Everything You’ve Ever Wanted to Know About cake with sprinkles on the side
For me, a lot of the best things are those that go “way beyond.” Cake is probably one of the most beautiful things you can eat and it is one of the easiest desserts to create. I am a big believer in the “power of sprinkles,” and I know there are many people who will disagree and say sprinkles are not a necessary part of a dessert. But in my opinion, sprinkles are a necessary part of cake.
When you think of a sprinkle, you probably think of something that has a very specific shape. I’m talking about the kind of sprinkles you put on a cookie or on a cake. Not the kind you dip into chocolate pudding or pour on cereal. I mean the kind that you add to a baked good. A sprinkle is the perfect way to add texture and flavor to a baked good. So I want to take a moment and talk about sprinkles and baking.
A sprinkle is really quite simple. It’s a little bit of flour, a little bit of sugar, a little bit of salt, a few drops of oil, and a sprinkling of powdered sugar. The whole thing is combined in a bowl and turned on a mixer. It’s basically a basic mix up of everything you need to put on a baked good, but the difference is: you use a whole bunch of powder sugar.
Sprinkles are one of those foods that you can’t stop eating. They are that easy to put on a cake, or a cupcake, or a muffin. They are that easy to sprinkle on ice cream, doughnuts, or cookies. But they are also easy to be wasteful. So, if you are going to make something (anything) with powdered sugar, you might as well make it taste good.
To make this recipe easier to follow, I am including a step-by-step guide on how to make the cake.
I love sprinkles. I just don’t like mixing in powdered sugar. But, for what it’s worth, I have made a lot of my own cake and muffins with sprinkles. It’s easy, and it tastes good. It’s also easier to eat, and you don’t have to worry about clogging your arteries.
If you are going to make one of these cakes you might as well make it tasty. It will also save time in the long term if you get it in the house already.
For your convenience, I have included a step-by-step guide on how to get the cake out of the fridge, and how to make your own sprinkles.
The recipe is a bit different for me. It used to be a lot easier to make with a cookie sheet. Now I use my own flour and water, instead of using a cookie sheet. It works just fine.
What you’re doing is making a cake that is much lower in fat, sugar, and calories than using a cookie sheet. It’s also much healthier for you to eat than a cookie sheet, because the cake contains no trans fats, and it’s pretty much just a cake. Also, using your own kitchen ingredients instead of a cookie sheet saves time.