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How To Make a Drip Cake

…and everything else you need to know.

I’ve been busy, researching the best ways to create the ultimate drip cake and I’ve found some really interesting information for you guys. The plan is for me to write it all down in one place for you!

I have found the best free tutorials, top cakey tips and fan share inspiration. I’ll also recommend the products you can use to achieve the very best results.

This video is by Rosie’s Dessert Spot and gives you a really good idea how to get started with your drip cake.

The blog that I’d also highly recommend is Craftsy’s ‘How To Make a Trendy Drip Cake’

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Craftsy offer a full and even more importantly free step by step guide to create this also vibrant cake.

MATERIALS NEEDED:

  • Chilled buttercream, ganache or fondant covered cake (The chilled part is important! Keep it in the fridge until you’re ready to add the glaze drip)
  • Heavy cream (aka whipping or double cream)
  • Tempered chocolate or confectionery coating
  • Gel or paste food colouring (appropriate for use with chocolate)
  • Angled palette knife
  • Tablespoon
  • Microwaveable glass bowl
  • Spatula

Do you want to achieve that gorgeous vibrant pink? Try out Rainbow Dust Pro Gel Pink! Our favourite!

Pink Day Inspiration

OK, so we’ve mastered the cake, we have a step by step… do you want to try and create a glaze drip? We’ve got you covered with this helpful video recipe from Cupcake Savvy Kitchen. Their youtube channel has loads of great, free video tutorials on it!

TOP TIP: Worried about your buttercream melting? Add a small amount of Meri-White to the mix, this helps firm the buttercream slightly, whilst keeping it light and fluffy… no sticky mess! This same technique goes for all buttercream cakes including cupcakes!

Finally lets get some Drip Cake Eye Candy on the go with some of our lovely customer shares!

We have share days on our Party Animal Online Facebook Page on Monday’s and Friday’s if you want to share any of your creations with us 🙂

Drip Cake Inspiration

★ FAN SHARE ★ Now how about this for a drip cake!! This is Wendy Palmer’s first ever drip cake and I think it is amazing!! I could tuck into a piece of that right now! Chocolate heaven!

Drip Cake Inspiration

★ FAN SHARE ★ Leaza McLaughlin has shared her tasty looking Wedding Anniversary Cake with us!
“Simple buttercream and ganache drip cake for my wedding anniversary 💍🍾. Ganache coloured with Sugarflair pink paste.” Happy Wedding Anniversary and what better way to spend it than eating cake

How To Make A Drip Cake

★ FAN SHARE ★ Mmmmm I could eat a huge slice of this right now! This delicious cake has been shared with us by Katy Chanter “Made this yummy chocolate orange drip cake. Gorgeous progel orange from your good selves.” Thanks for shopping and sharing with us Katy 

Make Drip Cake

★ FAN SHARE ★ “This was 9″ high. No dowels as the choccy is hard in this weather” posted by Cathy Taylor.

We recommend always using dowels if you are using buttercream or ganache and especially in warm weather. It will save the chance of a complete hair pulling disaster!

If you like the metallic cake finish on Cathy’s cake I recommend reading our Metallic Cake Finish Blog!

Did you know you can also make drip cakes using just Colour Melts? Read our blog Melt and Create to find out more about them.

Melt and Create

Thanks for reading and following our blogs… feel free to write any suggestions for helpful articles in the comments below.

Rainbow Dust Colour Melts BANNER

Melt and Create

Melt and Create with Rainbow Dust Colour Melts

 

With Rainbow Dust’s new fantastic colour melts you can melt and create a huge range of fantastic edible fun! Of course we now have them available on the website if you fancy giving them a go.

I’ll be sharing our favourite tricks using colour melts and it’s not just about Cake Pops!

The Best Bits

  • They are made up of Non-Hydrogenated Fats
  • Smaller Buttons that melt quicker
  • Great flavour
  • Available in 8 colours and more coming soon!

Packs of Colour Melts

To melt them you can use multiple methods. One being the Microwave, nice and easy does it! The other is the double boiler, slightly harder work but ensures you don’t over-do your candy buttons.

Instructions for Microwave – Place candy melts in a microwave safe bowl. Do not melt in the bag. Microwave for 30 seconds at half power or on the defrost setting. Repeat until completely melted be careful not to over cook your melts.

Instructions for Double Boiler – Partially fill the bottom pan with water and bring to a simmer.
Fit the top pan or bowl in place and add the candy. Stir until completely melted. A jug or bowl can be used to replace the top pan. Do not allow any water to come in direct contact with the candy.

The PME Chocolate Melting pot also works fantastic with these!

 

Melt and Create

Here’s some fantastic examples on using your colour melts by Rainbow Dust.

Melt and Create

I love the use of the colour melts on these tasty Cake Pops. Use Rainbow Dust Edible Gold Glitter to add an extra sparkle!

Cake Pops using Rainbow Dust Colour Melts

Try dipping cake balls in candy melts and popping them in a mini cake cup, once done drizzle with different coloured candy colour melts to create these gorgeous mini cake bites.

Cake Cups using Colour Melts - Melt and Create

Or why not go for gold and create edible ice cream bowls, this will really impress the guests and they are so easy the kids can have fun giving it a go too!

Check out the entire rage of Rainbow Dust Colour Melts.

 

Melt and create order now with partyanimalonline

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Novelty Firework Cake – Bonfire Night

Novelty Firework Cake

Finished_novelty_fireworks_cake

This novelty firework cake is perfect for a bonfire night tea. Shaped as 2 fireworks with ‘exploding’ stars it will make a great centrepiece, and when it is cut each person gets their own little Catherine Wheel cake. You can’t get much more bonfire themed than that!

What you will need

Tools

    • Rolling pins – one for rolling out the paste and a small pin for the decoration
    • Marzipan spacers are useful for making sure your paste is the correct thickness
    • Small and medium circular cutters
    • Sharp knife
    • Baking Parchment for templates
    • Non-Stick board
    • Star Cutters – I used the FMM Star Set
    • Alphabet Cutters – I used the FMM Art Deco Tappit set
    • Shell tool for embossing the board to give a grass effect.

Method – Preparation

Step 1: Bake your cake. You can find the recipe and instructions for baking a Fat-Free Swiss Roll here.
Colour your sugarpaste. You will need approx. 400g Purple, 250g Red, 250g Green and 100g Yellow. Cover your board with the green paste and emboss using the shell tool.

Embossing the cake board
Ideally it is best to do this step the day before so that the paste and cakes set up a little to make it easier to work.

Step 2: Make the stars – This could be done a few days ahead to make sure that they are completely dry but they certainly need to dry overnight at least.

Cut the metallic wires to the variable lengths. Roll out the white Squires SMP thinly on a non-stick board and cut out a variety of stars using the FMM Star Set of cutters. Dip the end of the wire into edible glue and fix each star onto a wire.

Either leave flat to dry or place in oasis or polystyrene to dry. Personally I like to dry them standing because it gives a bit more shape to the stars rather than them being flat although they are delicate at this stage so take care. Leave to set up completely.

Make the stars

When set brush with edible glue and dip in the glitter. I use a piece of parchment paper under them as that way it is possible to tip a lot of glitter onto each star to ensure they are well covered. Any glitter remaining on the paper can then be tipped back into the pot when finished.

Set aside and leave to dry thoroughly.

Method – Covering the Firework cakes

Step 3: Cut the swiss roll into 2. One should be approximately twice as long as the other section. This will make 2 novelty firework cakes. Using parchment paper make a template for your covering.

Mask the cakes thinly with buttercream or ganache and stand on end.

Cut the cakes and make the templates

Step 4: Roll out a small piece of purple paste and cut 2 circles using the larger circle cutter – you should chose a cutter the same size as the cake surface. Place the cut paste on the top end of each cake.

Cover the larger cake with purple paste and the smaller with red paste using the templates as a guide. Leave a small amount standing proud of the top edge.

cut out top circles of paste
roll_out_covering

Cut a thin strip of the contrasting coloured paste and tuck into the join, fixing in place with edible glue. This gives a stripe down the back of each firework cake. When you cut the cake into the slices each slice will have a contrasting ‘fuse’.
covered_cakes

With the remaining purple paste roll out thickly and cut 2 circles and fix to the centre of each firework cake top with edible glue. This makes the ‘fuse’ and will be where you will fix your stars so that the wires do not go into the cake.

top_fuse

Method – Finishing Touches

Step 5: On a non-stick board roll out the black Squires SMP to make the labels for the fireworks. It is important that this paste is rolled very thinly. Cut into a strip. Rub a little cornflour under the paste to release it from the board and a little into the top surface with your fingertips to help the letters come out of the cutters easily.

Using the FMM Tapit set select the letter you need and press into the paste. Scrub it a little against the board to ensure it is cleanly cut. Lift out and then tap the end of the cutter firmly against your table top. The letter should drop out cleanly. If it sticks you may have your paste too thick or you may not have dried the top enough with your cornflour. Repeat with the remaining letters until you have all you need.

Roll out a strip of white Squires SMP paste and stick the letters onto this using a little edible glue. Trim to size and then glue the strip to the side of the larger firework cake as shown.

Making the lettering labels

Step 6: Cut out some yellow stars using the FMM star cutters and fix to the side of the smaller cake.

fireworks_with_details

Step 7: Place the cakes carefully on the covered board using a little buttercream or ganache if necessary to stick them in place. You could add a few stars to the board or else add an inscription if you prefer.

Step 8: Finally arrange the stars into the top of each cake. You can also make a few spirals using the metallic wires.
make spirals of wireSimply wrap the wire around a small rolling pin (A Cel Stick is ideal for this). Remove the wire and you will have a spiral ‘spring’. These can be used to fill out the firework topper.

Finished_novelty_fireworks_cake

So there you have your finished Firework cake with glittery stars topper.

To serve the cake cut into slices. You will end up with a plateful of little Catherine wheels thanks to the spiral of the roulade, complete with a little fuse.

Enjoy!

Variations

If you don’t want to bake a swiss roll you can of course get ready made shop ones which you can just decorate. Alternatively you could use your favourite firm cake mix baked in empty washed out cans – I love the Rich Cherry Cake for this – for 4 baked bean cans you will need about a half quantity of cake mix. Unfortunately this will not give you the pretty spirals when cut but tastes delicious!

Take care this November the 5th and enjoy the praise from all for this fabulous Novelty Fireworks Cake!

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Rich Cherry Cake Basic Recipe

Rich Cherry Cake

This Rich Cherry Cake recipe is one of our absolute favourite cakes here at Partyanimalonline. It can be used for celebration cakes as well as novelty cakes or simply as a lovely cake with a cup of afternoon tea! It is a rich madeira style cake with ground almonds and glace cherries, firm enough to shape and cut well, but moist and tasty.

This recipe makes a 8″ round or 7″ square deep cake.

Ingredients

Rich Cherry Cake Ingredients

  • 240g Caster Sugar
  • 240g Margarine or Butter
  • 4 Large Eggs
  • 70g Plain Flour
  • 205g Self Raising Flour
  • 60g Cornflour
  • 60g Ground Almonds
  • 325g Glace Cherries

Method

Step 1: Preheat the oven to about 170°c / 325°f/ gas 3. Line a 8″ round (or 7″ square) greased tin with parchment or greaseproof paper. Lightly grease the paper.

Step 2: Sift together the 3 flours in a bowl and set aside. Cream the sugar and butter in a mixer until light and fluffy.

Step 3: Add the eggs slowly. If the rich cherry cake batter begins to curdle (separate and look a little lumpy) add a little of the flour to the mixture. Mix in the ground almonds. The batter should be at a dropping consistency. This when the mix will drop off a spoon when you give it a little shake. If it is too firm a little milk can be added to the mixture. Be careful not to overdo this however as otherwise you may find the cherries do not stay dispersed through the mix but drop to the bottom instead.

Step 4: Cut the cherries roughly in half, wash and dry well. Mix with the flour and then fold into the batter mixture making sure that the cherries are well dispersed.

Rich herry Cake Batter

Step 5: Tip the rich cherry cake mixture into the prepared tin and bake in the centre of the oven for about 1½ hours until risen and golden brown. The cake should not form a peak as it rises but should stay nice and flat. If you find that it is rising too quickly turn down your oven a little. All ovens vary and you may need to adjust temperatures and cooking times to suit your own oven.

Step 6: When cooked place on a wire rack still in the tin until it is just cool enough to pick up without gloves. This will allow time for the cake to firm up before turning out. Do not let it cool completely or it will be difficult to remove from the tin and a thick crust may develop on the outside of the cake from sitting too long in the tin.

Step 7: Leave to cool completely before decorating to suit. This cake is firm enough to cut and shape for novelty cakes.

Variations

You can use other glace fruit such as pineapple or ginger in place of the cherries or if you want to make a light fruit cake dried currants, sultanas and raisins can be added. When using dried fruits it is advisable to soak overnight in orange and or lemon juice to plump up the dried fruit and keep the cake moist.

Fat-Free Swiss Roll Recipe

Fat-Free Swiss Roll

rolled and filled fat-free swiss roll

At Partyanimalonline we have been baking cakes professionally for many a year and we would like to share some of our basic recipes for you to adapt for your own cakes and bakes and today I present to you a fabulous fat-free swiss roll recipe:

This basic swiss roll recipe fills a tin about 35 x 25cm (13″ x 9″). Light and perfect with fruit cream and ganache for cakes and desserts. The finished size depends on your filling and how tightly you roll.

Ingredients

  • 3 large eggs
  • 100g (4oz) Caster Sugar
  • 100g (4oz) plain flour
  • 1 tablespoon (15ml)hot water
  • Caster sugar for dredging

Filling

Jam and Buttercream or ganache

Method

Step 1:Preheat your oven to 220°c(425°f/gas 7).

Grease a swiss roll tin measuring approx. 3 x 9 inches and line with baking parchment or greaseproof paper. Whisk the eggs and sugar until the mix retains the trail for a few seconds. Lightly grease the paper and sprinkle lightly with plain flour. Make sure the flour covers all the surface and then tap out any excess.

Prepared fat-free swiss roll tin
Grease parchment and dust with plain flour

Step 2: Weigh out the caster sugar and place in a bowl with the eggs. Whisk on a fast speed until the mixture is light and creamy. At this point the mixture should be firm enough for a trail to remain on the surface for a few seconds

Whisked swiss roll mixture

Step 3: Sieve the flour and add half to the whisked mixture. Carefully fold in the flour. Add the remaining flour and repeat. Make sure the flour is evenly mixed but do not mix more than necessary to avoid losing the air as the more air in your mixture the lighter your finished cake will be.

folding flour into swiss roll mixture

Step 4: Tip out the mixture into the prepared tin. Tilt the tin to ensure the mixture is spread evenly into all the edges and corners.

Filled tin with fat-free swiss roll mixture

Step 5: Bake in the centre of your preheated oven for 7 – 10 minutes until the mixture is a pale golden brown. It is important not to overbake as this will cause your finished swiss roll to crack.

Baked swill-roll

Step 6: While you are waiting for your swiss roll to bake wet and wring out 2 clean teatowels. Place one flat onto your worktop. Cover with a piece of baking parchment sprinkled with caster sugar. When your cake is baked turn it out onto the paper. Trim any crisp edges with a sharp knife and then cover with the second tea towel and leave to cool for a few minutes. This top tip keeps your cakes pliable and makes it less likely that you will have cracking when you roll up the swiss roll.

Turn out the swiss roll

Step 7: When the swiss roll is cool but not completely cold remove the top tea towel and the backing paper from the cake. Use the underneath paper to roll up the swiss roll. The paper stays in the roll until you are ready to fill it. If just filling with jam you can do that even if the cake is a little warm however if using cream, ganache or buttercream you should leave the cake rolled in the paper until completely cold.

rollup_roll_2

Step 8: As soon as cool enough carefully unroll the swiss roll and remove the parchment. Spread with the filling of your choice and roll back up. Take care not to press too hard as this may cause the cake to crack. Re-roll once filled and then dust with icing sugar if serving as a dessert or simple swiss roll. Alternatively you can cover the cake and use as part of a novelty cake – such as trains, candles, fireworks and much more!

Variations

You can colour or flavour your mixture and fill with a filling of your choice.

  • Try replacing about 1 tablespoon of flour with cocoa powder for a chocolate swiss roll and fill with raspberries and fresh cream for a beautiful chocolate roulade dessert.
  • Or add a few drops of Sugarflair Hollyberry droplet colour and a few drops of Sugarflair Strawberry food flavour to the sponge and fill with strawberry jam and ganache for a pink, girly, fruity swiss roll with a chocolatey twist!

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Mixing Sugarflair Food Colours

Mixing Sugarflair Food Colours

I’m not sure if you’ve seen this one on Mixing Sugarflair Food Colours on our YouTube channel yet, it’s from about 3 years ago now but the concept remains solid! We get asked quite a lot about the shades and variations that can be produced with professional food colours. We used Sugarflair as our example brand as they are one of our best selling food colours alongside Rainbow Dust Pro-Gels.

There’s two really helpful videos we put together to show you how to get the most out of mixing sugarflair food colours to create a range of colours.

Mixing Sugarflair Paste Colours

You can do this with our Beginners Sugarflair Set!

Part 1: Mixing with Sugarflair Colours.

Part 2: Mixing with Sugarflair Colours.

We hope this helps!

Don’t forget we have loads of great discounts on Sugarflair Paste Colours all available on our online shop!

 

Polka Dot Cake Design

Polka Dot Cake Design

Polka Dot Cake Design

With International Dot Day fast approaching, I though it would be a lovely idea to bring you guys some awesome Polka Dot cake design and inspiration. Dots are so easy and always look incredibly effective. Go bright for Birthdays for a fun feel or use pastels and ombre effects for subtle, yet beautiful Wedding Cakes.

I will also include some cool tutorials and tricks that stop this cool cake design from sending you dotty!

So here’s some inspiration to show you just how beautiful dots & cakes can be…

Polka Dot Cake Design

This cake was designed by Marion Frost: The cake artist and creator of Patchwork Cutters. These cutters are fantastic and Marion has designed cutters that help you every step of the way. From the ‘Polka Dot Cutters’, to the easy ‘Make a Bow’ cutter and finally even cutters for the ‘Extra Large Number Toppers’. My top tip with this is to use modelling or flower paste so your numbers set firm allowing them to free stand on your cake.

Polka Dot Cake Design

I love the soft peach with pastel grey on this stunning wedding cake. The dots look so effective in the Ombre effect. For those who haven’t come across ‘Ombre’ it means ‘shaded’ in French and stands for the gradual shading of colour from one colour to another! See we are learning things all the time! Grab a Press-Ice tool to make this design a piece of cake! Excuse the pun 😉

Polka Dot Cake Design

This gorgeous cake was stumbled upon on SugarHero! I love the colours and the simplicity of the design. This is a clear winner for International Dot Day! Although SugarHero! made this one for Easter, it certainly could be used for a wide variety of occasions and you can find exactly how she did it HERE!

Polka Dot Cake Design

Beautiful on the inside as well as outside.. it’s not just a trait we like to see in our friends! Check out this extremely awesome dotty centre. There’s some great tutorials out there on how to do this one! I love the one by My Cupcake Addiction so I’ve added it in below. A great tip is to use Sugarflair or Rainbow Dust food colours to colour your cake mix. These brands are both high quality and completely bake stable allowing you to keep the vibrancy of colour throughout the baking process!

 

Polka Dot Cake Design

Simple black & white cake with a flourish of floral colour. I think this is stunning… a combo of dots with stripes! Below I’m going to show you how to save yourself loads of time using the Press-Ice Tool instead of having to measure and stencil for hours to get even spacing on your dots! We came across this beautiful picture on Alicia Thurston Photography.

Polka Dot Cake Design

Changing the size and variation of your dots can add a really funky finish to your cake. This 3 tier stacked cake was created by FMM Sugarcraft. Learn how to use their Press Ice Tools below in the free tutorial video below.

Be sure to take advantage of our special offer on all Polka Products in our Polka Dot Collection between the 15th-30th September. All you need to do is add the goodies you would like from our Polka Dot Collection to your basket and at checkout enter code POLKA456 and it will automatically give you an extra 10% off for just being you!

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Thanks for your continued support! We hope you liked our latest Polka Dot Cake Design blog!