In creating the August Bake it box, our team have made a fair few of these drip cakes now. We're definitely not pros like the amazing Katherine Sabbath (fellow Aussi, aka the cake queen whom we love!) but hopefully our tips below will be helpful to you nonetheless.
Now, let's get started!
No. 10 : Pace yourself.
There's actually a lot of prep time needed to make a drip cake (& a lot of cleaning up!) All four components: the cake, buttercream frosting, chocolate bark & glaze can be made ahead of time! Wondering how far in advance you can make them - read here.
No. 9 : Make it your own one-of-a-kind!
To make it extra special, buy your favourite chocolate bar or any tasty lollies. But beware that some foods won't do too well once exposed to air. Eg. Violet crumble & fairy floss. So leave the assembly to the very end, just before you’re ready to present!
Suggestions to get you thinking: Donuts, cookies, macaroons, wafer sticks, any kind of chocolate bars, lolly pops, meringues, fruit, marshmallows, jellies/candies, sprinkles, popcorn, pretzels, edible flowers, cupcakes, and so on!
Find more inspiration on our Pinterest page here
No. 8 : “Room temperature” ingredients
If you’re suffering from cold weather like we’ve been having in Melbourne, here's what we recommend:
- If you’re using a stand mixer, use a paddle attachment instead of a whisk attachment.
- Pop your eggs & jug of buttermilk into a warm bath of water to help it reach room temperature.
- Butter hasn’t softens at all? Use the microwave, but only at the lowest setting & no more than 5 secs at a time. We don't want it melted. If you're still having trouble with the butter, don't worry, start adding the icing anyway & it'd still should come together very nicely.
No. 7 : How to get the smoothest frosted cake?
Putting your cake in the fridge after your first crumb coat helps to stiffen up the final layer of frosting, making it easier to create smooth sides. It can be tricky at the start, but be patience & persist on as it does get easier with more practice. Lastly, if you see some bumps, wet your finger with water & smooth them out.
Grab a disposable plastic ice-cream container lid, carefully cut on the dotted lines as seen in image, making sure they are as straight as possible and ta dah, you have yourself a DIY cake scraper!
No. 6 : Getting that colour right!
Australian butter tends to give our buttercream frosting a yellow tinge vs buttercream frosting you've probably seen from the States which looks more white. So when you're colouring it, you need to take that into consideration if you are wanting to obtain a specific colour.
YELLOW + BLUE = GREEN
YELLOW + RED = ORANGE
To be safe, put a small amount of frosting into a separate bowl & add food colouring to that. So at least you'd have an idea of what to expect.
Eg. We coloured the frosting of this cake using a small amount of red soft gel paste
Same thing to consider with white chocolate as it's not a pure white white either.
Lastly, this tip is for anyone new to using Americolor soft gel colours. They are extremely pigmented & also over time, the coloured frosting will become darker. So add very small amounts at the beginning & gradually build the colour. If you're wanting to achieve a rich vibrant colour, add a drop at a time & leave it overnight at room temperature.
So what do you think of our tips so far?
Part 2 of our Top 10 tips to making the best drip cake ever available here!