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Sprinkle Celebration Cake! – Jane’s Patisserie

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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

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!

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Author: Jane’s Patisserie

Equipment

  • 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

Ingredients

6″ Cake Recipe

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

Buttercream

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

Extras

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

Instructions

Cake

  • 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.

Buttercream

  • 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.

Decoration

  • 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

ENJOY!

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 by Blue Door Bakery and/or Jane’s Patisserie. Do not use the images without prior permission.

 

 

 



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