Sprinkle Drip Cakes!

One of my favorite cake decorating styles....

One of my favorite cake decorating styles – especially lately, as my sprinkle collection has grown - is the sprinkle drip!
While it may appear tricky to do, adding sprinkles to a drip is actually stunningly simple with a few easy pointers – and all my favorites are below!

ALSO – my sweatshirt is available here! ;)

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You will need:
- 1 frosted and chilled cake (flavor/size/color of your choice – see my favorite recipes here! I find a Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use)
- Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!
-Chocolate, white chocolate, or candy melt ganache for drip (recipes below)
- Sprinkles to add to the ganache drip (I used a Fancy Sprinkles mix in the video - up to you!) 
- Whatever other decorations you’d like to add to your cake! (I love using more sprinkles, frosting swirls, edible glitter, fresh cherries, or I have friends that use maraschino cherries!

Chocolate ganache drip:
6 oz (1 cups) semisweet chocolate chips
6 oz (3/4 cups) heavy whipping cream

Place chocolate chips in a heat-proof bowl. Place whipping cream in a small saucepan and bring almost to a boil over medium/low heat. Pour over chocolate chips and let rest for 2 minutes, then stir until smooth and silky.

(If desired, this can also be done in the microwave – combine ingredients and microwave on half power in 30-second intervals, stirring in between until smooth).

White chocolate ganache:
I used a white chocolate ganache for this drip – I found my favorite white chocolate ganache recipe so far on ChelSweets.com
-1/3 c heavy cream 
1 c white chocolate chips

- Gel food color of your choice; if desired
Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Stir in gel food coloring if using.

Candy Melt Drip:
- 4 oz white or colored candy melts (I love the Wilton brand Bright White)
- 2 ½ Tablespoons heavy whipping cream (the brand I usually use comes from Costco and is incredibly thick; you may need a bit less depending on the thickness of your heavy cream!)
This recipe is very similar to my white chocolate ganache recipe – you’re basically using candy melts instead of white chocolate to make a very similar drip ganache. Place heavy cream and candy melts in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between.

To add the Sprinkles to the drips:
4-5 tablespoons sprinkle mix of your choice (I used Sweetapolita’s ‘Bubbly’)
1 teaspoon(ish) Crisco or shortening 

Okaaaay......adding the drip!
When your ganache has cooled to a moderate temperature – it should feel slightly warm and still be fairly liquid – transfer it to a squeeze bottle or piping bag. A spoon will work if you don’t have either of those, I've  just found spoons to be a little bit more difficult to work with.
Slowly drizzle ganache around the upper edge of your cake, pausing every inch or so to let more ganache fall in a drip down the side of the cake.

To add the sprinkles to the drip, shake some of your sprinkles into a shallow bowl or dish. Spread a bit of shortening on your fingertip – this will make the sprinkles stick to your finger, and make it easy to transfer them to the drip! Add as many sprinkles as you’d like, and return cake to the fridge or freezer to set the drips.

Decorate the rest of the cake as you like!

Make this recipe? Let me know  how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

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