Rainbow drip cake tutorial

Dani Brazier from Blue Door Bakery shows you how to make a rainbow drip cake in this simple step-by-step tutorial...

We love a rainbow! Cover your ombre tier in a pretty pastel rainbow, skilfully dripping down the side - so beautiful! 

Tip! Make sure your cake is very set and cold. This helps set the drips and ensure they don't go all the way to the bottom. 

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You will need


  • 6in round, 6in tall cake
  • Baby pink, peach, lemon, mint, sky blue and lavender gels (or your choice of colours)
  • 120g white chocolate
  • 90g double cream
  • White icing colour
  • Buttercream


  • 8in white cake board
  • Side scraper
  • Palette knife
  • Teaspoons
  • Lots of bowls or a muffin tray
  • No. 18 piping nozzle
  • No. 172 piping nozzle
  • Cling film
  • Piping bag
  • Cake leveller


Prepare your cake

Level your cakes using a cake leveller to ensure they are all even and straight. I split three cakes in half to have six yummy layers!
Stack the layers with buttercream. You can insert a cake dowel through the centre for more support if needed. Add some buttercream on the top.

Cover the cake

Cover the whole cake in buttercream. Take a scraper and gently smooth it all out and scrape off the excess buttercream. Once smooth pop in the fridge for half an hour to firm and set.
Mix up some 3-4 different shades of pink buttercream and add this on to the top of your cake and spread flat.
Add a strip of the lightest pink buttercream around the top then add rows of darker buttercream.
Continue adding darker buttercream in rows down the cake until it is all covered.
Scrape around the cake very gently to smooth out this buttercream. If there are any gaps, just fill out the gaps with more buttercream and smooth again.
With a palette knife, flatten the ridge of buttercream into the centre of the cake so you have a neat edge of buttercream. Place back in the fridge to set for 30 minutes.

Make the drip effect

Melt together in the microwave 120g white chocolate and 90g double cream for 30-40 seconds and stir until smooth. Add in 1tsp of white icing colour.
Use lots of bowls or make it super easy and use a muffin tray. Split the ganache evenly an add in your gel colours to create your rainbow colour scheme.
Take your cake out of the fridge and using a teaspoon, start to push a tiny amount of ganache over the edge of the cake. Push approximately a pea sized section over the edge to create your drip.
Create 2-3 drips in each colour continuing around the cake. Slowly spread the ganache back into the middle of the cake so all the colours meet in the middle.
Once the cake is covered in pretty drips, place the cake back in the fridge for 20 minutes to help the drip set.

Add piped decoration

Colour a few tablespoons of buttercream in rainbow colours and place rows of the coloured buttercream on some cling film.
Roll up the rows in the clingfilm to create a sausage. Snip off the end of the cling film to expose the buttercream.
Add this into a piping bag with a no. 172 nozzle. I also added some green and blue buttercream into a bag with a no. 18 nozzle.
Start piping out small shapes onto the cake. Just squeeze a little keeping your piping bag still. Then stop squeezing and slowly pull away to create the shape.
Once you've got some piping on the cake, finish by adding some pretty sprinkles.
Last updated one month ago

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