This post contains affiliate links that I earn a commission through. Thank you for supporting Twins and Coffee!
Trendy cakes seem to be on everyone’s list right now.
From the famous Unicorn Cake, to melting candy/ice cream cakes, to the sprinkle cake I am showing you how to do today; everyone wants one. So with my sister in laws birthday coming up- I knew I wanted to give her something fun. She LOVES the color teal, that is why I decided on the fun rainbow sprinkle cake!
I have been making all of the family cakes for the last three or four years. I first found out I loved decorating cakes when I started in the Bakery at Albertsons right out of High School. I’d stand behind the decorator, Tausha, and be so impressed by what she could make out of some cake and colored frosting. So I asked my boss if I could start to learn how to decorate, and after my first shift, I fell in love.
I never really had a hobby or passion before I started cake decorating with Tausha. From there forward I would count down the days until I had another decorating shift. I would get SO excited when the weekly schedule came out and I saw that I was decorating.
Decorating is something that I just kind of picked up. Almost like I was meant to decorate. After working with Tausha, I became the back up decorator and was even the cake decorator at my Albertsons for a while. Once I moved from the bakery to other departments, I would still volunteer to help out just because I loved it so much.
But when I moved to other departments is when I started decorating on my own time. I started making up cakes for friends and family for all occasions. Then just the past summer I created nautical themed cupcakes for my best friends baby shower.
The nautical cupcakes turned out great and I had SO many compliments on them. They are the last things I decorated before creating this sprinkle cake. The twins have just been taking up every ounce of my time! But with my sister in laws birthday coming up, I decided to get back on my game.
For the sprinkle cake, I decided to go with the obvious- a melt in your mouth funfetti.
I used buttermilk and sour cream to make the cake as moist and spongy as possible! I also used one cup of rainbow sprinkles to give the cake the funfetti effect. One cup is the perfect amount for this recipe. Just enough to color the cake, without making the cake taste like waxy sprinkles.
Then for the whipped frosting, I threw all of the ingredients in my Kitchen aid and mixed on 6 until strong peaks started to form. I then added the Wilton Teal coloring to get the perfect color.
Once my cake was cooled and whipped frosting was set, I dove into the decorating process. Follow my step by step guide to come out with this fun cake!
Okay- now onto the Funfetti Sprinkle Cake How-To
To get started- make sure of the following:
- the cake is cooled
- frosting is cold
- you have frosting bag(s) and a star tip
- an icing spatula is handy
- you have extra sprinkles to decorate with
- gel food colors are still out (I used yellow, pink, and violet)
- you have something to put the cake on (I used this one)
- if you have a cake stand, you should use it!
Okay- Now you’re really ready to get started!
To begin, I smeared some frosting on the cake board and placed the first cake round on it. Then I smoothed out about three large scoops of frosting in between each layer of cake. The end result was this ;
Next, I spread four heaping spoonfuls on top of the cake, and using the spatula, iced the sides of the cake. To ice the sides of the cake, I scooped a bit onto the spatula at a time and used an s motion from bottom to top in order to messily cover the cake.
Then using my bench scraper, I smoothed the sides of the cake and then the top. This is where the cake stand comes in handy. With one hand, I turn the cake, and with the other I smooth the sides and top and wipe excess frosting back into the mixing bowl.
After the cake is smooth, I cleaned up the cake board. I did this by using my bench scraper in one hand flat at the base of the cake and board, and the other hand to turn the cake. Again, I wiped the excess icing into the mixing bowl.
Don’t worry if you can see some cake around the base of the cake (like in my image above) because it will be covered with sprinkles in the next step.
Now that you have a smoothly iced cake, you are ready for the sprinkle boarder!
Go ahead and pour your rainbow sprinkles into a medium sized bowl. Make sure it is large enough for your hand to easily scoop sprinkles out of.
Next, you are going to want to hold your cake with the palm of your hand centered underneath the cake board at a slight angle. You want a slight angle so that you can balance keeping your cake on the board, and scooping sprinkles onto the side of the cake.
Using your other hand, scoop sprinkles onto the side of the cake and rotate the cake a bit at a time until you have an around the cake sprinkle boarder.
Your cake probably looks a bit messier than mine at this point. Using the same method you used before to remove the excess icing from the cake board, remove the excess sprinkles from the board. Then, using a flat hand, gently press the sprinkles into the cake.
Now that your sprinkles are set, it is time to prep your icing bag with the remaining whipped icing. To get my tie dye/rainbow effect, I used a butter knife to smear yellow, pink, and violet gel food coloring in lines from the tip of my icing bag upwards. Then I filled with icing, squeezed a bit out, and got started on the cake.
To get the rosette effect like my cake, you are going to use the same motion as you would icing a cupcake, just a lot smaller! If you are unsure of how to move your wrist, practice a few times on a plate.
In order to evenly place my rosettes, I did sets of four at a time in a square. Top, bottom, left, right.
I ended up with 16 rosettes, and then put a dollop of icing between them. I ended up with the picture above. This is where you could stop and have a pretty cake for any occasion! But I decided to add “12” to the cake since my sister in law was turning 12.
How did your cake turn out? Could I have explained anything better to help you along? Let me know in the comments and I would be happy to help! 🙂
|Prep Time||25 Minutes|
|Cook Time||25 Minutes|
- 2 Cups flour
- 1 1/2 Cups White Sugar
- 4 TSP baking powder
- 2 Large Eggs
- 1 Cup 1% Buttermilk
- 1/2 Cup sour cream
- 1/2 Cup Vegetable Oil
- 5 TSP Vanilla Extract
- 1 Cup Rainbow Sprinkles
- 2 1/2 Cups Whipping Cream (I didn't use heavy, just the regular kind)
- 1 Cup powdered sugar
- 2 TSP vanilla
- Begin by setting the oven to 350 and grease&flour 3 8''cake pans
- Combine dry ingredients in a large mixing bowl
- Add wet ingredients to your mixer and mix at a medium speed until smooth
- Add half of the dry ingredients to the wet mix and mix on a medium speed until combined
- Add rest of dry mix and mix again on medium until just combined
- Remove bowl from mixer and fold in sprinkles
- Separate cake mix into three greased and floured cake pans (about 1.5 cups per pan)
- Bake at 350 for twenty minutes
- After 15 minutes, rotate pans clockwise in the oven (to evenly distribute the heat)
- Bake for 10 more minutes
- Remove from oven and let sit for ten minutes
- Flip onto cooling racks and let cool COMPLETELY before decorating
- Add all ingredients to mixer with wisk attachment
- Whip on medium high until strong peaks form
- Remove bowl from mixer and fold in desired gel color
Leave a Reply