Mini Drip Cakes

Divide the steps into three main parts as follows:

The Base

In order to keep the cake in shape and carry the weight of the decor, it is recommended to use a sponge Cake or a soft but modestly tight one.

Main ingredients:

3 chicken eggs

80 grams of granulated sugar

90g cake flour

30 grams of melted unsalted butter

20 ml of fresh milk

1 teaspoon vanilla scent

How to do briefly:

1. Beat the eggs and sugar until fluffy white

2. Glide the dough down and stunt it together.

3. Mix the milk and butter into it.

4. Bake at 170 ° C, about 20-25 minutes.

5. When cold, print a small circle, press the cake into several small layers and paste the cream on top of each other.

Cake Face Cream (Frosting)

In the photo, beautiful pastel colors are seen. Buttercream or Whipped Ganache is recommended because it is smooth and beautiful.

Tips: Divide the cream out, mix the food coloring by tone (pastel blue, pink, purple, or cocoa brown), zip it as smooth as possible using a small spatula.

Sauce (The Drip)

This part is very important to get a beautiful "flowing greasy" look.

Ganache Drip Ingredients:

White Chocolate (or Dark Chocolate) 100g

Whipped cream 50 grams

Food coloring (as you like)

How to do:

Heat the whipped cream (no boiling required) and pour over the chocolate. Stir it to melt until the texture is smooth.

Important: Wait for the temperature to warm slightly (about room temperature but still flow) and then gently use a spoon or bottle to squeeze a drop at the edge of the cake into a drop.

Decoration (Toppings)

Fresh Fruit: Half Strawberry, Orange Sun Quick Slice, Symuscus Grape, Blueberry

Chocolate: Kit Kat or Chocolate Plate with various patterns

Writing sign: Use Royal icing or squeezing cream as a letter.

Special Gimmicks: Attaching Edible Gold Leaf on the fruit will make the cake look much more expensive.

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