If you follow me on Instagram, you might have seen the delicious semi-naked drip cake that I made for myself for my birthday. A bunch of you asked me how I did it, or what the recipe was. Well today, I want to reveal a little secret. This drip cake, was a super easy, cake hack. It’s a no bake, put it together kind of cake. That still tastes amazing.
WHAT YOU NEED
For the Drip Cake:
4 x Double Unfilled Sponge Cake (comes in packs of 2, so you have 4 total cakes)
For the Drip Cake Toppings:
(can be literally ANYTHING you like) I had:
Sweet & Salty Popcorn
Chocolate Shards (melted white chocolate and poured over bubble wrap and let cool, then snap for the shard)
Milky Way Cookies & Cream Icing
For the Buttercream Icing:
250g butter, softened
3 cups icing sugar mixture
2 tablespoons milk
For the Drip Cake Ganache:
300g white baking chocolate
Food colouring of your choice (I used black)
If you are making your own chocolate shards, melt the chocolate (either on the stove or in the microwave) and pour it out onto some bubble wrap on a baking tray. Set aside and let it cool/reharden. I melted white chocolate and mixed in some oreos. In hindsight, I think I would have poured the white chocolate over the bubblewrap first, and then poured in the crushed oreos. My shards just ended up being very grey.
The first thing you want to do is make the buttercream icing. To do this, use an electric mixer to beat the butter in a bowl until pale. Gradually add the icing sugar mixture and milk, beating constantly until combined.
Take your first sponge cake, and put it on a round cake plate. Cover the top of it in the buttercream icing.
Then add your next cake and repeat the icing until all four cakes are layered on-top of each other. Use four kebab sticks to hold your cake in place (so it doesn’t fall over)
Then you want to ice the outside of the cake. I just went nuts, adding icing and scraping it all over the place. This can get messy, but if you have the right consistency of buttercream, it will hold in place. Once you’re happy with how the cake looks, pop it in the fridge for 30 minutes. Pop the leftover buttercream in the fridge because you’ll need it for later.
While the cake is in the fridge. You can make your ganache. Pour the cream into the white chocolate. Microwave for 1 minute. Stir well to help chocolate melt into cream. If you have chocolate that isn’t melted, pop it back into the microwave for another 30 seconds at a time until it’s all melted. Add in your food colouring and pop it in a squeezy tube.
Drip Cake Ganache Tip:
You want the ganache to be quite runny, but not overly runny. Mine was probaby too thick, you can see this in the way my drips look (they’re thick and heavy, instead of looking like they naturally just dripped over) does that even make sense?
Using the squeezy tube, cover the top surface of the cake and the ganache should naturally drip over. if it doesn’t, you can use the squeezy tube to drip the sides (that’s what I ended up doing, because mine was so thick)
Pop it back in the fridge for another 20/30 minutes or until the ganache has set.
Now comes the fun part – the decorating. This is really up to you how nuts you want to go. I used the remaining buttercream to act as the glue for the decorations (I put it into an icing tube to get prettier shapes)
I started with my Happy Birthday sign, and then added in big shards behind it. Then I went nuts with the popcorn, oreos, maltesers, milky chocolate and the glitter.
Feel free to go down the side of the drip cake, and even add decorations on the silver cake plate, it really adds to the wow factor.
what do you think guys? super easy – anyone can do it right? Tag me on Instagram if you decide to make your own versions of this. I’d love to check out how yours turned out!
You can check out some of my other sweet treat recipes here.