We had a Bake Off social at my church last week, so of course I had to go all out and make a showstopper, as decorating is my favourite bit of baking! I considered lots of festive options around autumn or Halloween, but in the end decided on something entirely unseasonal, purely because I wanted to make a drip cake 🙂
Here is what the finished product looked like, and then I’ll take you through how you can make it too!
To start, I made 5 Victoria Sponges with Mary’s Berry’s All in One Sponge Recipe, which you can find here. To make 5 I made the recipe twice and then once more, with half the ingredients. We need 5, as there’s four for the cake and then the fifth to make the ice cream scoop.
After levelling the cakes with a bread knife, I made a batch of basic buttercream and put buttercream and raspberry jam between each layer, using four of the cakes.
After layering the cakes, I put it in the fridge briefly, as my buttercream was quite soft. Whilst it was in the fridge I made another batch of basic buttercream and dyed this one blue. I had to use quite a lot of blue gel food colouring, as it can turn buttercream more of a green colour, as it’s slightly yellow in the first place.
Once I was happy with the colour, I crumb coated the cake in a layer of blue buttercream (middle picture). I put the cake in the fridge again for a while whilst I made the ice cream, and then I did another full layer of buttercream (right picture), smoothing out the edges (as well as I could without a palate knife!). It’s really important to make the edge of the top of the cake as crisp as possible with a drip cake, so I really focused on making that even. I then added some colourful chocolate bean sprinkles around the bottom.
Whilst the crumb coated cake was in the fridge I made the ice cream. I just used a simple waffle ice cream cone. I crumbled up around a quarter of the fifth cake and then added a small spoonful of some leftover white buttercream and mixed it all together (like cake-pop mixture).
I put some mixture into the bottom of the cone and pressed it down. Then I made a ball with the rest of the mixture, like a large cake pop. To anchor the ball to the cone and then into the cake, you need a stick to put through them all. I bought some cake pop sticks, and initially tried to just use one, but it ending up being too short, and it wouldn’t anchor into the cake well enough. After much trial and error, I stuck two cake pops together with sellotape (#inventive), and cut about two inches off the end, as it was going to be too long.
The pictures are before I decided to sellotape two cake pop sticks together. The final product had around 3 or 4 inches of cake pop stick coming out of the top of the ice cream ball, which is what you need for it to properly stay in the cake.
For the pink ganache I melted 280g of white chocolate with 280g of whipping cream. I heated it in the microwave, initially for 1 minute, stirred, another minute, stirred then in batches of 30 seconds. It’s very easy to burn chocolate in the microwave, so watch it like a hawk! I coloured it with magenta gel colouring, and again it required quite a lot to get a vivid colour.
When I tried to drip this on the cake, it became evident that it was much too runny, as you can see from when I tried to cover the ice cream scoop; it wouldn’t stay at all and was running all down the cone.
In the end, I thickened it by adding sifted icing sugar, after which I had to add a bit more food colouring, as it paled. In the future I would try and make the ganache with more chocolate and less cream to see if that would be thick enough for the drips, but the icing sugar solution worked well, and it didn’t lose its shine.
It’s important that you put the ganache for the drips onto a cold cake, so I had the cake in the fridge for a while beforehand. I used a spoon and went round the edge, slowly adding ganache and encouraging it to drip down, using varying amounts for long and short drips. I found in general, I needed to use much less than I’d imagined – even after the icing sugar, the ganache was very quick to drip. Approach with caution in general! After I’d finished the edges, I put ganache all over the top, but not pushing it over the edges anymore, as I didn’t want anymore to drip over the sides!
My ganache was thick enough that I had to spread it out a bit with a spoon, rather than just pouring it on to the top, which I preferred as it avoided anymore dripping. I then covered the ice cream scoop in ganache, spreading it over with a spoon (making sure not to get any on the cone), before putting it into the cake. I put it in quite centrally, at an angle so it looks like the ice cream has just fallen 🙂
To finish of this cake I added some more choco beans to the top, focusing mainly on the ice cream scoop, and then having less on the actual cake. Then I cleaned up the cake board with some kitchen roll, as it had got pretty messy with ganache!
And that’s it! Some things were a bit of a nightmare and the main pointers I’d have if I were to do it again are:
- Make sure the top is very flat and the edges are crisp.
- Make sure the stick through the ice cream is long enough.
- Use less cream and more chocolate for the ganache, or add icing sugar.
- Be cautious creating the drips as they go quicker than you think
I hope you enjoyed the post, and maybe have a go making it!