How to Decorate A Cake With Sprinkles And Buttercream Roses
Prep time
Total time
Making the Desserts 101 sprinkle and buttercream rose cake starting out with a pre-made iced cake.
Recipe type: Cake Assembly
Cuisine: Dessert
Serves: 1 cake
Layer Cake
Buttercream Roses
  • Swiss Meringue Buttercream (from above)
  • Red Food Coloring
  • Blue or Purple Food Coloring
For the Sides
  • 1 pound (about 500g)Rainbow Sprinkles (Confetti) (you will have extra leftover, better to have too much)
Other Items
  • Pastry Bags
  • Round Tube (Wilton #3 / Ateco #3)
  • Closed Star Tip (Wilton #29 / Ateco #29 )
  • Leaf Tip (Wilton #68 / Ateco #68)
  • Rose Petal Tip (Wilton #104 / Ateco #104)
  • Cake Board
  • Wax/Parchment paper squares (for flowers)
  • Flower Nail (to make flowers on)
  • Offset Icing spatula (large)
  • Offset Icing spatula (small) to place flowers on cake.
  • Green Food Coloring
  1. Bake cake as per recipe.
  2. Make the Swiss Meringue Buttercream. I like making 1-1/2 recipes which should give me some extra for decorating.
  3. Make your flowers/roses using Wilton #104 / Ateco #104 tip and various colors as desired. Place in the freezer to freeze.
  4. Once the cake has cooled,,apply a dirty/crumb coat and place the cake in the refrigerator/freezer for 15 minutes to set up.
  5. Apply the finishing ice coat.
  6. Apply the sprinkles/confetti to the sides of the cake.
  7. Place the flowers/roses on the top of the cake. NOTE: If you have a desire for there to be stems, pile a Wilton #3 / Ateco #3 stem on the cake first and then place the flowers/roses on top.
  8. Pipe a reverse loop border around the top.
  9. Add leaves using Wilton #68 / Ateco #68 tip and green icing among the flowers/roses and around the outside. Also add some leaves along the top board to make it look prettier.
  10. Pipe an inscription on the cake using Wilton #3 / Ateco #3 tip and green icing.
  11. Cake is ready to be presented. Enjoy
If you do not have the exact tips as me, feel free to use what you have. I am sure it will still look beautiful.
This cake can be stored at room temperature (70 to 75ºF / 20 to 24ºC) for up to a week, but will start drying out after a few days. Store it in a covered container.
The finished cake can be refrigerated, but it should be brought back to room temperature about 15 minutes before cutting.
Recipe by at /how-to-decorate-a-cake-with-sprinkles-and-buttercream-roses/