Follow these easy directions to make a fun, exploding sprinkle cake!
Bake and cool for gluten-free cake layers. Cut the domes off the tops so that the layers will lay flat.
Prepare buttercream frosting.
Cut circles in 3 cake layers using biscuit cutter or similarly sized glass directly in the middle of the cake.
Stack layers, one at a time, lightly frosting between each layer. Add sprinkles.
After three layers have been stacked, fill the hole in the middle with sprinkles and M&Ms.
Top the cake with the fourth layer. If necessary, lightly frost the entire cake, stick in the fridge for frosting to harden for about 10 to 15 minutes, and then finish frosting the cake with the buttercream frosting.
When cake is completely covered in buttercream, cover the entire cake liberally with sprinkles. Use your hands. Scoop the sprinkles into your hands and press into the frosting. Retrieve fallen sprinkles and keep repeating until cake is completely covered.
Recipe from Erin Brighton