The Museum of Ice Cream Sprinkle Pool Cake was actually the very first post I did back in November before starting the blog. So much has happened since then! and now I’m so happy to finally be able to show you the DIY. The reason why I did this cake is because first of all, the sprinkle pool is so awesome! and second, I wanted to lure MOIC organizers to come to FL. When they finally came in December, I was so ecstatic! I delivered a cake like this one for their staff events and what an awesome experience that was! You can check my MOIC tours and my experience delivering the cake here and here. It was relatively easy to make this cake. I would say if you have moderate baking skills, you will make it in no time. This is the most fun cake I’ve made so far! I’m so tempted to make all of their pools into cake, we’ll see!
The exterior pool walls of the cake are frosted with buttercream. The pool floats, diving board and ladder rails are made of fondant and the balloons are made out of gelatin. I was excited to practice a new technique with the gelatin balloons and you can find the DIY here. You will need to start 2 days in advance, to allow the fondant pieces to dry thoroughly.
For this cake you will need:
• Two layers of funfetti rectangular cake (14’ x 12”)
• Pink buttercream
• Tons of SPRINKLES!!! All the jimmies you can find! I used hot pink, orange, red, blue, white and yellow. But any rainbow sprinkles will do. (three 8oz bottles)
• Gelatin balloons (Here is the link for the gelatin balloons tutorial) (or substitute with gumballs)
• Pink fondant
• Gray fondant
• Light Yellow fondant
To make the fondant floaties:
Roll a snake of pink fondant about an inch thick and 10 inches long. Shape into the heart pool float. Bend the top part and connect the bottom part of the heart by brushing a bit of water and gently using your fingers.
Roll another snake of pink fondant about 1 ½ inches thick. Wrap around a can to shape into the round pool float. Brush some water and use your fingers to connect the ends. Roll a piece of yellow fondant very thin and cut three 1 x 2.5 inch rectangles. Glue each rectangle around the round float so they look like the stripes.
To make the other pool parts:
Roll 2 snakes of gray fondant about ¼ inch thick. Flatten the edges on one side so they can be glued to the pool edge. Shape into the rails and let dry over a large pastry roller. Remember to make the sprinkle side longer than the pool edge side.
Roll out more pink fondant about ¼ inch thick and 14 inches long. Measure and cut 2 long rectangles 12.5 x 1.75 inches each. Cut 2 more rectangles 11 X 1.75 inches each. These will be the edges of the pool. I used a metal frosting scraper guided by a clear plastic ruler to cut my fondant. This technique helps me cutting straighter than a pastry or fondant cutter.
Roll out another piece of pink fondant about ½ inch thick and 6 inches long. Cut another long rectangle 5 x 1.5 inches. This will be the diving board.
Allow 2 days for all fondant pieces to dry.
To assemble the cake:
You will cut the edges out of the top cake layer in four pieces and reassemble as a puzzle to avoid breaking the pool edges. Measure the edge around the top layer to be 1.5 inches. Mark your measurements with toothpicks. Cut along one of the short sides. Continue cutting until you have all 4 pieces. Cut the middle rectangle piece in half. Slice across one of those pieces in half.
Crumb coat the bottom layer. Add a good portion of filling. Assemble the cake edges around to create the pool edges. Add the sliced halves in the middle. They will fill up the space as much as possible so you don’t have to use as many sprinkles. Use buttercream to glue each piece to each other and to the halves in the middle. One of mine broke in half. So don’t worry if it happens. Just apply butter cream to glue it. Very carefully, finish crumb coating the cake edges on top and outside. Do not apply buttercream inside the pool. Chill for 30 minutes. Apply a second layer of buttercream and chill.
Apply the fondant edges around the pool. The fondant pieces are 1.75 inches wide, while the cake edges are 1.5 inches wide. The reason is because the buttercream will add about ¼ of an inch around the cake and you want to make sure to cover it very nicely with the fondant. Learn from my mistake, because I didn’t do that and wasn’t too happy with how the edges turned out on the outside.
And now the fun part! Sprinkle TIME! Spread sprinkles evenly and gently inside the pool. My daughter was excited to help with this. I used about 1 to 1.5 lbs of sprinkles. I bought the Wilton rainbow mix and added more hot pink and blue jimmies. Mix your sprinkles in a bowl before adding on to the cake.
Glue the diving board. Add a fondant ball or 2 underneath to hold it in place and let it dry. Glue the ladder onto the pool edge. Use a napkin ball to hold it in place and let it dry. Arrange your balloons and pool floaties! And you are done!
Cutting the Sprinkle Pool cake is as much fun as cutting a piñata cake. I’m so excited how this cake turned out! Even Barbie had a chance to play in the sprinkle pool.
Thank you Museum of Ice Cream for this awesome inspiration! I love to hear news that they are expanding internationally and have won important awards, like the Shorty Awards.
Send me your comments and feedback. If you make it, I would love to see how it turned out! So please send me pictures as well. Let’s live the cake life!