Tuesday, 1 April 2014

Sprinkle Cake TUTORIAL!


Miffys Rainbow Cake

Today I thought I would try and create my first ever sprinkles cake...

I kept seeing these beautiful sprinkle cakes popping up on Pinterest and I really wanted to give it a try. I thought I would document my progress in making the cake & it worked out so well that I've turned it into my first tutorial for you guys to try at home!

This tutorial has been designed to be as easy as possible for the beginner home-baker.  
I will show you how you can make your sprinkle cake the same way I made mine, but I will also mention many substitutions you can use during the process if you want to change it up a bit.


What you will need:  

To make the cake:  

A round cake tin (no bigger than 8 inches)
2 boxes of mud cake mix
Any additional ingredients outlined on your pre-made cake mix box, eg. eggs, butter, water etc...
Baking paper
Cake board the same size as your cake tin

To make Ganache:

200g Dark or Milk Cooking Chocolate
125ml Thickened Cream

Decorating with Sprinkles:

2 packets of 190g Sprinkles
Cake Scraper/ large flat knife or dough scraper
cake palette or butter knife
Plastic chopping board
Cooling rack
Roast tray/Cooking Tray

Step one

Baking your Cake

Firstly, pre-heat your oven & prepare your cake tin by lining it with baking paper. I secure my baking paper with a light spray of canned cooking oil in order for the baking paper to stick to the tin. To make the cake batter, follow instructions on your pre-mix cake box. Your cake will be ready once you stick a skewer into the middle and it comes out clean - no crumbs present.

Depending on how large you want your cake to be, you may need to bake 2 separate batches if you find your first cake is not as high as you desire. If not, just keep the second cake mix for next time. Instead of a mud cake you can also make a sponge cake base and even colour the vanilla cake mix to make a rainbow cake. Its up to you!

Step Two

Making the Ganache

Dice 200g of either milk or dark cooking chocolate and place in a microwaveable bowl. Pour the thickened cream into a saucepan and stir on low heat. You must bring then bring the thickened cream to the boil. Once it reaches boiling point quickly pour the cream onto the chocolate and gently stir until combined. Leave to cool at room temp.
You can also make white chocolate ganache or buttercream icing as well. 

Step Three  

Decorating with Sprinkles!

Divide your cake into the desired number of layers. Use a cake spatula or butter knife to apply the ganache in between the layers and cake board, then around the cake. Using a Cake Scraper (like the one pictured), a large flat knife or dough scraper, smooth any excess ganache around the sides and off the top. This will be easier if you have a turntable.


   Try to make the ganache surface as smooth as possible for a professional looking appearance.



 Then using a small knife, insert under the cake board and then lift the cake up with your fingers onto the cooling rack, which has been placed inside a roasting tray. 
For my 5 inch cake I used one 190g packet of 100s & 1000s/sprinkles. I placed them in a bowl and proceeded to apply handfuls of sprinkles to the side of the cake until it was covered.


Once the sides are covered pour the rest of the sprinkles onto the top and spread evenly.

 The final product is finished! So easy & looks fantastic...
From here you can decorate with ribbon and candles and anything else you wish!



 
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