Easter Drip Cake

Ingredients:

  • (4) 8 inch vanilla cakes (blue, pink, yellow, natural) - CLICK HERE FOR RECIPE

  • Yellow, rose, electric blue food coloring

  • Vanilla Swiss meringue buttercream frosting - CLICK HERE FOR RECIPE

  • 1 large peep

  • Edible easter egg candies

Cake Assembly Directions:

  • Step 1: Level cakes with a "cake leveler" or serrated knife

  • Step 2: Spread white buttercream on center of cake board

  • Step 3: Place blue layer of cake on top of cake board

  • Step 4: Spread on white frosting to cover cake layer

  • Step 5: Place on pink layer of cake

  • Step 6: Spread on white frosting to cover cake layer

  • Step 7:  Place on natural layer of cake

  • Step 8: Spread on white frosting to cover cake layer

  • Step 9: Place on yellow layer of cake upside down

  • Step 10: Pile on vanilla buttercream on top of cake and spread with an offset spatula to cover entire cake

  • Step 11: Place in fridge for 20 minutes

  • Step 12: Divide remaining buttercream into thirds

  • Step 13: Dye 1/3 yellow, 1/3 pink, and  1/3 blue buttercream

  • Step 14: Remove cake from fridge

  • Step 15: Pipe 3 rows of blue stripes around bottom of cake

  • Step 16: Pipe 3 rows of pink stripes around middle of cake

  • Step 17: Cover remaining sides with yellow frosting and cover top

  • Step 18: With a bench scraper, smooth out the sides to create stripes

  • Step 19: Place cake in fridge for 20 minutes

  • Step 20: Remove from fridge and use squeeze bottle to make ganache drips going down sides of cake

  • Step 21: Place toothpick in large Peep and put in center of cake

  • Step 22: Add Easter eggs around center Peep

© 2018 by Baking with Ryan. 

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