When it comes to birthdays, I like to make one kind of cakes. Sprinkles, sprinkles, and lots of sprinkles. I don’t mean any kind of sprinkles cake, I mean a fully loaded sprinkles cake. One that is covered in sprinkles inside and out.
Last week was daughter Sophia’s first birthday. Of course I made her a very special fully covered in sprinkles cake. Sure, she’s one, and she probably can’t tell the difference between a sprinkle or dyed snow flake (I have no idea why I just said that), but its her first birthday, so it’s a celebration of her first year in life and hopefully many, many, many years to come on this earth, plus it’s a celebration of another year of motherhood for myself. Yep, I’ve made it to another year.
Cici, always my littler helper, assisting me in putting the candle. I love these little hands.
This cake may seem like its difficult to make, but once you stick to the basics, you’ll see
- Use straight edge pans, to ensure the layer are easy to frost, like wilton or fat daddio
- Use cake strips to ensure even layers,
- Weigh your ingredients, don’t use volume
- Once you distribute the batter, weigh the two cake pans to ensure both layers are identical
- Its easier to crumb coat (first coating of the frosting) the cake if you put it in the freezer for 10 -15 minutes.
- Once the cake is crumb coated, put it in the freezer again for 30 minutes.
- To cover the cake in sprinkles you need to use two round cardboard that are exactly the same size of your cake. If the cardboard is slightly bigger, trim it.
Here’s how I covered my cake in sprinkles.
Before I frosted the cake, I placed a cardboard under the cake that is exactly the same size of the cake. After I applied the second layer of buttercream, I chilled the cake for at least 30 minutes. Pour a lot of sprinkles on a large, clean and dry tray. Then I spread sprinkles on top.
I pressed the sprinkles down, and put the cardboard on top of the cake.
Lift the cake using the cake carrier, lay it on the side and gently roll the cake until it’s all covered in sprinkles. Once its all covered, put the cake in the fridge for at least 10 minutes.
OK, I confess that I contemplated with the idea of buying a funfetti cake mix to make this. But for a person who never used a cake mix in her life, making a first for my daughter’s first birthday would disappoint me. Nothing wrong with using a cake mix, but why use one when making one from scratch is just as easy?
By the time i finished making this cake, I was not very happy when i found I had almost 12 egg yolks in my fridge (7 from the cake, and 5 from the buttercream). That’s a lot of eggs yolks.
Wondering what to do with all that left over egg yolks? Here’s 10 things (desserts of course) you can do with leftover egg yolks:
- Boston Cream Pie (Uses 2 egg yolks)
- Rich Chocolate Pudding Pie (Uses 2 egg yolks)
- Chocolate Pudding (Uses 3 egg yolks)
- Cracked Sugar Cookies (Uses 3 egg yolks)
- Vanilla or Chocolate Pudding (Uses 4 egg yolks)
- Les Biscuits Bretons (Uses 4 egg yolks)
- Lemon Curd (Uses 6 egg yolks)
- Yellow Butter Cake (Uese 6 egg yolks)
- Momofuku Crack pie (Uses 8 egg yolks)
- Poppy seed Lemon Cake (Uses 8 egg yolks)
Just remember you don’t have to use them all at once. Egg yolks can be frozen, or simply kept in the fridge in an airtight container.
The birthday girl. Look at those teeth.
Happy birthday my little princess. Hope that one day you get to make me a cake
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