Do you ever see something on Pinterest and think “that looks amazing, I could totally make that”? And then you make it and it looks like a small, incompetent child made it? Yeah, that.
I’ve fancied making a drip cake for ages. I mean, how hard could it be? You literally just leave the icing to drip down the sides. Well, turns out it is not as easy as it looks. Rather than writing off my drip cake attempt as a complete disaster, I was able to salvage it thanks to some nifty decorations from Cake Decor. It ended up not looking too bad, plus it tastes amazing and that’s all that matters, right?
Chocolate & Strawberry Layer Cake Ingredients
For the chocolate sponge cake (makes three 7 inch tins):
- 150g self-raising flour
- 1 1/2 tsp baking powder
- 150g caster sugar
- 150g margarine
- 2 tbsp cocoa powder
- 3 tbsp boiling water
- 3 eggs
- 1 tsp vanilla extract
For the strawberry buttercream frosting:
- 160g fresh strawberries
- pinch of salt
- 1 tsp caster sugar
- 225g butter
- 425g icing sugar
- 1 tsp vanilla extract
For the decorations:
- Cake Decor Chocolate Mirror Glaze Cake Covering*
- Cake Decor Glitter Spray*
- Fresh strawberries, raspberries and blackberries
Chocolate & Strawberry Layer Cake Method
- Preheat your oven to 180 degrees and grease three 7 inch round cake tins.
- Cream together the margarine and caster sugar in a large bowl, then sieve in the self-raising flour and baking powder, mixing everything well.
- In a small bowl, mix the cocoa powder and boiling water together to make a paste, then add this to the cake mixture.
- Crack in the eggs, add the vanilla extract and beat well until everything is incorporated.
- Divide the mixture evenly between the three tins, and bake for approximately 25-30 minutes. Turn out onto a cooling rack and leave to cool completely.
- While the cakes are cooking, take the fresh strawberries and blend them in a blender until smooth.
- Add the blended strawberries to a pan along with the salt and sugar and heat for around 10 minutes, or until the mixture has reduced by around half. Set aside and leave to cool.
- In a large bowl, cream together the butter, vanilla extract and a couple of tablespoons of icing sugar.
- Add a tablespoon of the cooled strawberry mixture and another tablespoon of icing sugar, and beat.
- Continue adding the strawberry mixture and icing sugar gradually until it is all incorporated.
- Once the cakes have cooled, layer them up with some of the strawberry frosting between each layer. Then cover the sides and top with strawberry frosting and smooth with a palette knife. Leave to set in the fridge for at least half an hour.
- Once ready to decorate, follow the instructions to heat up the Cake Decor Chocolate Mirror Glaze Cake Covering. Pour it on top of the cake to create mirror glaze topping, or allow it to drip down the sides for a drip cake effect.
- Spray the sides and top of the cake with the Cake Decor Glitter Spray, and finish off with some fresh berries.
So, my drip cake might not have quite worked out (I was definitely impatient and didn’t leave enough time for the cake to set and the mirror glaze to cool down slightly…), but I think it still looks pretty tasty. If in doubt, cover everything with glitter spray.
Thanks very much to Cake Decor for sending me a box of cake decorating goodies. Have you got any cake recipes or decoration tips for me to try out?