The Simplest Drip Cake Tutorial Ever!

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! πŸ™‚ 

simple drip cake white background 1

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. 

Simple drip cake top view 1

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! 

simple drip cake crooked 1

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?

imple drip cake side view 1

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.

simple drip cake crumb coat

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.

imple drip cake crumb coat smoothed

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.

simple drip cake final coat

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.

imple drip cake final coat smooth

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.

simple drip cake remaining buttercream

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. 

simple drip cake chocolate ganache pre melted

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:

simple drip cake chocolate ganache stirring

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.

simple drip cake chocolate ganache smooth

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).

simple drip cake decorating set up

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.

simple drip cake adding chocolate ganache drips

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. 

simple drip cake filling in chocolate ganache center

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.

simple drip cake adding ferrero rocher

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.

simple drip cake adding piped decorations

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. 

simple drip cake adding gold sprinkles

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. 

simple drip cake all view 1

I hope you’ll give it a try!

Simple Drip Cake Pinterest

Until next time <3

9 thoughts on “The Simplest Drip Cake Tutorial Ever!

    1. Hi Jewel! This was a tiny cake, so I used 4-inch tins (You don’t have to go out and buy any–you can use extra large tuna/chicken cans that you wash out really, really well). This tutorial will work for any size cake, but you’d obviously have to adjust your amounts of buttercream and ganache. It’s better to have too much than too little. I’d probably double the amount of ganache for a 6-inch cake, triple it for an 8-inch cake, and so on. I hope that helps!

    1. Hi Carol! I use whipping cream to make the ganache. Just add the chocolate chips to a bowl then stir in your cream (It might look like you haven’t added enough). Then you can heat it up in the microwave in 30 second increments, stirring each time. If you don’t want to use the microwave, you could also just add the chocolate to a bowl and then heat the cream on the stovetop until it’s just under bowling (there will be a bit of steam and some small bubbles around the edge of the pan). Then just pour it over your chocolate and let it sit for a few minutes before stirring.

      Some people like to add a bit of butter or coconut oil to the ganache to give it a nice shine, but it’s not required. I tend to leave it out. The best thing about ganache is that it’s pretty forgiving. It will always be a little thin when you first make it, but if you let it sit for a little while on your counter it should thicken up over time. If it doesn’t, you could always just add a little more chocolate. And if it’s too thick you can add a bit more cream. When making a drip cake I like to first test how fast my drips will run down the cake by dripping a bit down a vertical surface (like a cereal box). You want the ganache to be thick enough where it drips sort of slow, that way you have some control over how long each drip is.

      I hope this helps. You asked me two small questions and I wrote you a novel in response. haha. This tutorial is one of my most popular Pinterest pins and now I feel like I should redo the entire thing and make it even more thorough. If you have any other questions, please don’t hesitate to ask! I consider myself a drip cake veteran at this point, even though I still get it wrong every once in a while. πŸ™‚

  1. How do you think I can do this with making it a double layer??? I’ve NEVER made a real cake, but I’m pretty crafty…. I think I might have to do a trial run..

    1. Hey there! You can certainly store it in the fridge. I’d take it out about an hour before serving so that it will reach room temperature. You don’t have to worry about the drips melting or anything, they should be set by that point. Thanks for reading. πŸ™‚

  2. I live in a hot country and after geting the cake out of the fridge to ake drips, the cake get tears.can can make drips without chilling the cake?with thicker drips??

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