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How To Cover A Cake In Sprinkles

December 12, 2018 · In: Featured, Holiday, Seasonal, Tutorials, Winter

This was originally a guest post that I wrote for SprinklePop’s blog. It’s too good not to re-share over here, because covering a cake in sprinkles is an essential cake decorating skill you’re gonna want in your repertoire. Oh, and it’s a whole lot of fun too, so enjoy!  

Incorporating sprinkles into cake design is something I’ve loved from the beginning of my cake making journey. But although I’ve been caking for years, I’ve never actually attempted to cover an entire cake in sprinkles – until now, that is! Behold:

Christmas sprinkles cake by Sugar and Sparrow

sprinklepop sprinkles cake by sugar and sparrow

How pretty are those sprinkles? They’re the Oh Snow Cute sprinkle mix by SprinklePop and they’re part of a beautiful collection of Holiday sprinkles available in their shop! I love the color contrast of the icy blues and Christmas reds, and if you look real close you’ll find some tiny little snowmen and snowflakes mixed in (hence the name “Oh Snow Cute”). I think they’re so perfect for a non-green-and-red Holiday look, but you’ve got to check out the other Holiday sprinkles in the collection because they’re all so beautiful!

I was totally surprised to find that covering a cake with sprinkles was actually easy, even as a first timer. All you need is a smooth buttercream cake and a tray full of sprinkles to roll it around in! Ok, maybe there are a few other things you need, but I promise I will spare no details so you can reach sprinkle cake greatness. Here’s a quick video of the process before I walk you through the step-by-step below:

You Will Need:

  • 8oz bottle of Oh Snow Cute sprinkles (or other favorite sprinkle mix)
  • A baking sheet
  • A crumb coated cake
  • Enough buttercream for a final frosting layer
  • Icing scraper
  • Angled icing spatula
  • Cake turntable
  • Cardboard cake circle (the same diameter as your cake)

Step 1: Frost The Sides Of Your Cake

Start by frosting the sides of your cake only. Use your icing scraper to create smooth, straight sides as a buttercream finish. For the buttercream ridge that forms around the top rim of the cake, use your angled icing spatula to frost it inward (across the top of the cake) and create sharp edges around the top rim.

how to frost a cake with smooth buttercream

When your sides are looking smooth and your edges are looking sharp, place the cake into the refrigerator for 10-15 minutes so the buttercream begins to set, but isn’t too firm to the touch.

Step 2: Spread Sprinkles Onto Baking Sheet

While your cake is chilling in the refrigerator, spread the sprinkles onto the baking sheet. Feel free to shake them around so they get mixed up really well.

how to roll a buttercream cake in sprinkles

Step 3: Roll The Cake In Sprinkles

Remove the cake from the refrigerator and place a cardboard cake circle on top of the cake. With one hand on the top cardboard cake circle and one hand on the bottom one, gently roll the cake through the sprinkles.

how to roll a cake in sprinkles

how to cover a buttercream cake in sprinkles

Feel free to stop halfway around, shake the sprinkle tray to keep the sprinkles well mixed, and continue rolling the cake until the sides are completely covered.

Step 4: Ice The Top Of The Cake

Place the cake back onto your turntable and remove the cardboard circle from the top of the cake, then frost the top with buttercream.

sprinkle covered cake tutorial

Use your angled icing spatula to make sure the top of the cake is as smooth and level as possible while maintaining your sharp edges. When you’re finished, pop the cake back into the refrigerator for about five minutes so the buttercream on top begins to set slightly.

Step 5: Cover The Top In Sprinkles

Finally, pour sprinkles over the top of the cake and smooth them with your icing spatula until the entire top is level and covered in sprinkles.

sprinkle cake tutorial by sugar and sparrow

Voila! A sprinkle-covered masterpiece! I ended up piping an open star border with my Wilton Tip 6B for some extra flair. 

sprinkle covered cake by sugar and sparrow

The best part about this technique is that it will work with sprinkles of all shapes and colors. It’s an easy way to make an eye-catching creation, whether it’s for the Holidays or any day!

By: Whitney · In: Featured, Holiday, Seasonal, Tutorials, Winter · Tagged: buttercream cake, cake decorating, cake tutorial, christmas cake, holiday cake, sprinkle cake, sprinkle covered cake, sprinklepop

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Comments

  1. Roxanne says

    February 21, 2019 at 9:14 pm

    Hi,

    I love your site, I can’t stop looking at it! I have been getting into making cakes and love all of your techniques and tips, they are so helpful!!

    How many ounces of sprinkles would it take to cover an entire 3 tier 6inch cake, like this one?

    Reply
    • Whitney says

      February 22, 2019 at 12:24 pm

      Hi Roxanne! You are so sweet! I’m so happy to hear you’re loving the blog 🙂 For this cake, I used an 8oz bottle of sprinkles to roll the cake in and it was perfect. I had sprinkles left over (I think I only ended up needing about 5oz to cover the cake entirely), but to roll the cake its better to have more sprinkles than too little.

      Reply
  2. Jess says

    November 15, 2019 at 1:56 pm

    Hi Whitney this is amazing!! I was just wondering how you would just cover the bottom of the cake in sprinkles as you have done in the picture with your vanilla cake recipe?

    Reply
    • Whitney says

      November 16, 2019 at 3:16 pm

      Hi Jess! To just cover the bottom of the cake, I grab a handful of sprinkles and press them to the side of the cake with the palm of my hand. It works best when the buttercream is still slightly wet to the touch.

      Reply
  3. jeannine says

    January 26, 2020 at 5:03 pm

    WOW! I am so impressed with your cakes. I finally have time to browse your archives, and I am so inspired. Thank you so much! You are bring great recipes, and joy to my day! and… the video tutorials are great!

    Reply
    • Whitney says

      January 26, 2020 at 9:36 pm

      Thanks so much for the kind words, Jeannine! Excited for you to try these recipes and tutorials 🙂

      Reply
  4. Kristin Groh says

    March 9, 2021 at 8:19 am

    Hello! I am going to try this style out this week. I was wondering if you use an American buttercream for this or if that will not work because it is crusting? Thanks

    Reply
    • Whitney says

      March 10, 2021 at 9:00 am

      Hi Kristin! Yes, American buttercream is what I use all the time for this method!

      Reply
  5. Benjamin Stephen says

    July 30, 2021 at 4:45 am

    But the speckle are they consumables ?

    Reply
    • Whitney says

      August 1, 2021 at 9:51 am

      Hi Benjamin! Yes, the sprinkles are consumable.

      Reply
  6. Katherine says

    May 15, 2022 at 7:34 am

    Looks amazing, did the colours bleed please?

    Reply
    • Whitney says

      May 16, 2022 at 9:48 pm

      Thanks so much, Katherine! The colors didn’t bleed at all.

      Reply

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CARROT CAKE (recipe below) 🥕🎂 Y’all have b CARROT CAKE (recipe below) 🥕🎂 Y’all have been asking for a carrot cake recipe for YEARS and I finally whipped one up for my book, Anyone Can Cake. It’s perfectly spiced, has an extra moist crumb, and is just heavenly with cream cheese frosting. I ate an embarrassing amount during filming 😬😏⁣
⁣
CARROT CAKE⁣
YIELD: 3 6-inch layers or 2 8-inch layers⁣
⁣
INGREDIENTS⁣
2 1/2 Cups (333g) all purpose flour⁣
2 tsp (10g) baking powder⁣
1 tsp baking soda⁣
1/2 tsp salt⁣
2 tsp ground cinnamon⁣
1 tsp ground nutmeg⁣
1 tsp ground ginger⁣
1/4 tsp cloves⁣
1/2 Cup (100g) granulated sugar⁣
1 1/2 Cups (300g) packed brown sugar⁣
1 Cup (240ml) vegetable oil⁣
4 large eggs, room temperature⁣
3/4 Cup (135g) smooth unsweetened applesauce⁣
1 tsp pure vanilla extract⁣
2 Cups (260g) grated carrots (about 4 large)⁣
⁣
INSTRUCTIONS:⁣
1. Preheat the oven to 350ºF/177ºF. Grease and line three 6-inch (15cm) or two 8-inch 20cm) cake pans. ⁣
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another large bowl, whisk together the white and brown sugars, vegetable oil, eggs, applesauce, and vanilla. ⁣
3. Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined, then fold in the grated carrots.⁣
4. Pour the batter evenly between the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted comes out clean.⁣
⁣
Pair with my fave cream cheese buttercream recipe at https://sugarandsparrow.com/cream-cheese-buttercream-recipe/⁣
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ONE lucky winner will get everything in this Reel:⁣ ⁣
✨Gold piping tip set⁣
✨Cake turntable⁣
✨Navy and gold icing spatula set ⁣
✨Color Right Performance Food Coloring Set⁣
✨Icing comb set⁣
✨Icing smoother⁣
✨Cake leveler⁣
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TO ENTER:⁣
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That’s it! Ends March 25th at 11:59pm PST and is open to US residents only (sorry to my worldwide friends!). I’ll reach out to the winner via DM to claim the prize and if it’s you, please respond within 24 hours to claim. 🎉 Must be 18 or older. Not sponsored by Wilton or Instagram. Best of luck to all 🎉⁣
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⁣#wiltoncakes #cakedecorating #cakes #cakelover #anyonecancake #cookbook #cake #sprinkles #cake #cookbookauthor #bakersofinstagram #bake #baking
(Ad) Buttercream Embroidery Cake Tutorial🧵🌸🎂 to celebrate March being National Craft Month, I decided to try out some new buttercream piping techniques and make the embroidery cake of my dreams! It ended up being so fun + easy with the perfect cake decorating supplies from @joann_stores 🙌🏼 Here’s how to make this happy little Spring-inspired cake:⁣
⁣
1️⃣ Frost your cake with a smooth buttercream finish and chill for at least 20 minutes.⁣
2️⃣ Use floral cookie cutters to imprint the buttercream.⁣
3️⃣ Outline the shapes using Wilton tip 2 or 3, then fill in the shapes with lines of buttercream piping. For some of the flowers, start at the edge of the shape and pipe a series of lines that connect in the center. For others, experiment with ways to fill in the shape with parallel lines, dots, or other embroidery-inspired piping. ⁣
4️⃣ Freehand some tiny dotted flowers and floral accents using those same piping techniques wherever your heart desires!⁣
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The full tutorial + video for this pretty floral embroidery cake is linked in my bio! It’s the perfect way to welcome Spring 🌸⁣
⁣
#handmadewithjoann #joannpartner #embroidery #embroiderycake #baking #floralcake #cakeideas #buttercreamcake #bake #cakesofinstagram #cake #buttercream #cakelover #cakeart #nationalcraftmonth
Yellow Cake + Chocolate Frosting (aka Classic Birt Yellow Cake + Chocolate Frosting (aka Classic Birthday Cake) 🙌🏼 🥳 this one is extra nostalgic for me because it’s what my mama made for all my birthdays growing up 💛 this recipe rivals the box mix: super moist and fluffy layers of classic yellow cake (naturally colored with egg yolks) + silky smooth chocolate buttercream. Top with rainbow sprinkles for extra fun! 🎉⁣
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Find this recipe linked in my bio + on page 147 of my book, Anyone Can Cake ✨⁣
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Ombré Rainbow Sheet Cake 🌈🥳 for St. Patrick Ombré Rainbow Sheet Cake 🌈🥳 for St. Patrick’s Day or any day, because rainbow cakes are year round if you ask me 🫶🏽⁣
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🎨 colors: custom mixed with @wiltoncakes color right food coloring system ⁣
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