Stenciled Halloween Sprinkle Cake

Author: Elizabeth LaBau
Serves: 24 servings


For the Cake Layers:

8 oz unsalted butter, at room temperature
21 oz (3 cups) granulated sugar
6 eggs, at room temperature
20.25 oz (4.5 cups) all-purpose flour
2 tsp salt
2 TBSP + 1 tsp baking powder
2.5 cups milk, at room temperature
1 TBSP vanilla extract

For the Buttercream:

8 fl oz (1 cup) pasteurized liquid egg whites
32 oz (8 cups) powdered sugar
¾ tsp salt
32 oz (4 cups) unsalted butter, at room temperature
2.5 TBSP vanilla extract

To Assemble:

Gel food coloring: I used Americolor Lemon Yellow, Orange, and Electric Orange
Sanding sugar: I used CK Products Sugar Crystals in white, gold, yellow, and orange
Parchment paper
Orange and yellow round candies: I used Sixlets




Stay Fancy! ;)

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