Unless you’ve been living under a rock, you’ll have seen these totally delicious looking drip cakes everywhere! Now you’ll be pleased to hear that the last time i made one, i did a handy picture tutorial for you all so you can try the trend at home! Once you get the hang of making them, they’re very easy and you can adjust to any theme depending on what your recipient likes (Chocaholic, Baby Shower, Coconut, Peanut Butter, Gold, there are literally hundreds of combinations you can try, and the great news is they are delicious to eat, who doesn’t love a slice of cake! yum!
I’ve used quite a basic option for this tutorial, using a topper and marshmallows, so you could easily change what you put on top.
For the purpose of this tutorial i have used 3 x 7″ round sponges baked in Alan Silverwood Sandwich tins. I have trimmed the tops to make them all the same sizes with no dome/peak. I use a basic Victoria Sponge Recipe and soak in sugar syrup while still hot. I have used an equal parts buttercream using only butter and icing sugar with a dash of Nielson Massey Vanilla (my favourite). Unlike normal cupcake buttercream i mix this very slowly until creamy rather than beat until fluffy as this reduces the air bubbles and makes for a lovely smooth finish. If you want to whiten your buttercream add Sugarflair Superwhite to it, and it will lighten it right up.
- Spread on your buttercream and jam between the layers, and around the outside of your cake. Use a palette knife to smooth around and fill all the gaps and use a scraper to remove all the excess to make nice and smooth. Once i’ve done this stage i chill in the fridge until set and then repeat the process to get an even smoother coat.
2. Now your cake is ready for the drip – the cake must be chilled, so keep in the fridge until this part. I make my drip ganache by heating whipping cream and white chocolate, i usually use around 100g white chocolate (i use the tesco value bars) and around 75mls of whipping cream. Before i start on the cake, i test the drip by dripping a little onto a chilled glass to test how it drips so is sometimes less or more than this. If you are finding it too runny, next time add less cream, or if you want a looser drip, as more cream. Adding Sugarflair Superwhite to it to take it from a yellowy colour to white – annoyingly white chocolate is actually more cream than white! (pre warning, you do need quite a lot!) Now that your ganache is ready, add some colouring – I love the Colour Splash range by Culpitt or Rainbow Dust Progel – they are more drippy than other colours which can be too jelly like. Add a tiny bit at a time until you get the colour shade you want.
3. Lets get drippy! Okay, you will find the method that works best for you whether you like to drip on using a spoon, piping bag, or straight from the saucepan – my favourite all time method is using a cheap sauce bottle, like what you would use for ketchup. I fill the bottle with my runny ganache and just use it to create my drips around the edge first, this stops the edges from overflowing. You have more control over where you want your long and short drips too.
4. Once you have gone all the way around, fill the middle with a little at a time and smooth to the edges with a spoon. You will see if your ganache is too thick it won’t settle smoothly so use a little more cream next time you make it. It is very much trial and error to get the effect that suits you. Once all the ganache is on, you can add your toppings into the wet ganache. I used mini marshmallows here with a Baby Topper from Miss Cake.
5. Enjoy eating or gifting your beautiful drip cake! I hope you enjoyed my tutorial and if you have any questions please feel free to post below or on our Facebook/Twitter/Instagram
You can see some of the other designs i’ve tried using the same method. If you don’t have any food colourings you can always use dark chocolate and whipping cream for a dark choc drip instead! Happy Baking! Mamaloves x