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

Sprinkle cakes are a fun and festive way to celebrate any occasion, from birthdays to weddings. They are relatively simple to make and can be customised to fit any theme or colour scheme. The process of making a sprinkle cake involves baking a cake, adding sprinkles to the batter or as a topping, and optionally, adding additional decorations. The type of sprinkles used, the colour scheme, and the overall design of the cake can be tailored to the event, making it a versatile dessert option.

Choosing the right sprinkles

Type of Sprinkles:

• Jimmies (cylindrical sprinkles): These are the most common type of sprinkles used in baking. They are often called "rainbow sprinkles" and are perfect for adding a colourful touch to your cake.
• Nonpareils (small balls): While these sprinkles are great for decorating, they are not suitable for mixing into cake batter as they tend to bleed their colour.
• Confetti quins (small discs): These sprinkles are a great choice for adding to cake batter as they rarely bleed their colour.
• Sugar strands: These may look similar to jimmies, but they will dissolve in wet batter, so they are best used for decoration only.
• Naturally coloured sprinkles: While these sprinkles are a great natural option, they may lose their colour when baked into a cake.

Colour and Theme:

Consider the colour scheme and theme of your wedding when choosing sprinkles. You can opt for a single colour or a rainbow mix. For a more elegant look, choose metallic sprinkles in gold, silver, or rose gold. If you're having a themed wedding, you can find sprinkles in various shapes, such as hearts, stars, or letters to match your theme.

Amount of Sprinkles:

Depending on the desired effect, you can choose to cover your entire cake with sprinkles or use them sparingly for a more subtle touch. If you want a "sprinkle climbing" effect on a white wedding cake, opt for a generous amount.

Taste and Quality:

Taste test your sprinkles before adding them to your cake to ensure they are fresh and sweet. Check the ingredient list to make sure they are made with high-quality ingredients and do not contain any unwanted artificial additives.

Country of Origin:

Sprinkles sold in the United States tend to be intensely coloured and hold their colour when baked. If you're purchasing sprinkles from another country, they may behave differently, so it's a good idea to do a small test batch to see how they perform.

Remember, sprinkles are a fun and versatile way to add colour and texture to your wedding cake, so feel free to get creative and experiment with different types and colours to achieve your desired look!

Preparing the cake batter

To make a sprinkle wedding cake, you will need to prepare the cake batter and the sprinkles to go into it. The following instructions will guide you through the process of preparing the cake batter:

Firstly, gather your ingredients and preheat your oven to 325°F. You will need unsalted butter, cake flour, all-purpose flour, baking powder, baking soda, salt, vegetable shortening, pure vanilla extract, ice-cold water, buttermilk, sprinkles, egg whites, and cream of tartar.

Next, prepare your cake pans by greasing three 8-inch round cake pans with butter. Line the bottoms of the pans with parchment paper, then grease the parchment paper. Dust the pans with flour and knock out the excess. This will ensure that your cake doesn't stick to the pan.

Now, it's time to make the cake batter. In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.

In a separate bowl, beat the butter and shortening together using a stand mixer fitted with a paddle attachment. Mix on medium speed until the mixture is creamy, which should take around 3 to 4 minutes.

Once the butter and shortening are combined, add in the sugar and vanilla extract. Continue beating on medium speed for about 3 minutes, until the mixture is light and fluffy. Don't forget to scrape down the sides of the bowl as needed to ensure everything is combined.

Now, it's time to add the eggs. Add the egg whites and cream of tartar to a medium bowl and whisk until soft peaks form. Be careful not to overbeat the mixture. Gently fold this egg mixture into your batter using a rubber spatula.

With your mixer on low speed, gradually add the dry flour mixture to the batter, alternating with the water mixture. Begin and end with the flour mixture, adding it in three additions. Scrape down the sides of the bowl as needed. Once everything is combined, beat the batter on medium speed for a few seconds to make sure it is fully incorporated.

Finally, it's time to add the sprinkles! Remove the bowl from the stand mixer and scatter the sprinkles over the top of the batter. Gently fold them into the batter using a rubber spatula. Be careful not to overmix the batter at this stage.

Your sprinkle wedding cake batter is now ready to be baked! Divide the batter evenly among your prepared pans and smooth the tops. Bake the cakes for 40 to 45 minutes, rotating the pans halfway through the baking time. To check if the cakes are done, insert a toothpick into the centre of each cake; if it comes out clean, your cakes are ready!

Let the cakes cool in the pans for about 20 minutes before inverting them onto a wire rack to cool completely. Remove the parchment paper and discard it. Now your sprinkle wedding cake layers are ready to be assembled and decorated!

Baking the cake

To make a sprinkle wedding cake, you'll need to start by baking the cake. Here's a detailed, step-by-step guide on how to do that:

Before you begin, make sure you have all the necessary ingredients, including cake flour, baking powder, baking soda, salt, unsalted butter, vegetable shortening, sugar, vanilla extract, ice-cold water, buttermilk, sprinkles, egg whites, and cream of tartar. You will also need three 8-inch or 9-inch cake pans, parchment paper, a stand mixer or handheld mixer with a paddle attachment, and a rubber spatula.

Start by preheating your oven to 325°F or 350°F, depending on the recipe you follow. Grease your cake pans with butter or baking spray, line the bottoms with parchment paper, and then grease the parchment paper as well. This will ensure that your cake doesn't stick to the pan.

In a large bowl, whisk together the dry ingredients: cake flour, baking powder, baking soda, and salt. Set this mixture aside.

Using your stand or handheld mixer, beat the butter and shortening together on medium speed until they are creamy and well combined, which should take around 3 to 4 minutes.

Add the sugar and vanilla extract to the butter mixture and continue beating on medium speed for about 3 minutes, until the mixture is light and fluffy. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed to ensure everything is well combined.

Now, add the eggs, egg whites, and vanilla extract to the mixture and beat on medium-high speed until they are just combined. Don't overmix at this stage.

In a separate small bowl, combine the ice-cold water, milk, and buttermilk. With your mixer on low speed, gradually add the dry ingredients and the wet mixture to the batter, alternating between the two and beginning and ending with the flour mixture. Scrape down the sides of the bowl as needed.

With your mixer on medium speed, beat the batter for a few seconds to incorporate all the ingredients. At this point, you can also add in any additional mix-ins, such as chocolate chips or nuts, if desired.

Remove the bowl from the stand mixer and gently fold in the sprinkles using a rubber spatula. Be careful not to overmix the batter. You can use rainbow sprinkles or any other type of sprinkle that you prefer.

Divide the batter evenly among your prepared cake pans, smoothing the tops with a spatula. Tap the pans gently on the counter a few times to remove any air bubbles.

Bake your cakes for around 25 to 26 minutes, or until a toothpick inserted into the centre comes out clean. If you're using 8-inch pans, you may need to increase the baking time slightly, around 27 to 28 minutes. To prevent the sides and top from overbrowning, tent the cakes with foil after about 15 minutes of baking.

Once the cakes are done, remove them from the oven and allow them to cool in the pans on a wire rack for about 20 minutes. Then, run a knife around the edges to loosen them and invert the cakes onto the rack, removing them from the pans. Peel off the parchment paper and let the cakes cool completely before frosting and assembling.

Your sprinkle wedding cake is now ready for the next steps: frosting and decorating!

Making the frosting

For the frosting, you will need:

• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 5 and 1/2 cups (650g) confectioners' sugar
• 1/3 cup (80ml) heavy cream, at room temperature
• 3 teaspoons (15ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)

In a large bowl, use a handheld or stand mixer to beat the butter on medium speed until creamy, which should take about 2 minutes. Then, add the confectioners' sugar, cream, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If the frosting seems too thin, add more confectioners' sugar. If it's too thick, add more cream. If it's too sweet, add another pinch of salt.

Frosting the cake

First, use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on a cake stand, cake turntable, or serving plate. Using a flat icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with the second cake layer, 1 more cup of frosting, and then the top cake layer.

Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out the crumb coat. Chill the crumb-coated cake for at least 30 minutes and up to 3 hours to set the crumb coat.

Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.

Decorating the cake

Decorating a sprinkle wedding cake is a fun and creative process that can be tailored to your unique style and preferences. Here are some detailed instructions and tips for decorating your sprinkle wedding cake:

Choose your sprinkles:

Select the type of sprinkles you want to use. Rainbow sprinkles are the most common choice, but you can also use monochromatic sprinkles or a combination of colours that match your wedding theme. You can find various types of sprinkles, such as sugar strands, jimmies, quins, nonpareils, or even edible glitter.

Prepare the cake:

Before you begin decorating, ensure that your cake is chilled. A chilled cake will be firmer and easier to handle during the decoration process. Place a cake board on top of the cake to provide a stable base for handling.

Create a crumb coat:

As mentioned in the recipe, creating a crumb coat is essential. Apply a thin layer of frosting to the exterior of the cake to catch any crumbs. This step will ensure that your final layer of frosting is smooth and free of crumbs. Chill the crumb-coated cake for about 30 minutes to allow the frosting to set.

Roll the cake in sprinkles:

Fill a cookie sheet or jelly roll pan with sprinkles, covering the entire surface. Carefully lift the cake and place it on its side in the pan. Roll the cake back and forth in the sprinkles until it is well coated. This technique will give your cake a fun and festive look.

Apply sprinkles to the top:

Once the sides are coated, remove the cake board from the top of the cake and cover the top with sprinkles. You can simply sprinkle them on top or try a creative technique. For example, grab a handful of sprinkles and turn the turntable while tossing the sprinkles at the sides, gradually coating the entire cake.

Add final touches:

Feel free to add additional decorations to your sprinkle wedding cake. Fresh blooms, greenery, macarons, ribbons, monograms, or even a cake topper can enhance the overall design. Be sure to chill the cake for a few minutes to set the frosting and sprinkles before adding any final touches.

Storing and transporting:

Keep your sprinkle wedding cake in a cake saver and store it in the refrigerator until it is ready to be served. Bring the cake to room temperature, allowing at least two hours before serving. Transport the cake carefully, preferably in a cake carrier, to ensure it arrives safely at your wedding venue.

Frequently asked questions