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A little bit of drizzle for your cake

25/8/2016

71 Comments

 
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​I love watching out for new trends.  One of my favourite trends is the drip or drizzle cake.  If you skim through the internet you will find many different techniques and it can be a little overwhelming if you are new to this incredible artistic world we call cake decorating.  This blog post is dedicated to the DIY person who, like me, is in love with the drip cake.
  
Fondant covered cake and the royal icing drip

Which icing to use on a fondant covered cake?
If you tried to use ganache (or any other similar ‘drip') or fresh fruit icing drip on a fondant covered cake you may have run into some problems.  The fondant will become soft and sticky ruining your perfectly covered cake and its sharp edges.  The best drippy icing to use on a fondant covered cake is royal icing.  It has the right consistency and sets hard.  It’s made of icing sugar and egg white so it does not hold any water and will not impact on your fondant covered cake.

Can I colour royal icing?
Yes.  I like to use powders or gel colours.  Bear in mind darker colours such as reds, purples or blacks will require a lot of icing and may make the royal icing too runny.  If you find that’s the case just add extra sugar.
 
Or you can paint over the royal icing using your powder or gel colours.  The copper cake below was painted using a copper powder and a little alcohol. Just be sure the icing has completely set before you paint it.
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What should the consistency look like?
When you finish whisking the royal icing peaks should be a little runny – ie they should not stand upright when you are holding your beater.
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How long does the royal icing take to dry?
Usually 12 hours for a drip cake.  It is best to make this cake the night before the event or your icing will not set hard in time and you will have a half-dry sticky drip.


​BEST EVER royal icing recipe for your drip cake!
What you need
170g icing sugar – pure icing sugar is best buy it’s also OK to use icing sugar mixture for this recipe
1 egg white at room temperature
1 teaspoon fresh lemon juice – this helps stabilize the egg whites
 
What to do
Place all the ingredients into your mixer and use the whisk attachment if you have one.  Beat on med-high for around 5-7 minutes.  Your royal icing should be a nice soft peak and ready for the fun part!  Drizzle!!!
 
This recipe is enough for a cake size up to 7 inches.
 
How to drizzle…
What you will need
Fondant covered cake (preferably covered the day/night before)
Small spatula
Table spoon OR Piping bag with a tiny nozzle (I use a 1 or 2) (if you prefer to use a piping bag for more control over your drip)
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​Step 1:  Fill your piping bag with a few tablespoons of the royal icing if you are using a piping bag.  This will be for your drizzle.
 
Step 2:  Grab your spatula and spread the royal icing on the top of your cake quite thickly.  You will need to work relatively quickly so the royal icing does not start to set.  Keep adding tiny bits making sure the icing just hits the edge of the top of your cake.  A little bit of the drizzle will drip over the sides and that’s great.  If you add too much icing sugar or if the consistency is not quite right it might not drizzle down the side or it will drizzle in a thick style which we want to avoid.  You can wipe this off and start again but you might need to make another batch of royal icing so you have enough royal icing.
 
Step 3:  Grab your tablespoon and start drizzling the royal icing over the edge and watch it drizzle down.  Use more or less icing depending on the thickness and length of the icing you prefer.
 
Step 4: (optional)  If using a piping bag skip step 3.  Grab your piping bag and start piping from the edge of the top of your cake allowing the royal icing to drizzle down naturally.  Once you have made your way around your cake with the piping bag you will have some naturally flowing drizzle and your cake will look amazing!

FREE cake decorating book!
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If you liked this blog post then you will LOVE my Carol’s decorating e-book ‘Cake decorating at home’.  Grab your free copy here!
71 Comments
Elisha
24/4/2017 12:58:57 pm

Hi these cakes are so beautiful! I would love to make something similar but was wondering if I can use the Wilton royal icing mix that I just add water and whip up, or if the water will ruin the fondant? Just don't like to use the raw eggs as I'm pregnant. Thank you.

Reply
Carol
24/4/2017 01:55:23 pm

Hi Elisha
Congratulations on your pregnancy! Any royal icing mix is fine to use but you just need to play around with the consistency so it 'drips' to your liking. Be sure to mix it up really well so that the water or any liquid used is incorporated. Happy baking! xxx

Reply
Izzy Whatley
11/3/2021 05:21:08 am

How do i correct the consistency if it becomes to thick if i don’t want to use water?

Jackie
11/5/2017 07:54:24 pm

Can you use this on a cake that is just covered in buttercream? I need a dairy free drizzle and came across this one but wondering if it's only suitable to drizzle over fondant.

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Carol
13/5/2017 07:25:16 pm

Hi Jackie. I'd go with a ganache drizzle on a buttercream cake. Make sure the cake is cold and the ganache is at room temp. before you drizzle. I've sent you a copy of my cake decorating book. Also, here's a link my blog post which also answers your question. Happy baking xxx

http://www.deliciouslyyours.com.au/baked---your-diy-blog/3-quick-easy-steps-to-creating-that-drizzle-cake-at-home

Reply
Jackie
20/5/2017 05:45:37 pm

Thanks for replying. I can't use ganache though as I need it to be dairy free. That was why I was contemplating the royal icing on buttercream. I know it's normally a big no no for decorative stuff but thought being a drizzle it might be ok. I gave it a whirl and the buttercream definitely caused it to dissolve a little and it kept running and running. Ended looking ok with a little fiddling but might have to try a coconut cream ganache next time.

EMily
9/7/2019 08:01:40 pm

hello,

is there any chance i can have a copy please of the book.

Thanks

Cherise
19/5/2017 09:29:46 am

Hi, I have used this drip twice on buttercream. The first time I followed the recipe and it was way too thick to drip. Second time I tried adding some warm water till it was runny, dripped perfect and looks great but has continued dripping over night. It would be perfect as a non dairy drip alternative.
I am hoping mine dries soon and stop running down the cake!!

Reply
Carol
19/5/2017 10:12:09 am

Hi Cherise. The water will prevent your ganache from drying and setting. If you needed to thicken the ganache you need to use cream. Hope that helps xxx

Jackie
20/5/2017 05:42:42 pm

Hi Cherise, I ended up using it and like you said it just kept running. In some bits it almost dissolved off the cake 😏 it still looked ok and it wasn't for anything fancy. Just a family birthday. ganache is definitely the best option but can't do it unless I use coconut cream which I'm not sure would be very tasty. Hope yours worked out ok.

Monique
23/8/2019 09:29:38 pm

You can make a dairy free ganache with dairy free chocolate (or normal milkfree dark choc) and a dairy free cream ie oat or coconut, or coconut milk from the can I've heard works well

Reply
Amna
27/7/2017 09:31:24 am

Hello

I am looking for the perfect drizzle for the buttercream covered cake. Ganach drizzle is always yellowish. I wanted something bright white so I can color it with any color I like.

Thank u

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Carol
27/7/2017 10:01:58 am

Hi there! You can purchase a white food colour from Americolour or Wiltons and colour your white chocolate white before adding any further colour. You can also use coloured wilton melts. Happy baking xxx

Reply
Shirley
26/9/2017 07:13:21 am

Amna, you could also purchase Wilton Bright White candy melts for a pure white drip. It works really well.

Esther Jaya link
6/8/2017 07:24:10 pm

Hi Carol,
May I know if I should leave the fondant covered cake overnight in the fridge before I start the dripping process as the weather in Malaysia is hot and humid.

Reply
Esther
8/8/2017 07:10:12 am

Hi Esther. Fondant will sweat and become sticky in the fridge. My only suggestion is to keep your cake in the coolest part of your home. You could also purchase a portable air conditioner and leave your cake in that room. xxx

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Melinda Garcia
25/8/2017 11:53:16 pm

To set the royal icing drip over the fondant covered cake for 12 hours, can I assume you put it in the fridge, then take it out when ready to paint the drip?

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Ivry
31/10/2017 02:43:33 pm

I am going to using this method on a fondant covered cake that will be painted gold with a luster dust (using vodka). I was wondering, have you ever done a drip cake that was covered in luster dust? If so did the Royal icing drip ruin the gold at all? I plan on allowing the gold to dry all the way before adding the drip. Thank you so much!

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Anna
3/11/2017 01:55:53 pm

Hi there, I have been having problems using Genache for my drip on buttercream, it never dries enough for me to paint over it and my daughter really wants her the drip on her cake to be gold. Is there a recipe for Genache that's dries solid enough to paint with gold lustre dust?

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Carol
3/11/2017 02:24:28 pm

Hi Anna. The ganache should be setting quite hard. A few tips: use white choc not melts and for dark choc it should have more than 50% cocoa (avoid compound choc); use pure cream not thickened cream; let set overnight in the fridge or in the freezer for 15 mins if you are in a hurry. If all of that doesn’t work you can always use my royal icing recipe instead. Happy baking xxx

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Tash
11/11/2017 12:57:47 am

Can this be poured directly on top of a plain Christmas fruit cake

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Carol
11/11/2017 07:12:00 am

You sure can! It would be lovely flavoured with a teeny bit of almond oil or something like that. Enjoy!

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Vivienne
15/1/2018 10:59:50 pm

Hello,
How long should i allow after icing the cake in fondant before starting the drip? And should the cake go in the frige to set the drip?

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Carol
15/1/2018 11:50:20 pm

Hi Vivienne - no need to wait for a fondant cake to ‘set’. Royal icing drips naturally and doesn’t need a fridge to set. Happy baking! xxx

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Susan Rogers
16/2/2018 10:03:33 am

Hey Carol!!
I signed up for your recipes & tips but ha e not received it in my email. I have read these great questions and answers and want your ganache recipe. I plan to make a naked cake with drizzle. Preferably not too sweet. If you could give me some info on getting the info plz that would be great. Thank u for all your help

Reply
Carol
16/2/2018 10:26:12 am

Hi Susan
I’ve emailed you a copy of my cake decorating book. Don’t forget to check your spam or junk folder if it’s not directly in your in-box! My ganache recipe and tips are in my book. Happy baking xxx

Reply
Jo
24/10/2018 05:09:32 am

Hi there I’m planning on a naked cake with buttercream and wanted to do a drip so brought royal icing mix but reading these comments I’d be better with a ganache , could you send me the recipe you would recommend for the ganache please ? I need to colour the ganache pink to is this possible ? Thank you !

Reply
Carol
24/10/2018 06:27:37 am

Hi Jo
The ganache recipe is in my book. Use white ganache and colour it pink. Happy baking xxx

Melissa
14/3/2018 06:56:06 pm

Do you advise the fondant cake needs to be refrigerated before adding royal icing drips? Should the cake be cold? Thanks in advance

Reply
Carol
14/3/2018 06:59:54 pm

Hi Melissa. A fondant cake should not be placed in the fridge as it will sweat. Leave the fondant to set and the add the drizzle. Happy baking xxx

Reply
Rosh
5/6/2018 01:40:10 am

Can we use the Royal dripping icing for butter cream cakes

Reply
Carol
5/6/2018 05:50:29 am

Hi Rosh
I don’t see why not. Just make sure the buttercream is cold. Happy baking xxx

Reply
Chelle
16/6/2018 04:10:42 pm

You have conflicting answers for the buttercream cake with royal icing drip. Is it ok to use it on cold buttercream?

Reply
Chelle
18/6/2018 12:48:05 pm

It should be ok to use on cold buttercream. xxx

Reply
Brenda
27/9/2018 08:09:52 pm

Hi Carol. Can I add glycerine to soften the royal icing - I don’t want it to set rock hard. Thank you.

Reply
Carol
27/9/2018 08:22:18 pm

Hi Brenda. You sure can! I sometimes add glycerin when I’m piping with royal icing. Happy baking xxx

Reply
Elisabeth
3/10/2018 08:37:10 pm

Hey! You say it’s best to use a ganach on a buttercream cake.Could you tell me how you get a white drip please? I know white chocolate is used but it looks yellow rather than white.Thank you

Reply
Carol
5/10/2018 10:06:40 am

Hi Elisabeth. You can use white colouring. Make sure it’s suitable for chocolate. It’s available at your local cake decorating supply shop. Happy baking xxx

Reply
aleksandea
8/10/2018 04:51:27 am

Hello,
Can i use ganache drip for covered fondant cake
Pls help
♡

Reply
Carol
8/10/2018 02:07:30 pm

Hi there. Best to use royal icing on fondant covered cake. Happy baking xxx

Reply
Linda
17/10/2018 06:04:10 pm

Hi Carol,
Have to make silver drip on an eggless chocolate cake covered with marzipan and fondant. How do i make an eggless drip
Also can you please suggest an eggless chocolate cake recipe that can be covered with marzipan and fondant.
Thanks
Linda

Reply
Carol
18/10/2018 12:16:50 am

Hi Linda. You could try royal icing powder which is available at cake decorating stores. Have a read of my article on substitutes to see what you can use instead of egg. I have a few ideas for you to try there. Here’s the link: http://www.deliciouslyyours.com.au/baked---your-diy-blog/best-ever-baking-substitutes.

Reply
Tracy
9/11/2018 02:00:18 am

I am doing a drip cake covered with buttercream and need a purple drip, I was going to do it with royal icing but looking at the comments it’s saying ganache is better, I haven’t made ganache before please could I have a recipe for enough To use on an 8 inch round cake, I will be colouring it purple, can I use get paste on ganache?
Thank you in advance :)

Reply
Carol
9/11/2018 06:46:29 am

Hi Tracy
There’s a ganache recipe in my book. You can freeze any extras. I’d use white choc ganache with an oil pasted colour or a colour specifically for ganache. Wilton and Creative Cake Decorating both make colours to be used with buttercream and ganache. Happy baking xxx

Reply
Laura
10/1/2019 01:45:56 am

Hi I have been asked to make a drip cake with white chocolate over buttercream however they have a nut allergy and every time I look at white chocolate it says may contain traces of nuts. Can you recommend a type of chocolate that’s nut free for the drip or am I best using your royal icing drip? just don’t want it to be too runny or dissolve over the buttercream thanks

Reply
Carol
10/1/2019 08:25:51 am

Hi Laura. I’d try Panna Chocolate, Koko Black or Callebaut. If they contain traces of nuts I’d try royal icing. Make sure the cake is cold and icing has set before you drip. Happy baking xxx

Reply
Olaniyi Fatima
11/2/2019 07:15:00 pm

Thanks for the recipe, can I use the Royal icing drip on cake covered with whipping cream?

Reply
Carol
12/2/2019 01:51:29 am

I’ve never tried that! You might need a firmer icing such as buttercream or ganache.

Reply
vivian
19/4/2019 01:45:29 am

Hi Carol, quick question... can I drip white (will be painted gold) ganache over chocolate ganache iced cake? Thanks!

Reply
Carol
19/4/2019 07:58:51 am

Hi Vivian. I don’t see why not! Sounds like a gorgeous design xxx

Reply
Lisa
23/1/2020 03:54:21 pm

Hi there,
I was going to put this on my sons birthday cake but as it is caramel I was hesitant to add the lemon juice. Is it required? Or could I just add some salted caramel flavouring instead?
Thank you

Reply
Jackie
3/3/2020 02:29:04 pm

Hi my client wants a royal icing drip on buttercream which I understands needs to be cold but once drip is done can it be placed in the fridge or will that soften the royal icing?

Reply
Daphne Ong
18/3/2020 02:12:43 am

Hi Carol, Can this drippy icing be used on a almond butter cake that is covered with a layer of marzipan? I thought to do your white icing drip over the marzipan.

Reply
Carol
19/3/2020 11:25:37 am

Hi Daphne! I’ve not tried that before but I don’t see why not. Marzipan has similar properties to fondant so please go give it a go! Happy baking xxx

Reply
Daphne
24/3/2020 12:16:20 am

Hi Carol! The recipe turned out great!! I mellowed down on the sugar and added a bit more lemon, so it had a twang of sweet and sour! Nice!! Thank you.. and happy to share some photos if u like! Apprentice at heart and plenty to learn still..

Dawn link
14/8/2020 04:19:37 pm

Hi, looks a great recipe! Thanks for sharing x Could you clarify is icing sugar mix what would be called Royal Icing sugar? Thanks x

Reply
Carol
14/8/2020 04:30:58 pm

Hi Dawn - they are slightly different. Royal icing mix is pre-prepared royal icing mix and you just add egg whites. Icing sugar is the basis for Royal icing and is found in most grocery stores. It’s also known as super fine sugar. Happy baking xxx

Reply
Jen
15/8/2020 09:45:59 am

Hi i tried the royal icing for drip on buttercream cake. Question is can i put it in the fridge coz the occassion is for tomorrow?

Reply
Carol
15/8/2020 09:48:28 am

Hi Jen - buttercream cakes are fine to put in the fridge. It’s the fondant cakes that sweat. xxx

Reply
Jen
15/8/2020 09:51:54 am

thanks carol for quick reply! 💕💕

Kerry
31/10/2020 09:01:12 am

Hi i am doing a two tier cake with fondant and my bottom tier i am doing the royal icing drip how long do i leave the drip to set before adding the second tier? Tia

Reply
Carol
31/10/2020 10:31:25 am

Hi Kerry
I’d give it a few hours. It depends on how runny you make the icing and the weather (ie humidity etc). Could take 2-3 hours or longer. Happy baking xxx

Reply
Tash
8/11/2020 11:32:26 am

Hi, I am planning to put "Elsa's ice candy" as well as some models on top of the drip. Is it best to wait until the drip has set or when wet?

Reply
Carol
8/11/2020 12:13:41 pm

Hi Tash. I’d wait until the icing is set. You can stick the figurines down with fondant or some left over royal icing. Happy baking xxx

Reply
Deirdre magill
25/11/2020 04:37:08 am

Hi carol I'm planning on making a chocolate biscuit cake covered in fondant and putting an upside down melting ice cream cone effect on top. I'm going to make the ice cream part out of sponge so can I use the royal icing to cover that as well as for the drip effect to get the melting cone effect.
Thanks D

Reply
Deirdre
26/11/2020 01:23:29 am

Also carol will the icing look shiny with gel colour and without gel colour. And I'm thinking of adding some macaroons on top will I put them on while the icing is wet or wait until it dries. If after it dries what will I use to stick them.
Sorry for all the questions. I a novice baker.
Thanks D

Reply
Devon
19/1/2021 11:15:12 am

Hi
Is there anything different I can use to stabilise the egg whites apart from lemon juice at all please? I have one very fussy child 😬 or would
You say you can’t taste the lemon once done? I just do not fancy her not eating her birthday cake!
Thank you so much

Reply
Carol
23/1/2021 08:16:56 am

Hi Devon. You can’t taste the lemon juice. You could try cream of tartar instead. Happy baking xxx

Reply
HALEEMA RAZZAQ
26/1/2021 01:36:03 pm

Hello, i really want to try this so that i can paint it a mattallic colour, however im trying to figure out how it sets exactly. Does it set completely hard like chocolate? I really want a soft type of drip that i can paint which cuts through easily aswell. Any advice. So far the ganache drip is the only one ive tried that set semi soft and is great to cut through but I wouldnt be able to paint that.

Reply
Gracious Grace
2/4/2021 02:30:15 am

Thanks a lot.
Please I need the free E- Book so I can learn more cake decorations

Reply
Lauren
1/5/2021 06:47:45 am

Once I cover on fondant and use your drip recipe how do I store it? How many days ahead can I make this?

Reply



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    Hi there.  I'm Carol - a mum to 2 beautiful boys, a lawyer and the woman behind deliciously yours.  I love all things sweet and am so excited that you are sharing my creative journey with me. With love, Carol xxx

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