How To Cover A Cake In Sprinkles

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Step-by-Step

It’s important the your cake has cooled before you start icing it. A warm cake with make your buttercream really hard to work with! That also means that the sprinkles will get mixed into the frosting.

Place your cakes in the freezer for 10 minutes. It’s ok to chill cake this way, it’s much easy frosting a cold, stabilized cake!

You’ll need two cake boards of the same size. Put one cake board on a turn table or flat surface, and then go ahead and ice and stack the cake. Once you’ve frosted the cake, place the second cake board on top.

I’m using my easy American buttercream recipe to coat my cake, but any buttercream will work! Whipped cream frosting can be too soft, so I don’t recommend it.

Place your cake in the freezer or fridge for 5 – 8 minutes until it’s firm to the touch but not frozen. Sprinkles won’t stick onto frozen cake.

While its chilling, add about two cups of sprinkles on a baking sheet pan. We aren’t going to use all of the sprinkles but it helps to cover more area when rolling.

Remove the chilled cake and turn it on its side. If it has been properly chilled, its not going to fall off the cake boards. Hold onto both sides of the cake boards and begin to roll it in the sprinkles.

If you’re struggling to cover the cake in sprinkles because the cake board may hang over the cake slightly, push the sprinkles into a pile and roll the cake over this.

Now that the cake is covered in sprinkles, remove the top cake board. Sometimes the board gets suctioned to the buttercream that it comes off with it. Don’t panic, this is easy to fix.

\Add some more buttercream to the top of your cake and smooth it out with an offset spatula.

Use your hands to gently press sprinkles on the top. You can leave the top without sprinkles, if you prefer that look.

To put the sprinkles back into the jar, use a funnel or rolled up parchment/wax paper!

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Does the Cake Shape Matter?

Yes, it kind of does. You can technically try to roll any cake, but you have to think about the corners. A heart shaped cake would be tricky because of the indent. A square cake may be slightly easier, but it’s not going to roll.

So how to work around this? Just like a round cake, chill the cake as described above and use your hands to cover the cake in sprinkles.

If you make this, tag me on Instagram #alissasbakeshop – I’d love to see!