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6-Layer Chocolate Sprinkle Cake + a Cookbook Announcement!

April 18, 2013 - 211 Comments

So . . . I have some news! As you may have guessed from the title of this post, I’m thrilled to share that I’ve just embarked upon writing my first Sweetapolita baking book!

I know this will be the most creatively rewarding journey of my life so far and, although writing a book is all new to me, I feel strangely comfortable — as though this is exactly where I was meant to be. It also makes a world of difference having such incredible support. Over the past many months, I’ve worked closely with my fabulous literary agent, Judy Linden of Stonesong Press, while creating my book proposal, and without her this would never have come to be. And I couldn’t be more honoured to be teaming with such an amazing editor, Ashley Phillips, from Clarkson Potter  and yet another amazing editor here in Canada, Robert McCullough, from Appetite by Random House of Canada — have you seen the incredible cookbooks they publish? Of course you have! Martha Stewart’s books, the Barefoot Contessa books and Rachael Ray’s books are just some examples of the incredibly inspiring books published by Clarkson Potter/Random House. Needless to say I’m in amazing hands.

As I worked on the outline for this book over the past year or more, I felt as though I going to bust from the urge to share the ideas with you on the blog. Somewhat torturous and exhilarating all at the same time! I tapped into the very essence of my heart and soul, and now it’s time to bring those ideas to life in the kitchen, through the lens and finally, in print. I simply can’t wait to share more details with you along the way. What a journey ahead!

Finally, I want to thank you all from the bottom of my sweets-loving heart for helping me make this happen. Your enthusiasm and support for this blog has inspired me to strive for creative heights I never imagined possible. And the truth is, I kind of love you guys. Like crazy.

And as any self-respecting baking junkie would do in a time of celebration and dreams-come-true, I made a super-sprinkly cake!

Sprinkle Cake via Sweetapolita

What is this sprinkle-crusted cakey-ness? It’s a 6-layer moist chocolate cake, filled with vanilla birthday cake whipped cream filling (we’ll get to that yumminess), covered in malted Belgian chocolate frosting, then covered with a medley of sprinkles and such. Inspired by one of my favourite cake recipes, the Campfire Delight Cake, I’ve been thinking a lot about 6-layer chocolate cakes covered in malted Belgian chocolate frosting — it’s just too awesome to not. But with all of that chocolate going on, 5 layers of vanilla birthday cake whipped cream filling push the party in this cake over the edge. So decadent!

You probably remember from this cake and this cake that I love whipped cream filling. I think it’s such a great starting point for a filling, and you can flavour it pretty much any way you like. It’s so light and airy, and because it’s not sweet or buttery, it’s the perfect filling for a rich cake frosted with a rich icing. So I just took that whipped cream filling and turned it into a vanilla birthday cake of sorts! With some white cake batter, pure vanilla and rainbow sprinkles that classic whipped cream filling just had 8 excitable little girls show up to the door with their party hats on.

sprinklecakeed

I thought it would be fun to make a huge sprinkle medley to decorate this cake, so I just grabbed a big bowl along with a bunch of jars of my favourite sprinkles and sugar pearls, and kept adding and shaking them up until I liked the way it looked. I decided to pipe a fancy border around the top, mostly because I love the consistency of that chocolate frosting, and I knew most of the cake surface would be covered with sprinkles.

Crunchy, creamy, cakey, fluffy, chocolaty. The border is just a twist on this piping technique, but with the 1M star tip, and rather than just piping one “shell” after the other in a straight single line around the top of the cake, I angled the first one toward the centre slightly, and then piped another right beside it, angling it toward the first — like a heart shape. Once you do this around the whole cake, it takes on a woven look of sorts. Really quite simple, but neat looking!

Sprinkles via Sweetapolita

And then I started daydreaming frolicking in a huge adult-size play area filled with 5 feet of this sprinkle medley. And then I had cake. And then I did a few jumps for joy! And then I got a cramp. But then I jumped for joy again!

I simply cannot wait to share more book details with you all. Stay tuned! In the meantime, please say you’ll make this cake to help me celebrate?

Print
6-Layer Chocolate Sprinkle Cake
6 layers of moist, dark chocolate cake filled with birthday cake whipped cream and sprinkles, covered in creamy, rich malted Belgian chocolate frosting and covered in a medley of more sprinkles.
Ingredients
For the Chocolate Layer Cake:
  • 2-1/2 cups + 1 tablespoon 330 g all-purpose flour
  • 3 cups 600 g granulated sugar
  • 1 cup + 1 tablespoon 135 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
  • 1 tablespoon 15 g baking soda
  • 1-1/2 teaspoons 7.5 g baking powder
  • 1-1/2 teaspoons 12 g salt
  • 3 eggs at room temperature
  • 1-1/2 cups 360 mL buttermilk, room temperature
  • 1-1/2 cups 360 mL strong black coffee, hot
  • 1/2 cup 120 mL vegetable oil
  • 1-1/2 tablespoons 22.5 mL pure vanilla extract
For the Whipped Birthday Cake Filling:
  • 3 tablespoons 45 ml cold water
  • 1 tablespoons 15 ml unflavoured gelatin (such as Knox brand)
  • 2 cups 500 ml whipping cream (35-37% fat), cold, divided
  • 1/2 cup 63 g icing sugar
  • 1 heaping tablespoon 15 g white cake mix
  • 1 teaspoon 5 ml pure vanilla extract
  • Pinch of salt
For the Malted Belgian Chocolate Frosting:
  • 1 lb butter 2 cups(454 g), at room temperature
  • 4 cups 500 g icing sugar (confectioners' or powdered), sifted
  • 3/4 cup 75 g Ovaltine Classic (brown in colour)
  • 1 tablespoon 15 mL pure vanilla extract
  • Pinch of salt
  • 8 oz 250 g quality Belgian chocolate, chopped, melted and cooled
  • 1/2 cup 120 mL whipping (35% fat) cream
You will Also Need:
  • Sprinkles! Lots of them about 2 cups, preferably a mix.
Instructions
For the Chocolate Layer Cake:
  1. Preheat oven to 350° F. Prepare three 8-inch round cake pans (butter, line bottom with parchment paper, butter paper, dust with flour).
  2. In bowl of electric mixer, sift all dry ingredients, including sugar. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
  3. Add milk mixture to the dry ingredients mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans. (Batter will be thin.)
  4. Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
For the Whipped Birthday Cake Filling:
  1. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
  2. In a small bowl, sift together the icing sugar and cake mix.
  3. In a chilled stainless steel bowl with a chilled whisk attachment (for stand mixer), beat the remaining whipping cream, icing sugar/cake mix, vanilla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Keep covered and chilled until ready to use.
For the Malted Belgian Chocolate Frosting:
  1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  2. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
  3. Add whipping cream and beat on med-high speed for another minute.
  4. Mix and "work in" with rubber spatula right before applying to cake (to rid of air bubbles).
Assembly of the 6-Layer Chocolate Sprinkle Cake:
  1. In a medium bowl or container, create a mixture of your favourite sprinkles: non-pareils, rainbow jimmies, chocolate sprinkles, pearls, etc. Set aside.
  2. On an 8-inch round cake board (or cake plate), put a small dollop of frosting. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers.
  3. Place your first layer face-up on the board (or plate) and cover with 1/5 of the Whipped Birthday Cake leaving about 1/2" around the edge and cover with a thin layer of your favourite sprinkle mix.
  4. Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
  5. Using a turntable, if possible, frost entire outside of cake with a thin layer of Malted Belgian Chocolate Frosting to seal in crumbs. Chill until firm. Repeat with another layer of frosting, this time working to get the frosting as smooth as possible. Place cake on a cookie sheet and carefully press your sprinkle mix onto sides, letting the excess fall down onto the cookie sheet. You can cover sides completely or leave 1/3 exposed (as in photo). Once you are pleased with your sprinkled sides, fill a medium or large pastry bag fitted with pastry tip 1M with the remaining frosting (about 2/3 full) and pipe border around the top of cake. Chill until firm.
  6. Take cake from fridge and cover the top with a layer of your sprinkle mixture, using a toothpick to push sprinkles in between piping. Once frosting softens again, the sprinkles will adhere to top.
  7. Serve cake at room temperature, but keep refrigerated if not serving the day it's made.

Sweetapolita’s Notes:

  • For the chocolate cake, I used Cacao Barry Cocoa Powder – Extra Dark.
  • For the malted Belgian chocolate frosting I used Callebaut Dark Callets 70.4 % .
  • For my sprinkle medley, I used rainbow jimmies, sugar pearls, chocolate jimmies, and tiny round rainbow sprinkles.
  • To decorate the piped border, I used a medium pastry bag and pastry tip 1M.
  • You can make the chocolate cake layers up 2 days ahead, wrapped tight in plastic wrap and stored at room temperature, or up to two weeks ahead wrapped tight and frozen. Thaw in refrigerator and then bring to room temperature.
  • Keep decorated cake in refrigerator for up to 2 days, but serve at room temperature.

Good luck & enjoy!

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Filed Under: Chocolate Layer Cakes, Layer Cakes Tagged With: announcement, baking, birthday cake, book, cake batter, chocolate, cookbook, icing, malt frosting, sprinkles, sweetapolita

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Comments

  1. Alison says

    April 18, 2013 at 9:59 pm

    Congratulations on the cookbook. I can’t wait to buy it. Your recipes have become my go to recipes for cakes, cupcakes, ideas and your tutorials have been incredibly helpful. You have inspired me to take chances, explore and be a better baker. Thank you.

    Reply
  2. Lucia says

    April 18, 2013 at 10:00 pm

    I can’t wait for your book to come out! I bet it will be filled with decadent, beautiful and love-filled cakes and confections. Congratulations, it really is a dream come true :)

    Reply
  3. Winnie says

    April 18, 2013 at 10:02 pm

    YAY is right! I knew this would happen ;) Clarkson Potter is such a great publisher…congrats, Rosie!

    Reply
  4. Wendy says

    April 18, 2013 at 10:04 pm

    Hip-hip-hooray!!! Wonderful news! Cheering for you from New York! xoxo

    Reply
  5. Jen MO says

    April 18, 2013 at 10:07 pm

    What wonderful news! You are so talented. I can’t wait for the book.

    Reply
  6. Amira Yaakob says

    April 18, 2013 at 10:08 pm

    I love this cake!! Gotta make this. I love your blog rosie. You really gave me new ideas how to decorate a cake. Thank you3!! <3 ^_^ – <3 from Malaysia…

    Reply
  7. the 3volution of j3nn says

    April 18, 2013 at 10:08 pm

    Rainbow sprinkles make me so happy! Congrats!

    Reply
  8. Tricia says

    April 18, 2013 at 10:09 pm

    Thats amazing news congrats!!! cant wait for it! And im loving this cake Rosie!

    Reply
  9. Emily ~SoDomesticated says

    April 18, 2013 at 10:10 pm

    Congratulations on your cookbook… can’t wait for it to hit the shelves!
    This cake is perfect for celebrating!

    Reply
  10. Tracey says

    April 18, 2013 at 10:14 pm

    Congratulations Rosie, that is wonderful news! Please make sure we’ll be able to buy your cookbook in Australia.

    I hope this means I can throw away all the recipes I’ve printed from your blog as they’ll all be contained in one place. :)

    Reply
  11. Sophie says

    April 18, 2013 at 10:16 pm

    So, I live in Argentina and I really hope that book gets here!

    Reply
  12. Janet says

    April 18, 2013 at 10:16 pm

    So happy for you! The cookbook is a big deal, and the cake looks amazing!

    Reply
  13. Kate says

    April 18, 2013 at 10:19 pm

    That is so exciting! A Sweetapolita cookbook! That will definately be on my buy list.
    I made your Autumn Delight cake just last week for a friend with a big birthday – it was a smash hit!!!
    As a perfectionist – I wondered about why the cake came out looking light, but seemed to decompress after 10-15 mins. It didn’t actually sink in the middle – the whole thing just ‘sagged’. The cake was just past golden brown on the top (I had to bake it a little longer than stated in the recipe so that…) the skewer came out clean.
    It was enjoyed by so many people – and they are also enjoying looking at the amazing recipes on your site.
    Thank you so much for sharing your culinary delights with us!

    Reply
  14. Erin {Lemon Sugar} says

    April 18, 2013 at 10:20 pm

    Congrats on the cookbook, Rosie! I can’t wait to get my hands on a book of yours.
    ♥erin {lemon-sugar.com}

    Reply
  15. Melissa @ Best Friends For Frosting says

    April 18, 2013 at 10:21 pm

    Congratulations Rosie! I totally saw this coming. So glad you held out to sign with the big players. Can’t wait to get my paws on it! I never doubted your talent. You will always continue to soar as you’ve got the whole entire package. Huge XO

    Reply
  16. Deidre says

    April 18, 2013 at 10:23 pm

    Thanks for sharing Rosie! My daughter and I are huge sweetapolita fans! We just love the ice blue mixer we won. we actually fight over whose going to keep it when my daughter moves out! We will be first in line to buy two of your cookbooks because there will be no mistaking it, we will each own our own copy! Thanks for bring yummy goodness to our lives. Congratulations!

    Reply
  17. jamie @ green beans & grapefruit says

    April 18, 2013 at 10:26 pm

    Congratulations! I couldn’t think of anyone more well-deserving!

    Reply
  18. Liz W (EmmaEats) says

    April 18, 2013 at 10:37 pm

    What a lovely cake for celebrating such wonderful news! Congratulations!

    Reply
  19. MikeVFMK says

    April 18, 2013 at 10:37 pm

    Yay Rosie. Although I could have predicted this the moment I came across your blog a couple of years ago. Your talent is obvious and your recipes and cakes are inspirational. I can`t wait until the day your book lands in my lap. I`m sure it will be a rousing success, and every bit as wonderful as you are. Hip hip.

    Reply
  20. Jessica Brown says

    April 18, 2013 at 10:42 pm

    Well done Rosie, this book deal couldn’t have happened to a nicer more talented person, can’t wait to get my copy x

    Reply
  21. Molly @Bakelette says

    April 18, 2013 at 10:56 pm

    Congratulations! Can’t wait for the book! And I totally want to join you in that super sprinkle-y play area!
    xoxo M

    Reply
  22. Christie R. says

    April 18, 2013 at 11:01 pm

    Rosie, this is fantastic news! Congrats! You are my go-to when I need inspiration, you make everything look so easy! Your video tutorials are great too! I cannot wait to see and get my hands on your book when you are all through! Best of luck on this new journey and the process! Thank you for all you do, for inspiring, and for sharing your works of art for the world to see! XOXO!

    Reply
  23. Laura says

    April 18, 2013 at 11:09 pm

    Awesome! Can’t wait for the book!! And I simply love your whipped cream recipe, have used it a couple of times, and it’s perfect! Even used it with a fondant cake!!

    Reply
  24. Ceilidh says

    April 18, 2013 at 11:11 pm

    lkajdfljslkfdalkgajdgjasg !!!!!!

    :O

    OMG. *dying*

    CANNOT wait! Do we have a ETA for bookstores? So excited and happy for you! Congratulations!

    Reply
  25. Laura (Blogging Over Thyme) says

    April 18, 2013 at 11:21 pm

    Congratulations!!! I knew this would happen for you, because you are so incredibly creative and talented–who the heck wouldn’t want to help you create a cookbook?! Very inspiring and excited to hear more about the process!

    Reply
  26. Natalie @ Sweetness & Bite says

    April 18, 2013 at 11:27 pm

    Fiiiiiiiinally! Ever since I started reading your blog I’ve been hoping you’d get the chance to put out a book! I can’t wait! I can only imagine how beautiful it will be. I drool over your images on the blog, they are so inspiring and I hope that one day mine will be that beautiful. I used your pastel swirl cake as inspiration for decorating a chocolate cake filled with vanilla & honey cheesecake on my blog, although it didn’t come out as quite perfect as your after my chocolate IMBC started setting too soon! Thank you so much for all your gorgeous recipes, and I can’t wait for the book! <3

    PS: Thank you also for making me feel like my sprinkle addiction is somewhat normal, and that I'm not alone in my sprinkle lovin' ;-) x

    Reply
  27. Sophia says

    April 18, 2013 at 11:28 pm

    Cool! I’m a tween chef, baker blogger. none professional, but only blogging is a hobby. i take cooking seriously. i have a question- how do you have success in the culinary arts? my mom says its impossible, but i want tips anyway. thx!

    please visit my blog: thereadingbakerzz.blogspot.com

    Sophia
    P.S. Congrats on your cookbook! I would luv to make one!

    Reply
  28. Shannon says

    April 18, 2013 at 11:32 pm

    Wow! I buy the book as soon as it comes out! Btw, those sprinkles are killing me right now, I am so jealous! That cake takes the cake. :P

    Reply
  29. lyndsay says

    April 18, 2013 at 11:38 pm

    HOORAY HOORAY! and YAY like your cake flag… congratulations Rosie!! such wonderful news, cannot wait to buy it, i just know it will be a runaway hit! couldn’t have happened to a more talented or sweeter person, too! xo Lyndsay

    Reply
  30. Andrea says

    April 18, 2013 at 11:55 pm

    Congratulations Rosie!
    Looking forward to getting a copy of your cookbook!
    Thank you for being so inspiring with your amazing recipes and beautiful photographs!

    Reply
  31. Jo-Ann with Fine Frostings says

    April 19, 2013 at 12:11 am

    I have been patiently waiting for this news! I knew it! Yay Rosie! I am over the moon happy for you. Your recipes and photography are devine and this is the perfect fit for you. I can’t wait for you to tour across Canada as I will be there to greet you with a big hug. Great job my fellow Canadian dessert girl. I can’t wait to sit with a latte and read every page!!! A big deserving hug to you! Jo-Ann

    Reply
  32. Amanda says

    April 19, 2013 at 12:33 am

    Oh my goodness! Yay! I am so glad you are doing a book! I hope it is just like your blog, with fabulous pictures and recipes. You are amazing and I love your wit!

    Reply
  33. Joanna @ Chic & Gorgeous Treats says

    April 19, 2013 at 12:46 am

    Woo HOo!!!! CONGRATULATIONS Rosie!!! I certainly can’t wait to check out your book once it’s published. Have been a huge fan of your work and it’s truly inspirational. I sure hope I will get to bake more gorgeous lovely looking treats like yours. Have a great week. ♥ Jo

    Reply
  34. Jodi [My Sugar Coated Life] says

    April 19, 2013 at 1:05 am

    Sprinkles inside the cake? Yay! And I can’t wait for the cookbook!

    Reply
  35. Sil says

    April 19, 2013 at 1:18 am

    Finally your wish come true is also mine. You are exceptionally gifted and I very very much look forward to procuring your book, and using it until it shows signs of being my favorite…you know, stained and notes like YUM!!! And turned corners, book marks. You get the idea. I look forward to adding you book to my arsenal. Congratulations…

    Reply
  36. Liana says

    April 19, 2013 at 1:21 am

    Congrats on the book deal! I look forward to reading it!

    Reply
  37. Stephanie says

    April 19, 2013 at 1:48 am

    Congrats on the book! What a feat! Cake looks wonderful but i’d love to know how you got those sprinkles on with such precision. It looks amazing!

    Reply
  38. Judy says

    April 19, 2013 at 2:02 am

    I’ve been waiting so long for you to say that you have a book coming out. Congratulations! I would so love to own a hardcopy version of your recipes. Hope you’ll feature your gorgeous cakelets in the cookbook too. They truly are the most picture-perfect kitchen helpers ever.
    I totally think your book will be as gorgeous as your confections.

    Reply
  39. Audrey says

    April 19, 2013 at 2:03 am

    Congratulations Rosie!! Cannot wait to buy your book!

    Reply
  40. Alma says

    April 19, 2013 at 2:33 am

    Congratulations!!!! I can’t wait to buy it! ^_^

    <3 <3 <3 from Spain!

    Reply
  41. Kt says

    April 19, 2013 at 3:06 am

    Congratulations! Silly excited to get your book, as with many others you are my go-to for baking inspiration. And this cake is one of the most perfect things I have ever seen! Straight out for ingredients I think. Thanks Rosie, your passion is contagious. Xo

    Reply
  42. Gretchen says

    April 19, 2013 at 3:18 am

    Congratulations on writing your cook book. Gorgeous cake too.

    Reply
  43. Sunny Sajof says

    April 19, 2013 at 4:16 am

    Oh wow congratulations!!! I am so excited I have already added it to my MUST HAVE books!
    Can’t wait!!!

    Reply
  44. Kathryn says

    April 19, 2013 at 4:33 am

    Congratulations Rosie, I can’t think of a cookbook I’m more excited about! Your attention to detail and meticulousness in your recipes surely means that your book will become an instant classic.

    Reply
  45. TURKAN says

    April 19, 2013 at 4:39 am

    Dear Roise,

    Congratulations for your book just can’t wait to buy one!
    And your new celebration cake how inspiring as usual. Surely I’m going to bake this weekend :)
    Love

    Reply
  46. Rosie says

    April 19, 2013 at 5:08 am

    Hi Rosie. You are always my go too site for cakes, your recipes, instructions and guides are the best I’ve come across anywhere. I’ve made quite a few but my favourite has to be the 6 layer choc and strawberry buttercream and on a snow laden january day in London it couldn’t have been a more stunning cake for my daughters 5 birthday. Cos she’s a choc and sprinkles freak think this one is a big contender for next year……think that might be to long to wait so might give it a go soon.
    Absolutely can’t wait for the book.

    ♥♥♥♥

    Reply
  47. Angelina says

    April 19, 2013 at 5:18 am

    Okay, Rosie. Like, seriously? Do you KNOW how long we’ve been waiting for this cookbook announcement? Thank you so much for this! xo

    Reply
  48. Daniele says

    April 19, 2013 at 6:00 am

    Congrats! So excited, I can’t wait to bake up some yummy treats from your cookbook.

    Reply
  49. Katrina @ Warm Vanilla Sugar says

    April 19, 2013 at 6:42 am

    So many colourful sprinkles, for such exciting news! I will be first in line for that book Rosie. Soooo exciting!

    Reply
  50. Jessica | Portuguese Girl Cooks says

    April 19, 2013 at 6:44 am

    Congratulations, Rosie!! I’m so excited for you and cannot wait to have that beautiful book in my hands! This cake is absolutely gorgeous, and the perfect way to celebrate!

    Reply
  51. Grace V. says

    April 19, 2013 at 7:01 am

    OMIGOSH!!! Congratulations! I am SO buying that cookbook!!! Boo-ya. That cake looks DELICIOUS!!!

    Reply
  52. Marjorie (Sugar for the Brain) says

    April 19, 2013 at 7:03 am

    Congrats Rosie! You are the perfect blogger to make a cookbook! It will be so inspiring and beatiful! Can’t wait to see it! Congrats again!! I hope someday I get the chance to study at the Gordon College like you did (someday after my PhD ;)) juste for fun and to get some techniques I lack right now! Cheers xxx

    Reply
  53. Rena says

    April 19, 2013 at 7:20 am

    Congratulations!!

    Reply
  54. Jayne says

    April 19, 2013 at 8:01 am

    Rosie, that’s such wonderful news on your cookbook….I can’t wait to get it! Best of luck……..who knows, maybe a Food Network show in the future?

    Reply
  55. Kristen Lewis says

    April 19, 2013 at 8:23 am

    Congratulations!! I have been thinking for so long that I would just love it if you had your own cookbook…such exciting news! If you do any book signings, consider me first in line ; )

    I will definitely be making this cake…it took my breath away when you posted a picture of it on instagram. This will be front row centre for my daughter’s 2nd birthday.

    Thanks for all the great recipes you post for us, you are so incredibly talented and I can’t wait to get my hands on that book!

    Reply
  56. aysh says

    April 19, 2013 at 9:11 am

    Congrats Rosie! This makes all our dreams come true. I have no doubt the book with be beautiful, sweet and sophisticated like you.

    Can’t wait for the book tour!

    Reply
    • aysh says

      April 19, 2013 at 9:12 am

      I know you are going to be so busy baking and writing, but could you do a video tutorial on rolling the cake in sprinkles? Would love to see that.

      Reply
  57. mindy t says

    April 19, 2013 at 9:45 am

    Congrats! I am so excited and cant wait to buy it! I will of course be making this cake. Your site is where two of my children always come to pick out the birthday cake I will be making them.

    Reply
  58. Deb says

    April 19, 2013 at 9:48 am

    Such great news!! Congrats on the book, I can’t wait to buy it as I’m sure it will be amazing just like this website is. Hands down you are my go to girl for a recipe I KNOW will work the first time :)

    Reply
  59. Zainab @ Blahnik Baker says

    April 19, 2013 at 9:56 am

    Congratulations!!! The book news is very exciting!! You are very talented and I can already see pages and pages of gorgeous colorful cakes floating in the book. I can’t wait to buy the book and let alone the book tour! Please say you will stop by NY!!!! Congrats again :)

    Reply
  60. Zainab @ Blahnik Baker says

    April 19, 2013 at 9:57 am

    PS: I am excited my go-to site for cake and design inspiration will be in print!!

    Reply
  61. Erica W says

    April 19, 2013 at 10:00 am

    Ya!!!! Congrats on the book!!! Can’t wait to see what it looks like and get my hands on a copy :)

    Reply
  62. Alba says

    April 19, 2013 at 10:14 am

    I’ve been almost two years following all your recipes and stories trough this blog, and I just have to tell you that I think I’m even more excited about this book than you! It was a HUGE news, and I was so happy I told everyone on my family and friends. I’m sure your cookbook is going to be succesful, creative, & the most beautiful book out there! Can’t wait to have it in my hands, (so I hope it will be out in Spain or I’ll have to travel to Canada jus to buy it, haha), and make every single recipe. :)
    I wish you the best of lucks, ♥
    xoxo

    Reply
  63. Elizabeth @ The Collegiate Baker says

    April 19, 2013 at 10:32 am

    Yay! Congratulations!! This is such exciting news! I can’t wait to see what adorable and creative treats you come up with for it! :)

    Reply
  64. marla says

    April 19, 2013 at 10:38 am

    This is such great news….sounds like the perfect partnership! Congrats :)

    Reply
  65. steph@stephsbitebybite says

    April 19, 2013 at 10:44 am

    CONGRATS!! Oh my gosh, how exciting! And this is the PERFECT way to celebrate!

    Reply
  66. Amber says

    April 19, 2013 at 10:46 am

    This is very exciting! Congratulations!!

    Reply
  67. Asmita says

    April 19, 2013 at 10:58 am

    Congratulations!Cannot wait for the book!

    Reply
  68. Nadia Prystay says

    April 19, 2013 at 11:13 am

    Congrats! I will definitely be getting the book!

    Reply
  69. Rosa says

    April 19, 2013 at 11:22 am

    What a beautifully delicious way to celebrate! Can’t wait to get my hands on your book – congratulations!!

    Reply
  70. Tatjana says

    April 19, 2013 at 11:24 am

    Congratulations! I have already preordered Your book at Amazon a few months ago and I can`t wait the release day. I am a huge fun :-)
    XOXO from Croatia

    Reply
  71. Tera says

    April 19, 2013 at 11:27 am

    Congratulations! I’m a huge stalker of this site…and yours is a book I will definitely buy. Thanks for all the baking inspiration over the last couple years!

    Reply
  72. Molly says

    April 19, 2013 at 11:54 am

    YEAH!!! Can’t wait! You are my absolute favorite baking inspiration, and now even more people can be inspired too! Congratulations!!!

    Reply
  73. Maria in NJ says

    April 19, 2013 at 12:03 pm

    congrats Rosie…you deserve it…I love your blog…

    Reply
  74. Daphne says

    April 19, 2013 at 12:41 pm

    CONGRATULATIONS ON THE COOKBOOK! I’m such a big fan! Can’t wait to see it!

    Reply
  75. ThisBakerGirlBlogs says

    April 19, 2013 at 12:52 pm

    That is one incredible cake! Just wow!
    And congratulations on the book! I’m only a year into blogging about baking and I’ve loved every second of it. Your blog has been full of inspiration and I’ve loved reading. I’m usually in awe of your talents (by the cake, for example!) and I’m sure I’ll love the book just as much I love your blog :-)

    Reply
  76. Alisha says

    April 19, 2013 at 12:58 pm

    Congratulations Rosie!! There will be a ton of people waiting on pins and needles.

    Reply
  77. Eva @ Eva Bakes says

    April 19, 2013 at 1:18 pm

    Congrats on the cookbook! I can’t wait to buy a copy!

    Reply
  78. Tasha @ ThatsSoYummy says

    April 19, 2013 at 1:44 pm

    This is such amazing news and CONGRATULATIONS!!!!!!! I am so excitedfor you and cannot wait to see the finished product, I am sure it will be beautiful just like its writer…

    Reply
  79. Tatjana says

    April 19, 2013 at 2:02 pm

    Congratulations! I have already pre-ordered Your book a few months ago and I can`t wait the release day. XOXO from Croatia.

    Reply
  80. Abbi says

    April 19, 2013 at 2:11 pm

    Congrats! Love your site and I am sure I will love your book! :) Can’t wait to buy it!

    Reply
  81. Callie Hagood says

    April 19, 2013 at 2:15 pm

    Huzzah! I am SO excited for you! I absolutely adore reading your blog and trying your recipes. I can’t wait to buy your book! Much love from Kansas!

    Reply
  82. IFeelCook says

    April 19, 2013 at 2:19 pm

    Congratulations, Rosie!!! I’m happy for you :) I’m eager to have a copy.
    xoxo

    Reply
  83. Madelein - Mother of six says

    April 19, 2013 at 2:30 pm

    Congratulations!!

    Reply
  84. Amelia says

    April 19, 2013 at 2:50 pm

    Congratulations Rosie!! Cannot wait for the book!! :)

    Reply
  85. Erica says

    April 19, 2013 at 3:05 pm

    Congratulations! I can’t wait to buy your book!

    Reply
  86. Monica says

    April 19, 2013 at 3:05 pm

    Well how exciting i can’t wait!!!

    Reply
  87. Jenny says

    April 19, 2013 at 3:15 pm

    Congratulations Rosie!! This is wonderful news. I can’t wait until your book is out. You really have inspired me throughout your blog. I didn’t know I could bake and now all I think about is bake and bake and bake. You are truly an inspiration.
    Thanks so so much!! :)

    Reply
  88. Theresa says

    April 19, 2013 at 3:17 pm

    Congrats Rosie! Your posts are always fun, funny and delicious!
    I especially liked the part where you said I ate cake I jumped and I got a cramp. My Italian sisters and I always say you have to eat thru the cramp! That’s how we get rid of a cramp! Best to you!
    Theresa

    Reply
  89. Shannon says

    April 19, 2013 at 3:18 pm

    Yay Yay Yay! I will definitely be purchasing! Can’t wait!!!! Love this chocolate cake- so cute.

    Reply
  90. afton says

    April 19, 2013 at 3:28 pm

    I was just thinking yesterday, “I wonder when Rosie is going to create a cookbook?” I’m so excited for you- and me!

    Reply
  91. Michelle @ Brown Eyed Baker says

    April 19, 2013 at 3:37 pm

    Rosie, I am so, so thrilled for you!!! A huge congratulations! I’d love a slice of that cake to celebrate with you!

    Reply
  92. Annalise says

    April 19, 2013 at 4:01 pm

    Gorgeous cake! I’m planning my little one’s first birthday and I’ve been perusing your site for recipes, so many great options! And you know I’ll be the first person to order your new cookbook. Congrats!!

    Reply
  93. Suzanne says

    April 19, 2013 at 4:03 pm

    Congratulations! Nice to hear wonderful News,

    Reply
  94. PilarHG says

    April 19, 2013 at 4:08 pm

    CONGRATULATIONS!!! I’m so excited! I want to be able to order your cookbook now. I am sure it would be an amazing book, as good or even better than your blog. I always come here for recipes and I would love to add your cookbook to my collection. Best of lucks. xx

    Reply
  95. lori says

    April 19, 2013 at 4:21 pm

    So excited to hear your news- Chronicle oub such lovely
    books- as a baker and book lover I can’t wait!

    Reply
    • lori says

      April 19, 2013 at 4:26 pm

      So excited to hear your news- CP publidhes such lovely
      books- as a baker and book lover I can’t wait!

      Reply
  96. Alice says

    April 19, 2013 at 4:36 pm

    CONGRATULATIONS! You must be so so happy about the book. Will it be available in the UK do you think?! And this cake looks DELICIOUS. Nothing is better than a LOT of sprinkles!!! xx

    Reply
  97. Nicole says

    April 19, 2013 at 5:15 pm

    Congratulations on the book! Very exciting and hopefully it will be for sale in NZ!

    Reply
  98. Naomi says

    April 19, 2013 at 5:17 pm

    Such fantastic news and so well deserved, Rosie!!!

    Reply
  99. Aida @ thecraftingfoodie says

    April 19, 2013 at 5:34 pm

    I found your website a few months ago while feeding my newborn in the middle of the night, and since then I’ve tried a few of your recipes and fallen in love! Your amazing cakes have also inspired me to try my own recipe combinations. Thank you so much for such an amazing blog and inspiring all of us armature bakers. So happy for you and can’t wait to buy your book! Bravo!

    Reply
  100. Mel says

    April 19, 2013 at 5:39 pm

    I cannot wait for your cookbook to come out! I will be one of the first to purchase it. Hopefully some more of your yummy lemon cake recipes will be in there! *winkwink*

    Reply
  101. Lauren K. says

    April 19, 2013 at 6:29 pm

    This cake is so fabulous. Definitely planning on making it soon. And I am so very very excited to purchase a cookbook from you. Good luck with the next part of the book process, and can’t wait to see the final product.

    Reply
  102. tracy {pale yellow} says

    April 19, 2013 at 7:09 pm

    Love the variety of sprinkles, you can never have too many sprinkles! Congratulations on the book, how exciting!!

    Reply
  103. My Inner Chick says

    April 19, 2013 at 7:12 pm

    Stunning. Beautiful. Magical.
    This cake is fit for a Princess.
    ME! Xx

    Reply
  104. Maha Khan says

    April 19, 2013 at 7:32 pm

    I am so excited!!! I CAN’T WAIT till your new book!! I’m literally vomiting rainbows of happiness.

    Reply
  105. Courtney @ BakeMeBetter says

    April 19, 2013 at 8:25 pm

    Congratulations! You make beautiful cakes and I’m sure your cookbook will be successful.

    Reply
  106. Lara says

    April 19, 2013 at 9:40 pm

    Congratulations!! I want to buy your book for sure. Please let me know if it will be available on Amazon?

    Reply
  107. Helga says

    April 19, 2013 at 11:10 pm

    Congratulations!! Those are awesome News! I will get my copy for sure! This year has been amazing, you are publishing a book, Glory from Glorious treats is publishing a book. I hope Marian from Sweetopia gets a book too and that would mean my 3 favorite bloggers are being published!

    When can I get my copy?? :D

    Reply
  108. Karen says

    April 20, 2013 at 12:54 am

    Rosie, this news has made my heart sparklier than ever! The email notification of this post came in while I was grocery shopping, which I happened to see because my shopping list is always on my phone… when I saw the subject of this post, tears sprung to my eyes. Tears of joy and excitement that someone who constantly inspires me (and entices pure happiness) has a dream coming true. When your cookbook comes out, I’m going to hug it… and then dirty it up in the kitchen. :) Congratulations! (I’m making your Cherry-Vanilla Delight Cake in a few days and I will be happy dancing more than ever.) HUGE sparkly hugs to you!

    Reply
  109. April says

    April 20, 2013 at 1:49 am

    Congratulations Rosie! I love visiting your site and I just know I am going to love your book x

    Reply
  110. Tesei says

    April 20, 2013 at 4:47 am

    Rosie, this is great news! One hundred times congratulations!!! I’m so happy for you, you certainly deserve a book being publiched! And I’m happy for myself, I am one customer you can count on! Thnak you for sharing your work, as always!

    Reply
  111. Elyce says

    April 20, 2013 at 5:18 am

    Congratulations!!! I cannot wait to see it, buy it and bake all of the beautiful things that will be in it!!!!

    Reply
  112. The Partiologist says

    April 20, 2013 at 7:56 am

    How exciting for you! With your amazing sugary creations and beautiful photography, we’ll be in for a treat! Congratulations!

    Reply
  113. Rachel @ The Pescetarian and the Pig says

    April 20, 2013 at 12:14 pm

    Just wanted to comment that the frosting on your cakes always looks immaculate. I don’t know how in the world you make your cakes look so darned smooth, and I’ve watched your tutorial, but still! They always look so incredible.

    Congratulations on the cookbook, by the way! It will surely find its way onto my bookshelf :)

    Reply
  114. Mona says

    April 20, 2013 at 12:21 pm

    I am SO happy to hear about the book! I’ve been really hoping you would make a recipie book and I know I will buy it as soon as it’s on the market! Thank you so much for sharing these recipies with us.
    I’ve already made a lot of cakes from your blog and I’m always so satisfied with how they turn out. My favorites have been the cherry vanilla, the fluffy vanilla bean cake and the lemon and blueberry cake!

    Congratulations and much love from a girl in Norway who loves baking! <3

    Reply
  115. dorothy gbagonah says

    April 20, 2013 at 1:11 pm

    loving you long time, Rosie!

    Congratulations, Congratulations, Congratulations! Looking forward to purchasing my copy!

    You inspire me!

    Dorothy
    xoxo

    Reply
  116. Joann@The Italian Next Door says

    April 20, 2013 at 4:09 pm

    CONGRATULATIONS Rosie!! Can’t wait til the cookbook comes out! Any time frame?? I can tell you that I’ve used up a bit of paper and ink copying all of your DELICIOUS recipes! This is very exciting! …….And I want to go make this cake right now!

    Reply
  117. Laura says

    April 20, 2013 at 4:10 pm

    A malted icing recipe!!! I’ve always made mine up as I go and they turn out so-so. DBF loves chocolate malt, so I think I need an excuse to make it. (p.s. also excited about your cookbook!)

    Reply
  118. Lauren @ Crave. Indulge. Satisfy. says

    April 20, 2013 at 9:25 pm

    Congratulations on the book! What exciting news and I know it will be absolutely beautiful as all your cakes are amazing and delicious! I love this new sprinkle cake! The piped border is so unique and I love the sprinkles pressed into the side of the cake, can’t wait to give this a try!

    Reply
  119. Polly says

    April 20, 2013 at 9:34 pm

    My daughter and I have been reading your blog for a couple of months, and we made the three-layer lemon blueberry cake when she was home for spring break. Your cookbook announcement was the highlight of a gloomy day for my daughter yesterday, while she was on lock-dowm in her dorm in Boston. Congratulations on the book — we will be buying 2 copies!

    Reply
  120. Laura says

    April 21, 2013 at 5:56 am

    Congratulations! Can’t wait for your book to come out! very excited to have your beautiful recipes and photos in a book, I love the internet but I really love to have something physical to flick through! :) Laura

    Reply
  121. michelle says

    April 21, 2013 at 11:34 am

    I can’t wait to see your book ! Love your site all all your fab recipes ! x

    Reply
  122. Ivana Cupcakesadiario says

    April 21, 2013 at 12:49 pm

    Congrats!!! I will wait your cookbook in Spain, too. I’m so sure it will be successful.

    Reply
  123. Roshini says

    April 21, 2013 at 3:15 pm

    Congratulations Rosie. I’m Happy for you

    Reply
  124. Kai says

    April 21, 2013 at 7:21 pm

    Congrats, Rosie! I can’t WAIT ’til it comes out!

    Kai

    Reply
  125. Siobhan says

    April 21, 2013 at 7:53 pm

    Congratulations on the book :) I’m so excited to purchase it because you’re one of my favorite bloggers. Literally, everything you make is perfect and inspiring!

    Reply
  126. Cat says

    April 21, 2013 at 8:48 pm

    Congratulations, Rosie on your news! I can’t wait to have your luscious photos and recipes all in one TANGIBLE place! (I agree wholeheartedly with LAURA post#122 – it’s nice to having something to flick through – even though the internet is such a wonderful thing too! LOL!!!) Will be hanging out down here in OZ for the book to hit the market! Well done!!! =’.’=

    Reply
  127. Kristin @ Bake Something says

    April 21, 2013 at 9:38 pm

    Congratulations!! So happy for you! Can’t wait for it to be published!!

    Reply
  128. Liz says

    April 21, 2013 at 10:15 pm

    Congrats Rosie! So exciting :) Your cake looks beautiful and I bet it’s so delicious! :)

    Reply
  129. Renee @ Awesome on $20 says

    April 22, 2013 at 12:59 am

    Congratulations! Frankly, I’m surprised you didn’t announce book deal a lot sooner. I can’t wait to see it. I made one of your recipes for my wedding cake. It was divine.

    Reply
  130. El Cajón de las Especias says

    April 22, 2013 at 5:31 am

    Your blog is delicious!! The recipes, the photographs…look so incredible! Congratulations!!

    Reply
  131. Miranda says

    April 22, 2013 at 6:59 am

    OMG !! How huge is that ?? !! For sure I’ll by your book when its out. I have been making a few of your cakes and everytime I have had people saying “ohh… “”uhmmm…” “this is the best cake I have ever tried” and so on… So naturally I have to get hold of your book. Everytime people have asked me I have showned them your website because I want you to get the credit – not me. Im only making/showing them what your have created before. Beside that – my cakes unfortunately dont look quiet as fancy as yours. I have to practice on that one :(
    But anyway – you cakes have always tastes great, they look incredible and taste the same and I cant wait for your book to arrive.
    This year ? Could I be so lucky?
    Will it be possible to buy it trough ebay or amazon? I live in Denmark.,..

    xoxo Miranda

    Reply
  132. TURKAN says

    April 22, 2013 at 7:13 am

    Hi again Rosie,

    I made the cake yesterday. It was delicious and receipe was perfect as always.
    My only sadness is about my frosting; It is not smooth as seen in your pictures.
    It seems like sandy because of powdered sugar. Do you have any suggestion for this problem?
    thank you very much for taking your time.
    love
    Turkan

    Reply
    • Gina says

      April 28, 2013 at 9:14 pm

      Did you sift the powdered sugar? Because it can get clumpy if you dont.

      Reply
      • TURKAN says

        April 29, 2013 at 11:06 am

        Yes Gina, I sifted. might be the problem cause of my powdered sugar?
        thanks a lot

        Reply
  133. Gail says

    April 22, 2013 at 9:17 am

    A BOOK!
    HOORAY!

    What wonderful news, Rosie, congratulations! Can’t wait to see it!

    Reply
  134. Vanessa { A Fanciful Twist} says

    April 22, 2013 at 5:34 pm

    Hooooeay Hooooooray Hooooooray!! Wonderful journeys abound! xoxo

    Reply
  135. Rosie @ Blueberry Kitchen says

    April 22, 2013 at 7:11 pm

    Congratulations on the cookbook! It’s so well deserved, your cakes are just beautiful. This one looks absolutely divine too!

    Reply
  136. Rayna says

    April 22, 2013 at 9:14 pm

    That’s so exciting! I can’t wait to make even more of your delicious recipes. And how can I resist a cake with sprinkles? The answer: I can’t!

    Reply
  137. Gerri says

    April 23, 2013 at 12:06 am

    Congratulations!!! Knew it was just a matter of time before someone realized your talent and had the good sense to publish a cookbook full of your recipes!! I am so excited for you.

    Reply
  138. Jackie Saldana says

    April 23, 2013 at 12:10 am

    Felicidades Rosie (congratulations Rosie)
    Can’t wait for the book to be out now I could delete all the pics of you recipes from my iPhone so happy

    Reply
  139. Tatjana says

    April 23, 2013 at 1:26 am

    The other day I have mistaken Your book with one from `I am baker`, but the part that I am a huge fan and that I am looking forward to see Your book stays. Congratulations once again and sorry abaut that confusion.

    Reply
  140. buttercream bakehouse says

    April 23, 2013 at 6:08 am

    I love how you decorated this cake. Very unique. Where do you get your sprinkles from? Do you buy them in bulk?

    Reply
  141. Brandon @ Kitchen Konfidence says

    April 23, 2013 at 7:50 pm

    Congratulations Rosie! This cake looks like pure perfection. And i’m sure your book will be the same :)

    Reply
  142. carla @ eat sweet. by carla sue says

    April 24, 2013 at 7:51 am

    Wow…a cookbook! Congratulations! I can only imagine how excited you must be. I know I’m excited…I can’t wait to hear more about it. What a journey, and an amazing experience. Well done! :)

    Reply
  143. Lucy says

    April 24, 2013 at 1:19 pm

    That is brilliant news. Congratulations – very well deserved. I for one can’t wait for your cookbook.

    Reply
  144. Karen Lawson says

    April 24, 2013 at 2:14 pm

    For she’s a Creative great Chicklett,,,,For she’s a creative great Chicklett,,, For sheeeeee’s a Creative great CHICKLETT!!! WHICH NOBODY CAN DENY!!!! YAAAAAAY!!
    Love your work, blog, all of it!~ Can’t wait for your book! CONGRATULATIONS!!!!

    Reply
  145. Inga says

    April 24, 2013 at 6:11 pm

    This is gorgeous! Two questions before I attempt this creation – do you use a European-style, high- fat butter for baking/frosting? Is the addition of cake mix just for flavor, and if so, could you recommend an alternative (or just omission) if I don’t want to buy a box of cake mix?

    Thanks and many congratulations on the book. Can’t wait to see it in all it’s glory!

    Reply
  146. YitLing says

    April 24, 2013 at 11:36 pm

    congratulations on your cookbook Rosie! I’ve attempted some of your cake recipes and it has always turned out well for me! so happy for you! :):):)

    Reply
  147. Hilda says

    April 25, 2013 at 7:26 pm

    congratulations on your new and exciting venture. can’t wait till it is published and get my hands on the book. so exciting. :)

    Reply
  148. Kaela says

    April 25, 2013 at 11:34 pm

    Yay congratulations!! So happy for you! I’m looking forward to reading your cookbook soon!

    Reply
  149. Lauren Ann says

    April 27, 2013 at 6:43 am

    I only have a couple of 9″ cake tins (purchased when I tackled the rainbow layer cake). Could I use these instead of 8″ tins? If so, how would that effect baking times / number of layers? Thank you in advance!

    Reply
    • Rosie @ Sweetapolita says

      April 27, 2013 at 9:30 am

      Hi Lauren Ann,
      That will be just fine with the 9″ cake pans–sure thing. The layers will just be slightly shorter. They might take a few minutes less to bake, but I would start checking them at 20 minutes (no sooner), and then set the timer for 4 minute intervals. Hope that helps!

      Reply
  150. Angelina says

    April 27, 2013 at 9:34 am

    Congratulations!!! This is definitely exciting and well deserved! Thanks for sharing all of your recipes/ tips with the world. Everytime I make any sweetapolita recipe, it’s a hit! In fact I just made some cupcakes with the chocolate cloud frosting (one of my faves) and everyone at work said they were the BEST cupcakes they’ve ever had. So, thank you again and I can’t wait to purchase a copy!

    <3 from Texas!

    Reply
  151. Baker grets says

    April 29, 2013 at 10:56 am

    omg! what is this cookbook called amd where can i find it! i started baking this year and it has become my passion! i love to decorate cakes with buttercream roses! someone please tell me where i can find this cookbook! thanks! and CONGRATS ON THE COOKBOOK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  152. leia says

    May 1, 2013 at 2:33 am

    hey,

    love the blog and the posts!

    Please see my blog http://leiasbakingcorner.blogspot.com.au

    if you do please follow and I will advertise your blog on mine. please do!

    thanks.

    Reply
  153. Natascia says

    May 1, 2013 at 8:44 am

    Ciao Rosie, ti seguo dall’italia, ho scoperto il tuo blog per caso. Le tue torte sono stupende, però trovo che usate troppo zucchero e troppo burro per noi italiani. se modifico gli ingredienti credi che verranno bene lo stesso?

    Reply
  154. elizabeth says

    May 1, 2013 at 9:41 am

    Congrats Rosie!!! I can’t wait to pre-order your book! And get various copies for all my friends. I’m constantly using your recipes for most of my baking, so I can’t wait to see what you’re going to publish.

    Reply
  155. Aimee @ Simple Bites says

    May 1, 2013 at 2:29 pm

    Rosie I am SO late to the party, but I just heard the news and OHMY! I am thrilled to pieces for you. Congratulations!! I can’t wait to dust your book in flour and bake up a storm for my kids. xox

    Reply
  156. Juniper Cakery says

    May 1, 2013 at 3:16 pm

    Wow. Congratulations! Such fantastic news indeed!

    Reply
  157. SandraM says

    May 2, 2013 at 9:04 pm

    Can’t wait to see your cookbook!! Congratulations. It must be very exciting!

    Reply
  158. Loretta says

    May 4, 2013 at 8:30 am

    I can hardly imagine anyone more deserving! I know it will be one tasty work of art! If tis cake is any indication, I know I’ll adore it :)

    Reply
  159. the baking cup - carolina says

    May 5, 2013 at 5:59 pm

    Hi Rosie! Congratulations on the cookbook!! I’m really excited for you :)

    One quick {baking} question: I noticed there is one tablespoon of baking soda in this recipe. Would you mind briefly sharing the reason behind it? Thanks!

    Reply
  160. Inga says

    May 7, 2013 at 6:06 pm

    Just curious what kind of butter you use for baking? Do you use the higher fat european style butters?

    Reply
  161. Ali says

    May 8, 2013 at 5:52 pm

    Congratulations! I can’t wait for the cookbook to come out!

    Reply
  162. Andreanne says

    May 14, 2013 at 3:13 pm

    Yay! I can’t wait to buy your book. Beautiful cake!

    Reply
  163. Kathy says

    May 18, 2013 at 9:47 pm

    I’m so excited for you! I’ve been looking for your cookbook since the first time I stumbled upon your blog. Your photography/artistry is AMAZING. And your recipes..flawless. In fact I made your dark chocolate ruffle cake today (even though I had 2 layers crashed but I salvaged it w/ the swiss buttercream and got 4 layers out of it which is perfect). this cookbook is gonna be a great gift item for all my baker friends! xoxo Congrats Rosie! You deserve a big windfall from this!!

    Reply
  164. Kiran @ KiranTarun.com says

    May 21, 2013 at 2:54 am

    So cool!! I am so excited for you, Rosie! Can’t wait to get your book when it’s published. I’m sure it’s going to be soooo beautiful!!

    Reply
  165. Sweet Revenge says

    May 21, 2013 at 6:02 am

    I’m waiting to collect your cookbook after reading this nice recipe. thanks for sharing this nice recipe.
    Sweet Revenge London

    Reply
  166. Ai Mei says

    May 21, 2013 at 12:25 pm

    Hi Rosie,

    Congratulations! Can’t wait for your book – I’m sure it will be awesome.

    I am hoping to make this cake for my friend’s daughter’s birthday this weekend but I don’t know what is white cake mix. Can I leave it out or substitute it with something? I live in Australia and I’m not sure if I’ve ever seen white cake mix here.

    Good luck with the book.

    Reply
  167. Samy says

    May 26, 2013 at 9:14 pm

    Hey Rosie,

    Congratulations! Can’t wait to grab your book.
    Just wanted to tell you, i made this cake and frosting today and trust me it is the mosssstttt yummiest chocolate cake/ frosting combo ever. I skipped the whipped filling and frosted the layers with the same belgian chocolate frosting.
    Thanx a zillion for sharing this amazing recipe with all of us..you’re a superstar when it comes to baking n decorating. xoxo

    Samy

    Reply
  168. jorgelina giselle sanchez says

    May 28, 2013 at 3:13 pm

    congrats!! hope you make a spanish version, to find the correct ingredients here!

    Reply
  169. Lori Ann says

    May 28, 2013 at 3:41 pm

    Rosie,

    I made this cake this past weekend for my mom’s 75 birthday. I love to bake and have made scratch cakes and icing before but was admittedly nervous to take this on as it has multiple steps and techniques that I have never worked with before. While my cake was not as beautiful as your, I was damn proud of it and it tasted amazing! My mom was overwhelmed and loved it to pieces. Thank you for writing such amazing recipes that you clearly pour your heart and soul into and thank you for writing them in a way that allows little ole’ home cooks to easily read and follow your instructions (even down to you extra notes- so helpful!) I was already going to buy your book but I just had to extend my gratitude for another wonderful recipe!
    Thanks so much
    Lori Ann

    Reply
  170. Camille says

    June 6, 2013 at 3:04 pm

    I have made this dark chocolate cake more times than I can count and just now I’m beginning to wonder why there is a need for baking soda in this recipe-more than baking powder- if the dark cocoa doesn’t react to it? Thank you :)

    Reply
  171. Your 21st USA says

    June 11, 2013 at 10:57 am

    That looks absolutely delicious! Will have a go at making this for our next special occasion

    Reply
  172. Aysh says

    June 23, 2013 at 9:41 pm

    I am always in awe when I see this photo with the sprinkles rolled so beautifully. It blows my mind!

    Reply
  173. Jennifer says

    June 25, 2013 at 10:06 pm

    Can you recommend another chocolate other than the cacao barry at a lower price point? I want the cake to be good but it’s just a birthday cake for 2 year olds so spending ~20 on one ingredient isn’t practical! Thanks!!!

    Reply
    • Rosie @ Sweetapolita says

      June 26, 2013 at 4:41 pm

      Hi Jennifer,
      You can use any cocoa powder that is Dutch Process, so even Fry will work well (a Canadian brand, but I’m not sure where you’re located?). If you’re in the US, you could try Hershey’s Special Dark. I’ve heard it works well too. Hope that helps!

      Reply
  174. Genny says

    June 28, 2013 at 9:55 am

    Hi,
    I love your cakes very much. I hope I can get your book in Singapore too!
    Is it possible?

    Regards,
    Genny

    Reply
  175. Nina Guerra says

    June 28, 2013 at 3:20 pm

    Hello!! LOVE your blog and the beauty of the pictured cakes… Last night I made your recipe for chocolate cake with ruffled swiss meringue buttercream and I love it, first time I like a buttercream. I will buy your book for sure when published. XOXO!!

    Reply
  176. Jill @ KitchenFunWithMy3Sons says

    July 9, 2013 at 1:04 pm

    What a fun and pretty cake! Congrats on your book..how exciting!!

    Reply
  177. Kym MILLER says

    July 12, 2013 at 7:11 pm

    Rosie ,
    First off let me congratulate you on your book. I’m very excited for you and very impatient for the book. So plz hurry !!!
    Second , I just made this fantastic cake !! I don’t know where to start first… The cake..
    It is to die for , so moist with a fabulous crumb, not dense , light but yet strudy. How that’s possible idk but it’s simply petfect. I usually end up with a crack in a layer somewhere, not this time. Ty! This will now be the cake I make for everything ! Next the whipped cream cake batter flavored filling, also fantastic
    Holds up well buy yet light and airy. Last the malted Belgium chocolate frosting… I’ve been looking for the perfect one and thought I’d found it until I tried yours!!! OMG! Again complete and utter perfection!!! Terrific chocolate flavor and so smooth and not so sweet you have to scrape half of it off before you eat it. Even my husband loves it and he’s got to be the pickiest frosting eater ever.
    Idk if this cake will make it until tomorrow when I’m taking to my friend for her birthday. My hb and son are threatening me they are going to eat it!! What they don’t know is , is that I’m going to make one for them this weekend.
    I can not say enough about how wonderful this cake is and how talented you are !!!

    Reply
  178. Louise says

    July 29, 2013 at 6:37 am

    Congratulations on the book! I really like your cakes and it is nice to have them in a book!

    A question on the cake recipe shown. Where is the butter? Is it ommited?

    Reply
  179. raju chaurasia says

    July 29, 2013 at 8:16 am

    Cooking a chocolate cake or anything relating to it is very difficult but the announcement of the cooking recipie book can help me a lot to bake some newly generated choclate cakes or dishes.

    Reply
  180. Janey says

    August 27, 2013 at 10:59 am

    Hi Rosie,

    Can’t wait for the book!

    I have a question about this cake… could it be modified to be one of the smaller 6 inch cakes that you make? We are having a 3 person birthday bash in September and there will be quite a few guests in attendance. I want to make each person a 6 inch cake, will it still hold up?

    Thank you! Janey

    Reply
    • Dorothy says

      March 27, 2014 at 8:04 pm

      You can probably cut the recipe in half and do three 6 inch pans. I’ve been doing that for many of these cakes because I’m practicing and the ingredient are $. And I’ll eat less! It’s been working out prettywell! I’m going to bake this one this weekend and cut recipe in half!

      Reply
  181. fi says

    November 6, 2013 at 7:40 am

    This is amazing, I really ought to try it

    Reply
  182. Cecilia says

    November 7, 2013 at 1:56 pm

    Congrats! I’m looking forward to your cookbook! Your cakes are very beautiful with bright and sharp colours. Love it ;)

    Reply
  183. Luther King says

    February 20, 2014 at 7:19 am

    Yammyyyy…..Chocolaty cake…looking fantastic and tasted delicious!!

    Reply
  184. Tania Torres says

    March 6, 2014 at 1:31 am

    Please, please!

    What can I use instead of Ovaltine? I live in Mexico so I don’t even know what that is.
    :(
    P.S. Looking forward for the book. Big fan here. You’re like a role model :)

    Reply
  185. christina cessor says

    March 25, 2014 at 2:01 pm

    WOW!! just made the cake. super easy and yummy. I dont know how but the cakes baed up even! that never happens for me. I am super excited.I used 3 6 in cake pans. I only made the cake part and am freezing it for a few days then i am going to make everything else and assemble. Thanks for the recipe and i will comment later when i put it all together.

    Reply
  186. Dorothy says

    March 27, 2014 at 7:48 am

    This recipe is on my hit list for this weekend! I’m contemplating in advance how to get the sprinkles on 2/3 of the bottom sides as in the picture? That does not look easy. My thoughts are: 1) after crumb coat, frost 2/3 of the sides and put on sprinkles (roll it?). then go back and frost the other 1/3 and top. OR 2) frost entire cake and press parchment into the top 1/3 (cut a strip and place around cake to keep sprinkles out) then sprinkle the bottom 2/3 by pressing and throwing sprinkles at it? I anticipate this is where I’ll have problems either way. But the sprinkles are what makes the cake look so yummy!

    Reply
  187. Christina says

    March 27, 2014 at 11:47 pm

    Ok so I finally put everything together. First off, the cake tastes great! The cake and the vanilla whipped icing. As for the frosting, when I did my crumb coat I had high hopes. I put the cake in the fridge along with my bowl of icing for awhile. When I went to finish icing my cake the texture changed. It went from smooth to grainy looking. I tried whipping it again but no luck. Maybe I didn’t do it long enough. Also I made three 6in cakes and stacked them….it made the cake look tall. I will definitely try it again with less layers for a 6in cake. All in all it was good. Oh and can I use cocoa powder instead of ovaltine?

    Reply
  188. Courtney says

    March 30, 2014 at 6:12 pm

    From my 3 year old – “this is my favorite cake!” And I have to agree.

    Reply
  189. Crystal says

    April 1, 2014 at 9:36 pm

    This recipe looks soooo yummy! Do you have a substitute for coffee in chocolate cakes? I don’t drink coffee. Thanks!

    Reply
  190. amyinmotion says

    June 13, 2014 at 7:59 pm

    New to your website. Great photos and recipes. Looking forward to making many of your creations.

    Question, what is the purpose of the one tbsp of White Cake Mix to the whipped cream filling? Seems a bit somewhat unlikely that anyone making this cake from scratch is going to have cake mix in the pantry. Let alone want to buy a whole box, only to use 1 TB of it. That’s exactly my situation now.

    Can you substitute something else?

    Reply
    • Rosie @ Sweetapolita says

      June 13, 2014 at 8:47 pm

      Hi Amy,
      The cake mix just adds a cake batter flavour to the whipped cream–it’s certainly okay to just omit it. I keep a small bag on hand from the bulk store, but I don’t expect everyone to have it handy. I hope you enjoy the cake!

      Reply
      • amyinmotion says

        June 14, 2014 at 4:05 pm

        That’s what I figured. Anyway , the cake was amazing! A few people said it was the best choc cake they’ve ever had. Def a keeper! Thanks!

        Reply
  191. Jackie says

    July 15, 2014 at 4:26 pm

    Can i substitute the ovaltine classic for cocoa powder?

    Reply
  192. Annie says

    September 19, 2014 at 9:05 am

    The cake looks amazing, love how good old sprinkles are back in fashion. Can’t wait to get hold of your cookbook.

    Reply
  193. Patty says

    September 19, 2014 at 9:52 am

    I don’t quite get step 5. So you refrigerate the gelatin mixture first for 8 mins then take out and stir or stir before refrigerate for 8 mins?

    Reply
    • Lori Ann says

      October 12, 2014 at 6:25 am

      Patty the water and gelatin mix sits on the counter while you simmer the milk. Once you combine the warm milk and gelatin, then you put the mixture in the fridge, just to cool it down. You will want to stir it every couple of min. it takes around 8 to bring the temp down before you mix it into the whipped cream mixture. Ive made this cake twice now with stunning results- its a show stopper! Hope this helped!

      Reply
  194. Lori Ann says

    October 12, 2014 at 6:29 am

    I have extra Chocolate frosting- I know it says the cake can only be refrigerated for two days- is that due to the icing? I have refrigerated the leftover and would like to use it for a function I have this coming weekend. Will it hold up/be ok? This is a wonderful recipe!

    Reply
    • Rosie @ Sweetapolita says

      October 12, 2014 at 8:20 am

      Hi Lori Ann!

      The refrigeration with this cake recipe is because of the whipped cream filling, but the chocolate frosting is just fine at room temperature. As far as storing the leftover frosting, it should keep just fine in the fridge, and then bring it to room temperature the night before you need it. You’ll probably need to beat it for a moment to get the consistency back to smooth, and better yet, if you need additional frosting, add the leftover to the new batch for best results.

      I hope this helps!

      Reply
  195. amyinmotion says

    June 1, 2015 at 10:03 am

    I’m making this cake again for my daughter’s birthday since it was such a hit last year. But, I’m going to bake 2, 13″ x 9″, cakes so I can attempt to turn it into a pirate ship cake :)

    That said, how many times should I multiply this base recipe then?

    Thanks!

    Reply
  196. Kelly says

    November 11, 2015 at 9:54 am

    I LOVE this chocolate cake recipe and use it any time I am needing a chocolate cake base for whatever cake I am makingg. I was wondering though, since the batter is thin, would it hold up if I mixed in some chopped pecans? Would they sink to the bottom of the cake when baking? Thanks!

    Reply
  197. Emily says

    November 27, 2016 at 9:29 pm

    Hey Rosie-

    I LOVE this chocolate cake recipe, but have a question for you. I’ve made it a couple of times and every time I make it the layers are so moist-perfection. But they’re so moist they stick to the cooling racks when I turn them out. I’m afraid to grease them since I worry it will affect the layers. Any ideas?

    Reply

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HELLO, HELLO!

Hi, I’m Rosie! Welcome to the new (and even sweeter) version of the Sweetapolita blog! You will now find frequent new recipes + so, so much more: lifestyle posts themed around my life as a baker, mom-preneur, sprinkle-tosser, lover of travel, photography, fashion and all things happy!
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