I have to admit that I’m pretty proud of this cake. I’ve been trying to experiment with the drip effect and haven’t quite managed it before this cake. Now I just need some more opportunities to practice so if you live near me and need a drip cake, just let me know! I made this one for my neighbor Eleanor’s birthday.
Step 1 – Bake two layers of cake from this recipe here.
Step 2 – Frost cake with this buttercream frosting.
Step 3 – Place cake in refrigerator for 30 minutes
Step 4 – Make your drip from 1 (12 oz) bag of Wilton Candy Melts and around 4 oz of heavy whipping cream, the ratio for white chocolate drip is 3 to 1 meaning 3 parts chocolate and 1 part cream however I used a little less than 1 whole part cream so start with a bit less. Melt the candy melts and cream for 1 minute in the microwave and stir then repeat at 30 second intervals until melted and smooth. Let cool, you can’t drip hot drip over a cold cake.
Step 5 – Remove cake from fridge. You can apply the drip with a spoon or a squeeze bottle, I used a spoon. Practice with one drip to see if the cake is cold enough and also if the drip is cool enough. If not, put cake back in fridge and let drip cool more. If it’s good then just keep going all around the cake. This is where a turntable comes in very handy. Continue dripping all around the cake then, working from outside in, fill in the top of the cake with the drip. Work carefully around the edges so you don’t ruin your drips.
Step 6 – When top of cake is covered in drip, take an ice cream cone and put a scoop of frosting on top of it, doesn’t have to be perfect because the it’s supposed to look melted, then stick on top of cake. Cover it with the drip and then top everything with sprinkles. The drip will set quickly so you need to go as fast as you can without making mistakes.
Drip tips found on Blueprint here.