White Magic Drip Cake
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SERVES 12
PREP TIME 60mins
COOK TIME 30mins
Ingredients
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

Method
The Cake
- Preheat the oven to 180°C.
- Grease and line 3 X 20 cm round cake tins.
- Using a stand mixer with a whisk attachment, beat together the oil, butter and castor sugar until the mixture is light and fluffy.
- While still beating, add the eggs one at a time.
- Sift the dry ingredients together.
- Combine the milk, yoghurt and almond essence.
- Alternately, add the flour and milk mixtures to the egg mixture. Begin and end with the flour mixture.
- Mix further by hand until there are no visible lumps.
- Divide the mixture between the three prepared cake tins.
- Bake for 25-30 mins or until a cake skewer comes out clean.
- Turn out onto a cooling rack and allow to cool completely before icing.
- Should you need to, you can level the cakes by cutting off an even layer from the top of each cake.
The Butter Icing
- Place the butter and cream cheese in the bowl of a stand mixer with a paddle attachment.
- Beat until smooth.
- While still beating, slowly add the icing sugar.
- Add the almond essence and beat on high for 3-5 minutes until the icing is light and fluffy.
- 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.
- 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.
- Place the icing in an airtight container and store it in the refrigerator.
- If needed the next day, leave at room temperature overnight and re-whip before use.
The Ganache
- Heat the cream over medium heat and when it is almost boiling, add the chocolate.
- Remove from the heat and whisk until smooth and silky.
- Fold in the white powder food colouring.
- Pour into the piping bag and seal with a knot or an elastic band.
To Assemble
- 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.
- Refrigerate the cake for 1-2 hours to allow the icing to harden - it should not give way at all to the touch.
- 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.
- 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.
- Fill the top of the cake with the remainder of the ganache and smooth it out.
- Before decorating, choose the best “front” for the cake.
- 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.
- Less is more so always take a step back after each piece you’ve added to get an idea of what to place next.
- Finish off by sprinkling some of the pearlescent sprinkles over the top of the cake.
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20 Nov 2023
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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 |