Sprinkle Cake 8th birthday!

Ingredients

Buttercream

• 600 g unsalted butter (room temp)
• 1200 g icing sugar
• 1-2 tsp vanilla extract

Decoration

• lots of rainbow sprinkles (see blog post)
• 75 g dark chocolate
• 75 g milk chocolate
• 150 ml double cream

Instructions

Buttercream

• Beat the unsalted butter on its own for a while in your mixer until its smooth and supple and starting to whiten.
• Add in your icing sugar a little at a time and beat fully until its light and fluffy and add the vanilla extract!
• (If the mixture is really stiff, add in 1-2tbsp of boiling water and beat fully to smooth out)

Decoration

• Level the cakes off if necessary.
• Add your first cake to a cake board or flat serving plate and secure with a small amount of buttercream.
• Spread some buttercream onto the first layer, add the second sponge. Repeat until you reach the top layer of cake.
• Spread some buttercream around the sides to fill in the gaps and create a crumb coat. Refrigerate the cake for at least 30 minutes.
• Once refrigerated, using an angled spatula, spread the rest of the white buttercream around the cake and then smooth around using a large metal scraper.
• Once the buttercream is smooth, prep your sprinkle area. I create a barrier with objects like boxes of foil and clingfilm around my turntable.
• Get a bowl with all of your sprinkles in.
• Using the palm of your hand, grab large handfuls of sprinkles and gently push the sprinkles up the sides of the cake without pressing too hard to move the cake.
• The movement is like your are wiping the sides of the cake with the palms of your hand – but the sprinkles will push in as you go. The excess will naturally fall off.
• Keep repeating until the cake is covered – I cover the top too.
• In a small bowl or jug, add the milk chocolate, dark chocolate and double cream and melt carefully in short bursts in the microwave, stirring well each time, until smooth.
• Carefully pipe this onto the cake to create a drip – Set the cake in the fridge for another 30 minutes.
• Pipe some swirls of the leftover buttercream on top using a Medium 2D Closed Star Piping Tip and decorate with the sprinkles.

Notes

• This cake will last for 3-4 days once made.
• You can use any sponge you want as a base – my chocolate fudge cake sponges are fudge and delicious, my chocolate drip cake has a delicious basic chocolate sponge, or you can jazz it up with more flavours – or even a rainbow cake!