Hi everyone! In this tutorial, you will learn how to create a beautiful gold drip effect on a buttercream cake. Gold drip cakes are a very popular trend in decorating, and for buttercream frosted cakes, a chocolate ganache gold drip is the best option. For fondant cakes, a royal icing gold drip may also be used (and we will cover this in an upcoming video.)
We hope that you love this elegant look. Make sure to check out our Materials and Notes beneath the video!
Materials:
A note about the double barrel cake construction: In the video, we created a double barrel cake from four 6 inch cake layers. The cake is resting on it’s own cardboard cake circle, cut down to size. Then, 4 bubble tea straw supports were inserted and cut to the height of the bottom two layers. Another 2 layers (resting on their own cardboard cake circle) were added to complete the double barrel. For the base, use 4 cardboard cake circles glued together and wrapped in your preferred covering (we used a plastic tablecloth). We hammered a sharpened (¼ inch width) dowel into the cake to act as the central support. The central dowel isn’t always necessary, but if you are traveling with the cake, it is a good idea!
White Chocolate Ganache: We used a 3:1 ratio of chocolate to heavy cream. {12 oz Ghirardelli White Chocolate Chips to 4 oz heavy cream}
Edible Gold Luster Dust (we used Rolkem Super Gold)
Classic Vanilla Buttercream- We used the hot knife method for smoothing…butter based frostings can be easily chilled and firmed up.
Bench Scraper/Spatula
Misc. Small Paintbrushes (I also used a larger soft brush for dusting on the top. Optional)
Vodka (High proof clear alcohol is ideal for mixing with luster dust to create paint.)
Americolor Ivory Coloring Gel (optional. We tinted our ganache)
Rice cereal treats- I used the packed 22g bars. Three for the largest pumpkin, one for the medium sized pumpkin, and one split in halves for the two smallest pumpkins.
Shortening- I lightly greased the rice cereal treats before covering with fondant.
Lollipop stick stems- optional. You’ll only need one or two.
Floral Wire- I used paper covered floral wire (painted gold) for the pumpkin vines. 22 gauge (or any gauge that can easily be coiled.)
Leaf cookie cutters (optional) We used a small maple leaf and ivy cutter.
Notes:
Your paint should be a thick “paint-like” consistency. Mix vodka into your luster dust a very small amount at a time until you reach the desired consistency. If too thin, add a bit more powder.
You may find that you need to apply a second coat of “paint” after the first as dried.
If your ganache drip is too soft to paint, or takes a long time to set up at room temp, refrigerate the cake to speed things along.
The chocolate drizzle is very simple, but painting is more time consuming. So, allow yourself plenty of time to decorate! ;0)
Oh my gosh – this cake is beautiful!!! I love the splash of gold! Melissa, you know I have to make this one!!! Eeeeek, I can’t wait!
~Jennifer
This cake is beautiful. Please tell me the name of the chocolate you are using. Thank you.
@Jennifer, yay! Thanks!
@Amy- Thank you! We used Ghirardelli brand white chocolate chips.
I love this cake beautiful what cake recipe did u use I love watching ur videos
Hi Trina, We used the White Almond (doctored) Cake recipe
Absolutely beautiful, thank you Melissa. I so enjoy your videos.
Thanks Marie-Anne & Trina! xo
This video is right on time! I have a request to fulfill for a gold drip cake in a week. Thank you so much. Beautiful cake! I hope that mine will come out half as pretty ;)
Wow! I love this and it’s beautifully done! Another winner! xx
Thanks so much Tonya and Peggy!! xoxo
@Tonya, I’m sure it will be beautiful, so glad the video was helpful! ;0) xo
Wow! Very elegant and beautiful! Love it! Very clever as always :)
Melissa. You literally ‘outshine’ yourself. It’s too cool. Live it. Thank you so much for the video
I meant love it. Not live it ???
Thanks so much Seema & MsGF!! xoxoxo
Melissa, Could you use SMBC instead of a crusting buttercream? The cake is fabulous!
Thanks Leslie- I don’t see why not! Let us know how it goes if you try it! ;0)
If I make this cake (or any other) a day in advance should it stay in the fridge until it’s needed or at room temperature?
the video wont play for me
@Casie- I usually refrigerate my buttercream frosted cakes in a bakery box just to keep things nice and firm, especially if the cake is being transported. Then, allow to warm to room temperature a couple of hours or so before the event. However, if you would prefer to just keep the cake in a cool room, that is fine too (assuming the cake doesn’t have a perishable frosting or filling.)
*We rarely have issues with condensation on our cakes after refrigeration. In hot summer months it happens now and then because the temp change from fridge to kitchen counter is more dramatic. But if you should have any condensation, it will evaporate (or you can place in front of a fan to speed things along.)
@Michaela- I’m sorry, it may be that your browser needs an update- You can e-mail us at info@Mycakeschool.com so that we can try to find a solution for you. Thanks!
Hi Melissa. This is the most classiest halloween cake ever. Well done ??
on this cake I will be making it this week for thanksgiving, Can I use lemon extract instead of the vodka as I dont have any at this time and I have lemon extract.
Hi Melissa
Would this gold drip work on a number shaped cake? I am busy making a 21 cake for my niece and she would like the drips!
I searched your tutorials on cutting and icing number cakes and I don’t seem to see any. Would you please do one sometime :)
Regards
Marie-Anne
@Michaela- I’m sorry that we missed your question but for future reference, yes you can use lemon extract in place of vodka.
@Marie-Anne- Yes, you could do the gold drips on any type of cake! Thanks for your suggestion about carved number cakes, I will keep this in mind!