Galaxy Layer Cake

Galaxy Cake by Sweetapolita

Hello, hello from a land far, far away! I bring cake . . .

So lately I’ve been a tad sprinkle-obsessed, and I can honestly say that when I close my eyes I see sprinkles. It’s been an exciting 3 months since launching my sprinkle shop, but with all of the excitement and packaging it’s been a lot less cakey around here, which is a bit ironic, no?

So I decided to have some fun with cake, colour and, well, sprinkles! Inspired by one of my favourite sprinkle medleys in the shop, the Galaxy Twinkle Sprinkle Medley, this Galaxy Cake is enchanting, it’s twinkly, and it makes me happy, happy.

Galaxy Cake by Sweetapolita

So what is the Galaxy Cake, aside from a cake boasting a whole lotta Galaxy sprinkles? Well to start, it’s three super-moist layers of Black Velvet Cake, which is a variation of my Red Velvet Cake from The Sweetapolita Bakebook (I absolutely adore this recipe, and it bakes up like a charm every time). Essentially this black version is red velvet but with the addition of some super black gel color (not a ton, since it’s so concentrated). There’s something about black cake that just wows me, particularly when it’s paired with vibrant colors.

I filled the layers with the Fluffy Cream Cheese Frosting, also from my book, topped with a bunch of fresh blackberries, and then the entire cake frosted in a violet-hued Vanilla Bean Bakery Frosting (again, from the book) and topped with the sparkly sprinkles and ever-appealing buttercream poofs.

Galaxy Cake by Sweetapolita

I went for the cream cheese frosting in between the layers because we all know that velvet anything needs even a bit of cream cheese something or other, and I am really proud of the cream cheese frosting recipe in my book–it’s rich, tangy, super-creamy and fluffy (not dense and none of those pesky butter or cream cheese lumps). It was perfect for this cake both for the visual and the taste and texture. Since I love berries and velvet cake, I knew I had to squeeze some in there, and blackberries were the key, and the plump juicy bursts of deep purple and their not-so-sweet taste worked beautifully.

Galaxy Frosting by Sweetapolita

And since too much cream cheese frosting can be, well, too much, I went for sweet and fluffy vanilla bean frosting in this ever-awesome purple shade. As I mentioned on Instagram, there’s something about purple frosting that is truly magical (and how cute-ilicious is this pink spatula?), and I wanted something pale enough that it would showcase the dark and twinkly sprinkles in the best way possible.

Galaxy Twinkle Sprinkle Medley by Sweetapolita

So this is the packaged Galaxy Twinkle Sprinkle Medley, and it comes in 3 sizes: medium (8 oz), jumbo (16 oz) and bulk (32 oz), and adds instant wow factor to pretty much anything (as do all sprinkles, but there’s something special about this one).

Galaxy Twinkle Sprinkle Medley by Sweetapolita

Love those twinkles! And purples and blues together give me goosebumps–truly stunning, right?

Galaxy Cake by Sweetapolita

I did these big buttercream poofs because they look so cute and fluffy sitting all happy atop the cake. To get the best poofs possible, I always make sure the frosting VERY soft before piping them (pop the frosting in the microwave for a few seconds and stir until super soft), and I use an extra large round decorating tip–the Ateco #809 pastry tip, which is 11/16″ compared to the smaller Wilton #1A pastry tip, which is closer to 1/2″. I also love using this grandé tip for piping cupcakes.

Galaxy Cake by Sweetapolita

What I love about this style of cake is that it’s truly a joy to make–nothing complicated, crazy, or seriously time-consuming. Just good old-fashioned baking.

Oh fluffy, moist, creamy, crunchy, punchy Galaxy Cake . . .  I just can’t quit you.

And if you have a color-love for lavender, you might like these previous purple delights:

Purple Velvet Cake by Sweetapolita

This Purple Velvet Cake has a seriously purple inside with the help of the obscure yam powder, which gives it a real earthiness that is both unique and decadent.

Pastel Swirl Cake by Sweetapolita

This Pastel Swirl Cake is still one of my favourites! I love turquoise and purple together, and this buttercream technique is gorgeous yet surprisingly easy to do (and you can find a video tutorial in the blog post!).

And if you have a thing for purple sprinkles, you might love these medleys:

Icy Dreams Twinkle Sprinkle Medley by Sweetapolita

Icy Dreams Twinkle Sprinkle Medley

Cotton Candy Sprinkle Medley by Sweetapolita

Cotton Candy Sprinkle Medley

Princess Rainbow Twinkle Sprinkle Medley by Sweetapolita

Princess Rainbow Twinkle Sprinkle Medley

Now let’s sprinkle our way to this Galaxy Cake!

And, Instagram friends! Follow me and tag #sweetapolita when you post my recipes–I’d love to see your creations!

Galaxy Layer Cake

Yield: One 3-layer, 8-inch round cake

Serving Size: 10-12

Moist layers of flavourful black velvet cake filled with fluffy cream cheese filling and fresh blackberries, frosted in gloriously purple vanilla bean frosting and finished with Sweetapolita Galaxy Twinkle Sprinkle Medley and buttercream poofs.


    For the Black Velvet Cake layers (Red Velvet Cake variation from The Sweetapolita Bakebook:
  • 3 cups (345 g) cake flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon Dutch-process dark cocoa powder
  • 3/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, room temperature
  • 2 cups (410 g) superfine sugar (see Notes)
  • 1/2 cup (120 ml) vegetable oil
  • 2 tablespoons Red Velvet Bakery Emulsion (see Notes)
  • 2 teaspoons AmeriColor Soft Paste Gel Color in Super Black
  • 3 large eggs, room temperature
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 teaspoon baking soda
  • 2 teaspoons distilled white vinegar
  • For the Cream Cheese Filling (Fluffy Cream Cheese Frosting from The Sweetapolita Bakebook):
  • 1/2 cup (115 g) unsalted butter, room temperature
  • 1 1/2 cups (190 g) confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure lemon juice
  • Pinch of salt
  • 1 (8oz/250 g) package cream cheese, softened and cut into cubes
  • 2 cups (about 1 pint) fresh blackberries, washed and dried
  • For the Vanilla Bean Bakery Frosting (adapted from The Sweetapolita Bakebook):
  • 1 1/2 cups (345 g) unsalted butter, room temperature
  • Pinch of salt
  • (615 g) confectioners' sugar
  • 3/4 cup (180 ml) heavy cream (whipping cream)
  • 2 teaspoons vanilla bean paste OR pure vanilla extract
  • Few drops of each AmeriColor Soft Gel Paste Color in Electric Purple and Regal Purple
  • 1 8oz bottle (1 cup) Sweetapolita Galaxy Twinkle Sprinkle Medley OR sprinkles of your choice
  • You will also need:
  • 1 large pastry bag, disposable or reusable
  • Large plain round pastry tip (I use Ateco #809)


    For the Black Velvet Cake:
  1. Preheat the oven to 350°F (180°C). Grease the bottom of three 8 x 2-inch round cake pans and line with parchment.
  2. In a large bowl, sift together the flour, baking powder, cocoa powder and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, oil, emulsion and black color on medium speed until very light and fluffy, 5-7 minutes. Add the eggs one at a time, mixing for 20 seconds and scraping the sides of the bowl with a rubber spatula after each addition. Reduce the mixer speed to low and add one-third of the flour mixture until just combined. Repeat until all of the flour mixture and buttermilk have been added. Gently whisk the mixture until smooth.
  4. In a small bowl, combine the baking soda and vinegar, and quickly whisk it into the batter. Divide the batter even among the prepared pans. (If using a scale, each pan should contain about 450 g of batter).
  5. Bake two pans in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 20 to 25 minutes. Repeat with the final layer. Let the cake layers cool in their pans on wire racks for 10 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off the papers and let cool completely. The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 2 days.
  6. For the Cream Cheese Filling:
  7. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the confectioners' sugar, vanilla, lemon juice and salt; decrease the speed to low and beat for 1 minute.
  8. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low, add the cream cheese and beat until smooth, about 1 minute. (Try not to over-beat at this stage, as the cream cheese will cause the frosting to become very thin.) The frosting will keep covered at room temperature for up to 6 hours, and then refrigerated in an airtight container for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften.
  9. For the Vanilla Bean Bakery Frosting:
  10. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and salt on medium speed until very pale and creamy, 8 minutes. Reduce the speed to low, and gradually add the confectioners' sugar, heavy cream and vanilla bean paste. Beat for 1 minute.
  11. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes. Add a few drops of each AmeriColor Regal Purple and Electric Purple until desired shade is achieved. Frosting with keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable.
  12. Assembly of the Galaxy Layer Cake:
  13. Put your first cake layer top-up on an 8" round cake board or 10" plate, and spread half of the Cream Cheese filling evenly across the layer. Place one half of the blackberries atop the filling and gently press down to secure. Put the second cake layer (top-up) on top and repeat with another layer of filling and berries. Put the final cake layer top-down. Make sure that your layers are straight and lined up with the ones below. Wrap the cake in plastic wrap and chill for at least 15 minutes.
  14. Remove the cake from the fridge and, using a turntable, if possible, frost entire outside of cake with a thin layer of the purple frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 30 minutes.
  15. Remove the cake from the fridge and return it to the turntable. Cover the cake with a thick, even and smooth layer of the frosting using an offset spatula, reserving about 1 1/2 cups of frosting for the piped top border. Return the cake to the fridge and chill for another 20-30 minutes.
  16. You will want the frosting for the buttercream "poof" border to be very soft, in order to achieve the appealing peaks. Warm frosting in a small heatproof bowl for about 8-10 seconds, and stir. Fill a pastry bag fitted with a large plain round tip with the softened frosting and pipe some buttercream "poofs" around the top perimeter of the cake.
  17. Pour your sprinkles into a medium bowl and gently press sprinkles onto the bottom third of the cake, all the way around, letting the excess fall back into the bowl. Return the cake to the fridge until the buttercream poofs are very firm, about 30 minutes. Pour more sprinkles atop the flat exposed surface of the top of the cake. Cake will keep covered at room temperature for up to 1 day, or chilled for up to 3 days. Serve at room temperature.


1. Superfine sugar is finer granule regular sugar: You can purchase it superfine or you can simply pulse regular granulated sugar in your food processor for a minute. Superfine sugar lends to a finer crumb and tender cake. That said, you can also use regular sugar--the cake will still be wonderful!

2. Red Velvet Bakery Emulsion: This product from Lorann Oils adds a gorgeous deep red hue and subtle citrus flavour that make this cake unique and tasty. But don't worry if you can't get your hands on any--this cake recipe is still dynamite the old-fashioned way: add 1 tablespoon pure vanilla extract plus 3 tablespoons red liquid food colouring in place of the emulsion.

Sweetapolita’s Notes:

  • I’m excited to say that you can now purchase signed copies of The Sweetapolita Bakebook in my shop!
  • For those who love cake stands and wonder about the purple beauty in this post–it doesn’t seem to be available online anymore, but you can find this very similar version made by the same company.
  • Remember that frosting consistency is key! For the buttercream poofs, be sure your frosting is super soft. My trick is warming the frosting in the microwave for a few seconds before piping the poofs so that it is soft enough to achieve those cute little peaks.
  • For those who currently use my sprinkles, please feel free to share your creations on my Facebook page, Instagram and Twitter, so I can see the magic! xo

See you soon, friends!


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Twinkle Sprinkle Collection + $150 Sprinkle Giveaway!


Hello, friends!

I’ve been swept up in a sprinkle storm, and it’s been really one of the most exciting and enlightening experiences, if you can believe it. I knew sprinkles made people happy, which is main reason I started this sprinkle shop, but I’ve come to realize that sprinkles really are a global sensation. I’ve connected with many wonderful sprinkle-loving souls as a result, and it means so much to me.

As I chatted about in this recent post, I have been creating sprinkle medleys galore and selling them in my etsy shop, Sweetapolita’s Sprinkle Shop, and shipping them worldwide. The response has been amazing, and this encourages and inspires me to keep on a mixin’! In June, I started with a collection of 10 medleys in 2 different sizes, and now I offer almost 30 medleys in everything from 8oz bottles to bulk bags, including a new collection of what I call Twinkle Sprinkle Medleys–medleys filled with golds, silvers, sparkles, rock candy, stars and more, and I add new ones often. It turns out I can’t stop sprinkling . . .


Last week I added these cute-as-pie 4oz bottle variety packs, which is a great way to try out 6 different sprinkle variations or perfect for gifting, of course. :) You can find them in either all Twinkle Sprinkle Medleys, Sprinkle Medleys (above), a Mixed Batch of both types plus classic Canadian sprinkles, or all Classic Sprinkles. We will all be sprinkling ourselves silly at this rate.


Here’s a close-up of one of my recent Twinkle Sprinkle Medleys called Sunset. This mix was a literal sprinkle interpretation of a gorgeous summer sunset in my very own backyard–it’s incredible how when you start thinking in sprinkles, everything around you starts to call out, “I’d make an amazing sprinkle medley!”


Here’s a better look at all of this gold, orange, pink, purple and lavender in its glory. It’s filled with jimmies, shimmering candy beads, candy pearls, gold stars, coloured stars, quins, dragées and nonpareils. It’s truly a sunset come to sprinkle life, and it’s one of my favourites in the entire collection.


This one is called Rockstar, and oh my gosh it’s a Whole Lotta Rosie ;) My inner rockstar/popstar wishes came pouring out in sprinkle form with this one. This is for everything from popstar birthday parties to rockstar weddings, and everything in between. I created it as you see with the pink as the feature colour, but I’ve since added variations to this medley, offering purple, lime green, white, red and yellow, which would each offer such a different (but equally awesome) vibe.


Look at those silver rods! Oh my gosh. Help. So this one also has the jimmies, shimmery beads, pearls, dragées, edible stars and nonpareils, but I’ve tossed in some black rock candy and silver star candy, which literally earns the title Rockstar. I can’t wait for you guys to see this one in person–it’s even sparklier and more intense! This one is limited, and I will only have it in my shop for a short time, so if you love it, get it while you can.


This one is called Secret Admirer, and it comes straight from my not-so-secret love for pink & red together. With the sparkly gold and shimmery pink beads in there, it really has such a luxe feel. I can see this adorning so many desserts–red velvet cake/cake pops/cupcakes, cookies and so much more, truly.

Be still my heart of hearts. I love those jumbo heart confetti sprinkles so much, and they really make this one special, I think. You can also find mini pink hearts, pink star quins, gold stars, tons of gold dragées and so much more in this one. Lovee love love.


Galaxy! This one was so much fun to create, because I had such a clear picture of it in my head. These colours are so enchanting together–mysterious and dark, yet vibrant and pretty.


Galaxy also features black rock candy, but also has tons of silver beads, bits and balls. The shades of blue and purple bring it to life, and the black bits anchor the whole black sky outer space feel, don’t you think?


I call this one Party Dress, for obvious reasons–pink and gold say party party to me in the girliest way. Makes me want to drink girly cocktails and dress up to the nines. You know? Think of it as the sophisticated cousin of the girly Barbies & Bubblegum Sprinkle Medley :)


Those gold stars and bits are everything, and the pink on pink (on pink) is so much prettiness in one place. Princess party anyone?


Stilettos and Sparkles! I think this one has everything from Valentine’s Day to holiday sparkle going for it. And likely a lot of festivities in between. Red and gold have to be one of the most luxe color combinations, and gold stars aplenty don’t hurt either.


This would make an incredible New Year’s Eve medley too–it just shouts fancy party to me. You wouldn’t even need to bake anything particularly over-the-top, but rather take simple treats and sprinklefy them with these for instant glam. That’s kind of the best part about sprinkles–they do all the work to bring the magic, which can save so, so much time when needed.


Finally, Icy Dreams–a medley made for my cakelets and the rest of the Frozen-loving universe, although it’s certainly not limited to Frozeny themes. It’s super icy and sparkly with its silver bits and cool tones of blue, shimmery white, white rock candy bits and more.


What sprinkle dreams are made of, really. :)

So, my friends! To properly celebrate my sprinkle journey, I am giving away $150 Gift Card to spend on anything in Sweetapolita’s Sprinkle Shop, where you’ll find all of these Twinkle Sprinkle Medleys, but also oodles of my colourful Sprinkle Medleys and Classic Sprinkles too!

Wishing you so much luck! Giveaway is open WORLDWIDE.

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See you soon!


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Breville Scraper Mixer Pro Giveaway + Review!


Breville Scraper Mixer Pro

Hello friends!

Today I want to talk about one of the important tools in my world, and any baker’s world: the stand mixer. If you and I have been connected for some time, you’ve probably noticed that for the years I have been baking, I have been a KitchenAid-stand-mixer girl–I have not only referred to my love for them countless times, but I have personally given away several here on the blog. I have always had success with them, but recently my well-cared-for, 3 year-old mixer started doing some crazy, crazy things (clunking, getting stuck on certain speeds, etc).

I had never tried any other brand, so when my friends at Breville Canada asked me to try their Scraper Mixer Pro 5-Quart Die-Cast Stand Mixer (BEM800XL), I couldn’t resist. Now, I don’t do many reviews on this site, but with this product I was genuinely keen–not only to try the mixer, but to share my honest and unbiased thoughts with my fellow bakeaholics. Now, you guys know that I bake . . .  a lot. And it means the world to me, so when reading about this mixer, I was particularly intrigued by these notable features:

  • Planetary Mixing Action covers 360 degree beater-to-bowl, for thoroughly mixed ingredients (such a key feature for cake baking!)
  • Scraper beater continuously fold and scrapes the sides and bottom of the bowl, eliminating the need for hand scraping with a spatula (if I had a cupcake for every time I have scraped down the sides of the bowl with a spatula . . . )
  • 12 Speed Electronic Control
  • 10 Minute Timer with Auto-Off (versus no timer)
  • 550-watt motor (versus my then 325-watt motor) with metal gears and Load Sensing Technology with Motor Protection

fullmixer600And while I didn’t intend for this post to be a straight-out comparison between Breville and KitchenAid mixers, it is hard not to compare, since there’s no denying that many of us currently use, or have them on baking wish-lists. So while I want to focus on this Scraper Mixer Pro, I will go ahead and point out any relevant comparisons between the two when it might offer some valuable and life-altering mixer insight :).

Straight Out of the Box Impression:

  • The mixer was surprisingly lightweight, which I loved (16.8 lbs versus 26 lbs), and comes with all of the same components my other mixer did: wire whip, flat beater, dough hook and pouring shield, as well as a few additional components: their signature scraper beater and a spatula.
  • The silver solid die-cast metal design has a sleek and modern look to it and looks great on my countertop.
  • I was intrigued by the electronic control dial with options organized by baking terms/action (ie. folding/kneading, light mixing, creaming/beating, aerating/whipping), instead of numbered speeds and clunky levers (especially since my other mixer had a lever malfunction, due to which I couldn’t even turn the mixer off without unplugging it–ugh).

bowl600This is the scraper beater with its flexible edge that makes it possible to skip the whole scraping-down-the bowl-every-few-moments. Again, a total bonus. It saves time and adds an ease that us bakers need. Now in all fairness, I do have an additional beater that I ordered for my KA mixer, with one side of So, needless to say, the first thing I did after receiving this mixer was–you guessed it–baked a cake!

This was quite a moment for me, because it was all so mysterious and exciting to use a new machine. I had no idea what to expect, but I went for it and the first delight I baked was this Perfectly Pink Angel Food Cake, from the post I shared awhile back (would it be weird to tell you that this cake post has been shared with over 1.6 million people on facebook? holy!) Yummiest cake ever, really. Anyway, since this cake is all about the mixer with meringue aplenty, I figured it would be a good place to start, but because that was all about the wire whip, that still didn’t give me a chance to test out the scraper beater.


chocolate root beer float cake from The Sweetapolita Bakebook

So the next recipe I made was the Chocolate Root Beer Float Cake from my book (above), which I am going to be sharing here very soon, so that I could give the scraper beater a go, as well as test out the creaming/beating setting a good test, since the cake layers are chocolate root beer butter cake, and the ultimate creaming job is key to its decadent but light texture. The Vanilla Bakery Frosting also requires serious fluffing in two parts on a higher speed, for a total of 14 minutes, so this cake was the ideal way to see what a day-in-the-life as my mixer would entail:

Here are some of my observations:

  • I loved the ease of the lift assist handle to lift and lock the mixer head in the upright position–no more finger prints all over the mixer head! It’s also great to have it lock in place instead of banging down.
  • This mixer is SO quiet! Oh my gosh, this is huge for me. I don’t think anyone likes the loud sound of a mixer going for 10 straight minutes, or any minutes at all, but with my open concept kitchen/living room, I use to be constantly told “Mom, we can’t hear the tv!” Because my mixer is pretty much always going, this is a super plus for me.
  • The timer (up to 10 mins) with auto-off came in really handy when making everything from the meringue to frosting.
  • The backlit LCD display of the settings and the electronic dial just made the whole experience feel super smooth.
  • The mixer held up well for extending mixing and the scraper beater really did eliminate the need for bowl scraping by hand. I felt the mixtures all looked slightly fluffier than usual but, in all fairness, that’s hard to say 100% without placing mixtures by each mixer side by side. Either way those cakes and frostings turned out beautifully, as has everything I have whipped up since.


A Few More Tidbits about the Scraper Mixer Pro: 

  • It costs about $300 USD (and for us Canadians, you can actually find it on for about $300 CDN) versus the pricer KitchenAid mixers.
  • While it doesn’t come in the wide array of colours, it does come in your choice of Silver (as shown), Cranberry or Black Sesame. (I do admit there is a place in my heart for pastel coloured mixers, but the truth is that the ease of use and performance of my mixer is most important. That, and these really are gorgeous and sleek–kind of a nice change!)
  • As far as additional accessories offered, at this time you can purchase the Second Bowl (3 QT for smaller quantities), the the Freeze and Mix (a nifty thermal bowl and attachment for making ice cream) and the Scraper Whisk (a super duper nifty whisk that boasts the flexible edge scraper beater detail along with a 3 QT bowl).

I am very pleased with this mixer, and I will continue to use it as my go-to (I have to admit I still have my KA mixer in the works, as I often have them both going at the same time). And while these are my genuine thoughts and observations about this mixer, I should note that I can’t comment on the long-term endurance or performance of it, since I have only had the mixer for a few weeks. Overall, in my opinion, so far it’s a winner!

Enter below to win your very own Breville Scraper Mixer Pro 5-Quart Die-Cast Stand Mixer, courtesy of Breville Canada! Winner will be posted on the actual giveaway icon below on September 14th.

Good luck! 

Canadian residents only this time, but don’t worry American and international friends–I have another (sprinkly) giveaway soon-coming, open worldwide!

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See you soon with some serious cake!


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Sweetapolita’s Sprinkle Shop!

Sprinkles from The Sweetapolita Bakebook

{image from The Sweetapolita Bakebook}

Sprinkles, sprinkles, everywhere!

Hello, hello, my friends! You may have seen me flooding the Instagram universe with sprinklage over the past few weeks, but if not, I’m excited to tell you that my Etsy Sprinkle Shop is open!

There you will find everything from an ever-growing collection of my sprinkle medleys–a term I use for a themed mélange of sprinkles and candies to use for anything from cakes and cookies to ice cream sandwiches and chocolate bark. I make a lot of the jimmies (sugar strands) myself in an array of colours and flavours, and then I incorporate all sorts of specialty sprinkles and bits to make sprinkle magic: sugar beads, sugar pearls, rock crystal candy, silver stars, confetti, quin shapes, and more. Each bottle is one of a kind!

I offer the medleys in both medium and jumbo sized bottles, and I also offer jumbo bottles of my favourite classic sprinkles that I have access to and can ship worldwide (and I add new things every few days!). I also LOVE to do custom sprinkle medleys, so please let me know if there’s something you’d love to order!

You can also access the shop right here on my site, under the tab Sprinkle Shop. Hooray!

Carousel Sprinkle Medley by Sweetapolita on Etsy

Carousel Sprinkle Medley

I officially opened the shop last Sunday (although I technically created the shop sans sprinkles in 2010–I suppose I knew someday I would fill it with products!), and it’s been a flurry of sprinkles ever since. Having a little online shop has been a long-time dream of mine, and thanks to the awesomeness that is Etsy, I can now share and ship my favourite sprinkles (and soon to be other sprinkly items) all over the world.

So far I’ve been happily packaging and shipping my sprinkle babies everywhere from to Bermuda to Bahrain, and it excites me to know that my sprinkles are adorning so many cakes and goodies, and eliciting so many smiles, around the globe!

Carousel Sprinkle Medley (

Carousel Sprinkle Medley

As I mentioned, all of the sprinkles come in two sizes, and they are packaged in my favourite French plastic milk bottles, which are both several times bigger than typical bottles/jars of sprinkles: 8 oz and 16 oz (volume). Because these sprinkle medleys are often used to cover whole cakes (or sides of cakes), or covering batches of candy and bark, etc. I opted to offer them in these larger sizes.

Maybe it’s just me, but I feel that a teeny, tiny jar of sprinkles is just a teaser, and it limits how we use them in our sweets because you simply never have enough. You know? (And to purchase several bottles of typical sprinkles, ends up costing way too much and it’s a major waste of all of that packaging, which of course we pay for.)

So, I should mention that, in terms of quantity and pricing, it was important to me to create value in the sizes offered–the medium 8 oz bottle (which is NET WT 5.8 oz/165 g) is about 2-3 times the quantity of a typical bottle of sprinkles, and the jumbo 16 oz bottle (NET WT 11.6 oz/330 g) is 4-6 times the quantity of a typical bottle of sprinkles. And since one typical jar/bottle of sprinkles (even the simple ones) can cost up to 8.00 each, I feel really good about the sprinkle pricing.

Rainbows & Sprinkles Cake from The Sweetapolita Bakebook

I ended up using that first medley on the Rainbows & Sprinkles Cake in my book, and have been experimenting ever since with medleys galore. It’s rather addictive!

Here are a few of the medleys in my shop right now:

Mermaid Magic Sprinkle Medley (

Mermaid Magic Sprinkle Medley

This is one of my favourite medleys with its enchanting, beachy feel. I call it Mermaid Magic, but my cakelets have assured me that this is also very “Frozen,” and I have to agree. I think this would make for an amazing addition to a beach wedding cake, Frozen party cake, cupcakes, cookies, party spoons, etc. or pretty much anything you can dream up.

Mermaid Magic Sprinkle Medley (

Mermaid Magic Sprinkle Medley

The colours and textures in this medley really are magical together, and I love the sparkle and shimmer from the blue crystals, lavender shimmer candy beads, blue shimmer sugar, and so much more.

Happy Unicorn Sprinkle Medley (

Happy Unicorn Sprinkle Medley

This one makes me way too happy! Happy Unicorn has such a unique colour combo and, tons of homemade sprinkles, star quins, etc. I was really pleased with the way that hit of pink and white brought it all together.

Happy Unicorn Sprinkle Medley (

Happy Unicorn Sprinkle Medley

Confetti, nonpareils and jimmies . . . oh my!

Barbies & Bubblegum Sprinkle Medley (

Barbies & Bubblegum Sprinkle Medley

And for us pink enthusiasts, Barbies & Bubblegum Sprinkle Medley! This is the girliest item in the collection (so far), and it literally smells like bubble gum.

Barbies & Bubblegum Sprinkle Medley (

Barbies & Bubblegum Sprinkle Medley

Pink, pink, pink! Jumbo pink confetti, pink stars, pink candy pearls, pink shimmer beads, pink hearts and more.

Violet Dreams Sprinkle Medley (

Violet Dreams Sprinkle Medley

There’s something so appealing about shades of purple, and I brought all of my favourite purple sprinkles and candy together to make the ultimate violet sprinkle medley. I love this one, and it was inspired by this medley I created for the Purple Velvet Cake awhile back. Who doesn’t love purple cake?

Violet Dreams Sprinkle Medley (

Violet Dreams Sprinkle Medley

I particularly love the lavender shimmer candy beads and jumbo purple confetti sprinkles but, then again, I don’t think I’ve ever met a sprinkle I didn’t like. :)

Pastel Confetti Sprinkles (

Pastel Confetti Sprinkles

And as I mentioned above, I’m also pleased to be able to offer many of my favourite sprinkles in the shop. After reading so many reader comments about how hard it is to get even the simple sprinkles in many parts of the world, I knew I had to offer them! You can even find several varieties of the skinny, slender jimmies sprinkles in my shop–those made here in Canada are unique and apparently in high demand! Yay for Canadian sprinkles!

Pastel Confetti Sprinkles (

Pastel Confetti Sprinkles

What is your favourite sprinkle?

And to welcome you officially to the Sweetapolita Sprinkle Shop, enter this coupon code for 15% off your entire order: SPRINKLEFEVER (valid until July 31st, 2015).

See you soon with more frosting and sprinkles!


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Watercolor Buttercream Party Cake

Watercolor Buttercream Party Cake by Sweetapolita

Hello, hello, my cake-loving friends!

Since we all love to explore our artistic side, it’s been on my mind to create a party cake that plays on the lovely painted/watercolor cake trend, but using all buttercream and not a fondant icing surface. I love fondant, I do (and the way it tastes, although I know it’s not for everyone), but the truth-be-told fondant cakes are a bit of an endeavour time-wise, and of course you need just the right supplies, etc. The idea behind this cake is that it is quick and simple to do, but artistic with wow-factor. Active time, this cake is literally a 30 minute job, or less.

We use only a quick super-fluffy one-bowl whipped vanilla bean frosting (like vanilla bean clouds, really) and the ever-moist, dark chocolate one-bowl cake layers, and then create a pretty painted effect with the spreading of the frosting, top it with buttercream “poofs” and a little medley of sprinkles. Voilà! I even added a few bits of edible gold leaf for drama, which I highly recommend.

You might remember the Pastel Swirl Cake I made awhile back, and that cake stays close to my heart. Aside from the swirls of beachy, ever-pleasing pastel frosting, what I love about is how it’s really a simple technique that anyone can do, and each time we make a cake like that it, it becomes a little piece of art. These are the cakes you want to crawl right in and live inside for the rest of eternity . . . or maybe that’s just me. :)

Watercolour Buttercream Party Cake by Sweetapolita

The inspiration for the colours on this cake–the pink and gold–comes from my new CHEERS acrylic cake topper I found from Creative Bag. They have so many adorable cake toppers, baking supplies, packaging and more. (Check out their blog too for endless and inspiring packaging ideas!). Of course you can go with any cake flavour and frosting colour combination you wish, and I can imagine so many lovely options for this style cake.

Watercolor Buttercream Party Cake by Sweetapolita

So rather than the gorgeous meringue tops I love, I opted to pipe these poofs in the buttercream, for simplicity and yumminess purposes. Plus there are few things as delightful as sprinkle covered mountains of vanilla bean buttercream poofs. You know? I created a little pink and gold sprinkle medley to tie the colours together (stay tuned for more on my soon-coming sprinkle shop on Etsy, where you will find these sprinkle medleys and more!). You can simply mix your favourite sprinkles and such in a little bowl and make a customized medley depending on the colour scheme of your cake. Sprinkles forever!

Watercolor Buttercream Party Cake by Sweetapolita

The cake topper certainly makes the cake party-ready! It’s amazing what a cute topper can add to a cake, and truth-be-told a fun topper on a plain cake works beautifully too. They can add an instant hit of personality to any cake!

Watercolor Buttercream Party Cake by Sweetapolita

I opted for chocolate cake, as I tend to do with artsy frosted cakes–I think the contrast is stunning, and a moist, dark chocolate cake paired with vanilla bean frosting never disappoints.

Vanilla Milk Minis by Sweetapolita

And because I couldn’t resist, how about some Vanilla Bean Milk Minis? Mini vanilla bean milk bottles adorned with our pink and gold sprinkles– this is such a sweet and simple way to use up left over frosting and sprinkles, particularly for kids’ parties or, well, grown up parties and even a rainy Tuesday. I simply pressed the rims of the bottles into some remaining frosting, and then into my sprinkle medley. Then I stirred some vanilla bean paste (that we used in our frosting) into 2% milk (about 1/2 teaspoon for every 240 ml cup) and poured it in the prepared bottles. So easy!

If you have my book, you may have noticed I use similar mini milk bottles for the Birthday Cake Milkshakes. I had to source the ones I used in the book from Asia and have them shipped, but I was so excited to see that my friends at Creative Bag now sell these! My cakelets LOVE these little bottles.

Don’t forget to check out my friends at Creative bag and their baking-themed promo & giveaway today (you may even win a copy of my book, along with other adorable baking-related goodies), as well as their week-long promo and giveaway party going on until Friday.

So let’s make this cake, shall we?

Watercolor Buttercream Party Cake


  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar
  • 1 cup (120 g) dark unsweetened cocoa powder (see Notes)
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot coffee (if you can't use coffee, substitute with very hot water)
  • 3/4 cup (180 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs, room temperature
  • For the frosting:
  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup vegetable shortening (see Notes)
  • Pinch of salt
  • 5 cups (620 g) confectioners' sugar
  • 2/3 cup (160 ml) heavy cream
  • 1 tablespoon warm water
  • 2 teaspoons vanilla bean paste (see Notes)
  • Bright pink food colouring (see Notes)
  • Edible gold leaf, optional (see Notes)
  • Pink sprinkles, optional


    For the cake layers:
  1. Preheat oven to 350° F (180°C). Spray the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Set aside.
  2. In a large mixing bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three cake pans or weigh for accuracy--each pan should weigh about 580 grams.
  5. Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 23 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
  6. For the frosting:
  7. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, 8 minutes.
  8. Reduce the speed to the lowest setting and gradually add the confectioners' sugar, heavy cream, vanilla bean paste and water. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.
  9. The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable. Add a small amount of water, one tablespoon at a time, if the frosting needs more "glide."
  10. Assembly of the Watercolor Buttercream Party Cake:
  11. Transfer about 3 cups of the frosting to another bowl and tint medium pink--this will be for your cake filling and the pink on the outside of the cake. Put a smudge of frosting in the center of an 8-inch round cake board (or cake plate) or 10-inch scalloped cake board.
  12. Put your first cake layer top-up on the cake board or plate, and spread about 1 1/4 cups of the pink frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Put the final cake layer top-down. Make sure that your layers are straight and lined up with the ones below.
  13. Using a turntable, if possible, frost entire outside of cake with a thin layer of the untinted frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 30 minutes. Meanwhile, tint the remaining pink frosting (there should be about 1/2 cup) a very bright pink.
  14. Remove the cake from the refrigerator and return it to the turntable. Using a medium straight palette knife (metal spatula), spread small patches of the bright pink frosting around the cake (a few inches here and there). Cover the rest of the cake with the untinted frosting as usual. Using your palette knife again, smooth the frosting around the cake, which will blend the bright pink just enough to create a "watercolor" effect. To reveal more pink, gently go over those areas again until you achieve the desired look.
  15. Fill a pastry bag fitted with a large plain round tip with the remaining frosting and pipe some buttercream "poofs" on the top. Sprinkle the top of the cake with a handful of pink and gold sprinkles. If adding gold leaf onto the cake, return the cake to the fridge to set, about 30 minutes before gently pressing random patches of the gold onto the cake. Cake will keep covered at room temperature for up to 1 day, or chilled for up to 3 days. Serve at room temperature.

If you’d like a visual of a similar technique, you can watch my How to Make a Pastel Swirl Cake video. For the Watercolor Buttercream Cake you would do this technique but rather than using 3 frosting colours, you would use mostly untinted with random patches of the hot pink.

Sweetapolita’s Notes:

  • For the vegetable shortening in the frosting, I use high-ratio shortening (learn why in the Sweetapolita’s Notes section here), but you can also use standard Crisco shortening since it is a small amount. Typically I find Crisco-style shortening leaves an unpleasant mouth-feel in a frosting, but due to the generous amount of heavy cream and the touch of warm water added, the result is super fluffy with no lasting film feeling on the tongue and no confectioners’ sugar grit. I used this High Ratio Shortening, but there are several brands available.
  • I swear by vanilla bean paste, as you it’s so much more convenient and affordable than buying the vanilla pods on their own. There are several quality brands out there, but I like LorAnn Oils Madagascar Vanilla Bean Paste.
  • To achieve a very bright, deep pink frosting, I use a combination of Americolor Soft Pink Gel Paste and a hot pink food coloring powder, such as this Hot Pink Petal Dust or this Hot Pink Petal Dust/Food Coloring.
  • For the gold leaf, I used this 23 Carat Edible Gold Leaf. Of course it’s a luxury, but you use just a touch here and there on cakes, cookies, cupcakes, macarons and so much more, and it lasts for quite some time.
  • You can find the adorable CHEERS cake topper in the photo and small milk bottles (and tons of other fun stuff!) on

See you soon with more cake and sprinkles!


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