Drip cakes have become very popular since their start in 2016. A drip cake, if you’ve never seen one, is a cake that you decorate by dripping chocolate, icing, or frosting over the side. It’s a beautiful way to add a little something extra to a simple or rustic cake design. There is an art to making the perfect drip cake, but it’s actually easier than it looks. That’s why we created this step-by-step guide, using one of our favorite spring flavors, to help you master your first drip cake.
Our Lemon Drip Cake Roll literally melts in your mouth. Moist and packed full of lemon flavor, from the cake to the crème filling, it’s a citrus lover’s dream. The beautiful yellow drip and decorative lemon slices give it the perfect finishing touch. This confection is elegant, bright, and delicious, making it the ideal dessert to help you celebrate the warm days of spring.
5 Steps for Getting the Perfect Drip
- Chill the cake
Put your cake in the fridge until it is nice and chilled. This is important because a cold cake will help slow the frosting as it drips.
Tip: If you are putting your drip over a layer of frosting, make sure the frosting is completely smooth. Otherwise, the drips won’t fall the way you want.
- Prepare the frosting
This depends on what you’re using to make the drips (candy melts, ganache, frosting, etc.). For this example, we use a basic canned frosting. No matter which option you choose, consistency is key. You want your frosting to be warm, smooth, and pourable. Not so hot it’s bubbling and not too runny.
- Start dripping
Take a spoon and gently add a small amount of frosting near the edge of the cake. You want it close enough for the frosting to spill over, but not so close that it all goes down the side of the cake. Use the edge of the spoon to gently push a tiny bit of frosting out over the side until it starts to run down.
- Slowly work your way around the cake
Keep working around the top of the cake, adding drips approximately one inch apart. It will help to have your cake on a turntable as you work.
If the drips aren’t going down the cake as far as you’d like, you can push a little more over the edge. Try to vary the amount you use, so that the drips aren’t all the same length.
- Finish the top
Spoon the frosting on top of the cake a little bit at a time, smoothing it as you go. Use enough to cover the top but not so much that it pushes more frosting over the side. Once your drip is all set, decorate as you please!
Now, we’ll tell you how to use the steps above to make our Lemon Drip Cake Roll.
Brighten Up Your Celebration with a Lemon Drip Cake Roll
- 1 Dutch Apron® Bakery Lemon Crème Cake Roll
- White buttercream frosting
- Yellow frosting
- 2 lemon slices
- Cut the Lemon Crème Cake Roll in half.
- Place one half of the cake roll on a small serving platter vertically and put the other half back in the refrigerator. You can enjoy it later.
- Take your buttercream frosting and spread it around the entire cake roll with an offset spatula, or a similar kitchen utensil, until it is completely covered with a thick, smooth layer of frosting.
- Put the cake roll in the refrigerator until it is completely chilled.
- Prepare the yellow frosting to use for your drip. Like we mentioned in Step 2 of the previous section, we will be using canned frosting.
- Remove the lid and peel off the foil cover of the frosting.
- Place the container in the microwave and warm for 10 seconds. Remove and stir.
- Put in the microwave for another 10 seconds and stir again.
- Finally, warm the frosting for 30 seconds and do one last stir.
Tip: The overall timing will vary based on your microwave. Heat only until the frosting is warm, melted, and smooth.
- Now, it’s time to start dripping. Follow Steps 3-5 from the previous section to begin adding your drip layer.
- Once the top is filled in, you can add the lemon slice decorations. Don’t wait for the drip layer to completely set before you do this, or the lemons won’t stay.
- Take your 2 lemon slices and put a slit in the center of each.
- In one, cut through the rind and continue the cut until it is ½ inch away from the bottom. Don’t completely cut the slice in half.
- In the other slice, start the slit on the fruit side and continue until it reaches the start of the rind.
- Take the second slice and slide the cut part into the cut of the first slice. Now you should have an interlocking lemon topping for your cake.
- Finally, place the lemon topper in the center of the top of the cake roll and press down slightly. This will help ensure that it sticks to the surface.
- Let the drip finish setting and chill until you are ready to serve.
If you’ve been looking for the perfect cake for all your spring celebrations, the search is finally over. Our Lemon Drip Cake Roll is light, fluffy, and loaded with fresh spring flavor. Dainty yellow drops and vibrant lemon slices transforms this simple cake into a seasonal masterpiece. It may take some practice, but with the right foundation and a little patience you’ll be making your own amazing drip creations in no time.