband hates the thick buttery buttercream. I'm planning to make this cake for my daughter's upcoming birthday. Any tips on frosting it as beautifully as yours would be great!
Hi Clara! This is such a good question! This would be considered Italian Buttercream because the egg whites are not being cooked - instead the sugar is being cooked by itself. Even though Swiss is the best for super smooth sides - I still think Italian gets the job done pretty well. And, I find Italian much easier to make. So this is my favorite buttercream recipe!
Hi! I’m planning to make this for my son’s first birthday! I was hoping to make a confetti cake batter as well. Would adding sprinkles to the cake batter work for this recipe? Thank you!
Hi Kate! Yes, I think adding sprinkles would be a great addition - I would add 1/2 cup of sprinkles to the batter!
How do you peel off the parchment paper and not take off all the frosting?
As long as the cake sits in the fridge for a little while (at least 30 minutes), the frosting will be hard enough that it will not come off with the parchment. Let me know if you have any other questions!
how do i make the buttercream pink?
Hi Audra! You can make the frosting pink by adding pink food coloring. Let me know if you have any further questions!
How much sprinkles did this cake use? I'm trying to figure out how much I need--I don't want to be short!
Hi Paula! It depends on if you are making an 8" cake or a 6" cake. But 3/4 cup should be plenty for either cake!
Is the cake in this photo only two layers? Looks like it would be three or four. Planning to try this this week!
Hi Carlye! Sorry for the delay! The cake in the pictures is four 6" pans. Let me know how it turns out!
How did you make the candle? Did you use a store bought #2 candle, spray it with glue, and then apply sprinkles?
Hi Laura! I bought a store bought candle and covered the whole thing in piping gel. Then I added the sprinkles! I would be careful with glue because of it's flammability. Let me know if you have any further questions!
I am curious to know how to press the sprinkles onto the side of the cake. Do you literally take a handful of sprinkles in the palm of your hand and smush it on with your hand? Thank you!
Hi Julie! That is exactly right! Just smush them right in there. But make sure you have something to catch the stragglers underneath!
I'm planning to attempt this beauty (not in pink) for my son's first birthday this weekend but reading through this now I'm really confused by the assembly instructions and starting to panic! It sounds like you're supposed to go ahead and put it on a cake plate for frosting it, but then put it on an upside down cake plate after that for doing the sprinkles? You have to transfer it from/to the cake plate after it's been frosted? Or do you put the cake plate on top of the cake pan for some reason...? So confused and I really don't want to screw it up!
Don't panic! This is totally my fault. My instructions were not clear enough. Hopefully this will help....
Does this make sense? If not, let me know! I want your son to have an awesome first birthday cake!
Love this cake and am going to try and make it for my daughters 2nd birthday this weekend!! Very scared but hoping all goes to plan! Is it possible to make the day before and refrigerate or is it best to make the day of? Or better to bake the day before and assemble the day of? Thanks :-)
Making it the day before and refrigerating it will be just fine! Whatever works for you in terms of timing. Good luck!
I have a question! I normally make my buttercream by whipping 2 cups of butter for about 10 minutes then slowly adding about 1 cup of icing sugar and some vanilla or whatever I am adding in to make a different flavour, I am just wondering how you buttercream turns out with the melting of sugar etc. Is it a hard buttercream and smooth to work with or is it light and fluffy? thanks!
Hi Kirsten! That is a great question. The kind of buttercream you are making is an American Buttercream. It is a much heavier icing than the Italian Buttercream that is in this recipe. The Italian is much lighter and much easier to smooth on the cake!
This looks amazing and I'd love to try it for my upcoming daughter's 2nd birthday. However, I'm deeply skeptical of my ability to "gently press sprinkles into buttercream" without resulting in a big icky mess, sprinkles everywhere, me in tears... Do you have any tips on how exactly to get all those sprinkles on there? Do you start from the topper the paper? The middle?
Well we definitely do NOT want tears! As long as your buttercream is nice and cold, I promise you will not have a big sticky mess! I like to start at the top to the paper and work my way down. I hope that helps. Good luck!
Love this and planning to do the same for my son's first birthday! About how many sprinkles do you think it takes to cover the bottom portion of the cake (not including the candle)? Like 1 cup maybe?
I so excited you are making this cake! 1 cup should be enough but I would have 1 1/2 cups on hand just to be safe.
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