Description
A guide for home bakers to create a modern, eye-catching green drip cake centerpiece using fondant and buttercream techniques.
Ingredients
Scale
- 7 inch x 3 inch Round Styrofoam Cake Dummy
- 10 inch Round White Foil Sturdy Board
- White Rolled Fondant
- Silicone Baking Mat
- Parchment paper
- Plastic Rolling Pin
- White Taklon Wash Brush Set
- Pastry Wheel
- Rectangle Fondant Smoother
- Offset Spatula
- Paint Brush – #0 Art
- Green Diamond Dust
- 18 inch Disposable Piping Bags
- White Decorating Buttercream Icing
- #1G Closed Star Tip
- Green Cake Drip
- All Green Sprinkle Mix
- Green 100% Edible Confectioner Paint
- Wilton Damask Silicone Mold
- Fondant duster
- Piping Gel
- Piping Bag
- Tip #1G
- Buttercream
Instructions
- Measure the circumference and height of the cake dummy.
- Cut parchment paper to the size needed for fondant application.
- Apply piping gel evenly around the cake, leaving the top surface bare.
- Roll out fondant on a non-stick mat to match the parchment size.
- Place parchment on the rolled fondant and cut the fondant to the correct size.
- Dust the fondant lightly and apply it to the cake, smoothing it with your hands and a fondant smoother.
- Trim any excess fondant using a paring knife.
- Roll out another piece of fondant, making it slightly larger than the cake diameter.
- Brush the top of the cake with piping gel and apply the fondant, trimming the excess with a paring knife.
- Use a fondant smoother to blend the seam where the top and side fondant meet.
- Microwave the commercial cake drip for 30 seconds, then shake it well.
- Create drips of varying lengths around the side of the cake.
- Add cake drip to the top surface and spread it with an offset spatula.
- Use the Wilton damask silicone mold and white fondant to create a pearl border.
- Apply piping gel to the bottom edge of the cake and attach the pearl border.
- Mix the green edible paint and apply one coat to the pearl border using a small paintbrush.
- Use a piping bag fitted with tip #1G and white buttercream to pipe a thick rope border around the top edge of the cake.
- Immediately add the green sprinkle mix to the buttercream border before it sets.
- Add green diamond dust over the cake for extra sparkle.
Notes
- The piping gel helps the fondant adhere smoothly to the dummy cake.
- Work quickly when adding sprinkles to the buttercream border so they stick before the buttercream crusts.
- You can adjust the drip length by controlling how much drip you apply at the top edge.
- Prep Time: 45 min
- Cook Time: 0 min
- Category: Dessert
- Method: Decorating
- Cuisine: Modern
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Green Drip Cake, Cake Decorating, Celebration Cake, Modern Baking, Fondant Cake, Drip Cake Ideas, St Patrick's Day Food