PME Blue Chocolate Luxury Cake Drip, 150 g

Product Information

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. There is also a cheat's chocolate drip, which I use often and it's featured in a lot of my drip cake recipes. It's really handy if you can't get hold of double cream, or if you don't want to open a whole pot of cream. For this I melt the chocolate (either white or dark) in the microwave using the same timings as above, then I stir in vegetable oil. The only downside of this is that it doesn't stay as shiny as a cream based drip when it sets. See The Recipes section for measurements. This Rainbow Drip Cake is an ultimate show stopping cake! Not only does it have a stunning gold drip over the smooth white buttercream, but inside are six layers of brightly coloured rainbow cake. I love cakes with a surprise inside, and this cake does not disappoint. This cake is big, tall and covered in sprinkles, so it's great for serving a crowd at a party or celebration. If you want a cake that everyone will be talking about, then this is the cake for you! Ingredient Tips & Equipment Information

To make the sponge white chocolate I would use 400g butter, sugar, and flour, 1tsp baking powder, with 8 medium eggs, 300g melted and cooled white chocolate, and 200ml whole milk. You split into the two tins like the rest of the recipe and bake for the same time! My first tip is to make sure your cake is properly chilled. Once frosted, you should allow it sit in your fridge for at least 20 minutes, or in your freezer for 10 minutes. This makes sure the frosting is cold and firm to the touch. Chilling your cake will help your drips stay in place once they’re added and help prevent them from running down too far. Tip #2: Make A Test Drip After letting it sit for a couple minutes, the white chocolate softens. Then you just add in a squirt of blue gel food coloring and give it a good stir until it’s smooth.Heat 3 Tbsp heavy cream in a heat proof bowl in the microwave in 15 second intervals, until it's steaming and just beginning to bubble. The good thing about a test drip is you’re able to see how the ganache will behave. That way you don’t have to commit until you like what you’re seeing. Make this ganache drip recipe ahead of time or save leftovers! Once it’s made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks.

Make this colored drip recipe ahead of time or save leftovers! Once it’s made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks. Don’t use this blue drip recipe on fondant– it can do weird things to the fondant, and create a goopy mess.The second way you can add drips to a cake is with a plastic bottle. Once the ganache is made, carefully pour it into a plastic squirt bottle. Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 5 ¼ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Will chilling the cake in the fridge dry it out? Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans and ensure they all have the same amount of batter. This guarantees the layers will bake to be the same height.

Is there anything else you’d like to know about drip cakes? I’m certainly not an expert per se, but if you have more questions, let me know in the comments below and I’ll do my best to answer! Mix on low for a couple extra minutes to make the frosting super smooth, and to get it to the desired consistency. Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. If you notice this in your mixture, heat the mixture again for 15 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. For the ganache decoration, it is a bit different to my others. Because you are using white chocolate, the ratio of how much cream you use for the amount of chocolate is completely different.

Recommended equipment & ingredients*

You can freeze the drip cake fully assembled (althought I wouldn't recommend freezing sprinkles or any chocolate decorations). To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don't it could damage the decoration as it defrosts and softens. Once my sponges are baked, I leave them to cool completely and freeze them wrapped in clingfilm over night so that they are easier to decorate the next day – but this bit is completely optional of course!! With the absence of chocolate solids, the ratio of heavy whipping cream to white chocolate chips is going to be different than other ganache recipes. I’ve found a 3:1 ratio to be absolutely perfect (exact recipe below), meaning three parts chocolate to one part heavy whipping cream. Just bring the cream to an almost-boil, pour it over the white chocolate chips, whisk it together until it’s uniform, and you’re good.

Decorating the cake with this buttercream is quite easy, as you split the cake into the four layers, and fill the layers with some buttercream. Then, you do a crumb coat around the outside to fill in the gaps and seal in the crumbs. If you have edible paint, you can paint this straight onto the white chocolate drip to make it gold. If you're using luster dust, tip some of it out into a small bowl and add a very small amount of the vodka to create a paint. Paint it onto the white chocolate drip, and the vodka will evaporate as the paint dries. Be aware that painting a gold drip is quite time consuming, especially if you want a very neat finish.

How to make Rainbow Drip Cake

If your ganache is too warm, it will be thinner than you want, and will run straight down the cake and pool at the bottom of your cake board. The standard is either a 3:1, or a 4:1 when it comes to a white chocolate ganache. I personally love the 3:1 ratio!It may sound strange only using such a small amount of double cream – but it’s honestly all you need. Add in too much and it will be very very runny! White food colouring It will also help slow down the speed at which the drips run down the cake, which will help them from running all the way down the cake. Step #2 : Temperature Of Your Ganache You can also have issues if the cake hasn’t been properly chilled. If you follow my tips below, I promise you can avoid all of these issues!! Step #1 : Chill Your Cake There's quite a lot to do before you get to the drip part of a drip cake. It all starts with cake, and I like to make my drip cakes with at least three layers of cake. This is because a taller cake adds more drama to the drip effect, and makes it look extra impressive. A nice smooth coating of buttercream is also essential for the drip to have an even surface to fall down. If you'd like the cake or buttercream recipes I've used here, head to The Recipes section.