This Sprinkle Cake was for a set of triplets turning 30. The cake is iced with Italian Buttercream. I iced the cake and placed a board on top. I then let it chill in the refrigerator for a while. I then rolled the cake in the sprinkes and used a fondant smoother to push them in and knock off any extras. I then chilled the cakes again. I then removed the boards and re-iced the tops of them. Then I covered the top of only the top tier with sprinkles, so when I stacked them there wouldn't be sprinkles underneath of the tier above because I was worried about it not staying in place. Once stacked I filled any bare spots and the tops of the tiers left showing. It was actually quite simple! I used a tutorial by The Greedy Baker as reference.