Sprinkle New Years Eve Cake – how to make a sparkly NYE cake using a free stencil template and sprinkles. Updated with a 2018 template!
Hello friends! I hope you’re enjoying the holiday season so far and that your Christmas was a merry one! I’m popping in for one last cake tutorial for the year, just in time for your New Years Eve celebration. I know, I know! Talk about last minute planning! But surely I’m not the only one who looks up and realizes that NYE is a day away. Anyone with me?
Today’s super simple cake project will help you ring in the new year with a touch of glitz and glam. It starts with any cake you’d like, easy enough right? Choose from any of our cake recipes or use one of your go-to recipes – just be sure to select a white frosting that sets up totally firm when chilled, like a Swiss Meringue Buttercream. I went for a classic vanilla cake but think this would be amazing with a champagne cake flavor!
We move on to a
2015 2018 stencil that you can make in about 10 minutes, using this free downloadable template and a craft knife. Then comes the sprinkles, lots of shimmering sprinkles in shades of gold and silver. With the help of a little trick I used to keep the sprinkles in place, we’re able to create the year in a stylized font without losing the details when we remove the stencil. You’ll see how in the step-by-step instructions below. It’s sparkly and perfectly fun for toasting at midnight!
SPRINKLE NEW YEARS EVE CAKE
a cake tutorial by Carrie Sellman
8″ Round Cake, frosted with a Swiss Meringue Buttercream
2018 Template (free download here)
Old Magazine or Cutting Board
Fine Gold Sanding Sugar
Gold Pearilized Sugar
Silver Pearlized Sugar
Toothpick or Off-set Spatula
Stack and fill your cake of choice. Crumb coat the outside.
Frost the cake with a Swiss Meringue Buttercream or other butter-based icing that is solid when cold. Refrigerate until icing is completely firm.
Print out our free 2018 template HERE.
Cut a piece of parchment paper that almost covers the template. Tape it down on all four sides to hold it in place.
Place template onto a cutting board or an old magazine. Carefully cut along the outside of each black number with your craft knife, to create your stencil. Be careful not to tear the parchment or cut yourself!! Save the half-circle of parchment paper that comes out of the zero. We will use this later.
Using scissors, cut along the circle. Your stencil is now complete and perfectly sized for an 8″ round cake.
Place template on top of cold cake.
Gently smooth it into place, lightly applying pressure so that it lays flat on the cake.
Make sure you add in the half-circle for the zero. Center it vertically in the right half of the number. Look back at the template if you need help determining where this piece should be placed.
Using a pastry brush, lightly coat the numbers with a thin layer of corn syrup. I brushed right over the numbers so that the exposed icing underneath had a thin layer of corn syrup as did the stencil itself. I went about an inch out from the edge of the numbers. This will help keep our sprinkles in place!
Coat numbers in a layer of the fine sanding sugar in gold. Lightly press down to make sure the sprinkles adhere to the corn syrup. Refrigerate for 20 minutes with the stencil still in place.
Find the edge of your stencil and gently pull upward. Find the edge on the opposing side as well.
Holding on to both sides at once, pull stencil up and away in one swift motion, trying to keep excess sprinkles on the stencil as you remove. The corn syrup will help with this immensely, but inevitably, some stray sprinkles will fall. Do not stress! They are fairly easy to clean up when the icing is cold.
Using the edge of a offset spatula or a toothpick, clean up any stray sprinkles that bother you. I had some around the edge of my zero but I gently slid them back into place.
Sprinkle the outside edge with a mixture of gold pearlized sugar, silver pearlized sugar and the fine gold sugar used in the stencil. Refrigerate until ready to serve.
Happy New Year everyone! Cheers to 2018!