In this guest post, cake artist Emelia Jackson of Emelia Jackson Cake Designs shares her tips and favourite recipes for making Instagram-worthy drip cakes like those she is known for.
Top 5 tips for making a drip cake
- Make sure the cakes are baked the day before. Everything must be as cool as possible in order to build a nice, strong, and tall cake!
- Make sure your buttercream is the right consistency. You want a nice, firm buttercream that will add stability to the cake. If it is too runny, refrigerate for 30 minutes and mix again.
- An offset spatula is your best friend! Use it to achieve flat surfaces as you are stacking your cake.
- A good turntable is very important.
- If your cake feels unstable as you are stacking, refrigerate for 15 minutes in between layers. This will set the buttercream filling and make a really stable base to build on.
Chocolate fudge cake
- 300g butter
- 375g sugar
- 6 eggs
- 190ml boiling water
- 1.5 tsp bi-carb soda
- 375g chocolate
- 190ml milk
- 375g plain flour
- 40g cocoa
- Preheat the oven to 180C.
- Use the beater attachment of the stand mixer to cream the butter, sugar, and eggs.
- Put the chocolate in a bowl and melt it in the microwave.
- Mix the water and bi-carb soda then add it to the melted chocolate. Add the milk.
- Add this to the butter mixture, followed by the flour and cocoa.
- Pour the batter into two 20cm round cake pans.
- Bake for 15-20 minutes or until cooked. For a larger cake, cook at 160C for 40 minutes or until a skewer inserted at the centre comes out clean.
- 100g chocolate
- 50g cream
- Melt the chocolate in the microwave and stir through the cream. While cold, this should be a yoghurt consistency so that as it runs down the cake and sets. To use, warm in the microwave for 10 seconds until runny.
Chocolate Swiss meringue buttercream
- 5 egg whites
- 1 cup sugar
- 500g butter
- 200g dark chocolate, melted and cooled
- Place the stand mixer bowl over a pan of boiling water. Combine the egg whites and sugar in the bowl and whisk. The mixture needs to get to 60C or until hot to the touch and the sugar is completely dissolved.
- Remove the bowl from the pan and whisk in a stand mixer until firm glossy peaks have formed and the bowl is cool to touch, about 10 minutes.
- Add the butter and push it to the bottom of the bowl. Continue to whisk for a further 5-10 minutes or until fully incorporated, glossy, and fluffy.
- Mix through the melted chocolate.
To assemble the cake
- Trim the top of each cake if needed then halve each cake horizontally.
- Place the bottom layer on a cake turntable. Spread buttercream evenly on top of the layer using an offset spatula. Top with another layer of cake. Repeat until you have stacked all the layers.
- Use the offset spatula to evenly coat the cake with buttercream. Set in the fridge for 30 minutes.
- Pour a small amount of the chocolate drip on top of the cake. Use an offset spatula to gently spread the drip over the sides of the cake or use a spoon to dribble the chocolate drip over the sides.
- Evenly coat the top of the cake with chocolate drip.
Main image by Emelia Jackson