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Spread out the sprinkles to a width that will cover the side of your cake when you roll it. Use fewer sprinkles if you want more of a scattered design on your cake, or use more sprinkles to densely coat your cake. This method is ideal for small, dense cakes that you can move around in your hands. Use a single quick movement to do this. Do not drop or plop the cake onto the pan, as this might cause the cake to crumble or break. The top of the cake should not be frosted when you do this. Icing along the top of the cake will make it harder for you to transfer. Some of the sprinkles may fall off as you rest the cake on the plate or stand. This is because the icing is still setting, and needs time to harden properly. Use your hand or an offset spatula to smooth out any imperfections that occurred during the transfer.
Fill a shallow pan or baking sheet with 1 cup (176 g) of sprinkles. Place one hand on the bottom and top of your cake and transfer it to the pan. Lift the cake by the unfrosted ends and set it on a plate or cake stand.