PME Blue Chocolate Luxury Cake Drip, 150 g

Product Information

Add in oil and vanilla and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds.

Don’t use this colored drip recipe on fondant– it can do weird things to the fondant, and create a goopy mess.There is no right or wrong here, just drips of all shapes and sizes! Different types of drips can help you achieve different looks for your cakes. Make a test drip with your ganache to see if it's the right consistency (more detail on that in the post above).

Using a palette knife, smooth the buttercream out, then do the same for the next layer. When adding the final sponge, flip it over so the bottom becomes the top. Even though you've cut the top to make it level, the bottom is even more flat so this ensures that the cake has a nice flat top. Then you can start crumb coating the cake with buttercream.

More tips for making the Rainbow Drip Cake:

Try not to add too much ganache to the top when filling it in, because if you add any more to the drips you’ve created, it will make them travel farther than you’d like. Instead, try to use just a little ganache and spread it so that it just touches where your drips begin. The ganache on the top should self-level a bit, so don’t worry too much about getting it super smooth. You can also use regular white chocolate chips, chocolate wafers, or even a chopped up white chocolate bar for the chocolate this recipe calls for.