PME Blue Chocolate Luxury Cake Drip, 150 g

Product Information

Beat 1 1/2 cups unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.

Don’t use this blue drip recipe on fondant– it can do weird things to the fondant, and create a goopy mess.The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the sprinkles). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. 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. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers. Can this cake be made in different size cake tins? Small clean paint brush (a larger one is also useful to make painting the top of the cake a faster process) Once the ganache is smooth, mix in the gel food coloring until the ganache is evenly colored. If you plan to use a plastic bottle to add your drips, pour the mixture into a plastic bottle.

Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Today is my blog’s 6th birthday… this cake is to celebrate. It has been six years since I first uploaded a recipe only to my blog and six years since I created this business and I am honestly so beyond happy with everything. For the full recipe with measurements, head to the recipe card at the end of this post. What is the best food colouring to use? Whether you’re using a spoon to create drips (like I am!) or you’re into the squeeze bottle method, it’s best to drip the sides of the cake before filling in the top. Although it might be tempting to just dump all of the ganache on the top of the cake and let the drips fall where they may, you’ll have more control over the length of each drip by starting with the sides (after a successful test drip of course).I then pipe on the leftover buttercream and add on some more rainbow sprinkles and the best cake ever is finished! I am in love with the sponges and how bright and pretty it is – but the key point to make, YOU NEED TO USE GOOD QUALITY COLOURS. Chill the cake again in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch. I use a large metal scraper to decorate the sides of the cake, and a small angled spatula to also help cover the sponges – and its much easier and you are going to get a smoother finish using these as well!

Try not to add too much ganache to the top when filling it in, because if you add any more to the drips you’ve created, it will make them travel farther than you’d like. Instead, try to use just a little ganache and spread it so that it just touches where your drips begin. The ganache on the top should self-level a bit, so don’t worry too much about getting it super smooth. Drip cakes don’t have to be scary, but there are a few things to keep in mind to make sure you get that perfect drip look! The most common issues people run into when making drip cakes include: 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.I really recommend using gel food coloring instead of liquid food coloring. It allows you to get super vibrant colors, without changing the consistency of the white chocolate ganache.