We’re back again with another easy and fun addition to my “25 Bakes of Christmas” treats list! I wanted to make sure there is a wide range of techniques and recipes to try, including cakes, cupcakes, cookies, and little holiday treats. This time, we have my Easy Holly Leaves and Berries Sprinkle Cake!

This one falls under the “easy” category!! Why? I feel like anyone can pull this off really well for their holiday cakes – including YOU! My easy holly leaves and berries sprinkle cake can be applied to any flavored cake you have planned this month! Let’s dive right in!

Where do I begin?

To start this easy technique, all you’ll need to start with is a crumb coated cake, and a batch of white buttercream.

My vanilla buttercream is a great place to start! Make a batch, frost your cake layers (I have lots of awesome Christmas style flavored cakes on my website that would be perfect.

  1. Split the batch of buttercream in half, then tint half of it red. I LOVE this Americolor red gel coloring. It works really well by tinting the buttercream red without having to use a lot. You’ll only need a drop or two.
  2. TIP: remember, when you tint your buttercream any color, the color will intensify with time. So if it’s a light-ish pink, tomorrow it will be that rich red you’re aiming for. A couple drops will do great!

One half white, one half red

In order to get the two-toned buttercream, you’ll need a straight icing spatula, angled icing spatula, a cake scraper, and a cake turntable.

-OR- You can do what I did in the video (below) and use a piping bag – one for the bottom, one for the top!

TOOLS:

I LOVE this icing spatula set by Wilton. It’s a gorgeous gold and navy color.

For the cake scraper, I’ve been loving this one, lately. It’s tall and firm and works really well. It also comes in a set of three with some other really cool decorative comb patterns that I know you’ll love, too!

For the turntable, my Ateco has been my buddy for over 10 years, and has never let me down!

  1. Using your straight icing spatula, spread on a generous layer of red buttercream around the bottom half of the cake.
  2. Clean off your spatula, then spread on a layer on the top half of the cake. Using an angled icing spatula, make sure to spread some buttercream nice and smooth on top, too.
  3. With the cake scraper at a 45 degree angle on the side of the cake (and using a turntable – this one is my favorite and I use it every time I make a cake!), gently pull and smooth the buttercream around the outside of the cake. The colors shouldn’t mix, but barely overlap in the middle line.
  4. TIP: If your buttercream isn’t smoothing properly and you’re using a metal cake scraper, feel free to heat up the scraper with some very hot water, wipe it off, then use it again (once) around the outside of the cake for a clean final look. Only do it once or so, because buttercream doesn’t like to be warmed up.

Where do I find those holly berry sprinkles?

I was actually gifted these berry sprinkles a while ago in a Wilton holiday gingerbread set, but I found a similar set of holly leaves and berry sprinkles Here. I also love using them for my White Chocolate Dipped Ginger Cookies!

Sprinkle placement

For our sprinkles on our Easy Holly Leaves and Berries Sprinkle Cake, you’ll need to add on the sprinkles right when the buttercream is finished. That way the sprinkles stick and they won’t fall off your buttercream after placing them.

I switched back and forth between the berries and made sure to keep everything between the red and white buttercream.

Here’s a video of the process:

I have loved seeing all your Christmas and Holiday bakes!! I’d love to join in on all the fun in your kitchen – make sure to tag me @bakingwithblondie on Instagram, Tiktok, Youtube, or Facebook so I can see!

As always, Happy Baking!

xo,

Mandy