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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.

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Creating Easy Carnation Sugar Flowers

Creating Easy Carnation Sugar Flowers

Creating Easy Carnation Sugar Flowers

A few months back we wrote to you about creating the easiest rose ever, well now we are here to tell you about creating easy carnation sugar flowers using the fantastic Easiest Carnation Cutter Ever by FMM Sugarcraft. Of course like all the new products we keep you up to date with, these cutters are also available in our online store.

Creating Easy Carnation Sugar Flowers

 

After the huge success from the rose cutter, it’s just fabulous news that FMM Sugarcraft keep releasing belting new products that really do make creating easier and less time consuming. These take 5 minutes to create, a few hours to set and a simple dust of colour on top to give your carnation a realistic finish.

Creating Easy Carnation Sugar Flowers

 

Here’s some great tips when creating your carnations.

  • Always use flower or modelling paste. Using sugarpaste will cause the flowers to crack and crumble.
  • Dust your surface lightly with icing sugar to stop your paste from sticking, also non-stick boards are extremely helpful.
  • Roll thin. With a good quality flower paste the thinner you roll the more realistic your sugar flowers will look.
  • Dust the flower once dried with powder colour like sugarflair blossom tints and a dry brush to create a variegated finish.
  • If you love this cutter then you have to try The Easiest Rose cutter.. it’s just as fantastic & saves hours of time!

Cover cakes & cupcakes in beautiful carnations!

Creating Easy Carnation Sugar Flowers

Learn how to use the Easiest Carnation Cutter. FMM Sugarcraft have kindly made us a free tutorial to watch at your leisure.

If you loved this post, give these ones a read! We think you’ll like them just as much!

Make the Easiest Rose Ever

Metallic Cake Finish

Camera Cake Inspiration

Silhouette Cakes

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Baby Block Cake Toppers

Baby Block Cake Toppers

How to make Baby block cake toppers by our guest blogger Victorious Cupcakes.

Baby Block Cake Topper Tutorial

This is a really cute tutorial which is perfect for so many occasions; New Baby, Christening, 1st Birthdays and Children’s Novelty Cakes. You can use whatever colours suit the occasion…go for pastel shades for babies and lovely bright colours in primaries for your toddlers!

Here’s what you’ll need:

Ingredients – To make 5 blocks you will need:

Baby Block Cake Toppers

Step 1:

Mix 30g of fondant and 30g of modelling paste (keeping 10g for the lettering) together and knead for a couple of minutes to warm the paste up. Colour with a touch of food colour paste.

Baby Block Cake Toppers

Step 2:

Roll the fondant/paste mixture into a 20mm thick sausage and mark out squares on the top, as a guide where to cut.

Baby Block Cake Toppers

Step 3:

Cut the squares out using a sharp knife and flatten the top by rubbing it onto your work surface. Use a touch of corn flour to stop the squares sticking.

Baby Block Cake Toppers

Step 4:

Emboss the edges of the squares with the stitch tool or a cocktail stick.

Baby Block Cake Toppers

Step 5:

Roll 10g of white modelling paste to 1mm thick and leave to dry on the counter for 15 minutes. Dust the counter and letter cutters lightly with corn flour. Cut your letters and tap the end of the cutter on the counter – the letter should fall out. If it gets stuck in the cutter, the paste needs to be thinner, roll and leave to dry again.

Baby Block Cake Toppers

Step 6:

Stick the letters to the blocks with a water brush.

Baby Block Cake Toppers

Step 7:

You could leave the letters white or paint them with edible paint.

Baby Block Cake Toppers

Step 8:

Display the blocks on your chosen cake.

Baby Block Cake Toppers

If you loved this blog, you’ll like these tutorials we’ve added:

You can also see loads more of Victoria’s fabulous tutorials and recipes over on her page on at GoodtoKnow.

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Swirl Design Chocolate Oreos

Swirl Design Chocolate Oreo’sswirl_chocolate_oreos12

In this post we will be making swirl design chocolate dipped oreo’s and showing you exactly how we did it. This is a really lovely, easy and pretty cheap present! The cost is literally a pack of Oreo’s + 1 bag of candy buttons + 1 chocolate transfer sheet. Around £8 tops for everything… much cheaper than making a cake and it’s loads of fun, there’s no need to even switch the oven on!

I find that one pack of PME candy buttons does just over 1 pack of Oreo’s. I made around 60 Oreo’s for a friends wedding earlier this year and managed to get just over 60 out of three packs so you can make them go further! Also 1 chocolate transfer sheet will do a whole pack of Oreo’s, be sure to use a template circle that is just a couple of millimetres bigger than the Oreo to ensure you get the most for your money.

Makes approximately 1 pack of Oreo’s (12)

Swirl Design Chocolate Oreos

Optional

PME Melting Pot

 

Step 1 :

Melt the chocolate, I have used this awesome contraption by PME called the PME Melting Pot, you don’t have to use this, you can just melt it in the microwave or in a bowl above water on the hob but this keeps your chocolate melted without burning it!! It’s been one of my favourite investments as it just saves so much time on reheating the melts. To warm up it takes around 20-30 minutes… so it’s best to get in the habit of leaving it on while you prep everything else, once it’s melted your chocolate simply turn the setting to 1 instead of 2 and leave your melts there happily melted for however long it takes you to dip them all!

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Step 2 :

While your chocolate is happily melting start preparing your circles. This is SUPER IMPORTANT make sure you have the chocolate transfer sheet the correct way round! The correct way is the smooth way facing up, as in the printed design should be faced down…you don’t want your pen altering the design by marking it the wrong way round.

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Step 3:

Cut all your little circles out ready to put on top of your Oreo’s. You can tell which side needs to be face down when you put them on top of the Oreo as you can feel the embossed design from the printed cocoa butter. Once they have been cut, face the embossed side down so you can simply pick them up and put them on the right way.

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Step 4:

It’s time for the fun! Tap your Oreo off lightly, this gets rid of any bits and stops your nice white chocolate getting all speckled. Then pop the Oreo in the chocolate, give it a turn with your fork until covered and then tap the excess before lifting it out and putting it on baking paper. I found a fork to be best, it allows the excess chocolate to easily escape, leaving you a nice, even finish and allowing you to be more conservative with the chocolate so it goes further!

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Step 5:

Pop the Oreo down on your baking paper, I suggest dipping around three at a time and then adding the transfers, this stops them from drying too much and ensures that the transfer works! Dip 3, add transfer sheets to 3, smooth 3 then repeat.

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Step 6:

We used a smoother on the sheet on top of the Oreo to get a nice flat finish…this is optional, you could just use your fingers to press it down and smooth out any air bubbles 🙂 Once you have pressed all the chocolate transfers down on top of the Oreo’s you will need to wait 30 minutes to an hour for them to completely dry. Do not put them in the fridge it can stop the cocoa butter transferring properly.

swirl_chocolate_oreos

Step 7:

Once you have waited 30 minutes to 1 hour for them to dry… (if unsure wait the full hour) then you can simply peel back the acetate leaving your design of choice transferred on to your AWESOME chocolate Oreo’s. I love these swirl designs I used, they are our own chocolate transfers from PartyAnimalOnline and are available on our website for just £2.75 a sheet 🙂

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Lilac Swirl Oreo’s
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Aqua Swirl Oreo’s

 

 

 

 

 

 

 

So once they are all dry, they are ready to be eaten with no need to even switch on your oven! Keep an eye out for next time you see Oreo’s on offer and make this the weekend fun for the kids or the big kids!!

They would also make great Wedding Favours or Party Gifts by simply just popping them in the clear cake pop bags we have… they fit perfectly!

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EAT YOURS NOW!

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Vintage Hat Box Cake Tutorial

Vintage Hat Box Cake Tutorial – using the FMM Ribbon Cutter.

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This versatile cutter will create ribbons from 3mm to 50mm wide, with a choice of plain or wavy line edging, plus the option of including stitches.

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This cake is extremely simple to make, yet so pretty with its distinct ‘vintage’ feel.

Equipment you will need:

Preparation:

Cover the cake drum with ivory sugarpaste and set aside to dry.

1. Cover the cake with ivory sugarpaste and transfer to the cake drum, securing with royal icing. Set up the multi-ribbon tool with two plain cutting wheels, with one large spacer in between. Hold at the base of the cake and run the tool upwards to leave two lines. Place one of the wheels into one of the previously marked lines and repeat until all the sides of the cake are marked. These will act as guidelines for the stripes.

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2. Roll out a long strip of the ivory sugarpaste/flower paste mix to around 2mm thick. Using the multiribbon tool at same setting, with the addition of two stitching wheels (positioned on the inside of the plain wheels), cut a long strip and add the strip to the top of the cake to form the rim of the hat box, securing with edible glue. Use the top edge of the cake as a guide as you attach.

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3. Using the multi-ribbon tool with two wavy cutting wheels and two stitching wheels with one large spacer in between, cut another long strip of the dusky pink sugarpaste/ flowerpaste mix. Measure the distance from the base of the cake to the base of the strip at the top of the cake. Cut several strips from the paste at this length. Add the strips to the sides of the cake, using the marked lines as a guide.

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4. To make the bow, set up the multi-ribbon wheel with one wavy cutting wheel and one plain cutting wheel at the widest setting (using all spacers). Roll out the pink flowerpaste to around 2mm thick and cut a strip 20cm long. Fold over both ends to meet in the middle, using edible glue to secure. Carefully pleat the centre and turn over. Cut a small rectangle from the paste, pleat and wrap around the centre. Insert cling film through both ends and leave to dry.

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5. For the tails of the bow, cut a strip of the pink flowerpaste using the multi-ribbon tool with two wavy cutting wheels, two stitching wheels (positioned on the inside of the wavy wheels), and one large and one small spacer in between. Cut two lengths around 10cm long and cut a ‘V’ at one end of each. Use the end of a paintbrush to add movement. Secure to the top of the cake with a little royal icing and position the bow on top. Finish the cake drum with pink ribbon.

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We hope you enjoyed this Vintage Hat Box Cake Tutorial! If you want a bit more information on the initial set-up of your ribbon cutter, here’s a quick video by FMM Sugarcraft on how to use it! You can also download the PDF version of this tutorial from FMM’s educate site. The FMM Ribbon Cutter Tool as well as a huge range of FMM products are available from our online website with PartyAnimalOnline!

Using FMM Tappits

Using FMM Tappits

Using FMM Tappits

There’s lots of different types of tappits available from FMM Sugarcraft and in this blog we are going to share their handy downloadable PDF with you as well as sharing some tips we have picked up when using FMM Tappits and some beautiful example cakes of using our favourite Block Alphabet Tappits.

We’ll start you off with using FMM Tappits by FMM Sugarcraft.

Tappits are a unique way of creating decorative designs and lettering to suit all levels of sugarcrafters from beginners to advanced. It is an easy way to decorate and complement cakes for all types of occasions. To achieve good definition it is advisable to use a good quality flower paste. Dust a non-stick board lightly with a little cornflour or cornstarch, then roll out a strip of the flower paste in the chosen colour, very thinly, as you would for flower petals. Place the strip running top to bottom on the board and lightly dust the surface with cornflour/cornstarch. Select the Tappit, placing the cutter across the strip:

(Illustration A)

Using Tappit Tutorial
Using FMM Tappit Tutorial, the font printed here is The Old English Alphabet Tappits.

 

Press the Tappit firmly onto the paste, move the cutter backwards and forwards to get a clean cut. Tilt the Tappit towards you and peel off the excess paste.

If you are using a design Tappit, before releasing the shape gently press down on the design using a finger dusted in cornflour/cornstarch or a piece of sponge foam: this will pick up the embossing fine detail from the cutter. To remove the design, hold one end of the cutter tapping the other end firmly on the edge of the board/table to release.

(Illustration B)

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The shapes can be attached straight away to the cake and secured using edible glue. To achieve a two-dimensional effect the design/letter pieces can be dried and used as free-standing decorations. Use royal icing or softened sugar paste to secure in position. Additional colour may be painted onto the dried Tappit designs using a selection of paste or dust colours mixed with a little clear alcohol.

Our current Tappits are as follows:

We’ve linked all the Tappits to save you time finding more information. This quick link will give you further tips & advice as well as a great price for you to buy them. Those not linked are not currently available from PartyAnimalOnline.

Download FMM Sugarcraft PDF to print it up > HERE

tappits
Top tips for using Tappits… roll your flower paste thin!

Using FMM Tappits

Tips & Advice from PartyAnimalOnline & Fans

If you struggle getting your modelling paste out of FMM Tappits try these really great tips and never struggle again!

1.  ALWAYS use Flower / Modelling Paste or treated Sugarpaste with Tylo (Approx 1tsp to 250g & wait 6 hours)

2.  Roll your paste thin… you need to be able to see through it almost!

3.  Dust a light lustre of Cornflour on your cutters and paste before you cut. This stops the paste from sticking.

4.  Once you’ve rolled your paste thin, walk away and pop the kettle on if you leave it 3-5 minutes before cutting it releases so much easier!

5.  If all else fails then the TOP TIP is to put a layer of cling film over the paste before cutting, cut your letters and then remove the clingfilm, it acts as a barrier making it impossible for the paste to stick to the cutters!

 

Examples of FMM Block Tappits by PartyAnimalOnline Customers

Click on the pictures to see more of this wonderful artists work. In each picture the lettering used are the FMM Block Alphabet Tappits.

Cakes by She Who Bakes
Cakes by She Who Bakes

 

Cupcake by Victorious Cupcakes.
Cupcake by Victorious Cupcakes.

 

Mayo Cake by The CUP Cakery
Cake by The CUP Cakery using FMM Block Alphabet Tappits.

 

Cake by Cakes and Toppers by Charlotte using FMM Block Alphabet Tappits.
Cake by Cakes and Toppers by Charlotte using FMM Block Alphabet Tappits.

 

Cake by Judy Ryder shared on our Facebook Page using FMM Block Alphabet Tappits
Cake by Judy Ryder shared on our Facebook Page using FMM Block Alphabet Tappits

 

Thanks for those who shared your wonderful cakes with us! We hope this blog helps you make the most of your Tappits!