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A blog post dedicated to how to make a sprinkle celebration cake with a vanilla sponge, vanilla buttercream, and fondant decoration from Dani at Blue Door Bakery

Sprinkle celebration cake

I thought it was high time I answer the prayers of so many of my readers… how to decorate a cake. The problem? I personally hate fondant! I am not a fan of eating it, or working with it… I just can’t deal with the stress! So… I got my friend Dani on board. 

Dani runs Blue Door Bakery – she hosts online classes on various different styles of cake.. including fondant! I met Dani a few years ago and she is the loveliest bean ever! So I knew that she could share her expertise in how to make a simple sprinkle celebration cake! 


We decided to use a simple vanilla base cake with a vanilla buttercream as this post is mainly about the decoration! I have attached Dani’s photos on the instructions so you can see what to do at what point! Honestly I feel like this has even given myself enough confidence to give it a go! 


The flavours of the cake can easily change, and the theory of the cake works the exact same for larger or smaller sizes – you just need to follow the same guidance and increase the fondant accordingly! I always found in the past that when I did a cake like this, you will have some leftover fondant but that is totally okay!


The sprinkle celebration cake design is one of the cutest ones I have seen Dani do – and it would be perfect for birthdays! You can obviously change the colours to whatever you want.. but generally I do recommend colours such as the sugar flair mentioned on the post! 

Any questions leave them below and either Dani or I will be able to answer! Also, PLEASEEEE make sure to check out Dani’s blog and classes over at Blue Door Bakery as they are amazing! x

Sprinkle Celebration Cake!

A blog post dedicated to how to make a Sprinkle Celebration Cake with a vanilla sponge, vanilla buttercream, and fondant decoration from Dani at Blue Door Bakery!
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Category: Cake
Type: Cake
Prep Time: 1 hour
Cook Time: 1 day 16 hours
3 hours
Total Time: 1 day 20 hours
Servings: 20
Author: Jane's Patisserie


  • 8" cake drum
  • Side scraper
  • Cake smoother
  • Ruler
  • Palette knife
  • Pizzas cutter
  • Cake leveller
  • Sharp knife
  • Large rolling pin
  • 5mm spacers
  • Cornflour
  • Baking paper
  • Small paintbrush


6" Cake Recipe

  • 350 g Unsalted butter
  • 350 g Caster sugar
  • 350 g Self raising flour
  • 7 medium Eggs
  • 2-3 tsps Vanilla extract


  • 250 g Unsalted butter
  • 500 g Icing sugar
  • 1 tsp Vanilla extract
  • 1-2 tsp Boiling Water


  • 950 g White fondant
  • Food colours (ruby, duck egg, egg yellow, lavendar)



  • Beat the butter, sugar and vanilla on a high speed until pale in colour and creamy.
  • Now add in the eggs and flour, alternating with a spoon of flour to 1 egg until all added.
  • Mix until all combined. Pop equally in 2 lined cake tins.
  • Place in a preheated oven on 160 fan for 35-40 minutes or until cooked. 
  • Leave to cool completely then store in cling film for 24 hours before decorating.


  • Soften the butter so it is slightly squashy but not melted. Beat on high for 4-5 minutes until pale in colour and fluffy.
  • Add in your icing sugar and vanilla extract and again, beat on high for a few minutes
  • Now add in the boiling water until it is at a light, fluffy consistency. It wants to feel nice and easy to stir but still hold its shape.


  • Split each cake in half and level using a cake leveller or cerated knife. Layer up the cakes with buttercream.
  • Now cover your cake in a rough coat of buttercream. Ensure you have filled all the gaps between the cake layers.
  • Take a side scraper and start to gently scrape away some buttercream. The sides of the cake should be straight and all gaps filled.
  • Once the sides of your cake are smooth, take a palette knife and spread the buttercream from the top edge of the cake into the middle. Pop in the fridge for 30-40 minutes to firm up and set.
  • Take approximately 800g of fondant and add some colour. I’ve used Sugarflair baby pink. Kneed well until the colour is even.
  • For the next step, you’ll need the cake covering equipment and the chilled cake from the fridge. Lightly spray your cake with water so the fondant will stick. 
  • Sprinkle some cornflour on  the worktop. Put your spacers either side of your fondant and begin rolling out. Keep moving your fondant round after every couple of rolls so it doesn’t stick to the work surface.
  • Keep rolling out until your rolling pin is rolling on your spacers meaning all your fondant is even and the same thickness.
  • Fold the fondant over the rolling pin as this makes it really easy to pick up without it stretching out of shape.
  • Now gently lie it over the cake. Make sure the cake is central to the fondant.
  • Start by smoothing the top with your hands. Ensure there are no air bubbles caught between the fondant and the cake.
  • Begin smoothing the fondant down the sides of the cake.
  • Keep moving out the skirt of paste and then smooth down gently with your hands.
  • This will ensure there are no creases around the base of the cake
  • Continue over the cake until it is covered all the way to the bottom and trim off the excess with a pizza cutter
  • Once the excess fondant has been trimmed neatly, take a cake smoother and smooth over the cake getting rid of any hand marks or imperfections.
  • Take 150g of white fondant and kneed until soft. Roll out until 2-3 mm thin. Use cornflour so it doesn’t stick to the surface.
  • Using a sharp knife, cut out a wiggly shape. You can use a ruler to make sure its big enough for top of the cake. Add some water to the top of the cake which will glue the top down.
  • Lift up and stick this on top of the cake. Add a little water until each of the drips and stick this down too.
  • Using your left over white paste, colour a small ball in pale yellow and a raspberry jam colour. Roll out a long sausage of pale yellow, purposely but gently pressing your fingers in as you roll to get an uneven shape.
  • Brush a strip of water around the cake and add this strip on. Don’t worry if it breaks or you have to join it up.
  • Repeat with another strip around the cake a little higher up.
  • Make teeny strips of the jam colour. I chose a dark pink. Roll tiny sausages in this colour.
  • Add a little more water if needed and stick these bits on.
  • I finished off the cake with some more white around the base.
  • Colour a 4 small balls of fondant for your sprinkles. Roll these fondant balls out to 2 mm thick and cut out small strips
  • Add a little water on to the cake and stick your sprinkle strands on all over the top of the cake and down the dips
  • Finish off by adding a few sprinkles around the base too. Ta-da… All done and ready to celebrate


This is a guest post from Dani at Blue Door Bakery
Any questions.. leave them below in the comments!! 


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected by Blue Door Bakery and/or Jane’s Patisserie. Do not use the images without prior permission.





  1. Alison on July 20, 2023 at 5:26 pm

    5 stars
    Hi Can I put leftovers in the freezer ? Thanks

  2. Claire on May 30, 2023 at 9:53 pm

    Hi Jane. I’m waiting to make a gluten free version of this. Is it’s just 500g of GF self rasing flour id need? I read that your make the GF cupcakes using custard powder so I’m wondering if that’s the same with the sponge here. Thanks

  3. Afshan on January 2, 2023 at 1:40 pm

    Hi I’m wanting to use your recipie above but spread my mixture into 3 6 inch tins instead of 2 . Would this be ok ? Also I have a normal main oven not a fan assisted so what gas mark would I bake at and for how long please?

  4. Laura on December 8, 2022 at 11:16 am

    May I ask which cake leveler you use? I’ve never bought one or used one before so would really appreciate a recommendation 🙂 xx

    • Jane's Patisserie on December 15, 2022 at 12:25 pm

      Hiya! The one I use is linked in my ‘favourite baking equipment’ blog post. Hope this helps! x

  5. Sue on June 18, 2022 at 2:21 pm

    5 stars
    Hi Jane can I put all of the mixture into a 4 inch deep 6inch round tin and bake at the temperature given. Many thanks Sue

  6. Bethany Stanton-Mayers on April 8, 2022 at 9:48 pm


    I want to make this cake and was wondering what Fondant you use/ buy??

    Thank you 😊 xx

  7. Gage Poon on February 9, 2022 at 4:52 pm

    5 stars

    Thanks for sharing amazing recipe I will make this cake and flourish it with Magic Sparkles edible glitter

  8. Sarah Buchan on September 27, 2021 at 1:44 pm

    Hi are the 2 6inch tins 3inch deep please? Thanks, sarah

  9. Gaynor on September 24, 2021 at 9:16 am

    Im going to try and bake the 8inch cake with 500 grams of all the ingredients stated! Wish me luck 😁

  10. Elisha on August 27, 2021 at 11:34 am

    Hi Jane, just wondering how much ingredients i would need to create a 12 inch 4 layer cake (just the sponge) Thankyou x

  11. Kerry on August 24, 2021 at 5:05 pm

    Hey I was wondering if I could ask just add jam aswell with the buttercream?

    Would you just do it at the same step, is there anything I need to do differently if adding jam to this cake recipe ?

    Many thanks x

  12. Jane on July 31, 2021 at 10:43 pm


    There is no oil in this recipe, won’t the cake dry out? Is it possible to add oil? And is it possible to make a 3 tier cake with this recipe?

  13. Leanne on July 28, 2021 at 12:57 pm

    Hi can I ask what the recipe would be for an 8inch cake pan

  14. Deepthi Maria Abraham on July 5, 2021 at 8:33 am

    5 stars
    When I roll out my fondant I often get air bubbles how can I prevent it?

  15. Karen on June 20, 2021 at 9:42 am

    5 stars
    Can all of your cake receipes have fondant on them or are some of them to soft to withstand the weight?
    Thank you 😊

    • Jane's Patisserie on June 28, 2021 at 3:18 pm

      Hey, some may be too soft yes but generally if done correctly fondant can go on most cakes xx

  16. Loren on June 11, 2021 at 1:29 pm

    Do you store the cake in the fridge for 24 hours or outside? Thanks

  17. Chloe on June 1, 2021 at 7:45 pm

    Hi Jane, I’m looking to make this cake but want to use 3 tins. Could I use this recipe in x1.5 measurements to fit in to 3 tins? Hope this makes sense!

    • Jane's Patisserie on June 10, 2021 at 10:43 am

      Hey, Yes that will work! 😍

  18. Dorothy Wheeler on May 23, 2021 at 6:05 pm

    Hi Jane can I do a Madeira cake for a 8 inch 3 tier cake what would my ingredients be thank you

  19. Jodie on May 15, 2021 at 9:41 pm

    Hey if I wanted to turn this sponge chocolate would it be ok to change 25g of the flour to cocoa powder? If so would I need to add any baking powder too?
    Many thanks x

  20. Markie on May 13, 2021 at 11:17 am

    5 stars
    What a beautiful cake! Thanks for sharing the recipe, might make it for my boyfriend’s birthday! 🙂

    • Jane's Patisserie on May 15, 2021 at 10:35 am

      Aww she has done an amazing job with it hasn’t she!xx

  21. Lauren Charlotte Higgs on May 12, 2021 at 10:20 pm

    Hi Jane could you please tell me what cake Tina you used for this ? Thank you xx

    • Alison on May 26, 2021 at 9:54 am

      Hi Jane can you tell me the recipe to turn this into an 8inch cake many thanks

  22. Ciara Reilly on May 10, 2021 at 7:09 pm

    What size tin did you use? 3 or 4 inch deep. I only have 3 inch deep should I change the quantities? Thanks

  23. Taylor on May 8, 2021 at 2:12 pm

    Hey looking to make a roll out fondant cake like this but probably half the height. Will it work out just as well if I just half all the ingredients? How long will I bake for I have 2X8” cake pans and what temperature

  24. Annie on May 3, 2021 at 8:16 pm

    Hello,for an 8inch tin how many eggs for 500g ingredients?
    Also,could I add lemon zest instead of the vanilla extract?

    • Jane's Patisserie on May 5, 2021 at 7:46 pm

      Weigh the eggs in their shells and get as close to 500g as you can and use that! And yes you can x

  25. Nic | Nic's Adventures & Bakes on May 1, 2021 at 7:32 pm

    5 stars
    Wow the decoration of this cake is amazing, perfect for a party, thanks for sharing 🙂

  26. Cheryl on May 1, 2021 at 9:40 am

    Hello, I am just after a bit of advice. I am after some bakes that either keep for over a week or freeze well and are easy to pack and travel. All I can th8nk of at the moment is fudge. Do you have any other suggestions? Thank you.

  27. Olivia on April 30, 2021 at 5:57 pm

    5 stars
    Do you have to leave the cake for 24 hours after it’s cooled? If so, why?

    • Claire on September 26, 2021 at 8:10 pm

      Hi jane,
      If i do a 500 mix in 2 pme 8″ tins 4″ high .. how long do i bake for?
      Ive tried this now a few times and my cakes keep sinking to the point that im only getting 2 layers! Ive alway used 4 separate tins but im getting the 2 tins cometely wrong 😔

  28. molly on April 27, 2021 at 8:44 pm

    hi! just wondering, do you ever have to level any of your cakes off? mine always come out quite domed/ the sides are already so much shorter than the cake, which makes it difficult to stack and make a layer cake… so you have any tips? also i LOVE the layout of this recipe with the pictures, it makes it so easy to follow! thankyou!!

    • Taylor on May 8, 2021 at 2:20 pm

      Look up cake belts. You can also make your own with a wet rag and tin foil. You put it round your cake pan while your cakes bake and it makes them bake more evenly and not dome. This will also prevent crispy cake sides.
      Hope this helps

  29. Archie on April 23, 2021 at 6:51 pm

    5 stars
    Very nice!

  30. ABP on April 21, 2021 at 4:24 pm

    Hi Jane! For an 8″ you stated 500g of every ingredient. How much for a 10″ and do you weigh the same amount of eggs for each recipe. For example, 500g of flour, butter, sugar and 500g of eggs?

    Thank you! Love all of your recipes!

  31. Bit on April 21, 2021 at 1:58 pm

    Hi Jane! This is so lovely! I was wondering what what would the measurements me if I did this in an 8 inch tin? Thanks so much!
    I tried the bakewell cake recipe! Was a huge hit!! Amazing recipes!

    • Jane's Patisserie on April 21, 2021 at 3:05 pm

      I would make a four layer cake with a 500g mix personally!! x

  32. Andy Wiles on April 21, 2021 at 7:05 am

    Hi Jane,

    What came tuna do you use for this, I do t think my 6 inch ones will be deep enough for this much batter.


  33. Amza on April 20, 2021 at 1:11 pm

    Hi there I wanted to try this recipe. One question, do you use actual unsalted butter or stork ( margarine). Thank you

    • Jane's Patisserie on April 20, 2021 at 1:57 pm

      For the sponge you can use either – for the buttercream you need to use actual butter!

  34. Natalie Jayne Wilson on April 20, 2021 at 11:11 am

    5 stars
    This looks great! I’m just wondering what fondant you recommend!Xx

    • Jane's Patisserie on April 20, 2021 at 1:58 pm

      Dani recommends and uses Couture from Cake Stuff xx

  35. Abbey Dudley on April 20, 2021 at 9:26 am

    Hi! Could you use stork instead of butter or does it have to be butter? Thanks x

    • Jane's Patisserie on April 20, 2021 at 1:58 pm

      For the sponge you can use either – for the buttercream you need to use actual butter!

    • Anne Phillips on April 21, 2021 at 6:04 pm

      Do you use cake tins? What is a cake drum?

  36. Helen Baskerville on April 20, 2021 at 8:37 am

    Looks absolutely beautiful and the step by step instructions make it look achievable for a novice like me! Many thanks for sharing 👩‍🍳

    • KIM on December 8, 2022 at 12:32 pm

      Hi just trying this and have split the mix into two 6 inch cake tins , however the mix wasn’t cooked at 40 mins, have I made a mistake and it should have been 8 inch tins . I cooked it for another 8 mi ns and just hoping they are OK as this is fir my grandaughter s birthday. Do you think it will be OK

    • Jane's Patisserie on December 15, 2022 at 12:25 pm

      Hiya! How did they turn out? Hope they were still delicious! x

  37. Louise Tasker on April 20, 2021 at 8:12 am

    Brilliant! Love it, fondant us my nemesis, so I’m hoping this will help me conquer it! Great post!

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