Peach Blush Drip Cake
Peach Blush drip cake using our ready to use Drip Icing and delicious Salted Caramel Frosting ?? finished off with our Rainbow Dust Sparkle Dust ✨
Renshaw Pink Drip Ice also works really well on this creation!
Why not try using a different flavour of Icing- Renshaw have a range of delicious flavours!
Uploaded by Renshaw Baking
- 6" Round Pre-made Cake
- 500 g Renshaw Peach Blush Just Roll With It Fondant
- 120 g Renshaw Chocolate Drip Icing (1 Bottle)
- 400 g Renshaw Salted Caramel Frosting (1 Pot)
- Rainbow Dust Golden Belle Sparkle Dust Pump
- Sprinkles of choice
- Piping Bag and nozzle of choice
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Bake a cake (6” wide & 5” deep) of your choice and allow it to cool before decoration.
Take the Peach Blush Fondant Icing out of its packaging and knead on a clean, dry surface until pliable.
Dust the work surface with icing sugar, roll until 3-4mm thick and cover the cake. Smooth over with the top and side smoothers and neaten using the flexi smoothers.
Open the Drip Ice bottle and gently squeeze a pea size amount on the top edge of the cake. Wait and allow the icing to flow and gauge the size of the drip before moving onto the next drip. Move the nozzle to where you would like your next drip and repeat the same process. Simply alter the length of the drip by squeezing varying amounts of icing (a full 'how to use' can be found on the peel and reveal on the packaging, if needed).
Open the Salted Caramel Icing and mix with a spoon until smooth.
Snip off the end of a piping bag and insert the nozzle*. Spoon the icing into the bag. *We used the Wilton 1M nozzle
Pipe around the edge of the cake. If you need some inspiration on how to pipe, please click the link to our video on Instagram.
8. Scatter the Sprinkles onto the icing, and finish with a spray of Sparkle Dust.