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Sprinkle Cake DIY

Category: Side Dishes, Cakes

 Ingredients List

  • Sprinkles (about 1/2 cup for a standard 9-inch layer cake)
  • Buttercream or favorite Frosting recipe
  • Offset Spatula
  • Shallow tray
  • Candles


Step 1: Bake cake, cool and remove from pan. Wrap tightly in plastic wrap and freeze for at least 1 hour before frosting with buttercream. Cakes can be baked, wrapped and frozen up to 2 months in advance.
Step 2: Frost chilled cake with a layer of buttercream. It”™s important that your frosting is fresh so that the sprinkles will adhere easily. Transfer your cake to a cake stand with rim (preferably) to catch any loose sprinkles. or, set your cake stand inside a shallow pan to catch the sprinkles.
Step 3: Using clean hands, gently pat handfuls of sprinkles onto the sides of cake until covered. Avoid firmly pressing the sprinkles into the frosting as it will make the cake look overworked and uneven.
Step 4: Add sprinkles on top of cake taking care to blend the top with the sides.

DIY Instructions for mini cake”“ the “roll” method:

Step 1: Follow step 1 listed above. I used a popover pan to bake my mini cakes.
Step 2: Frost only the sides of the chilled mini cake with a layer of buttercream, leaving the top unfrosted.
Step 3: Carefully transfer the cake on its side to a shallow pan filled with sprinkles.
Step 4: Gently roll the cake in the shallow pan until the sides are completely covered. Transfer back to the cake stand or serving plate.
Step 5: Frost the top of the cake with a small offset spatula and sprinkle, blending the top with the sides.

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