Rainbow drip cake tutorial

Edibles

• 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

Equipment

• 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

1

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!

2

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

1

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.

2

Mix up some 3-4 different shades of pink buttercream and add this on to the top of your cake and spread flat.

3

Add a strip of the lightest pink buttercream around the top then add rows of darker buttercream.

4

Continue adding darker buttercream in rows down the cake until it is all covered.

5

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.

6

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

1

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.

2

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.

3

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.

4

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.

5

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

1

Colour a few tablespoons of buttercream in rainbow colours and place rows of the coloured buttercream on some cling film.

2

Roll up the rows in the clingfilm to create a sausage. Snip off the end of the cling film to expose the buttercream.

3

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.

4

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.

5

Once you've got some piping on the cake, finish by adding some pretty sprinkles.