Trolls Drip Cake

by Barry Lewis


2 chocolate sponges

2 vanilla sponges

Butter cream (made up of 4x 300g butter, 4x 500g icing sugar, 4x 1 tsp vanilla extract, and 4x 1 tbsp milk) I divided mine into 4 bowls

Food colouring of choice

White chocolate ganache;

100g white chocolate

100ml double cream

Pink food colouring

Drop of vegetable oil

Decorations of choice, I used troll figures, smarties, and rainbow lace sweets

How to make a super easy but vibrant and delicious trolls drip cake. This is essentially a unicorn cake, or rainbow cake or even tye die cake it’s just bright with lots of colours and works a charm! The sponges used are from this easy chocolate cake recipe and the victoria sandwich cake recipe for reference so check those out if planning on making this, it’s great for a Birthday!

The first thing you need to do to make this super colourful cake, is to let you sponges completely cool down before levelling off the tops and then around the edges. You can freeze the left overs to make cake pops another day. Place a cake board which is slightly larger than your cakes (I used a 10” board for my 8” cakes) on to a cake stand then spread a small blob of butter cream into the centre of the cake board. You can now begin to layer on your sponges, spreading a nice even layer of butter cream on top of each before add another sponge. Leaving the final sponge buttercream free. Apply a thin layer of buttercream all around the sides and top of the cake then smooth out with a flat pallet knife. This is your crumb layer, so don’t worry about it being too thick or neat. Leave the cake to chill for 20 minutes in the fridge. Next up, you are going to add another layer of butter cream around the sides and across the top. This layer can be thicker than the crumb layer as you want to get it nice and smooth. Keeping a cake scrapper or palette knife still against the side of the buttercream, spin the cake stand round until you are left with a nice smooth finish. Wiping off any excess buttercream from the scrapper/palette knife as you go. Leave to chill, in the fridge, for 20 minutes. Whilst you are waiting you can made the coloured icing. Divide a batch of buttercream between 5 bowls then mix in your food colouring of choice. Once the cake has chilled, you can start adding colour to it. Place small amounts of any colour around the edges of the cake, then repeat this with all the other colours until the cake is covered in spots of colour. With your cake scrapper or palette knife smooth around the edges so the coloured icing merges together. Once you’ve gone around the cake one way, stop, and go back around the other way. The buttercream will be a transformed into a colourful tie dye effect. If you have any gaps you can fill these in with a small amount of any coloured buttercream, then smooth out with a flat palette knife that’s been dipped in warm water.
To make the white chocolate ganache, break the white chocolate into small pieces and place in a bowl. Pour over the double cream and microwave for 1 minute, then stir until the chocolate has melted. Add in the food colouring and a drop of oil, mix together. Spoon a small amount of the ganache on to the top of the cake and gently push it towards the edge, allowing it to drip down. Repeat this until the top is covered and you have the desired drips running down the edges. Decorate with choice of sweets or decorations, and enjoy!

Related recipes