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They want a simple round design, three tier cake iced in smoothed buttercream. They are picking out ribbon to match their wedding colors. They both love sprinkles and want the cake covered in them. I wanted to know if anyone has any suggestions on how to accomplish this? How would I get them sprinkled on somewhat evenly (especially on the sides)? Also, I've become pretty good at smoothing crusting buttercream with viva and a fondant smoothing tool, but if the icing is crusted, how will they stick? If any one has any ideas or suggestions, please help me. I've never done a wedding cake and I will soon begin practicing the stacking, techniques, etc. I plan to do multiple test runs before the real deal. So, if anyone has ANY ideas, please let me know and I can try them out. Thanks so much to anyone who responds! Everyone has been so great and helpful on this site!
Wouldn't it be easier if you had a big wide container of nonpariels, like a few pounds of them, so you could hold the cake over it and keep scooping up and reapplying? That sprinkling routine is going to get OLD!
All you do is place your sprinkles on a cookie sheet - you will have to have a LOT of them. Ice your cake, and immediately put the sprinkles on the cake. You'll have to hold your cake with one hand, kind of tilting it to the side, take your other hand and kind of press the side of the cake with the sprinkles. Keep tilting, turning and sprinkling as you work your way around your cake. Don't press too hard. The sprinkles will stick to the icing. A lot of the sprinkles will fall off, but you will have a festive coating of them adhere to the cake. Do the sides first, then sprinkle the top of the cake. Just make sure that you do this immediately after icing the cake or the sprinkles will not stick. If you are putting sprinkles on the borders, sprinkle them as soon as you do each border.
As for getting the icing super smooth, just smooth the best that you can with your spatula or plastic bowl scraper. The sprinkles will cover a multitude of flaws.
I would suggest storing your cake in the refridgerator after you are finished so that the sprinkles won't bleed into the icing. This has never created a problem for me. And---I'm more confident delivering a chilled cake.
You can purchase the sprinlkes in bulk -8 lb. for around $13.00. I know it won't take this many, but I would rather have too many than not enough. Sprinkles are a festive item to have on hand for cakes, cupcakes, cookies and various other desserts.
You can do it!!
At club the ladies were attaching medium size sprinkle (not Non pareils) to a crusted cake. They had to apply a thin layer of piping gel to get them to stick. Good Luck and test it out! Report back to us which method worked best.
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