Sprinkle Cake

For as long as I can remember, I’ve always liked to push the ratio of ice cream to sprinkles beyond a socially acceptable limit. Picture how many sprinkles you would consider “a lot,” multiply it times three or four and then we can start to talk.

I am firmly pro-sprinkle, and believe that our use of sprinkles should no longer be limited to dusting the tops of ice cream and frozen yogurt. No. Sprinkles’ day has come, and we’re celebrating it with cake.

I used this Yellow Birthday Cake with Rainbow Sprinkles recipe from PopSugar – props to the chef on the delicious salted vanilla buttercream frosting… whoa it’s good. But to be honest, you could use any cake and frosting and encrust it in sprinkles, and I’d be happy.

My tip for recreating the sprinkle cake is to put two pieces of parchment paper under your cake as you apply the sprinkles. Lift up the parchment and press the sprinkles into the side of the cake. Sprinkles will still end up on the floor, but they’ll be somewhat more contained. Remove the parchment and your cake plate will still be clean.

Any occasion is a good one for the sprinkle cake. We brought it as a housewarming gift to our friends Naomi and Matt’s new digs this weekend. It would be equally great for a birthday party, bridal or baby shower with thematically appropriate colors, or maybe you just want to surprise someone and make their day.

No matter the occasion, the sprinkle cake will not let you down.

Until We Eat Again,

Two Happy Cooks



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