One of my FAVORITE EVER cake decorating techniques...
One of my favorite cake decorating styles – especially lately – 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 the pointers I can pass on to you are below!
A couple quick troubleshooting tips -
- The recipes below are all made in the microwave. Microwave powers vary widely per microwave - the directions specify half (50%) power for microwave times so that the drip mixture doesn't get over-heated. Over-heated chocolate or candy melts will often seize or harden, ruining your drip mixture. If you have a strong microwave you may want to start with a lower power or shorter time intervals!
- Colors can be added to any of the drips below if desired! Please note though -
- Add colors *after* the drip mixture is fully melted and smooth
- Use gel food coloring - liquid food coloring will almost always cause your drip mixture to seize and harden!
FAQs
“What if I've never added a drip to a cake before?”
Don't stress! It's easier than you probably think it is! 🙂
My biggest tips - make sure you measure your chocolate/candy melts and heavy cream accurately. Too much/little of either may affect your drip consistency.
Make sure you try a test drip first! Don't pour the drip mixture over your whole cake until you're confident in the consistency of your ganache.
You can adjust the consistency by warming or cooling slightly (warmer = thinner). If that’s not enough you can adjust more by adding 1 teaspoon of whipping cream (thinner) or 1 Tablespoon of chocolate chips (thicker) at a time, stirring until smooth.I loved this YouTube tutorial by Sugar&Sparrow when I was new to cake drips!
“What if my sprinkles aren't sticking?”
This is the worst; if it's happening to you I'm sorry!
- If your drips are setting too fast, you can try thinning the mixture a bit with 1/2-1 teaspoon of whipping cream at a time. You can also try adding just 2-3 drips at a time and adhering the sprinkles before they have too much time to set.
- I've only had trouble with drips setting too fast in the dead of winter when my kitchen was cold. You can run a space heater in your decorating space - I've definitely done this before! 😉
- One other idea - I'll probably be the only one to give you this advice since it's a touch on the questionable side :/ but I actually took a warm hair dryer to a particularly troublesome set of drips I didn't want to scrape off and re-do. Something to try if you're desperate and short on time!
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Sprinkle Drip Tutorial
Equipment
- small offset spatula (optional; I usually cover the cake top as well when I add a drip, so I use an offset spatula to smooth it)
- Squeeze bottle (or piping bag - or you can use a spoon; you'll just have a bit less control)
- large piping bag + tip (optional; I used one for the cake in the video)
Ingredients
To make a Sprinkle Drip cake -
- 1 frosted and chilled cake flavor/size/color of your choice – see my favorite recipes here!
- Chocolate, white chocolate, or candy melt drip mixtures (see below)
- 4-5 Tablespoons Sprinkle mix of your choice
- Whatever other decorations you’d like to add to your cake! (I often use more sprinkles, frosting swirls, edible glitter, small cookies, or cherries)
- Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!
Chocolate Ganache drip (option 1)
- 6 ounces Semisweet chocolate chips (1 cup)
- 6 ounces heavy whipping cream (¾ cup)
White Chocolate Ganache drip (option 2)
- 1 cup white chocolate chips
- ⅓ cup heavy cream
- Gel food color of your choice (optional)
Candy Melt drip (option 3)
- 4 ounces white or colored candy melts (I usually use Wilton brands)
- 2 ½ Tablespoons heavy whipping cream (my favorite brand is incredibly thick; you may need a bit less depending on the thickness of your heavy cream)
To add the Sprinkles to the drips
- 4-5 tablespoons Sprinkle mix of your choice
- 1 teaspoon (ish) Crisco or shortening
Instructions
Chocolate Ganache drip (option 1)
- Place chocolate chips in a microwave-safe bowl. Add whipping cream and microwave on half power in 30-second intervals, stirring in between until fully melted and smooth.
White chocolate ganache (option 2)
- Place heavy cream and white chocolate chips in a microwave-safe bowl. Microwave on half power in 30-second intervals, stirring in between until fully melted and smooth. Stir in gel food coloring if using.
Candy Melt Drip (option 3)
- 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.
Okaaaay...adding the drip to the cake!
- Allow drip mixture to cool to a moderate temperature – it should feel slightly warm and still be fairly liquid. Transfer mixture to a squeeze bottle or piping bag. (Or have a spoon handy! I just found spoons to be a little bit more difficult to work with when I new to cake drips.)
- 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. Cover the top of the cake with the drip mixture if desired, smoothing with an offset spatula.
Adding sprinkles
- 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!
- Gently press sprinkles into the drips, adhering as many sprinkles as you’d like to each drip. (This is the reason I included 30 minutes under 'Decorating time;' this part can be a little time-consuming). Return cake to the fridge or freezer to set the drips once the sprinkles are on.
- Decorate the rest of the cake as you like! Enjoy!
Video
Notes
Nutrition
Did you use this Sprinkle Drip Tutorial to make a sprinkle drip cake?
Send me an email and let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
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