Layered pretty in pink drip cake

Made using store-bought ingredients with no cooking required, this spectacular celebration cake is just perfect for your next big 'do!

  • 20 mins preparation
  • 1 hr 10 mins marinating
  • Serves 20
  • Print


Pretty in pink drip cake
  • 250 gram butter, at room temperature
  • 3 cup icing sugar
  • 2 tablespoon milk
  • 4 x 565g white chocolate mud cakes
  • 1 cup white chocolate melts
  • 1/4 cup cream
  • few drops of pink food colouring
  • 250 gram strawberries, sliced
  • 125 gram frozen raspberries, thawed, coarsely mashed
  • unsprayed dried rose petals, to decorate


Pretty in pink drip cake
  • 1
    To make buttercream, using an electric mixer, beat butter in a large bowl until pale. Gradually sift in half the icing sugar, beating until pale and creamy. Beat in milk. Gradually sift in remaining icing sugar, beating until well combined.
  • 2
    Remove icing from white chocolate mud cakes; discard icing. Using a large serrated knife, level tops of cakes to sit flat.
  • 3
    Stack the cakes on a cake board, spreading between each with some of the buttercream. Reserve ¼ cup of buttercream; spread top and side of cake with remaining buttercream. Chill cake for 1 hour.
  • 4
    To make ganache, combine white chocolate and cream in a heatproof bowl. Microwave on High (100%) in 30-second bursts, stirring between each, until smooth. Tint ganache with a little pink food colouring. Spoon ganache around edge at top of cake, allowing it to drizzle partway down the side. Chill for 10 minutes or until ganache is firm.
  • 5
    Tint the reserved buttercream with a little pink food colouring; dollop over top of cake. Decorate with strawberries, raspberries and rose petals.

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