The first thing you need to know about white chocolate is that it’s not a true chocolate, meaning there’s a lack of chocolate solids and therefore doesn’t behave the same as semi-sweet, milk, or dark chocolate. Instead, it’s made from a mixture of sugar, cocoa butter, milk products, vanilla, and some sort of fatty substance called lecithin. Although I’ve never tried making white chocolate ganache with anything fancier than Hershey’s white chocolate chips, you can feel free to go as branded or non-branded as you want. Generic white chocolate chips or a white chocolate bar chopped into small pieces will work just fine.

With the absence of chocolate solids, the ratio of heavy whipping cream to white chocolate chips is going to be different than other ganache recipes. I’ve found a 3:1 ratio to be absolutely perfect (exact recipe below), meaning three parts chocolate to one part heavy whipping cream. Just bring the cream to an almost-boil, pour it over the white chocolate chips, whisk it together until it’s uniform, and you’re good.

Here’s a detailed video of the recipe, and you can continue reading below for all of my tips on working with white chocolate ganache:

If you have yet to check out my YouTube channel, head there to see more cake recipe videos, decorating tutorials, and my entire Cake Basics series in video format. Hit the subscribe button while you’re there so you never miss a new video!

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White Chocolate Ganache For Drip Cakes

The perfect white chocolate ganache ratio for creating drip cakes. 

Servings 1 cup

Ingredients

• 1 Cup (190g) white chocolate chips or bar, chopped into bits
• 1/3 Cup (80ml) heavy whipping cream
• 1/2 tsp food color gel or whitening gel (optional)

Instructions

• Chop the white chocolate chips or bar as finely as you can and place it into a heat resistant bowl (glass or metal).
• In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer, whisking constantly. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When it reaches this stage, pour the cream over the white chocolate. 
• Whisk together until the ganache is uniform in consistency and there are no bits of chocolate left on your whisk. It can help to hold the bowl over the residual heat from the burner (once it's turned off) if you're having a hard time whisking everything together.
• Whiten or color the ganache (optional), then cool ganache at room temperature for anywhere from 5-20 minutes (depending on your kitchen environment), or until the ganache itself is slightly above room temperature. See the instructions for dripping a cake with white chocolate ganache + troubleshooting tips in the rest of this blog post below.

Notes

Make Ahead Tips: this ganache can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.

Tip 1: Whiten Your Ganache If It’s Too Yellow

The thing about white chocolate chips is that they aren’t exactly as white in color as they seem to be. To whiten the ganache, I swear by Americolor Bright White food color gel. It works like a dream every time, and you only need about half a teaspoon per batch of white chocolate ganache to get a perfectly bright white.

Some bakers like to use white candy melts in place of white chocolate chips to make white ganache, but I don’t like the taste of candy melts. So the whitening method is my favorite option.

Tip 2: Be Patient With The Cooling Process

Once you’ve whisked the ganache together, it’s crucial to let it cool on your countertop until it’s room temperature, about 20-30 minutes depending on how cold your environment is. Trying to speed up this process by placing ganache in the refrigerator doesn’t usually end well – I’ve found that it cools unevenly, leading to thick, globby drips.

Cooling in the fridge also leads to the urge to stir it too often. Ganache (especially white chocolate!) does not like to be stirred too often, and the end result can mean that your whipping cream starts to separate from the chocolate. You’ll know that this has happened because the ganache will look grainy and dull, or even separated like oil and water. To fix situations like these, you’ll need to reheat the ganache to 92ºF to melt the fat crystals and re-whisk to bring it back together.  

Tip 3: Chill Your Buttercream

There’s a science to this tip. Since molecules move more slowly at cooler temperatures (and warp speed at higher temperatures), it makes a lot of sense that you can better control how far the white chocolate ganache drips when the buttercream is chilled. Make sure that after you do your final coat of buttercream, you chill the cake in the refrigerator for at least 30 minutes.

Tip 4: Start With A Test Drip

When your buttercream is nice and chilled, do a test drip by letting the ganache run down the side of your cake. If it travels rapidly and pools at the bottom, your ganache is too warm. Continue to cool the ganache for another 5-10 minutes and try your test drip again. If it’s globby or doesn’t travel very far down the side of the cake, it’s too cold. Reheat the ganache in the microwave for about 10 seconds, stir, and try again. Repeat the reheating process as needed until you get the perfect consistency.

The good thing about a test drip is you’re able to see how the ganache will behave. That way you don’t have to commit until you like what you’re seeing.

Tip 5: Drip The Sides Before Filling In The Top

Whether you’re using a spoon to create drips (like I am!) or you’re into the squeeze bottle method, it’s best to drip the sides of the cake before filling in the top. Although it might be tempting to just dump all of the ganache on the top of the cake and let the drips fall where they may, you’ll have more control over the length of each drip by starting with the sides (after a successful test drip of course).

Try not to add too much ganache to the top when filling it in, because if you add any more to the drips you’ve created, it will make them travel farther than you’d like. Instead, try to use just a little ganache and spread it so that it just touches where your drips begin. The ganache on the top should self-level a bit, so don’t worry too much about getting it super smooth.

And there you have it – everything I know about dripping cakes with white chocolate ganache. It’s a really good skill to have in your cake decorating repertoire, especially with how versatile white chocolate ganache can be color-wise. Adding a little food color gel can turn it any vibrant color of the rainbow! And whether you keep it white or color it up, I promise it’ll taste a million times better than candy melts.

Is there anything else you’d like to know about drip cakes? I’m certainly not an expert per se, but if you have more questions, let me know in the comments below and I’ll do my best to answer!

The post White Chocolate Ganache Drip Cake Recipe + Tips [Video Included!] appeared first on Sugar & Sparrow.

The best part about this Layered Ombrè Cake is that the design is super forgiving. You start with a smooth buttercream cake, but you don’t need to be meticulous about the finish since half of the cake will be covered up with layers of color. No need to stress about this one! 

Before we get to the written tutorial, be sure to check out this video I whipped up of the process: 

Are you into cake decorating videos like this one? If so, head to my YouTube page to see even more! From decorating tutorials to recipe videos and Cake Basics, you’ll find everything you need there to grow in your cake skills. Be sure to hit the Subscribe button so you never miss a new video. 

You Will Need:

• A cake that’s been crumb coated and chilled (this one is a 3 layer 6 inch, but any size will do)
• Cake turntable
• Icing smoother
• Angled spatula 
• 1.5 batches of vanilla buttercream
• Color gels (I used AmeriColor Fuchsia and Teal for mine)
• Bowls and spoons for color mixing
• Wilton Tip 4B (x4) – optional
• 4 piping bags – optional

Step 1: Frost a Smooth Buttercream Finish

With your chilled, crumb coated cake on the turntable, add buttercream to the top of the cake and smooth it down with your angled spatula until it’s level and reaches over the edges.

Add a layer of buttercream all around the sides of the cake, then use your icing smoother to smooth the sides. If you need tips on how to get a nice smooth finish, be sure to check out this Cake Basics post on how to frost a smooth buttercream cake. 

You’ll notice that a little crown of buttercream has formed around the top edge of the cake (a great sign!). Use your angled spatula to swipe the edges inward (toward the top center of the cake) so you create nice sharp edges. 

When you’re happy with your buttercream finish, pop it into the refrigerator for about 30 minutes while you move on to the next step. 

Step 2: Mix Your Buttercream Colors

Divide the remaining buttercream equally amongst four different bowls (or however many colors you want for the layers). Add your food color gel to each one and mix until you like what you see. 

For my color palette, I used AmeriColor Fuchsia in different increments for the light and dark pinks and AmeriColor Teal for the light and dark teal colors (also in different increments). If you want to learn more about color mixing, I created a Cake Basics guide here. 

Step 3: Add the First Layer

Starting at the middle of the cake, add your first color. It should have highs and lows and look perfectly imperfect. No need to add it all the way down the cake, just stick to the middle area. 

Once your color is on, use your icing smoother to gently (and slowly!) smooth it down.

Don’t worry about stopping and starting again in the smoothing process – it’s essential that you go slow for this part to maintain those highs and lows. 

Step 4: Add the Additional Layers

When the first color is smoothed down, add the next color slightly below it so that the color above is still very visible. Repeat the process of smoothing it down.

Continue to add and smooth your colors until you reach the bottom of the cake. 

Look at that pretty texture you can create with buttercream layers!

Step 5: Finish with Some Piping (Optional)

You can feel free to stop the design process with the previous step, but I thought this cake needed a little something extra on the top. I prepared four piping bags with Wilton Tip 4B and filled each one with a different color. Then, I added buttercream stars along the top in a crescent shape. 

And there you have it – a totally eye-catching alternative to the gradient ombrè! This Layered Ombrè look is so much fun to create and an easy look for anyone to achieve. 

If you found this tutorial helpful for your Layered Ombrè Cake, I want to see the results! Be sure to leave a comment below and tag @sugarandsparrowco in any Instagram photos of your cake. I love to see what you create!

The post Layered Ombrè Buttercream Cake Tutorial appeared first on Sugar & Sparrow.

One of my favorite easy things to dress up a cake is to do a chocolate ganache drip finish. Over the years, my ability to create the drip look has definitely grown, and I get tons of questions asking what my secret is. The truth is, chocolate ganache has definitely put me through the wringer before (especially white chocolate ganache, which used to be my absolute nemesis). After figuring out the perfect ratio for chocolate to heavy whipping cream and learning the do’s and dont’s of drip cakes, I’ve got it down to a science these days. And now you will too!

This chocolate ganache recipe has been my go-to forever, and it involves only two ingredients: chocolate and heavy whipping cream. There’s no need to be intimidated with this one – just bring the heavy whipping cream to a simmer, pour it over the chocolate, whisk it together until it’s uniform, and give it time to set up. The type of chocolate you use will determine the amount of heavy whipping cream to incorporate for the perfect consistency. Although semi-sweet chocolate is the most common type I use for drip cakes, I’ve listed the ratios I use for all different types of chocolate below.

Although the recipe seems straightforward enough, there are quite a few tricks to learn before mastering the art of the drip. I’ve listed out a basic step-by-step tutorial and some troubleshooting tips below, but first, here’s a detailed video to show you how to make the recipe and everything you need to know about the technique I use for drip cakes: 

Want to see more Cake Basics videos like this one? Head to my YouTube Channel to see the growing collection. You’ll also find tons of cake recipes and decorating videos there to inspire you and broaden your skill set – be sure to hit the subscribe button so you never miss a new one!

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Chocolate Ganache For Drip Cakes

The perfect chocolate ganache consistency for drip cakes using semi-sweet chocolate, with ratios for white chocolate, dark chocolate, and milk chocolate included.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 1 cup (185g) semi-sweet or milk chocolate chips, or a bar chopped up into bits
• 1 cup (240ml) heavy whipping cream

Instructions

• Place chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips. 
• In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds. 
• Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above. 

Notes

Make ahead tip: this ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks. When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.

If you’re using white chocolate: my favorite ratio is 3:1, meaning three parts white chocolate to one part heavy whipping cream. Here is my full recipe for white chocolate ganache.

If you’re using dark chocolate: use a 1:1 ratio but add 2 extra Tbsp of heavy whipping cream. Since dark chocolate contains more cocoa solids, it tends to set harder and is prone to cracking if not balanced with more cream. 

Tips For Perfect Chocolate Ganache Drip Cakes

Tip 1: Be Patient With The Cooling Process

Once you’ve whisked the ganache together, it’s crucial to let it cool on your countertop until it’s room temperature or slightly above, about 10-20 minutes depending on how cold your environment is. Trying to speed up this process by placing ganache in the refrigerator doesn’t usually end well – I’ve found that it cools unevenly, leading to thick, globby drips.

Cooling in the fridge also leads to the urge to stir it too often. Ganache (especially white chocolate!) does not like to be stirred too often, and the end result can mean that your whipping cream starts to separate from the chocolate. You’ll know that this has happened because the ganache will look grainy and dull, or even separated like oil and water. To fix situations like these, you’ll need to reheat the ganache to 92ºF to melt the fat crystals and re-whisk to bring it back together.  

Tip 2: Make Sure Your Buttercream Is Chilled

There’s a science to this tip. Since molecules move more slowly at cooler temperatures (and warp speed at higher temperatures), it makes a lot of sense that you can better control how far the chocolate ganache drips when the buttercream is chilled. Make sure that after you do your final coat of buttercream, you chill the cake in the refrigerator for at least 30 minutes.

Tip 3: Always Do A Test Drip

When your buttercream is nice and chilled, do a test drip by letting the ganache run down the side of your cake. If it travels rapidly and pools at the bottom, your ganache is too warm. Continue to cool the ganache for another 5-10 minutes and try your test drip again. If it’s globby or doesn’t travel very far down the side of the cake, it’s too cold. Reheat the ganache in the microwave for about 10 seconds, stir, and try again. Repeat the reheating process as needed until you get the perfect consistency.

The good thing about a test drip is you’re able to see how the ganache will behave. That way you don’t have to commit until you like what you’re seeing.

Tip 4: Drip The Sides Before Filling In The Top

When I first started caking, my initial thought was to just dump ganache over the top of the cake and let it run down the sides naturally. If you’ve ever tried that before, you’ll know it doesn’t end up looking good. You’ll have a lot more control over the appearance if you start by dripping the sides until they’re aesthetically pleasing before filling in the top of the cake.

Try not to add too much ganache to the top when filling it in, because if you add any more to the drips you’ve created, it will make them travel farther than you’d like. Instead, try to use just a little ganache and spread it so that it just touches where your drips begin. The ganache on the top should self-level a bit, so don’t worry too much about getting it super smooth.

Tip 5: Don’t Touch Those Drips

If you’ve ever made a drip cake with ganache before, you’ll know that it’s a little sticky to the touch when it’s room temperature. When the drips have been refrigerated, they’re a little less fragile, but try not to touch the drips at all during the decorating or boxing-up process.

Chocolate Ganache Troubleshooting Tips 

Since the consistency of your ganache is pretty much everything when it comes to a successful drip cake, I wanted to take a moment to talk about what to do if your drips are too thick or too runny. Most of the time, it doesn’t take a whole lot to bring your ganache back to ideal drip consistency. Here are some common problems and ways to solve them: 

Problem 1: The drips are pooling at the bottom of the cake – this typically means your ganache is too warm, in which case I recommend to give the ganache 5-10 more minutes to cool down before attempting your next test drip on your chilled buttercream cake. 

If you’ve let the ganache cool for a significant amount of time and the drips are still too runny, it means that too much liquid (heavy whipping cream) was incorporated into the recipe. To fix this problem, you’ll need to thicken the ganache with more chocolate. This will mean melting about 1-2 additional oz of chocolate in the microwave, warming the existing ganache to the same temperature as the melted chocolate, then whisking it all together before letting it cool back down to ideal drip consistency. 

Problem 2: The drips are thick and gloppy – this means your ganache is too set (or too cold). To fix this, gently warm the ganache in the microwave in 5-10 second increments until it’s ideal drip consistency. 

Problem 3: The ganache has split – this has never happened to me with this recipe, but if your ganache looks grainy or seized, it means that for some reason, the fat is separating from the liquid. To fix it, gently reheat the ganache in the microwave or over a double boiler to 92ºF to melt the fat crystals, then re-whisk to bring it back together. 

Is there anything else you’d like to know about drip cakes? I’m certainly not an expert per se, but if you have more questions, let me know in the comments below and I’ll do my best to answer!

The post Tips For Perfect Chocolate Ganache Drip Cakes appeared first on Sugar & Sparrow.

These Fondant Skills 101 Kits come with everything you need to create fondant decorations for cakes, cupcakes, brownies, and cookies. Inside, you’ll find some basic instructions on working with fondant and so many tools and supplies for getting artsy with it. There’s a paint palette, paint brush, and food color that you can mix with water for painting on fondant. A geometric-textured mat for embossing the fondant. And even a piping tip with a circular opening that you can use to create fondant sprinkles. I wanted to try it all, so I made some painted decorations, used the texture mat, and made my own sprinkles. So fun!

I think adding fondant accents to buttercream cakes can be such a fun way to mix mediums and achieve some really artistic looks. The best thing about using fondant decorations is that they’re 100% edible, fondant dries firm in about 24-48 hours, and it’s really easy to work with. This Fondant Skills 101 Kit is perfect whether you’ve never worked with fondant before or you want to try a variety of fondant techniques in a cost effective way (only $10!).

I’m walking you through the different types of fondant decorations I created with this kit below, but first, here’s a quick video of all three to show you in action:

You Will Need:

• Tasty by Wilton Fondant Skills 101 Kit
• Cornstarch or powdered sugar
• Vegetable shortening 
• Small rolling pin 
• Sharp knife
• Circular cookie/fondant cutters
• Wax or parchment paper
• Buttercream frosted cake, any size (mine is a 4” round)

How to Make Watercolor Fondant Decorations

Open one of the fondant packages and knead it until the consistency is moldable and even, similar to Playdoh. You can add a little vegetable shortening to your hands if you find they are sticking to the fondant.

Place a little cornstarch or powdered sugar on a flat surface to prevent the fondant from sticking, then use a small rolling pin to roll the fondant into about an ⅛ inch sheet.

Let the fondant sit while you mix up your paint colors. On the paint palette, add a few drops of whatever blend of colors you’d like, then mix a few drops of water into each color. The kit comes with primary colors (red, blue, yellow), so I created some pinkish reds, purples, and blues. Mix it with just a little bit of water for a stronger color, or a lot of water for a softer hue. When your colors are ready, use the paintbrush to paint them onto your fondant canvas.

I added broad strokes of each color and splattered a little extra water over the top of the canvas to let the colors bleed a bit.

When you’re satisfied with how your painting looks, cut the fondant into shapes. I used a sharp knife to cut the painted fondant into isosceles triangles, but you can create any shape you want with a knife or cookie cutters!

Once your shapes are cut out, place each one onto a sheet of wax or parchment paper to dry. I recommend allowing them to dry for 24 hours, then flipping them over and allowing the other side to dry for at least 12 more hours. 

How to Make Geometric Print Decorations

To make the geometric printed circles, open the second package of fondant and follow the steps in the previous section to knead the fondant and roll it into an ⅛ inch sheet. Then, take the geometric texture mat, place it on top of the fondant sheet, and roll over it with the rolling pin a few times.

Peel off the texture mat to reveal a glorious geometric pattern.

You can cut this fondant into any shape you want, or even paint over it at this point using the steps in the previous section. I chose to keep these decorations white and used these cookie cutters to cut out circular shapes.

Place your geometric print decorations on a sheet of wax or parchment paper, then allow them to dry for 24 hours on one side before flipping them over and drying for another 12 hours.

How to Make Fondant Sprinkles 

For this technique, I colored the remaining fondant with the food colors from the kit, then rolled all of them out into an ⅛ inch sheet. Using the small end of the green piping tip, press into the fondant sheet to cut out small circular sprinkles of each color.

Using the wide end of the green piping tip, cut out larger circles from each color. Then, roll each large circle into a ball.

Fondant sprinkles are so easy and I love how customizable they are! Imagine all the color palettes you could create.

Allow the fondant sprinkles to dry for about 24 hours, or until they’re firm. 

Decorating The Cake

All that’s left to do is add your fondant decorations to your buttercream cake and make a mixed medium masterpiece! To add my decorations, I simply stuck the watercolor triangles and geometric print circle decorations into the top of the cake. It’s easy to stick them straight into the buttercream and they’ll stand on their own (they weigh barely anything). Then, I added some fondant sprinkles around the toppers.

I also placed some of the fondant decorations to the side of the cake with a few dots of buttercream and added even more fondant sprinkles.

These fondant accents ended up making this cake look super abstract and I am so into it!

I love that this Fondant Skills 101 Kit comes with all the supplies you need for these three techniques and so much more – you can easily combine the techniques for even more decoration styles! Wilton’s new Tasty line has even more fun kits like this for cake decorating and they’re available now at JOANN. Go check them out at your local JOANN or in their online shop. I have a feeling you’re gonna have so much fun with these kits no matter what your cake decorating skill level! 

Disclaimer: I was compensated by JOANN for my work of creating this project, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post 3 Ways to Make Fondant Decorations with a Tasty by Wilton Kit appeared first on Sugar & Sparrow.

I used Wilton Candy Melts as the foundation for these colorful number cake toppers, but you could also use any tempered chocolate as a base and the process would be the same. The best part is that you can use this tutorial to create numbers (or letters) in any font you want! Just print out your favorite numerical look onto printer paper, lay a piece of wax paper over the top, and pipe the Candy Melts or chocolate on top. Cover with your favorite sprinkles and you’re good to go!

Here’s a quick video I whipped up to show you how to make these sprinkled-covered numbers in just a few easy steps. Give it a watch before you read all about how to make them below:

If you have yet to check out my YouTube Channel, go give it a look! There are tons of video tutorials to help you learn, and I’m working on adding more recipes to the mix. Be sure to subscribe so you don’t miss a thing!

You Will Need:

• Printed number templates
• Wax paper
• Piping bag
• Wilton Candy Melts 
• Bamboo Skewers
• Your favorite sprinkles (I used these “Hey Sugar” sprinkles by Sprinkle Pop)

Step 1: Pipe the Number with Candy Melts

Melt the Wilton Candy Melts according to the package instructions, then place them into a piping bag and snip off a small (about ⅛ inch) opening. 

Place your printed number template (face up) onto a flat surface and cover it with a sheet of wax paper. Then, pipe the outline of your number with the melted Candy Melts and fill in the center. 

Step 2: Cover with Your Favorite Sprinkles

While the Candy Melts are still wet, generously add the sprinkles to cover the entire surface, gently pressing them into the number without spreading the Candy Melts outside of the lines. 

When the surface is perfectly sprinkled, place the number into the refrigerator and let it set up for about 10 minutes. 

Step 3: Turn it Into a Cake Topper

After the sprinkled number is set, remove it from the wax paper backing and place it face down. Place a bamboo skewer onto the back and cover it with more melted Candy Melts. 

Return the sprinkle number (with the bamboo skewer attached) to the refrigerator and allow it to set up for 10 more minutes.

And there you have it, a fun and festive sprinkled number topper: 

These sprinkled number cake toppers are so perfect for topping cakes and totally edible (minus the skewer, of course). And you can even use these same steps to create letter cake toppers in any font you want! Definitely a skill you’re gonna want to have in your back pocket for any cake that needs a custom cake topper like these. Happy cake topper making, people!

Did you make these number cake toppers? I want to know how it went! Let me know in the comments below or feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you’re up to in the kitchen! 

The post DIY Sprinkled Number Cake Toppers Tutorial appeared first on Sugar & Sparrow.

There are drip cakes, and then there are sprinkle drip cakes. And let me tell you, while both are pretty to look at, the sprinkle version is so much more fun! The sprinkle drip cake trend was popularized by one of my favorite cakers to follow on Instagram, @brittanymaycakes. To my knowledge, she’s the little genius behind putting sprinkles on top of a ganache drip, and I just had to give it a go because it looks so stunning – especially with this Bewitched sprinkle mix by SprinklePop.

While any sprinkle mix will do for creating a sprinkle drip cake, I was really drawn to the vibrant color scheme of Bewitched. It’s a magical blend of pink, purple, teal, and yellow jimmies and spheres, plus gold and silver dragees to give it some extra bling. I decided to color the buttercream backdrop a deep fuschia (with Americolor soft gel past in Fuschia) to really compliment all of the sprinkle colors, but they’d look pretty on all sorts of buttercream hues. Just look at how pretty they are:

The essentials you’ll need for this look are a good pair of tweezers, the perfect sprinkle mix, and a great chocolate ganache recipe. I’ve got the perfect chocolate ganache recipe and white chocolate ganache recipe at the links below, with all the tips you need for successful drips. The tweezers make it easier to perfectly place the sprinkles (as opposed to using your fingers). And it’ll look incredible with any of SprinklePop’s gorgeous sprinkle mixes! Just pick your favorite and follow along the tutorial below:

You Will Need:

• A chilled buttercream cake
• 1 batch of chocolate ganache or white chocolate ganache
• 8 oz bottle of Bewitched sprinkles (or other favorite sprinkle mix)
• Tweezers

Step 1: Do A Test Drip

Before you get too crazy dripping your ganache, I always think it’s a great idea to do a test drip on your chilled buttercream cake. Make sure your ganache is room temperature and good drip consistency first, create one drip on the side of your cake, and wait until it stops traveling.

If your ganache is too runny or warm, it will travel all the way to the bottom of the cake quickly. If it’s too cold and thick, it won’t travel much at all. Adjust the consistency and temperature of your ganache if need be, and only continue the process of dripping your cake once you’re satisfied with the look of the drips.

Step 2: Drip The Sides Of The Cake

Once your ganache has passed the first drip test, continue dripping your ganache down the sides using either a squeeze bottle or the spoon method.

It’s best to start by dripping every side before moving on to the top of the cake. This way you can better control the look of the drips from the side view and only fill what’s necessary on the top.

Step 3: Fill In The Top Of The Cake

When all the sides have been dripped, pour a small amount of ganache on the top of the cake and smooth it with an icing spatula or the back of your spoon.

Be sure to only fill in the space that’s not yet covered with ganache, because adding too much might make your drips travel farther than you’d like. I always spread the ganache on top until it just reaches where the drips have started to cover on the top of the cake.

Step 4: Place The Sprinkles

Let the ganache rest in the refrigerator for about five minutes while you pour the sprinkles into a small bowl. After refrigerating for just those few minutes, the ganache drips should be sticky, but set enough to ensure that adding sprinkles won’t drag them down.

Using your tweezers, place the sprinkles onto the ganache one by one until you achieve the look you’re going for. This could take anywhere from 20-30 minutes, depending on how precise you want to be, but trust me. It’s so worth it!

Step 5: Keep On Decorating

While you can stop after you’ve created your sprinkle drip, I believe that when it comes to SprinklePop sprinkles, more is more!

Before I dripped the cake, I added a border of Bewitched sprinkles to the bottom edge, and after creating the sprinkle drip I added a buttercream border to the top of this cake using Wilton Tip 6B, then filled in the entire top of the cake with even more sprinkles. So fun!

Ready to create your very own sprinkle drip cake? Just grab a bottle of your favorite sprinkles and let the fun begin!  

The post Sprinkle Drip Cake Tutorial appeared first on Sugar & Sparrow.

I first created a cake with this approach for New Years Eve and the process was so freeing that I knew I had to try it again. It’s basically edible art therapy! After posting it on Instagram I got so many requests for a video that I decided to film this one, and I hope it’s as therapeutic to watch as it was to create. If you’re more of a visual learner, this video shows the techniques in action for you to reference as you create one yourself:

The only real decision that’s important to make before you start decorating is choosing your color palette. Each time I’ve used this technique to decorate a cake, I’ve chosen four different colors to make it come to life. I usually start by mixing up one bold mid-toned color, make a darker color to contrast it, then pair those with two lighter pastel colors to use for the spatula painted portions.

It will work with any color palette, so just choose four colors that you’re crazy about and run with it!

You Will Need:

• A frosted cake that’s been chilled
• ½ batch of vanilla buttercream (or other light colored buttercream)
• Food color gels of your choice
• Bowls and spoons for color mixing
• A cake smoother or bench scraper
• A small icing spatula
• Edible Art Paint in Glamorous Gold (optional)
• Food-grade paintbrush (optional)

Step 1: Mix Up A Color Palette

Divide the buttercream into four different bowls, reserving a bit of white buttercream just in case you need to lighten a color. Then, use your food color gels to create the color palette of your choice.

The color gels I used for this specific color palette are all Americolor: Eggplant mixed with Regal Purple for the darkest color, Fuschia for the mid-toned color, Peach and Lilac for the lightest colors.

Step 2: Create Bold Color Swatches

Make sure your cake has been chilled for at least 30 minutes and is firm to the touch before starting the painting process (aka where the fun begins!). Choose two different colors to use as your big, bold swatch colors. I always pick the darkest color and the mid-toned color, but you can use any colors you feel would be the most fitting. One by one, use your small icing spatula to apply color wherever you want on the cake, then use your bench scraper to scrape off the excess and create smooth color swatches.

It’s best to have a few paper towels handy throughout the process, because you’ll need to clean your bench scraper every time you smooth out a color to get a clean finish.

Repeat the process until you’re happy with how many swatches are on your cake, remembering to leave enough blank space for spatula painting.

Step 3: Spatula Paint

Wherever you feel like, use your icing spatula to apply the final two colors, spatula painting them on in strokes. There’s no right or wrong here, so feel free to overlap your color swatches and go with the flow on how long or short your spatula painted strokes end up.

Make sure you clean your icing spatula when switching colors, unless you want the strokes to end up with colors mixed together.

Step 4: Splatter Paint

I absolutely love splatter painting cakes, so I chose to finish the design by splattering some Edible Art Paint in Glamorous Gold all over my colors. You can use any kind of edible paint or luster dust mixed with alcohol for this part, but I love Edible Art Paint because it’s already pre-mixed and ready to go. Just pour a little bit into a bowl, dip a food-grade paintbrush into it, and splatter until you love what you see.

And that’s it! Three different cake decorating techniques combined to make art. The best part is that every cake design you create with this approach will look totally unique, and it’s so easy that you can just relax and enjoy the creative process. I hope painting with buttercream is as therapeutic for you as it is for me!

If you create a cake with this tutorial, I’d LOVE to see your artwork. Be sure to tag me on Instagram to show me!

Disclosure: this post does contain some affiliate links, meaning I may receive a small commission if you click them and purchase items I’ve recommended. Clicking these links won’t cost you any extra money, but they do help to keep Sugar & Sparrow up and running. Thank you for your support!  

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I created a huge 3D Christmas Tree Cake last year, and this year it was even more fun making mini versions. Especially since JOANN has such a great assortment of Holiday sprinkles right now. I was so dazzled by the festive sprinkles in their cake decorating aisle that it was hard to choose just one! I ended up with tons of sprinkles between the Wilton 6 pack of blue winter sprinkles and the double pack of Handmade Holiday sprinkles. They all look so great together on these mini Christmas trees. Just look at those tiny gingerbread men and snowflakes!

Underneath all those pretty sprinkles are four layers of cake ranging from 4 inches in diameter to ½ inch. When you stack them on top of one another they end up looking like tiny wedding cakes before you frost them up into a Christmas tree shape! From there, all that’s left to do is use your favorite piping tip to add some details and then decorate to your heart’s desire. You can get really creative with how you decorate these cuties and it’s the perfect project to do with little ones! 

Here’s a quick video of the process before you read all about how to make these mini Christmas tree cakes below:

If you’re into cake decorating videos like this one, be sure to check out my YouTube channel! I’m always adding fun tutorial and recipe videos there, and if you click the Subscribe button you’ll never miss a new one.

You Will Need

• 8 baked 4-inch cake layers
• Circular Fondant Cutter Set
• 2 batches of vanilla buttercream
• Green food color gel
• Piping bags
• Small icing spatula 
• Wilton Tip 4B
• Wilton Blue Holiday Sprinkle Mixes
• Wilton Handmade Holiday Sprinkles
• Gumpaste or fondant star 
• 4 inch cardboard cake circles

Step 1: Color the Buttercream

First thing’s first. We’ll need to color that big batch of buttercream. Note that you can use any color (or combination of colors!) you want for these mini Christmas trees. I went with a classic shade of green that I made using the Wilton Color Right System.

I think these mini Christmas trees would end up looking amazing in some non-classic colors as well. I’m dying to try them in a vibrant pink or bright white! 

Step 2: Cut out the Cake Layers

Next, it’s time to make all the different sized layers for stacking. Keep three of the 4-inch cake layers as-is, then use the Circular Fondant Cutter Set to cut out smaller circles from the remaining layers.

You’ll need three sets of each size since this tutorial ends up making three total mini Christmas trees, and it’s best to map out where you’ll be cutting each cake layer before you start. I used the 3 inch, 2 inch, and ½ inch circular cutters to create three sets of each size.

Check out this video to see how I planned out where to cut each layer! 

Step 3: Fill and Stack the Cake Layers

Now that you have four different sized layers per mini Christmas tree, it’s time to fill and stack them. Fill a piping bag with buttercream, snip off a ½ inch opening, and place a small dot onto a 4 inch cardboard cake circle, then place the 4 inch cake layer on top. Add a thin layer of buttercream and place the next smallest layer on top. Continue the process until you’ve got what looks like a mini version of a tiered wedding cake (so cute!).

Repeat this step three times, or per amount of mini Christmas trees you’re making.

Step 4: Ice and Shape the Mini Christmas Trees

With your first mini Christmas tree on a cake turntable, use the same piping bag from Step 3 to pipe buttercream all around the cake.

Then, use a small icing spatula to shape the cake into a tree (aka cone) shape.

Repeat until you’ve got three mini Christmas trees shaped, then pop them all into the refrigerator for about 20 minutes to let the buttercream set up. 

Step 5: Pipe the Details

Fit a piping bag with your favorite piping tip and fill it with more buttercream. I ended up using Wilton Tip 4B because I love how easy it is to create stunning texture. Starting at the bottom of the tree and working your way up, pipe open stars in even lines until the entire tree is covered with them.

Although I’m using Wilton Tip 4B to pipe the details on my mini Christmas trees, I think they would also look amazing with Wilton Tip 352 (leaf tip), Tip 233 (grass tip), or really any piping tip that you can create fun texture with. 

Step 6: Decorate with Holiday Sprinkles 

Finally, add generous amounts of sprinkles to each mini Christmas tree. I used the Wilton Winter Blue sprinkle set to add blue and white snowflakes, jimmies, and spherical sprinkles that look like tiny ornaments. Then I used the Handmade Holiday sprinkles to add more color and tiny gingerbread men.

When you’re finished sprinkling, add a star to the top of each mini Christmas tree. For these, I tinted some gumpaste yellow, rolled it out thin, and cut out each star with a small star cutter. After about 24 hours it’s totally dry to the touch and ready for topping your trees!

Pretty cute, right? Such a fun Holiday project whether it’s for adorning your dessert table or creating some festive memories with the family!

Not only does JOANN have the ideal Holiday sprinkles for your bakes this season, you’ll find everything else you need for this project. From piping tips and cake pans to chocolate molds and beyond, it’s where I buy the majority of my cake decorating supplies and I know you’ll love their selection. Check out your local JOANN store or their website for all your cake decorating needs (and then some). My recent cart add-ons besides cake stuff: mason jars, photography backgrounds, a grow your own geodes kit, some home decor for the Holidays, and three rolls of yarn because I’m really optimistic about teaching myself to knit now.

Disclaimer: I was compensated by JOANN for my work of creating this project, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post How To Make Mini Christmas Tree Cakes appeared first on Sugar & Sparrow.

After the impulse Buttercream yarn purchase and a bit of research on knitted buttercream piping techniques, I decided to order all of the supplies on JOANN’s website and use their in-store pickup option just to see what it was like. I was so happy with how convenient it was! Did it stop me from wandering down the aisles and impulse buying some Fall home decor? Absolutely not. But it is so nice to know that the items I needed were ready and waiting for me at the checkout counter.

This cake requires just three piping tips (Wilton 1M, 4B, and 3) and an extra dose of patience, which is so worth it for this end result! There’s a major pro tip in the tutorial below that details how to get the knit lines so straight. I ended up using the Wilton Color Right system to create the purple buttercream color so that it matched the yarn perfectly. And as an optional cake topper, I found the perfect bamboo knitting needles to finish the look. I love everything about this cake.

Here’s a quick video to show you all the tips and techniques before you read all about them below:

If you’re into video tutorials like this, be sure to check out my YouTube channel. There are tons of videos there to inspire you and show you the ropes of cake decorating! And I’m always rolling out new ones, so be sure to subscribe so you don’t miss a thing.

You Will Need

• 6 inch cake that’s been crumb coated and chilled
• 1.5 batches of vanilla buttercream 
• Food color gels of your choice (optional)
• Cake turntable
• Angled spatula
• Icing Smoother
• Wilton Icing Comb
• Wilton Tips 1M, 4B, and 3
• Piping bags 

Step 1: Color the Buttercream (optional)

You can choose to leave the buttercream white or tint it with some food color gels of your choice. I ended up using the pink and blue gels from the Wilton Color Right Food Coloring System to create this warm purple tone that matches the Buttercream yarn as closely as possible! 

I love how easy it is to create totally custom colors with these food color gels, and it comes with a handy guide in case you aren’t sure about color theory. 

Step 2: Frost the Cake

Before we start piping, I find it best to frost a thin layer of smooth buttercream beneath the piped finish. This way any spaces that peek through your piped patterns will match exactly, making the texture look flawless. With your chilled, crumb coated cake on the turntable, smooth a thin layer of buttercream on top of the cake using your angled spatula, then cover the sides with buttercream. 

Next, use your icing smoother to create a smooth, even buttercream finish. No need to worry about small imperfections, but make sure the sides are as straight and level as possible.

You’ll notice a little crown appear around the top edge as you smooth the sides of the cake, and you can use your angled spatula to drag those edges inward to create sharp edges. 

Step 3: Create the Guidelines

If you’re wondering how to get the knitted piping perfectly straight horizontally, this is my favorite hack. I used the square tooth comb from the Wilton Icing Comb set to gently create evenly spaced horizontal lines around the cake. Just turn the cake while you gently comb the sides.

And for the top, I placed the same icing comb onto the center and swirled it around to create lines there too. These lines are the perfect piping guide! 

Once your cake finish is perfectly striped, pop the cake into the refrigerator to chill for about 20 minutes while you practice your piping.

Step 4: Practice Piping Techniques and Make a Plan 

While your cake is chilling, it’s best to prepare your piping bags and make a plan before you begin piping on the cake. Count how many rows (the lines from step 3) you’ve got on your cake and draw them out on a piece of paper. I had 17 rows to fill in, and knowing that helped me plan out which piping techniques I wanted to use on each section of the cake. Feel free to copy the pattern in step 5 if you have 17 rows, adjust it to fit more or less rows, or draw out your own design!  

I came up with three different techniques for the knitted piping, shown in the photo below. If you want to practice them before you start on the cake, you can pipe them out on a piece of wax paper to get the hang of it. 

Technique 1 (the top row above) is made with Wilton Tip 4B and simply involves piping stars. 

Technique 2 (the middle row above) is a cable knit texture created with Wilton Tip 1M. You can get the look by piping a braided pattern, or piping a series of v shapes that overlap. 

Technique 3 (the bottom row above) is your basic small knit texture, created with Wilton Tip 3. It’s similar to the technique above it, but instead of piping v shapes, you’ll be piping x shapes that overlap. This way, the top of each x looks like a v. Continue until you have a series of knits that look like the bottom row in the photo.

Step 5: Pipe the Sides of the Cake

Using the techniques shown above, I started at the bottom of the cake and piped a row of stars with Wilton Tip 4B, then filled in the subsequent three rows with Technique 3 (tiny knits):

I piped Technique 1 to fill in the next two rows, then Technique 2 to fill in the subsequent four rows:

The cable knit piping is basically the middle of the cake, so I repeated those techniques in reverse order to reach the top:

Step 6: Pipe the Top of the Cake

Similar to the planning session for the sides of the cake, count how many rows you’ve got on the top of your cake and decide how you want to fill them in. I started my design with one open star in the middle of the cake, then filled in the next four rows with Technique 3.

Then, I finished the top with another round of cable knit piping using Technique 2.

This part is totally optional, but I thought it would be so fitting to top the cake with these bamboo knitting needles once I was done with all that piping:

You might need a hand massage after this one, but this knitted buttercream texture is unreal and totally worth it!

Whether you’re in need of the perfect piping tips for this cake design, some cozy wool yarn for your next real life knit, the prettiest home decor for Fall, or all of the above, JOANN is my go-to place for all of it. Be sure to check out their website and try the BOPIS (buy online, pick up in-store) feature if you want next level customer service! I can’t promise that it will stop you from wandering the aisles and impulse buying other things, but it’s great to have everything you need ready to go at the checkout counter. 

Disclaimer: I was compensated by JOANN for my work of creating this project, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post Buttercream Knitted Sweater Cake Tutorial appeared first on Sugar & Sparrow.

This cake is Candy Corn colored inside and out, and JOANN had everything I needed to make it pop. The outside of the cake is rolled in white, yellow, and orange Wilton Sugar Sprinkles and I’m in love with how the texture turned out! The finish is meant to be a little imperfect (just like real Candy Corn), and I’m convinced that the rolling-in-sugar technique is fail proof for this particular design. 

Coloring the inside of the cake is completely optional, but it’s such a fun surprise to cut into the cake layers and see the colors inside. To get the look, I colored some Vanilla Cake batter with the yellow and orange gels from the Wilton Color Right Food Coloring System before baking the layers. It’s an extra little step, but worth it if you want those Candy Corn colors throughout.

I whipped up a quick video of the process for baking and decorating this Candy Corn cake. Be sure to give it a watch before following the written steps below for a truly eye-catching and non-scary Halloween cake:

You Will Need

• Three 6-inch cake pans
• 6 Cups (one batch) vanilla cake batter
• Orange and Yellow color gels
• Wilton Cake Leveler
• Two 6-inch cake cardboards
• Two batches of vanilla buttercream
• 4 piping bags
• Icing smoother
• Angled spatula
• 1 bottle White Sugar Sprinkles
• 1 bottle Yellow Sugar Sprinkles
• 1 Bottle Orange Sugar Sprinkles
• Sheet pan
• Wilton Tip 4B
• Candy Corn

Step 1: Create the Colored Cake Layers (optional)

Prepare three 6-inch cake pans by spraying the sides with cooking spray and placing a parchment paper circle into the bottom of each one. Pour plain vanilla buttercream into one of the pans to fill it ⅔ full. Then, divide the remaining batter evenly amongst two separate bowls. In one bowl, add a few drops of yellow food color gel and in the second bowl, add a few drops of orange food color gel. Gently stir to combine and be careful not to overmix the batter. 

Pour the yellow cake batter into one pan and the orange cake batter into the other pan. Bake all three layers according to the recipe instructions and let them cool completely.

When they’re cooled, use the Wilton Cake Leveler to level off the tops.

Step 3: Fill and Crumb Coat the Cake

Set a 6-inch cardboard cake circle onto your cake turntable and place a dab of buttercream on top before placing your yellow cake layer on. Fill with a thin layer of vanilla buttercream and place the orange cake layer on top. Frost another thin layer of filling on top of your orange layer before placing your white layer on top, bottom side up.

Frost a very thin layer, or crumb coat, of vanilla buttercream on top of the cake and smooth it with your icing scraper and angled spatula.

Place the cake into the refrigerator to firm up while you move on to Step 4. 

Step 4: Color the Buttercream

Divide the remaining vanilla buttercream into three separate bowls. Leave one bowl white, then add a few drops of yellow food color gel to the second bowl and a few drops of orange food color gel to the third. Mix until you’ve got the perfect candy corn color palette.

Add each buttercream color to a separate piping bag with about ½ inch opening snipped off the end. 

Step 5: Frost the Cake 

Starting at the bottom of the cake, pipe the yellow buttercream horizontally until you reach the top of the yellow cake layer. Next, pipe the orange buttercream until you reach the top of the orange cake layer. Finally, pipe the white buttercream onto the top third of the cake, including the very top.

Smooth the sides of your cake with an icing scraper until they’re perfectly level, then use your angled spatula to swipe the top edges inward to create sharp edges. Getting the cake nice and level is key, as this will be the final shape of your cake once it’s rolled in sprinkles.

When you’re happy with your smoothness, pop the cake in the refrigerator for at least 30 minutes, or until the buttercream is firm to the touch. 

Step 6: Roll in Sugar Sprinkles

Measure out and record how tall each colored section is on your cake. Then, spread out the sugar sprinkles to match your measurements for rolling the cake. For example, my yellow buttercream was about 2 inches in height, so I spread out the yellow sugar sprinkles to create a 2 inch tall section and so on.

Place a cardboard cake circle on top of the chilled cake and carefully roll it in the sugar sprinkles until the sides are covered in a candy corn ombrè. 

Step 7: Decorate the Top

Place the sugared cake back on the turntable and remove the top cake cardboard. Add some white sugar sprinkles to the top of the cake and smooth them out with your angled spatula until the entire top is covered.

From here, I piped some white buttercream swirls to border the top with Wilton Tip 4B, sprinkled some more sugar sprinkles on top of the piping, and added a candy corn piece to each swirl.

Now you’ve got the perfect Halloween party cake that everyone can appreciate! I’m a little obsessed with how cute it is:

Be sure to visit your local JOANN store for all of the supplies you need, including a bag of Candy Corn! And if the closest JOANN is a bit of a drive, you can find all of these supplies (and more!) on their website. Their selection of cake decorating supplies and tools is so good, they’re sure to become your go-to.

Disclaimer: I was compensated by JOANN for my work of creating this project, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post Halloween Candy Corn Cake Tutorial appeared first on Sugar & Sparrow.