Sprinkle Drip Tutorial
Several of my most popular cakes feature a sprinkle drip, and videos don't give much detail - here's a more in-depth Sprinkle Drip tutorial!
Servings: 16 (varies)
Calories: 782kcal
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 information is for a frosted / decorated 8-inch cake. Please note nutrition information is an estimate and may not be entirely accurate, and will vary with size / flavors / decorations chosen.)
Nutrition
Serving: 1serving | Calories: 782kcal | Carbohydrates: 101g | Protein: 9g | Fat: 38g