Drip Cake

Drip Cake

 I am often asked what to make for a birthday cake and I think this Autumn's immensely popular Drip Cake makes a beautifully opulent birthday treat. Drip cakes offer something for everyone and can be endlessly tailored to different tastes. If full-on chocolate decadence is what you are after, consider a chocolate icing with chocolate drizzle and encrust with chocolates. If pink and pretty is your thing, how about this pink and chocolate confection, complete with sprinkles, chocolate ganache and rich chocolate buttercream?

 



 

The Drip Cake needs height for maximum drip factor. Our tall dark and handsome Easter chocolate cake offers perfect flavour and proporations. 

 

Follow the instructions right up to stage 26. I have decided to use chocolate buttercream to fill the cake and pink buttercream for the smooth finish on the outside of my cake. So if you want a different colour to show on the outside, make sure you plan for this in advance. Reserve a little chocolate and coloured buttercream for the piped decoration on the top.

 

 

Ingredients

1 x 18cm filled and iced chilled chocolate cake 

Small amount of extra pink buttercream

Small amount of extra chocolate buttercream

150 ml single cream

150g milk chocolate

Sprinkles

 

Equipment

Small saucepan

Whisk

Mini spatula

Queen Icing Bag Set

Number 4 writing tip

18cm cake board or drum

Tala silicone headed spatula

 

Preparation time: 30 minutes (not including baking time)

Decoration time: 45 minutes

  1. Put the cream in a small saucepan and bring to the boil
  2. Turn off the heat, break the chocolate into small pieces and stir into the mixture, whisking to encourage any small pieces of chocolate to melt. Set aside the smooth glossy mixture to cool and thicken for an hour or so.
  3. While the chocolate mixture is cooling, bring your cake out of the fridge and sit in on a cake tin or bowl that is slightly smaller than the cake, so that it is elevated from the work surface. 
  4. Put some sprinkles in the palm of your hand and gently press them into the base of the cake, turning the cake as you go so that the sprinkles completely encircle the base.
  5. Place a number four writing tip into the smaller royal icing bag (from the Queen Icing Bag Set) with a coupler and fill the bag with chocolate mixture.
  6. Working around the circumference of the top of the cake, squeeze chocolate from the bag, allowing it to fall naturally in drips down the side of the cake. A little chocolate goes a surprisingly long way, so make sure you don't squeeze the bag too hard! 
  7. Squeeze more mixture onto the top of the cake and use a mini palette knife to spread it out to the sides, making a beautifully glossy surface on top of the cake. 
  8. Fit the S4 nozzle (from the Queen Icing Bag set) into the larger piping bag. Use the silicone headed spatula to place chocolate buttercream on one side of the bag and pink buttercream on the other side of the bag. Pipe small 'ice cream' style swirls around the top of the cake and add the sprinkles quickly before the icing has time to crust over.

     Tips:

     If you are worried about lifting the finished cake onto the cake stand, lift it onto the cake stand right after you have pressed the sprinkles around the base and decorate it on the stand.

    Experiment with different flavours, colours and sprinkles. The sky is the limit when it comes to varieties of Drip Cakes!

     

    If things seem to be getting a bit too 'drippy', place the cake in the fridge at any time to firm up. You will find it becomes much easier to handle when it is firmer.

     

    Attach sweets, chocolates, fresh fruit or biscuits with little dabs of buttercream for an extra-opulent look!

     

     

     

                                                                                                                                                                                                                                                                       

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