Drip Cake

Name: Drip Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Cuisine: Switzerland
Ingredients: Drip Cake icing

Playful cakes thanks to drip cake icing

Would you like to make a unique cake? These cakes are sure to amaze everyone! Drip cake glazed cakes are still very popular. They look absolutely stunning and are really easy to make with the right equipment. To help ensure you succeed too, we’ve baked two gorgeous cakes for you here and decorated them to match. The cake itself consists of carrot cake and buttercream, but you’re of course completely free to choose a different cake with a different filling. Our main focus here is on the decoration. The first of our cakes is packed with chocolatey treats that’ll make your mouth water just looking at them. Our second version has a rather romantic feel to it. Filled with colourful roses, the sight of it is simply to die for. It’s sure to delight any flower lover. Even though the cakes look complicated, they aren’t. Why not have a look at our video and give it a go yourself straight away! Have fun and enjoy your cake.

Key figures

Preparation time: 15 minutes

Chilling time: 60 minutes

Decorating time: 15 minutes

Preparing the cake

Cake bases		4
Buttercream
Cake insert strips
Cake rings \| same size		2 pcs.
Cake plate per cake		1

Ingredients

Drip Cake Icing | Pink / Brown

Chocolate decorations:

Bueno children’s chocolate bars, Duplos, Mikados, Oreo biscuits, pralines, Lindt couverture

Floral decoration:

unsprayed roses in pink, red and white

How to do it: The preparation

The cake layers should be the same size as the cake rings, and ideally the cake insert strip should extend several centimetres beyond the edge of the cake ring.

Wrap the cake insert strip once around the cake ring and trim the end so that the strip overlaps slightly. Do this twice, so that you end up with two strips cut to size.

Now place a cake ring on the cake board, position the cake insert strip against the inside of the cake ring and spread a little buttercream in the centre. This will help your cake stay in place on the board and prevent it from slipping off.

Then place the first cake layer into the cake ring and spread a layer of buttercream on top. You can, of course, use something else, depending on what filling you’d like.

Make sure, however, that it’s stable so the cake doesn’t collapse. Once you’ve layered the cake high enough to extend beyond the first plastic strip, you can take the second strip and carefully wrap it around the upper half of the cake.

Using the strip, you can now slip the second cake ring over the cake, so that you end up with two cake rings stacked on top of each other, providing optimal support for the cake (see video). A quick tip: you can clean the insert strips afterwards and reuse them.

Now place your cake in the fridge to cool. Once the cake has cooled sufficiently and set, you can carefully remove the cake rings and insert strips.

Now fill a piping bag fitted with a rimmed nozzle with soft buttercream and pipe it evenly around the edge and over the top of the cake.

Then smooth out the buttercream first with a small spatula, then with an icing smoother that is at least as wide as the cake, to ensure an even finish. Hold the spatula at a 45° angle to the cake whilst doing so.

To remove any remaining air bubbles from the buttercream, you can warm the icing smoother either with a hot air gun or with hot water (make sure to dry it thoroughly afterwards) and go over the cake again with it. Smooth the top of the cake from the outside inwards.

Icing Smoother

Ready-to-ship quantity: more than 20 pieces

CHF16.90

Cake insert strips 50 meters x 10 cm

Ready-to-ship quantity: 6

CHF23.50

Rotating cake plate Ø 27.5 cm

Ready-to-ship quantity: more than 20 pieces

CHF29.90

Drip Cake Glaze Pink, 275 g

Ready-to-ship quantity: 17

CHF17.90

Drip Cake Glaze dark chocolate, 275 g

Ready-to-ship quantity: more than 20 pieces

CHF17.90

Drip Cake icing set, 6 pieces

Ready-to-ship quantity: more than 20 pieces

CHF39.90

Decorating with a drip cake

Melt the Drip Cake either gently in the microwave or in a bain-marie. If you opt for the bain-marie, dry the bottle briefly afterwards so that the water doesn’t drip onto your cake.

Now run the bottle along the edge of the cake, pressing harder or softer depending on how thick you want the drips to be, to create a drip pattern.

Once you’ve gone all the way round the cake, you can fill in the centre in circles with the icing.

Now you can attach the decorations to the cake. For option 1 with dark brown drip cake icing, simply stick a few chocolate bars such as Bueno or Duplo into the cake. We’ve also draped Mikados, Oreo biscuits and chocolates over the cake. We recommend checking beforehand which side of your cake looks best, so you can always position it facing outwards. We also arrange the decorations so that they’re higher at the back than at the front.

For Variation 2, arrange roses on top of the pink drip cake icing (not the piped sort!). You can, of course, use other flowers too, but make absolutely sure they’re edible! Don’t put any piped flowers or flowers that are poisonous to humans into the cake.

Your homemade cake is now ready. It’s best to keep it in the fridge until just before serving, so that the buttercream doesn’t melt. Enjoy!