Who doesn’t love sprinkles? If you do you’ll love this red velvet cake covered in sprinkles, topped with a sprinkle chocolate heel.
Sprinkle Heel Cake
Prep Time:
30 minutes
Cook Time:
1 hour
Additional Time:
20 minutes
Total Time:
1 hour 50 minutes
Red velvet cake with cream cheese buttercream, sprinkles and a sprinkle chocolate heel on top.
Ingredients
Instructions
- Attach the bottom cake layer to a cake board with cream cheese buttercream.
- Pipe or spread cream cheese buttercream on top.
- Add another layer of cake on top.
- Repeat the last two steps, ending with a cake layer.
- Crumb coat the entire cake.
- Refrigerate for about 30 minutes, until set.
- Cover the entire cake with cream cheese buttercream.
- Place a cakeboard or acetate on top of the cake.
- Cover the sides of the cake with sprinkles.
- Refrigerate for about 60 minutes, until fully set.
- Remove cakeboard or acetate.
- Smooth out the top of the cake, using a hot palette knife.
- Place the sprinkle chocolate heel on top of the cake.
Notes
*Prepared in three 15cm cake pans.