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Gluten Free Celebration Drip Cake

Ingredients

For the cake

  • 400 g Butter (I used the Pure dairy free baking spread)
  • 400 g Caster sugar
  • 400 g Gluten free self-raising flour
  • 8 Eggs
  • 2 tsp Baking powder

For the icing

  • 400 g Icing sugar
  • 150 g Butter
  • Gel food colouring (I used a bright pink, colourings linked above)

For the drip

  • 75 ml Whipping cream
  • 175 g White chocolate
  • Gel food colouring
  • Chocolate, sprinkles, sweets, glitter to decorate! (Options linked above)

Instructions

  • Preheat the oven to gas mark 4 or 180 degrees.
  • Grease and line three 20cm sandwich tins (if you only have two, you will need to reuse one).
  • In a large bowl, beat together the butter and sugar, then gradually fold in the eggs, self-raising flour and baking powder.
  • Continue to fold until it forms a smooth cake mixture. Pour into the three tins ensuring each has an even amount. Smooth the top with a spatula.
  • Bake for 25 minutes. Leave to cool on a wire rack.
  • Prepare your icing by mixing the icing sugar and butter together until smooth.
  • Before adding any colouring, use the icing to build your cake. Place a small amount on the cake board to prevent the cake from sliding, and add the first layer. Spread the icing across the cake (optional - add jam), then repeat with the two remaining layers. Spread a thin layer of icing around the sides so that the entire cake is covered with buttercream.
  • Using your remaining buttercream, add a small drop of food colouring to make a pale pink. Spread this onto the cake (I used a lighter pink at the top). Then add more food colouring and begin spreading this onto the cake. Use the icing scrapr to ensure a clean, smooth finish. I finally added random dots of colour and spread these into the cake with the scraper to give a slightly tie-dye effect.
  • Place the cake in the fridge to cool.
  • Prepare your cake drip by placing the whipped cream in a jug in the microwave for 20 seconds. Add the white chocolate (in small chunks) to the cream and microwave for a further 50 seconds.
  • Stir the mixture and return to the microwave until the white chocolate has completely melted. Add food colouring of choice.
  • Leave to cool for 5 minutes or so, until the consistency is slightly thicker (as the chocolate cools).
  • Using a sauce bottle or teaspoon, carefully test the drip on the edge of a mixing bowl. Once it has reached the desired consistency, drip onto the edge of the cake, then spread across the top.
  • Add your decorations (sprinkles, chocolate, sweets, glitter) then return to the fridge to set.
  • Remove from the fridge, slice and celebrate!