Creating A Sprinkle Wedding Cake: A Step-By-Step Guide

A sprinkle wedding cake is a fun and colourful addition to any wedding. Whether you're looking for a bold statement or a simple, chic cake, sprinkles can be added to any cake design to bring joy to your guests and make your wedding unforgettable.

Sprinkle wedding cakes can be created in a variety of ways, from a simple white cake with colourful sprinkle patterns to a fully covered sprinkle cake with a monogram or ribbons. For a modern twist, consider a naked sprinkle wedding cake, or for a more refined look, opt for a white wedding cake with sprinkles climbing up the sides.

If you're feeling creative, you can even make your own sprinkle wedding cake at home. Start by baking your preferred cake, such as a chocolate or red velvet cake, and making a batch of vanilla buttercream frosting. Once your cake is cooled, layer it with buttercream and spread it on the sides and top. Chill the cake, and then press sprinkles onto the sides and top by hand, being careful not to round the corners.

There are many ways to customise your sprinkle wedding cake to make it unique and reflect your personality. So get creative, and don't be afraid to add a little extra sprinkle of joy to your special day!

Choosing the right sprinkles

Type of Sprinkles:

• Jimmies: Also known as rainbow sprinkles, these are the most common type used in sprinkle cakes. They are oblong in shape and come in various colours. American-style jimmies are recommended as they retain their colour when baked.
• Nonpareils: These are tiny ball-shaped sprinkles that are not suitable for cake batter as they tend to bleed colour. However, they can be used for decoration.
• Sugar Strands: These may look similar to jimmies, but they will dissolve in wet batter, so they are not ideal for baking.
• Confetti Quins: These small disc-shaped sprinkles rarely bleed colour and are a good choice for sprinkle cakes and cupcakes.
• Naturally Coloured Sprinkles: While these sprinkles are great for decoration, they may lose their colour when baked, depending on the brand.

Colour and Theme:

When choosing the colour of your sprinkles, consider the overall theme and colour scheme of your wedding. You can opt for a single colour that matches your theme or go for a rainbow of colours for a fun and vibrant look.

Amount of Sprinkles:

Depending on the desired effect, you can choose to fully cover your cake with sprinkles or partially cover it with patterns. If you want a more subtle look, you can use sprinkles on only one tier of a multi-tiered cake or simply sprinkle them on top.

Combining with Other Decorations:

Sprinkles can be combined with various other decorations to create a unique and personalised cake. Consider combining them with monograms, ribbons, fresh blooms, fruits, macarons, or other toppings that fit your wedding theme.

Taste and Quality:

While the appearance of the sprinkles is important, don't forget to consider taste and quality. Choose sprinkles that complement the flavour of your cake. Also, ensure that the sprinkles are fresh and of good quality to ensure they taste delicious and retain their colour.

Baking the cake

To make a sprinkle wedding cake, you'll need to bake a cake, make the frosting, assemble the cake, and decorate it with sprinkles. Here are the steps for baking the cake:

Start by preparing your cake pans. Grease three 8-inch or 9-inch cake pans and line them with parchment paper. This recipe yields nearly 8 cups of batter, so you'll need three pans to ensure the batter doesn't overflow.

Next, prepare the dry ingredients. Whisk together the cake flour, baking powder, baking soda, and salt in a large bowl. Set this aside.

Using a handheld or stand mixer with a paddle attachment, beat the softened butter and sugar together on high speed for about 5 minutes, until they are fully creamed together and fluffy. Remember to scrape down the sides and up the bottom of the bowl as needed.

Now, add the oil and beat for another minute until combined. Then, add the eggs, egg whites, and vanilla extract, and beat on medium-high speed until combined.

It's important not to over-mix the batter at this point. Add the dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. The batter will be velvety and thick.

Finally, gently fold in the sprinkles. Be careful not to over-mix at this stage, as it can lead to a dense cake. Pour and spread the batter evenly into each cake pan.

Bake the cakes for around 25-26 minutes, or until a toothpick inserted into the centre comes out clean. Tent the cakes with foil after about 15 minutes to prevent the sides and tops from over-browning.

Allow the cakes to cool in the pans on a wire rack for 20 minutes. Then, run a knife around the edges and remove the cakes from the pans. Place the cakes directly on wire racks to cool completely before frosting and assembling.

Making the frosting

The frosting is a key component of a sprinkle wedding cake. It acts as the base for the sprinkles and helps to hold them in place. You can use either classic vanilla buttercream frosting or Swiss buttercream. Swiss buttercream has a great flavour and will not develop a skin when exposed to air, but vanilla buttercream frosting is more simple to make.

To make vanilla buttercream frosting, you will need:

• 1 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract

Use a large bowl and beat the butter with an electric mixer until it is creamy and smooth. Then, add the powdered sugar, milk, vanilla extract, and salt, and mix until everything is well combined and fluffy. Adjust the consistency by adding more milk or powdered sugar as needed. Cover the bowl with plastic wrap and refrigerate the frosting until you are ready to use it.

Assembling the cake

Once your cake layers are baked and the frosting is ready, it's time to assemble the cake. Use a cake stand or turntable to make the process easier. First, slice the domed tops off the cake layers to create a flat surface. Then, spread a layer of frosting on one of the layers and place the other layer on top, upside down, to create a flat, crumb-free top.

Next, apply a crumb coat by frosting the sides and top of the cake with a thin layer of frosting. Chill the cake for at least 15 minutes to set the crumb coat. After that, you can apply the final layer of frosting.

Adding the sprinkles

Now for the fun part – adding the sprinkles! Set up your sprinkle station by placing a clean, rimmed sheet pan on the countertop to catch any falling sprinkles. Fill a small bowl with about 1 1/2 cups of sprinkles. You can use rainbow sprinkles or choose a colour that matches your wedding theme.

Take the chilled cake and balance it gently in one hand. With your other hand, gather a handful of sprinkles and gently press them into the side of the cake, working from the base to the top edge. Rotate the cake and repeat until the sides are fully covered.

To decorate the top of the cake, pour a mound of sprinkles into the centre and spread them out with your hand. Add more sprinkles as needed to cover any bare spots.

Layering and coating the cake with buttercream

Layering and coating a cake with buttercream is an art, and there are a few steps to follow to get the best results. Here is a detailed guide to help you create a beautiful and smooth buttercream coating for your sprinkle wedding cake.

Preparing the Cake:

Before you start layering and coating the cake with buttercream, ensure that your cake layers are completely cooled. Any lingering warmth can melt the buttercream and cause the cake to slide, creating a mess. If your cake has a domed top, use a sharp knife to level it slightly so that you have flat and even layers for stacking.

Preparing the Buttercream:

Whip your buttercream until it is light and fluffy. Keep the bowl covered with plastic wrap to prevent it from drying out or crusting over. If your kitchen is warm, place the bowl in the refrigerator for a few minutes to keep the buttercream cool. The amount of buttercream you need will depend on the size of your cake. For a three-layer 6-inch cake, you'll need about 3-4 cups of buttercream, while a three-layer 8-inch cake will require 4-5 cups.

Assembling the Cake:

Now, it's time to assemble your cake on a cake decorating turntable. Place a nonslip pad on the turntable and then put a cake board on top. Start by placing one layer of cake on the board, bottom-side-up, for a flat and clean surface. Add a generous amount of buttercream (about 1/2 cup for a 6-inch cake or 3/4 cup for an 8-inch cake) and spread it evenly, working from the center of the cake towards the edges. Avoid touching the cake directly with your spatula to prevent tearing or crumbling.

Repeat this process, stacking and filling each layer of cake with buttercream until you've added the final cake layer on top.

Creating the Crumb Coat:

Add a thin layer of buttercream on top of the cake, spreading it towards the edges and allowing excess buttercream to drip over. Then, thinly coat the sides of the cake with buttercream, adding more as needed to cover all bare spots. Use a bench scraper at a 45-degree angle to the side of the cake, and sweep it around as you spin the turntable. Scrape off any excess frosting with crumbs into a separate bowl, not back into your clean buttercream.

If there are gaps or uneven areas, add more buttercream and smooth it out again with the bench scraper. You can also use the bench scraper or icing spatula to smooth the top of the cake.

Your crumb coat should be very thin, allowing the cake to be visible through the buttercream. Spin the cake to ensure it is level and standing straight. If it seems to lean to one side, gently push it straight with the bench scraper and smooth the sides again.

Chill the crumb-coated cake in the refrigerator for at least 30 minutes, or until it no longer feels sticky. The chilling step is crucial, as it sets the crumb coat and prevents your final layer of buttercream from sliding or pulling away crumbs.

Applying the Final Layer of Buttercream:

After the crumb coat has chilled, it's time to add the final layer of buttercream. Dollop some buttercream on top of the cake and spread it towards the edges. Use your icing spatula to frost the sides of the cake, ensuring you have enough buttercream to work with. Too little buttercream can make it challenging to create a smooth finish.

For a smooth finish, hold the bench scraper at a 45-degree angle to the side of the cake and sweep it around as you spin the turntable. Use a light hand to avoid removing too much buttercream. If the cake is visible through the frosting, add a little more. Fill in any gaps or holes, and smooth the top of the cake if desired.

You can also create a textured effect by swooping and swirling the buttercream with your icing spatula. Another easy decorating technique is to drag the icing spatula from the bottom edge of the cake to the top, creating simple yet pretty designs.

Lastly, wipe the edge of the cake board clean around the bottom of the cake to ensure a neat presentation.

Your sprinkle wedding cake is now ready for any additional decorations or toppings!

Sticking sprinkles to the cake

Sticking sprinkles to a cake can be tricky, but the results are worth it. Here's a step-by-step guide:

Step 1: Prepare your cake and frosting

Before you start sticking sprinkles to your cake, you'll need to bake and cool your cake layers, and make your frosting. For a sprinkle cake, a standard 2-layer chocolate, red velvet, or buttermilk sprinkle funfetti cake works well. You can also add sprinkles to the batter for an extra surprise! When it comes to frosting, a classic vanilla buttercream or Swiss buttercream is a good choice.

Step 2: Layer and coat your cake with frosting

Once your cake layers are baked and cooled, it's time to assemble them with frosting in between. Use a cake stand or turntable to make this process easier. First, slice the domed tops off the cake layers to create a flat surface. Then, spread frosting on the first layer, and place the second layer on top, upside down, to create a flat, crumb-free top. Frost the sides and top of the cake, using a cake smoother or comb and offset spatulas to get a smooth finish.

Step 3: Chill your frosted cake

Chill your frosted cake in the refrigerator for at least 15 minutes until the buttercream feels firm. This step is important because it helps the sprinkles stick to the cake without making dents. If you're using a confectioner's sugar-based frosting, loosely drape the cake in plastic wrap to prevent a skin from forming.

Step 4: Set up your sprinkle station

To minimise the mess, set up a clean, rimmed sheet pan on your countertop to catch any falling sprinkles. Fill a small bowl with about 1 1/2 cups of sprinkles. You can use rainbow sprinkles or any colour of your choice.

Step 5: Press sprinkles onto the sides of the cake

Now for the fun part—adding the sprinkles! Gently balance the chilled cake in your non-dominant hand. With your other hand, gather a handful of sprinkles and press them into the side of the cake, working from the base to the top edge. It's important to keep those side edges sharp, so stop at the edge and don't round the corner onto the top of the cake. Rotate the cake as you go, repeating until the sides are fully covered.

Step 6: Decorate the top of the cake (optional)

If you'd like to cover the top of the cake with sprinkles, place the cake in the sheet pan to catch any sprinkles that fall. Gather a large handful of sprinkles and pour them into the centre of the cake, spreading them gently over the surface. Add more sprinkles as needed to cover any bare spots.

Step 7: Check for bare spots and serve

Take a step back and admire your handiwork! Check the cake for any bare spots, adding more sprinkles as necessary. Then, place the cake on a cake plate, and you're ready to serve this joyful, festive treat!

Frequently asked questions