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A delicious 8″ vanilla sprinkle cake, with vanilla buttercream frosting and covered in sprinkles – to celebrate my blogs 8th birthday!! 

HAPPY 8TH BIRTHDAY TO JANE’S PATISSERIE!!! Yes, that is correct… my lil’ old blog is now eight years old and I cannot quite believe it. 

I started this blog after going to cookery school when I just wanted to document bits that I was doing, not ever thinking that people would actually want to look at it. 

But here we are, eight years later, the most popular baking blog in the united kingdom, with two number 1 Sunday Times best selling cookbooks – and it’s still only really just getting started. 

I cannot explain how mad it feels to log onto my blog and social media every day and see people baking my recipes from all over the world, all day every day. It brings me so much pure joy meeting my followers and fans, and being able to go on TV now, and bake live for people on stage. 

My books are just insane – my first being the fastest selling baking book ever, and both becoming instant number one books?! WHAAAAT! I just can’t cope. 

Because of this, I wanted to celebrate with one of the most highly request bakes of all time… a sprinkle cake. But honestly, I cannot thank you all enough. Thank you for making my dream a reality and supporting me every day. Thank you. Jane x

Cakes

As with my 30th birthday cake recently I decided to use some sponges I already had to make my life easier – so this post doesn’t have a cake recipe within it. Besides, it’s about the decoration anyway! 

I wanted to make a massive cake that really did celebrate it so it does use 5x 8″ cakes which is absolutely massive I know, but roll with me here. 

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

Buttercream

For the buttercream, I just wanted to do a basic vanilla frosting. I wanted to make sure that there was a stable base to stacking the cakes, as well as smoothing around the outside, so a basic American buttercream frosting was the answer. 

An American buttercream frosting is one:two ratio of butter to icing sugar, and then flavoured. I use block unsalted butter (no spreads or margarines allowed!), and then use regular icing sugar. Vanilla extract was my flavouring of choice, but you can use anything – lemon, orange, mint, almond etc! 

Luckily, because you are covering the sides in sprinkles, it doesn’t have to be perfect. You still want the cakes to be level and straight, and as smooth as possible, but it doesn’t have to be pristine like a regular drip cake as it’s all getting hidden anyway. 

Sprinkles

So… the most important bit of it all – the sprinkles. There are endless amounts of talk about sprinkles online, and there always will be in the baking world – but these are the insanely beautiful sprinkles that I use

It’s taken a while for legal sprinkles (ones that don’t contain ingredients that are illegal in the UK) to come here – but they are here now

I wanted the cake to be as bright as humanly possible which is why I decided to use the rainbow sprinkles, but as it’s decoration and you aren’t baking them, you can use others – they may not be as bright though. 

Annoyingly, you do need more than you actually end up using because you have to have enough to push onto the cake and let some naturally fall off. 

How-To

Once my cake is covered in buttercream, I create a barrier around my turntable with objects such as boxes of foil and clingfilm to catch any falling sprinkles. If you have a box big enough to let the cake turntable and cake sit inside, this also works, but you need space to move you arm. 

I use a large handful of sprinkles in the palm of my hand to gently push the sprinkles up the sides of the cake, and effectively stick them into the buttercream. This part is quite hard to explain, but there are videos on my social media channels for this bake today. 

I ended up using 300-400g worth of sprinkles on this size of cake, but again, it is a massive cake. All in all, I had about 800g of sprinkles being used to create the look and I simply placed the unused ones back into a container for another time. 

It’s a messy cake to make, but SO WORTH IT. 

Tips and Tricks 

For the drip I used the same drip as in my chocolate drip cake recipe because it works wonders. But of course, you don’t have to add a drip. I just fancied it to level up the bake even more! 

I decorated the top with some swirls of frosting and a couple more sprinkles to just finish it off, but again – this is optional. 

I use:

 

Sprinkle Cake - My blog's 8th birthday!

A delicious 8″ vanilla sprinkle cake, with vanilla buttercream frosting and covered in sprinkles – to celebrate my blogs 8th birthday!! 
Print Pin Rate
Category: Cake
Type: Drip Cake
Keyword: Vanilla
Prep Time: 2 hours
Decorating Time: 3 hours
Total Time: 5 hours
Servings: 20 Slices
Author: Jane's Patisserie

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

Find my other recipes on my Recipes Page!

You can find me on:
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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. 

 

2 Comments

  1. Amina on November 3, 2022 at 10:13 am

    No ingredients /instructions for sponges? X

    • Jane's Patisserie on November 3, 2022 at 8:34 pm

      No – as mentioned in the blog post, I used frozen sponges I already had, but I have linked and listed suitable sponges to use! Hope this helps! x



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