{"id":22969,"date":"2014-12-30T13:09:46","date_gmt":"2014-12-30T18:09:46","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=22969"},"modified":"2018-12-05T11:41:04","modified_gmt":"2018-12-05T16:41:04","slug":"sprinkle-new-years-eve-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2014\/12\/sprinkle-new-years-eve-cake.html","title":{"rendered":"Sprinkle New Years Eve Cake"},"content":{"rendered":"

Sprinkle New Years Eve Cake – how to make a sparkly NYE cake using a free stencil template and sprinkles. Updated with a 2019 template!<\/strong><\/p>\n

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Hello friends!\u00a0 I hope you’re enjoying the holiday season so far and that your Christmas was a merry one!\u00a0 I’m popping in for one last cake tutorial for the year, just in time for your New Years Eve celebration.\u00a0 I know, I know!\u00a0 Talk about last minute planning!\u00a0 But surely I’m not the only one who looks up and realizes that NYE is a day away.\u00a0 Anyone with me?<\/p>\n

Today’s super simple cake project will help you ring in the new year with a touch of glitz and glam.\u00a0 It starts with any cake you’d like, easy enough right? Choose from any of our cake recipes<\/strong><\/a> or use one of your go-to recipes – just be sure to select a white frosting that sets up totally firm when chilled, like a Swiss Meringue Buttercream. I went for a classic vanilla cake but think this would be amazing with a\u00a0champagne cake flavor<\/strong><\/a>!<\/p>\n

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We move on to a 2015<\/del>\u00a02019 stencil that you can make in about 10 minutes, using this free downloadable template<\/strong><\/a> and a craft knife.\u00a0 Then comes the sprinkles, lots of shimmering sprinkles in shades of gold and silver.\u00a0 With the help of a little trick I used to keep the sprinkles in place, we’re able to create the year in a stylized font without losing the details when we remove the stencil.\u00a0 You’ll see how in the step-by-step instructions below.\u00a0 It’s sparkly and perfectly fun for toasting at midnight!<\/p>\n

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SPRINKLE NEW YEARS EVE CAKE<\/strong>
\na cake tutorial by Carrie Sellman<\/a><\/p>\n

Supplies:<\/em>
\n8″ Round Cake, frosted with a Swiss Meringue Buttercream
\n2019 Template (free download here<\/a><\/strong>)
\nParchment Paper
\nCraft Knife<\/a><\/strong>
\nOld Magazine or Cutting Board
\nScissors
\nFine Gold Sanding Sugar<\/strong><\/a>
\nGold Pearilized Sugar<\/strong><\/a>
\nSilver Pearlized Sugar<\/a><\/strong>
\nPastry Brush<\/strong><\/a>
\nCorn Syrup
\nToothpick or Tapered Off-set Spatula<\/strong><\/a><\/p>\n

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Stack and fill your cake of choice.\u00a0 Crumb coat the outside.<\/p>\n

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Frost the cake with a Swiss Meringue Buttercream or other butter-based icing that is solid when cold.\u00a0 Refrigerate until icing is completely firm.<\/p>\n

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Print out our free 2019 template HERE<\/a><\/strong>.<\/p>\n

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Cut a piece of parchment paper that almost covers the template.\u00a0 Tape it down on all four sides to hold it in place.<\/p>\n

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Place template onto a cutting board or an old magazine.\u00a0 Carefully cut along the outside of each black number with your craft knife, to create your stencil.\u00a0 Be careful not to tear the parchment or cut yourself!!\u00a0 Save the half-circle of parchment paper that comes out of the zero.\u00a0 We will use this later.<\/p>\n

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Using scissors, cut along the circle.\u00a0 Your stencil is now complete and perfectly sized for an 8″ round cake.<\/p>\n

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Place template on top of cold cake.<\/p>\n

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Gently smooth it into place, lightly applying pressure so that it lays flat on the cake.<\/p>\n

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Make sure you add in the half-circle for the zero.\u00a0 Center it vertically in the right half of the number.\u00a0 Look back at the template if you need help determining where this piece should be placed.<\/p>\n

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Using a pastry brush, lightly coat the numbers with a thin layer of corn syrup.\u00a0 I brushed right over the numbers so that the exposed icing underneath had a thin layer of corn syrup as did the stencil itself.\u00a0 I went about an inch out from the edge of the numbers.\u00a0 This will help keep our sprinkles in place!<\/p>\n

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Coat numbers in a layer of the fine sanding sugar in gold.\u00a0 Lightly press down to make sure the sprinkles adhere to the corn syrup.\u00a0 Refrigerate for 20 minutes with the stencil still in place.<\/p>\n

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Find the edge of your stencil and gently pull upward.\u00a0 Find the edge on the opposing side as well.<\/p>\n

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Holding on to both sides at once, pull stencil up and away in one swift motion, trying to keep excess sprinkles on the stencil as you remove.\u00a0 The corn syrup will help with this immensely, but inevitably, some stray sprinkles will fall.\u00a0 Do not stress!\u00a0 They are fairly easy to clean up when the icing is cold.<\/p>\n

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Using the edge of a offset spatula or a toothpick, clean up any stray sprinkles that bother you.\u00a0 I had some around the edge of my zero but I gently slid them back into place.<\/p>\n

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Sprinkle the outside edge with a mixture of gold pearlized sugar, silver pearlized sugar and the fine gold sugar used in the stencil.\u00a0 Refrigerate until ready to serve.<\/p>\n

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If you make this\u00a0Sprinkle New Years Eve Cake<\/strong>, I’d love to see it. Tag @thecakeblog on Instagram<\/strong><\/a> or use #thecakeblog. Or if you\u2019re more of a Pinterest person, upload your photo onto our pin<\/a><\/strong>.\u00a0Cheers! Happy New Year everyone!<\/p>\n

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MORE NEW YEARS EVE DESSERTS:<\/strong>
\nChampagne Mimosa Cake<\/a>
\nRaspberry Champagne Cake<\/a>
\nGold Sequin Cake<\/a>
\nChampagne and Raspberry Cupcakes<\/a>
\nCranberry Orange Cake<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hello friends! I hope you’re enjoying the holiday season so far and that your Christmas was a merry one! I’m popping in for one last cake tutorial for 2014, just in time for your New Years Eve celebration. I know, I know! Talk about last minute planning! But surely I’m not the only one who looks up and realizes that NYE is a day away. Anyone with me? Today’s super simple cake project will help you ring in the new year with a touch of glitz and glam. It starts with a plain white cake and then we move on to the gold sprinkles!<\/p>\n","protected":false},"author":1,"featured_media":23010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,235,90,261],"tags":[],"class_list":{"0":"post-22969","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-carrie-sellman","9":"category-diy","10":"category-diy-plus","11":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/22969","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=22969"}],"version-history":[{"count":28,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/22969\/revisions"}],"predecessor-version":[{"id":32564,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/22969\/revisions\/32564"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/23010"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=22969"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=22969"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=22969"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}