Beautifully decorated cakes make every hobby baker proud. Chocolate sprinkles are used for many decorations. They are often spread on cakes or gateaux. On the surface, this is no problem, but how do you apply the sprinkles to the sides? We have tips here so you can apply this decoration like a pro.
Applying chocolate sprinkles to a cake
Applying chocolate sprinkles to the cake with a lemon
A proven trick works with a halved lemon. The curved lemon half fits well in the hand and serves as a small flexible scoop.
How it works:
- Cut a lemon in half.
- If necessary, dab the cut surface briefly with kitchen paper so no juice gets on the cake.
- Pick up the chocolate sprinkles with the outer side of the lemon half.
- Gently press the sprinkles onto the cake edge that has been spread with whipped cream or frosting.
- Continue working around the cake until the edge is evenly covered.
The slightly curved shape adapts well to the cake edge. This allows the sprinkles to be applied more controlled than with the bare hand.
Extra info: this tip is especially recommended for cream cakes!
Important: The moist cut surface of the lemon should preferably not touch the cream. Use the peel primarily to pick up the sprinkles.
Lift the cake plate
Another simple method is to gently lift the cake plate or hold it slightly tilted. That way you can sprinkle the chocolate sprinkles from below against the edge.
Step-by-step instructions:
- Place the cake on a stable cake plate.
- Hold the plate over a large baking sheet or a piece of parchment paper.
- Lift one side only slightly.
- Sprinkle the chocolate sprinkles against the lower cake edge with your free hand.
- Turn the plate gradually.
This method is especially suitable for smaller, stable cakes. For very tall, heavy or soft cakes you should not tilt the plate too much.
Press chocolate sprinkles on with your hand
Pressing them on with your hand works particularly quickly:
Place a small amount of chocolate sprinkles on the flat palm or on your fingertips. Then gently press them from bottom to top onto the cream.
You will have the cleanest result if you:
- use only small amounts,
- work with cool, dry hands,
- don't press too hard,
- turn the cake slowly
A turntable makes the work much easier, but is not strictly necessary.
Working with a bench scraper or palette knife
For an especially even result you can use a small dough scraper, a cake spatula or an offset spatula.
Put the chocolate sprinkles on the dough scraper and hold it close to the cake edge. Then gently press the sprinkles against the cream. This way your hands hardly touch the cake.
This method is particularly suitable for:
- tall cakes,
- delicate cream fillings,
- fine chocolate shavings,
- larger quantities of sprinkles
Applying chocolate sprinkles using a bowl
For smaller cakes or cake layers, a large, shallow bowl can also help.
Put the sprinkles into the bowl and hold the cake carefully sideways into it. Turn it slowly while you lightly press the sprinkles.
However, this method is only suitable for stable cakes that can be lifted safely. A fully filled cream cake should not be removed from the tin or tilted for this.
Blowing on sprinkles?
This method can work in principle, but it is less controlled and not ideal for hygiene reasons. It's better to press the sprinkles gently with a dough scraper, a spoon or your hand. That way they land more precisely on the cake and don't spread all over the kitchen.
If you want to try a recipe with chocolate sprinkles now, I recommend the Black Forest cherry cake – one of my favorite cakes.
Why don't chocolate sprinkles stick to the cake edge?
For chocolate sprinkles to adhere to a cake, the surface needs a slightly moist or creamy layer. Particularly good are:
- Whipping cream
- Buttercream
- ganache
- Cream cheese frosting
- Mascarpone cream
- Chocolate glaze, as long as it is still soft
If the cream is already too firm or dried out, the sprinkles will adhere poorly. Therefore you should decorate the cake edge as soon as possible after spreading.
Which chocolate decoration is suitable for the cake edge?
Not only classic chocolate sprinkles can be used. Depending on the cake, the following also work:
- Chocolate shavings
- Chocolate curls
- Chocolate flakes
- Chocolate brittle
- chopped chocolate
- chocolate pearls
- chocolate discs
- cacao nibs
Fine shavings are usually easier to press on. Large chocolate pieces require a firm cream so they don't fall off again.
Making chocolate sprinkles yourself
Chocolate shavings can be easily made yourself.
With a kitchen grater
Gently grate a chilled bar of chocolate over a coarse or fine grater. Depending on the grating surface, you get fine shavings or larger flakes.
With a vegetable peeler
With a peeler you can scrape off longer chocolate curls. For this the chocolate should be firm but not ice-cold.
With a knife
Place the chocolate on a cutting board and finely chop it with a large knife. This variant looks more rustic and is well suited for chocolate cakes.
Which frosting works best?
Whipping cream
Chocolate sprinkles adhere very well to freshly whipped cream. The cake should then be cooled quickly.
Buttercream
Buttercream is stable and therefore particularly easy to decorate. It should not have fully hardened when applying the sprinkles.
ganache
Chocolate shavings adhere excellently to a soft ganache. If the ganache is already firm, you can let it soften slightly at room temperature for a short time.
Cream cheese or mascarpone cream
These creams are also suitable. If very soft in consistency, you should apply only light pressure.
The right time to decorate
The best time to apply the sprinkles is immediately after spreading the cake.
If the cream is too soft the sprinkles can sink in. If it is too firm they won't stick. The ideal is a cream that is stable but still slightly sticky.
For whipped cream it is recommended to:
- Finish spreading the cake.
- Apply the chocolate sprinkles immediately.
- Then chill the cake for at least 30 minutes.
How to keep the cake plate clean
When decorating, some sprinkles almost always fall. With a simple trick the cake plate still stays clean.
Before spreading, lightly slide several narrow strips of parchment paper under the cake base. After decorating, gently pull out the strips. Fallen cream and sprinkles will be removed this way.
Alternatively, you can decorate the cake on a baking sheet or over a large piece of parchment paper. Remaining sprinkles can then be collected and reused.
Typical mistakes when decorating with chocolate sprinkles
The cream is already dry
On a dried surface the sprinkles adhere poorly. Therefore work immediately after spreading.
Too much pressure
If you press too hard, dents form in the cream or the filling is pushed out to the side.
Warm hands
Chocolate can melt from warm hands. Hold your hands briefly under cold water and dry them thoroughly.
Too large amounts at once
Small portions can be applied more controllably and provide a more even surface.
The cake is tilted too much
Cream cakes in particular can slip. Lift the cake plate only minimally or use a dough scraper.
Applying chocolate sprinkles to themed and children's cakes
Chocolate sprinkles can also be used selectively on birthday cakes. For example, you can decorate only the lower edge or cover individual areas with a stencil.
Popular design options are:
- a fully covered cake edge,
- a narrow strip at the bottom edge,
- two different types of chocolate,
- chocolate sprinkles combined with fruit,
- colored sugar sprinkles for children's birthday parties.
Storing cakes properly
Cakes with whipped cream, mascarpone or cream cheese frosting belong in the refrigerator. To keep the chocolate sprinkles looking nice, the cake should be stored as dry and covered as possible.
A cake dome protects against:
- refrigerator odors,
- drying out,
- falling food items,
- damage to the decoration.
Very fine chocolate shavings can soften due to condensation. Therefore take the cake out of the refrigerator only shortly before serving.
Frequently Asked Questions
How do chocolate sprinkles stick to the cake edge?
Best on a freshly applied, slightly sticky cream. The sprinkles are gently pressed on with the hand, a dough scraper or a lemon half.
Can you put chocolate sprinkles on glaze?
Yes, as long as the glaze is not fully set. On dry chocolate glaze sprinkles hardly adhere.
How do I get chocolate shavings evenly onto the side?
With a small dough scraper or palette knife the shavings can be pressed against the edge particularly controlled and evenly.
Why do the sprinkles fall off again?
Usually the cream is too dry, too firm, or too smooth. Possibly too little pressure was used.
Can the cake be decorated the day before?
Yes. On well-chilled cream or cream-based cakes, chocolate sprinkles usually hold up to the next day without problems.
Conclusion
Getting chocolate sprinkles onto the cake edge is uncomplicated with the right method. Especially practical are a halved lemon, a small dough scraper or gently pressing with the hand. The decisive factor is that the cream is still fresh and slightly sticky.
This turns a simple cake into a nicely decorated eye-catcher with little effort – suitable for birthdays, family gatherings or a cozy Sunday coffee.
Photo by Sabine, meinhaushalt.at
Read also: Cake decoration with chocolate and berries
