The ‘Drip Cake’ cake is every where you look in the cake world at the moment and isn’t dying out anytime soon! So i thought I’d share a quick and easy, step by step guide to achieve your own drip cake. Enjoy!
Step 1: Once your cakes have cooled, using a sharp knife or a cake leveller. Level your layers so they are flat and the same height as each other, this way you can achieve the perfect flat top on your cake.
Now you want to build your cake by adding your fllling in between each layer of sponge.
Top tip: Don’t over fill your cake with buttercream because it will squeeze out of the sides and your cake may slide!
This is one of the most important steps which you can’t miss! You now need to cover the sides and top of your cake with a thin layer of buttecream. To achieve this use a palette knife to smooth the buttecream out over the whole cake. Now you need to pop your cake in the fridge for about 30 minutes. This step is known as ‘Crumb Coat and chill’ as it locks all those crumbs in and helps keep all the layers in place.
Next you need to decide how many colours and what colours you want to use on your cake (AKA – The best part). I chose to use two colours, i used sugarflair Baby Pink and Lavender. I divided the rest of my buttercream and coloured one half with lavender and the other half with Baby Pink. Then i used two disposable piping bags, filled them with the coloured buttecream and snipped the ends off.
Next you will need to make three stripes going the whole way around your cake, using your coloured buttecream in your piping bags anyway you like! I decided to do a pink stripe, a purple stripe in the middle and then back to the pink. At this point it doesn’t matter how messy it looks, so don’t worry too much about the way it looks!
Using your palette knife smooth the buttercream on your cake until your happy with the way it looks. Then pop it back in the fridge for 10-15 minutes and repeat steps 5 & 6 until your happy.
To create the drip, the main feature on your cake you can use ganache, melted chocolate or royal icing. I used royal icing and added the Sugarflair Lavender colour to match my middle stripe on my cake. Once you have made up your drip mixture use a spoon to smear it on top of your cake and slightly encourage the mixture to drip off the sides at random points.
Step 8: Finally you can use any left over buttecream and pipe any designs you like. I used the pink buttercream with the Wilton 1M nozzle and piped on the top and around the bottom of my cake . I then added edible glitter and Purple Cupcakes sprinkles to finish it off.
And there you have it, Your completed drip cake! Thank you for reading and following, If you have a go at this cake tag @thecakesuite.co or use the hashtag #thecakesuiteco so i can see all your amazing creations! 🙂