Indulge your sweet tooth with a Drip Cake. Pools of ganache dripping down the sides of cake that is crowned with a bevy of your favorite candy.
As counterproductive as this may seem, I look at dessert videos on YouTube when I’m on the treadmill or bike. I burn some calories and get caught up on the trends in the world of sweet treats. Think of it as killing two birds with one stone. It gets a little wonky however when you’re trying to search for something when you’re in the upper level of your target heart rate zone.
On YouTube, there are a treasure trove of ideas to explore and an equal amount to toss by the wayside. One idea that is a keeper is drip cakes. Years ago I made one for my daughter’s birthday and had no idea what is was called. You may have seen these cakes with pools of ganache on top and dripping down the sides. Then if that wasn’t drool worthy enough there are mounds of candy on top and often between the layers.
As beautiful and trendy as these cakes are they aren’t challenging to pull together. The real challenge lies in cutting them. By most drip cake standard’s, the one shown here is very elementary. Some of the most spectacular ones are four layers and loaded with not only candy but mousse, cookies and even doughnuts! Show stoppers for sure but hard to cut and serve.
This is a White Almond Sour Cream Cake aka WASC, only without the almond flavor because Gabbi was going to have a slice, and I found it at Cake Central. Adding sour cream to your cake batter results in a moist cake with a tender crumb. The WASC cake is a highly doctored cake mix and one that I will use often. It starts with a boxed mix with the addition of flour, sugar, sour cream, eggs, water, flavoring and salt. Just think of the flavor combinations you can come up with.
Now I know there are some purists who don’t bake with boxed mixes and that’s ok. I absolutely love baking from scratch but sometimes a shortcut is in order and I like to experiment with boxed mixes. And when it comes to baking large cakes, I am all for doctoring a mix. That being said this was a very good cake. With so much candy and ganache on top a simple buttercream was just enough to frost and fill it.
One batch of white chocolate ganache was plenty. I will admit to being a bit gun shy when applying it and that’s probably the reason I had some leftover. After dividing it into three bowls I added pink gel coloring to one and a pale green to the other. When coloring ganache, it’s important to use gel coloring. Water based colors are likely to make the chocolate seize and your ganache would be ruined. The top is loaded with foil wrapped chocolate eggs, sour gummi jelly beans, one gigantic marshmallow sucker, and three other variety of suckers and of course one big chocolate bunny.
I nibbled a bit from domes I cut from the layers but didn’t have the heart or nerve to cut it after it was put together. Charisse took the Easter Bunny Drip Cake to work minus a slice for Gabbi and said her coworkers loved it. Trust me there are lots more drip cakes coming!
- 1 box white cake mix
- 1 cup granulated sugar
- 1 cup sour cream
- 1 cup water
- 3 whole eggs
- generous dash of salt
- 1 TBS vanilla
- Vanilla Buttercream
- White Chocolate Ganache
- 8 oz white chocolate
- ¾ cup heavy cream
- Candy of your choice
- Preheat oven to 325° F and prepare two 8-inch pans for nonstick baking.
- Mix together dry ingredients in a large bowl using a wire whisk.
- In mixer bowl place next 4 ingredients.
- Next add about ½ of the dry ingredients and blend together.
- Then add the rest of the dry ingredients and mix for two minutes.
- Pour into prepared pans and bake as for 50-60 minutes, check for doneness at minimum time.
- This amount of batter is equal to 1 ½ mixes.
- Fill and frost the cake layers with your favorite buttercream frosting and place in the refrigerator for 10-15 minutes.
- For the Ganache.
- Bring heavy cream just to a boil, and pour over chopped chocolate.
- Stir until chocolate is melted and smooth.
- Using a wooden spoon stir the mixture vigorous until it reaches the desired thickness or consistency, about 5 minutes.
- Remove cake from refrigerator.
- With a spoon or piping bag apply ganache around the top edge of the frosted cake and let it drip down the sides, aim for long and sort drips.
- You can also pool ganache on the cake top.
- Garnish the top of the cake with the candy of your choice, there is no right or wrong way to do this.
My cake is going hopping down the bunny trail at the following link parties.