Snow and Ice Drip Cake
There’s no better way to celebrate the start of the Christmas season than a drip cake with ice shards and sprinkles ❄ Make yours today by following our step-by-step guide.
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Uploaded by Renshaw Baking
- 350 g Unsalted Butter
- 350 g Caster Sugar
- 6 Eggs
- 250 g Self-raising Flour
- 125 g Plain Flour
- 2 tbsp Vanilla Extract
- Rainbow Dust Ice Blue ProGel
- Rainbow Dust Purple ProGel
- 1 kg Renshaw Baby Blue Ready to Roll Icing
- 250 g Renshaw White Ready to Roll Icing
- 400 g Renshaw Royal Icing Pot
- Rainbow Dust Sugar Crystals Baby Blue
- Rainbow Dust Sugar Crystals Pearlescent Turquoise
- Rainbow Dust Sugar Crystals Pearlescent White
- Rainbow Dust Sugar Crystals Pearlescent Purple
- 1 kg Buttercream
- 315 g Caster Sugar
- 60 ml Water
- 40 g Glucose
- Rainbow Dust Baby Blue Liquid Colour
Prepare your Equipment:
You will need: 2 x 8” round 4” deep cake tins - greased and lined, Heavy based saucepan, Tin Foil, 10” x 14” baking tray, Gloves, Sugar thermometer, Greaseproof paper, Knife, Rolling Pin, Icing sugar, Top and side smoothers, Flexi smoothers, Spatula, Palette knife, 12” round cake board, Piping bag, Spray bottle filled with cooled boiled water, Flower & Modelling Paste snowflakes
Baking the cake:
Whip the butter and sugar until pale and fluffy. Sift both flours together. Add one egg at a time to the mixture with a spoonful of flour, fold in the rest of the flour. Add the vanilla extract and mix until just incorporated.
Split the batter into 2 equal amounts and colour with Ice Blue and Purple ProGel until desired colour is reached.
Transfer into the cake tins and bake at 160c for 30-40 minutes in a preheated oven. Leave to cool completely.
Making the Sugar Glass:
Prepare the baking tray by covering in tin foil
Heat the sugar, water and glucose in the saucepan on a low heat until it reaches 143⁰c taking care not to stir the mixture. Monitor the temperature using the thermometer.
Once at 143⁰c add one drop of Baby Blue Liquid Colour, do not mix. Heat until 146-148⁰c then pour into the prepared baking tray.
Leave for an hour to set then lift from the baking tray and peel back the tin foil. Wear gloves to prevent fingerprints. Place onto a piece of greaseproof paper and break up by hitting the centre lightly with a rolling pin.
Use immediately or store in an airtight container for up to a week.
Split both sponges into two equal halves. Stack the layers of sponge, alternating between blue and purple sponge, filling the layers with buttercream. Crumb coat and chill.
Coat the cake with another layer of buttercream. Knead 750g Baby Blue Icing on a clean, dry surface until smooth and pliable. Pin out to 4mm thick and cover the cake. Smooth over with the top and side smoothers and neaten using the flexi smoothers.
Marble the White and remaining Baby Blue Icing and cover the cake board, attaching with water. Transfer the cake onto the board, securing with a small amount of Royal Icing.
Let down 200g of Royal Icing with water to run out consistency and place inside a piping bag. Create a small hole by snipping off the end and pipe drips all around the edge of the cake. Pipe the remaining Royal Icing into the centre and smooth to the edges with a palette knife. 🌟 Top Tip: Test the Royal Icing drip on an upturned tall glass to gauge the flow of the Icing before piping onto the cake.
Mix together the Baby Blue, White, Turquoise and Purple Sugar Crystals and sprinkle over the Royal Icing.
Insert shards of sugar glass towards the back of the cake. Start with the larger shards in the middle and extend outwards with the smaller shards. Attach snowflakes to finish.