White Magic Drip Cake




PREP TIME 60mins

COOK TIME 30mins


The Cake

  • 135ml sunflower oil
  • 125g butter
  • 400g Huletts Castor Sugar
  • 6 extra large eggs
  • 500g cake flour
  • 5ml baking powder
  • 5ml bicarbonate of soda
  • 2ml fine salt
  • 250ml thick Greek yoghurt
  • 150ml low fat milk
  • 15ml almond essence

The Butter Icing

  • 300g unsalted butter
  • 90g cream cheese
  • 1kg Huletts Icing Sugar
  • 5ml almond essence
  • A pinch of violet powder food colouring
  • White gel food colouring

The Ganache

  • 125ml cream
  • 250g white chocolate
  • 20g white powder food colouring
  • 1 plastic piping bag

The Decoration

  • White chocolate feathers
  • White macaroons
  • White flowers
  • White chocolate truffles or chocolates
  • White pearlescent sprinkles


The Cake

  1. Preheat the oven to 180°C.
  2. Grease and line 3 X 20 cm round cake tins.
  3. Using a stand mixer with a whisk attachment, beat together the oil, butter and castor sugar until the mixture is light and fluffy.
  4. While still beating, add the eggs one at a time.
  5. Sift the dry ingredients together.
  6. Combine the milk, yoghurt and almond essence.
  7. Alternately, add the flour and milk mixtures to the egg mixture. Begin and end with the flour mixture.
  8. Mix further by hand until there are no visible lumps.
  9. Divide the mixture between the three prepared cake tins.
  10. Bake for 25-30 mins or until a cake skewer comes out clean.
  11. Turn out onto a cooling rack and allow to cool completely before icing.
  12. Should you need to, you can level the cakes by cutting off an even layer from the top of each cake.

The Butter Icing

  1. Place the butter and cream cheese in the bowl of a stand mixer with a paddle attachment.
  2. Beat until smooth.
  3. While still beating, slowly add the icing sugar.
  4. Add the almond essence and beat on high for 3-5 minutes until the icing is light and fluffy.
  5. Add the pinch of violet powder food colouring and mix well. This helps to reduce the yellowness and gives a whiter icing once you add the gel colour.
  6. Now add the white gel food colouring a little at a time, making sure to beat it in thoroughly every time. Stop adding colouring once you are happy with the whiteness of your icing.
  7. Place the icing in an airtight container and store it in the refrigerator.
  8. If needed the next day, leave at room temperature overnight and re-whip before use.

The Ganache

  1. Heat the cream over medium heat and when it is almost boiling, add the chocolate.
  2. Remove from the heat and whisk until smooth and silky.
  3. Fold in the white powder food colouring.
  4. Pour into the piping bag and seal with a knot or an elastic band.

To Assemble

  1. Sandwich the cakes together with the butter icing and then ice the outside of the cake. Ensure that the icing is smooth on the sides and the edges are neat.
  2. Refrigerate the cake for 1-2 hours to allow the icing to harden - it should not give way at all to the touch.
  3. Once hard, place on a turntable and pipe the ganache. The ganache should have the consistency of syrup or honey. If it has thickened, place it in the microwave for 10 seconds at a time until the correct consistency is obtained.
  4. Cut 5 mm off the end of the piping bag. Pipe the ganache along the edge of the cake, spinning the turntable slowly as you go. In order to get a good balance of short and long drips, alter the amount of pressure you apply to the piping bag. Note: It is important to work quickly while the icing is still hard.
  5. Fill the top of the cake with the remainder of the ganache and smooth it out.
  6. Before decorating, choose the best “front” for the cake.
  7. Arrange the decorations on the top and down one side of the cake. Placing them slightly off-centre creates interest and depth. Start with the taller pieces, like the feathers, at the back and then work down in height from there.
  8. Less is more so always take a step back after each piece you’ve added to get an idea of what to place next.
  9. Finish off by sprinkling some of the pearlescent sprinkles over the top of the cake.



Rated 5 out of 5
24 Apr 2024

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Audrill Dunbar

Response from Huletts Sugar

Thank you for the feedback.

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Rated 5 out of 5
6 Mar 2024



Well presented

Rated 5 out of 5
20 Nov 2023

Make sure you use this recipe

Zanele Mathe

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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g