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Rainbow Sprinkle Cake

September 26, 2012 by Carrie Sellman

Oh how I love sprinkle cakes!  These whimsical cakes are the ultimate treat for the ultimate sprinkle lover!  And I’m pretty positive you’re smitten with them too.  So I must warn you that today’s post might induce some squealing!  Kate Wagner of The Greedy Baker is sharing a fabulous sprinkle cake tutorial!  YES!  Step by step instructions and photos to help you create your very own sprinkle cake.  Kate’s method is super easy and most importantly nice and clean.  Packed with great tips and tricks to save you time and heartache… and spilled sprinkle mayhem!  The end result is one spectacular sprinkle cake!  It’s a DIY Rainbow Sprinkle Cake Tutorial!!

DIY Sprinkle Cake Tutorial | Kate Wagner for TheCakeBlog.com

DIY Sprinkle Cake Tutorial | Kate Wagner for TheCakeBlog.com

SPRINKLE CAKE TUTORIAL
by Kate Wagner

Supplies:
8″ Round Layer Cake
Buttercream Icing
Rainbow Sprinkles (roughly 2 pounds or 1 kg)
Turntable
Angled Spatula
2 Cardboard Cake Circles (1″ smaller than cake size)
Cake Lifter
Large Shallow Tray
Small Bowl
Spoon

STEP 1: Stack and fill cake layers, building your cake on one of the cardboard circles.

STEP 2:  Frost the sides of the cake with a reasonably thick layer of icing.  Bring the icing over the top edge into the center of the cake and remove excess. We are not looking to frost the top of the cake at this stage.

STEP 3: Using the cake lifter, lift the cake off the turntable and chill in the freezer for 15 minutes.

STEP 4: While waiting for the cake to chill, pour the rainbow sprinkles into a large shallow tray.

STEP 5: Remove the cake from the freezer and place the other cardboard circle on top of the cake.

STEP 6: Using the cake lifter, lift the cake and gently lay on its side in the tray sprinkles. Supporting the cake with your hands on either side, roll until you have an even layer of sprinkles adhered to the buttercream.

STEP 7: Place the cake back on the turntable.

STEP 8:  Spoon a generous amount of buttercream on top of the cake.

STEP 9: Smooth evenly with the angled spatula, removing any excess. Chill in the freezer for 5 minutes.

STEP 10: Place a small bowl upside-down in the center of the sprinkle tray.

STEP 11: Remove cake from freezer and place on top of the bowl, being careful to balance the cake correctly.

STEP 12: Spoon a large amount of sprinkles on top of the cake and smooth around to edges using the angled spatula, pressing gently as you go to make sure they adhere to the buttercream.

STEP 13: Neaten up any missed areas around the edge using the spoon and spatula as shown.

STEP 14: Admire your finished cake! This fun cake is sure to brighten up any day.

 

VENDORS & CREDITS
Tutorial : The Greedy Baker


 
YOU MAY ALSO ENJOY
Chocolate Funfetti Cake
Rainbow Petal Cake
Today Is Your Day Cake
Sprinkle NYE Cake
Banana Split Cake

September 26, 2012 by Carrie Sellman

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.

connect with Carrie :

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Comments

  1. Julia says

    September 26, 2012 at 9:19 am

    Oh God, this looks so awesome! Thanks for sharing!

  2. Taralee says

    September 26, 2012 at 9:23 am

    Thats fantastic, I have a feeling your making it look easy!! Dont suppose you want to share you buttercream recipe?!
    Will give this one a go for sure.

    • Lauren H. says

      March 13, 2019 at 11:00 am

      It’s up there, just click the buttercream link in the “Supplies” list.

  3. marjorie says

    September 26, 2012 at 9:33 am

    OMG Kate….I love your tute!! you make it look so simple…can’t wait to try this!!! you are AMAZING!

  4. rose says

    September 26, 2012 at 11:14 am

    sooooooooooooo adorable!

  5. Zoe says

    September 26, 2012 at 11:20 am

    LOVE IT!!! What a happy cake!

  6. Nancy L says

    September 26, 2012 at 11:26 am

    What a fantastic looking cake! I’d love to see an picture of a slice with all the colored layers and the sprinkled outside! Just amazing!

  7. Amanda says

    September 26, 2012 at 12:33 pm

    Oh WOW!!!! I love it! To me sprinkles are the glitter of the cake world and I love both! Thanks so much for sharing! I can’t wait to try this!!!

  8. Nikki @ Tikkido says

    September 26, 2012 at 1:10 pm

    Clever technique for getting full coverage on the sides!

  9. Gemma Smith says

    September 26, 2012 at 2:12 pm

    Ooh I was going to make one of these for my daughter birthday. I had bought 400gms of sprinkles which cost £12 do I really need 1kg that’s going to cost a fortune!

  10. Kim Wickware says

    September 26, 2012 at 2:55 pm

    I am so doing this soon!!! Thanks for the technique – I can apply this to lots of other cakes, too!

  11. Kirsty says

    September 26, 2012 at 4:14 pm

    Hello…..I was wondering if the colour from the sprinkles bleeds into the buttercream? Many thanks

  12. Heather says

    September 26, 2012 at 10:26 pm

    I buy my sprinkles bulk for $10 a kilo. Normally I’ would only get a 100g for that much. It pays to shop around. Check out where bakeries and cafes get their supplies. Often these places are open to the public if they knew about it.

  13. dorma sipes says

    September 26, 2012 at 10:40 pm

    Thank you for sharing this beautiful cake idea. My grandson loves sprinkles and always chooses his cookies or donuts w/sprinkles. He will be 17 yrs old this coming February and he has had a lot of awesome cakes created by his mom and me but this one will take the cake. Thanks again, Dorma

  14. loren says

    September 27, 2012 at 4:50 am

    Wow! This is awesome! It’s my daughters birthday in a couple of weeks and if I made this she would LOVE it! Will definately have a go. (might have to go and buy more sprinkles though!).

  15. Julie says

    September 27, 2012 at 9:56 am

    OMG — What a fun, beautiful cake. It just makes you happy! What a wonderful tutorial. I can not wait to use your method. I have used sprinkles before and it was such a task to get the sides “sprinkled” and this looks so much easier and a much better application! Thank you so so much for sharing. I would also like to see a cut slice. I love tutorials and you are so nice to share. Thank you again.

  16. tanya1234 says

    September 27, 2012 at 2:32 pm

    luv it
    am gonn TRY IT
    THANKX

  17. Sally says

    September 27, 2012 at 10:09 pm

    Wow, this is awesome! I definitely need to make this lol

  18. buttercream bakehouse says

    September 29, 2012 at 10:15 am

    Looks very sweet. Someone who love sprinkles would get a kick out of this cake. great idea.

  19. MaryAnn klein says

    October 1, 2012 at 9:10 pm

    Awesome!

  20. Lauren @ Crave. Indulge. Satisfy says

    October 1, 2012 at 11:01 pm

    I absolutely LOVE this cake! I have always wanted to know how to get a cake completely covered in sprinkles, and now the mystery is solved! I will definitely have to give this a try! One of my all time favorite posts and tutorials! So fun!

  21. Anna says

    October 6, 2012 at 3:05 am

    I’m a fairly basic cook so I don’t have a clue on how you have produced this amazing cake. Is it possible for you to provide instructions and a method? Thanks.

  22. Jodi says

    October 15, 2012 at 1:35 am

    Love this. It reminds me of a rainbow cake I did too. I’m just curious if you’d share your cake recipe. Is it a pound cake? My cake recipe, although delicious and strong enough for my regular cakes, would fall apart if I rolled it on its side.

  23. CarolE says

    October 26, 2012 at 1:35 pm

    To me, sprinkles are the herpes of the cake world.

  24. Team Craftwell says

    November 6, 2012 at 9:26 pm

    Lovely cake! Simple yet so fun and elegant!

    Team Craftwell

  25. artes dImaginacao says

    November 15, 2012 at 9:26 am

    This is AWESOME! Congratulation, and thank you for sharing!

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