January 28, 2017 edit: Welcome Pinterest browsers! I am shocked that this cake of mine has turned out to be one of my most saved pins! If you like what you see, I hope you’ll consider checking out my other cakes. I post a new design each week! Thank you so much for reading and for your continued support! 🙂
I decided to keep my cake decorating really simple this week, partly because once again I didn’t know how I wanted to decorate it until I woke up that morning, and partly because I just love the look of a nice, minimalist design.
I’ve also been wanting to make a drip cake that requires as little decorating tools as possible. This cake fits the bill. I used a bench scraper to smooth my frosting, a spoon to drip on my deliciously creamy chocolate ganache, and a simple star tip to pipe on some tiny buttercream stars. That’s it!
Another thing that simplifies the design process is that only one food color is used. You don’t even have to dirty a second bowl…how’s that for easy?
The ferrero truffles on top add height, dimension, and texture to the cake design. And the best part is your just slab them on.
So let’s do this.
The first thing you want to do is add a crumb coat to your stacked cake. This is just a thin coat of icing that traps all the crumbs. I am using American buttercream here.
No need to get all fancy with it, but smoothing it out somewhat will help you later when you apply the top coat. Once finished, put the cake in your fridge for about 5-10 minutes so the buttercream firms up a bit.
Now it’s time for the second coat. Slab it on now, much thicker than before. You’ll be removing most of it anyway when you scrape it off with your trusty bench scraper.
Remember, if you create any air pockets when you smooth you can just fill them in with more buttercream and scrape again. If you really want to go above and beyond, run your scraper under some hot water to heat it up and then go around the cake slowly. This will smooth all the remaining wrinkles right out. Once you finish, pop it back into the fridge while you assemble your decorations.
You may have some buttercream leftover. That’s good! Scoop some of it out and place it in a piping bag with a star tip (or really any tip you like). If you don’t have one, a sandwich bag will do. But really, get some piping bags. If I had a nickel for every time a sandwich bag burst I’d have like fiddy cents. Add an additional drop of color to whatever icing is left in the bowl. Voila, you now have two colors. Place this icing in another piping bag with a different tip (or no tip at all, which is what I did). Now when you go to pipe your buttercream will not only differ in color, but texture too. This of course adds even more dimension to the cake.
Now it’s time for chocolate ganache. The ratio for this is easy to remember: 1:1 (by weight). So if you put in 80 grams of chocolate (like I did), add 80 grams of cream.
The next step is to pop it into the microwave for 30 second increments, stirring each time. You may only need to do this once. When you first begin to stir it will look very troubling, like this:
But if you keep at it you’ll eventually see it come together into a beautiful, dreamy chocolate liquid like the picture below. You are going to want it to sit at room temperature for 10-15 minutes to cool down and thicken up a bit. It will be far too warm and liquid to pour on your cake right now. Remember to stir it every once in a while for even cooling. You want it to be about the same consistency of chocolate syrup that you use for chocolate milk.
Has your cake been chillin like a villain in the fridge? Great. Get your stuff together. Here I have my two buttercream colors from above, the ferrero rochers and my ganache. I later decided to add some edible gold beads (not pictured).
Using a spoon (or another piping bag, which is how I usually do it) drip on the tiniest amount you can muster, right on the edge of the cake. This will give you a good idea of how far your drips will go. Since your cake (should be) nice and chilled, this will help to prevent the chocolate from dripping all the way down.
Once you’ve gone all the way around the edge, you can now fill in the middle. Just pour a little on and spread it out with the back of your spoon. When it’s all filled in pop the cake back in the fridge for another five minutes or so.
Now the ganache should be more tacky than liquidy, perfect for decorating! Your ferrero rochers should stick right on, no problem. If they seem to be sliding off then the ganache is still too liquid. Throw the cake back in the fridge for another few minutes.
Time to pipe! Sorry for the blur. See how using two colors/piping tips helps to add interest? I’m a huge fan of the crescent moon design so I clustered all of my piping within that shape.
Last step: gold beads! It’s always a good idea to add a third element, whether it be sprinkles, gold beads, little flowers, sixlets, pop rocks, whatever! It’s just another way to add some height/texture/color differential.
And that’s it! A super simple drip cake that you can decorate in as little as 20 minutes (not including fridge time). There is something about chocolate ganache dripping over a pastel colored cake that is so fresh and enticing. The end result is clean, polished, and dare I say it…seductive.
I hope you’ll give it a try!
Until next time <3