Drip cakes look complicated but are actually quite easy to make as the finish doesn’t have to look perfect and they can be covered with lots of sweet treats. They make a perfect celebration cake for any occasion.
To make a Blueberry, Lemon and White Chocolate Drip Cake
For the sponges:-
400g softened butter
400g caster sugar
8 medium eggs, beaten
400g self-raising flour
Zest 3 lemons
Prepare 3 x 20cm round cake tins and preheat the oven to 160c
Beat the butter and sugar together well until soft and creamy. Add the flour, beaten eggs and zest and mix well for one minute. Divide the mixture between the tins and bake for about 35 minutes or until the cakes are golden, spring back when touched, are starting to shrink from the sides of the tin, a skewer comes out clean when inserted into the middle.
For the lemon syrup:-
Use the juice from the 3 lemons and make up to 125ml, add 125g sugar with this in a pan. Heat while stirring to dissolve the sugar then boil rapidly until the mixture starts to thicken to a syrup.
Brush the syrup over the 3 cakes while they are still warm in their tins.
When the cakes are cooled completely they were layered up with blueberry conserve and lemon buttercream.
For the lemon buttercream:-
Beat 450g softened butter and 750g icing sugar together well and add a few drops of lemon extract or some lemon juice to taste. I beat mine for a good ten minutes until it gets really soft and creamy.
This amount of buttercream is enough to fill and cover the cakes fully. I put a little to one side and added some blueberry conserve. I used this to spread around the sides of the cake on top of the lemon buttercream to add some colour.
To cover the cakes:-
Once the cakes have been layered up with filling in between, pop the three-layered cake into the fridge to cool for half an hour. This will set the buttercream a little harder so it’s easier to cover the outside of the cake. Spread buttercream around the whole of the top and sides of the cake and smooth with a palette knife. Pop the cake back in the fridge for about another half an hour to an hour until the covering is nice and set. Then spread some of the buttercream with blueberry conserve added around the side of the cake and smooth again with a palette knife. Pop the cake back in the fridge and make some white chocolate ganache to drizzle over the top of the cake.
For the white chocolate ganache:-
100g good quality white chocolate
50g whipping cream
1 tablespoon golden syrup
Heat the white chocolate in a bowl over a pan of boiling water until only just melting – stir well to melt all the chocolate and set aside to cool. Heat the cream in a pan until just boiling the remove from the heat and set aside for ten minutes. Now stir the cream and chocolate together gently, finally stir in the golden syrup. The mixture will now be ready to add to the cake. Spread it all over the top of the cold cake and allow the drips to run down the sides a little.
At this point the cake can go back into the fridge so that the drips set where they are but I added sprinkles and chocolate drops and shards first.