- Sandwich the two cakes together with a bit of the buttercream, then spread the rest around the sides and over the top. Refrigerate for at least one hour until the icing is hard. This helps the sprinkles stick later.
- Place the cake on a parchment-lined baking tray and quickly press the sprinkles into the sides and top of the cake. If the icing gets too soft, pop the cake back into the fridge to firm up.
- Tie a ribbon around the centre of the cake with a nice bow to serve.
Per Serving 473kcals, 22.9g fat (13.3g saturated), 63g carbs, 50.1g sugars, 3.3g protein, 0g fibre, 0.164g sodium