Buttercream Drip Cake

This Buttercream Drip cake is made for a super special Mother's Day collaboration over on Instagram, organised by the beautiful Sasha @ohlalaboulangerie and Joana @sweets_by_joana

Be sure to check out #GlobalMothersDay2019 and #DulceDiaDeLaMadre2019 for all the wonderful creations from bakers over all the world in celebration for Mother's Day.

I decided to try out this beautiful buttercream drip technique that was done by my beautiful friend Lindsay @staysweetnyc

I absolutely love the way it turned out.  It was so fun piping all the rosettes and using the various piping tips. I really enjoyed mixing the different coloured buttercream.  I was like a kid in a candy store seeing all the beautiful buttercream colours.

This Buttercream Drip cake is made of moist chocolate cake layers.  Not only is it covered in delicious Swiss meringue buttercream between the layers but the whole cake is decorated with this smooth buttercream using different piping tips.

Happy Mother's Day to all the wonderful women all over the world.

Happy Baking xo

Buttercream Drip Cake

Ingredients

· 3 cups plain flour
· 2 cups caster sugar
· ½ cup cocoa powder
· 1½ teaspoons baking powder
· 1 tablespoon baking soda
· 1 teaspoon salt
· 2 teaspoons vanilla extract
· 3 eggs
· ½ cup sour cream
· 1 cup buttermilk
· 1½ cups strong coffee
· ¾ cups vegetable oil

Swiss Meringue Buttercream

· 4 egg whites
· 300 grams caster sugar
· 400 grams unsalted butter (room temperature)
· 1 teaspoon vanilla extract
· Food colouring (deep pink, lemon yellow, violet, turquoise – americolor)

Decorations

· Sprinkles

Instructions

1. Preheat oven to 180°C.

2. Spray six round 5-inch tins with oil, line the bottom of the tins with some baking paper and dust some flour around the tins.

3. Place all dry ingredients into a large bowl and using an electric mixer, whisk until all ingredients are well combined.

4. Add all wet ingredients, making sure the coffee has cooled down. Mix until combined and turn beater onto medium and continue to mix for a further few minutes.

5. Spoon the mixture into the tins evenly. Make sure to only fill them up a third full and smooth the tops with the back of a spoon or off-set spatula.

6. Bake in oven for 25 - 30 minutes or until a skewer inserted in the cakes comes out clean. Remove from oven and cool in pans for 5 minutes before turning onto a wire rack to cool completely.

Swiss Meringue Buttercream

Place egg whites and caster sugar into a large bowl. Place over a pot of simmering water on low. Whisk until the sugar has dissolved completely. To check if the sugar has dissolved, rub a bit of the mixture between your fingers.

Remove from heat and using a stand mixer with the whisk attachment, beat on medium speed for about 10-15 minutes or until mixture has completed cooled.

Remove whisk attachment and replace with the paddle attachment. Slowly add portions of the room temperature butter and beat well before adding next portions.

Once all butter has been added, beat on high for a several minutes and then reduce speed to low and continue to beat for another few minutes to remove air bubbles.

Frosting is ready for use.

Assembling the cake

* Please note - only three cakes were used to make this cake.

Cut off the tops of the three cakes if needed to make them even.

Place one cake onto the cake board, securing it with a bit of buttercream at the bottom.

Pipe or spread some buttercream around the top of the cake and stack the next cake and do the same to the remaining cakes.

Lightly crumb coat the whole cake and place into the fridge for 15-20 minutes.

Colour the buttercream to your desired colours and apply the final coat on the cake and place cake in the fridge for at least 30 minutes.

Pipe some random rosettes on the top and side of the cake. Using different piping tips, pipe around the cake creating a drip-like look down the side of the cake.

Finally add some sprinkles.

Tips

· Batter makes 6 x 5-inch round baking tins (weighing about approx. 350 grams batter in each tin)
· Or you can bake 5 x 6-inch or 3 x 8-inch cakes
· Cake can be kept in the fridge for up to a week in an airtight container or cool place for up to 3 days.
· Remember to rotate the tins halfway through for a more even bake.
· Allow cakes to cool completely before icing and decorating.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.