Colour Sprinkles Cake

Serves 12

1 x vanilla sponge cake recipe, to make 2 x 20 cm round cake layers (use your own trusted recipe or visit
For the buttercream icing:
200 g butter
325 g (2½ cup) Huletts Icing Sugar
5 ml (1 t) vanilla essence
30 ml (2 T) cream
To decorate:
100 g coloured sprinkles (hundreds & thousands)± 1m ribbon
  1. Make the vanilla sponge and allow to cool completely.
  2. Buttercream Icing: Beat the butter and icing sugar together until light and fluffy. Add vanilla essence and cream, and beat until a smooth and spreadable consistency is reached. (Add a splash of milk, if required.)
  3. Sandwich the cakes together with a spread of the buttercream icing. Spread the rest of icing evenly around the sides and top of the cake.
  4. Refrigerate for at least one hour or until the icing is firm. (This enables the sprinkles to stick).
  5. Remove cake from the refrigerator and gently press the sprinkles into the sides and top of the cake.
  6. To decorate, tie a ribbon around the cake.