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Topic Title: SIDE SPRINKLES
Created On Monday October 26, 2009 11:27 PM
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fastpitchqt
Posts: 2
Posted: Monday October 26, 2009 11:27 PM

So I did see 1 other post covering side sprinkles/toppings. My question is, Im kind of nervous to lift up and turn my cake to put on sprinkles with multiple layers, is there any easier way to cover the sides of my cakes with a topping??
 
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Jeanne G
Posts: 17115
Posted: Monday October 26, 2009 11:40 PM

I think that is really a hard task! For a very small sturdy round cake on a same-size cakeboard you can pick it up (with just the sides frosted) and roll it in the sprinkles or nuts etc spread on waxed paper. I don't know about you, but that never seems to be the kind of cake I want to cover.

Be prepared to use a LOT of the topping item. Make sure that your frosting has not crusted yet and hold the cake over a bowl or brownie pan to catch the overflow. Tilt the cake slightly and pour handfuls over the side, turn a little, tilt again, pour more over that area. You can reuse the overflow from the bowl as you go, but you will still have a lot of waste (in my limited experience).

If you manage to master this art, do post a picture in the Life Celebrations forum (or Seasonal, if appropriate).
 
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dlcurry
Posts: 13
Posted: Tuesday October 27, 2009 4:02 AM

I agree with Jeanne. Very rarely, I use broken pieces of chocolate to cover the sides...but typically, I just create decorator lines with my triangle. When covering the sides with nuts or sprinkles, my floor usually ends up with most of it.
 
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Peachygirl1
Posts: 2290
Posted: Tuesday October 27, 2009 8:20 AM
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LOL dlcurry.... ditto for me.
 
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chickenhawk
Posts: 771
Posted: Wednesday November 04, 2009 9:09 PM

This is how I cover the sides of my cakes when needed:
I set my turntable on a cookie sheet, Place the cake on the turntable, put my topping/sprinkles on the cookie sheet, then just grab handfuls of the topping/sprinkles and gently press them into the sides of my cake turning the cake and applying the topping/sprinkles all the way around. Always press from the bottom and work upwards so you don't pull the icing toward the bottom of the cake.
Hope this helps
 
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j_arney
Posts: 61
Posted: Thursday November 05, 2009 3:03 PM

I remember trying this when I was young. It was a maple pecan cake with pecan pieces on the sides. I iced it heavily, then laid the chopped pecans on a piece of wax paper. I had A LOT of pecan pieces. I held the cake by the bottom and top (not iced), and set the cake on the pecan pieces. Because there were so many, the icing didn't stick to the wax paper. I just kept going around until the whole cake was covered. That's the method mentioned in the recipe. Worked pretty well!!
 
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fastpitchqt
Posts: 2
Posted: Thursday November 05, 2009 4:25 PM

my biggest concern is I usually do multiple layer cakes...Im afraid to pick it up because the layers might fall apart.
 
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