This gorgeous classic Christmas drip cake is perfect for any festive celebration.

Supply List
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You Will Need
6” Round Deep Cake, thinly masked with buttercream ready for icing
Round Red Cake Board-8” (06RRWD8)
Colour Splash Food Colouring Powder - Matt - White (75115)
Cake Star Plain Smoothers/Side Scrapers - Set of 2 (84892)
Belcolade Belgian Chocolate-Milk - 1kg (6190)
Culpitt Merry Christmas Gumpaste cake Topper (20098)
Purple Cupcakes Nonpareils Sprinkles - Christmas (25017)
FMM Gingerbread People Cutter Set (86645)
Cake Star Christmas Tree Plunger Cutters - Set of 3 (84930)
Culpitt Star Plunger Cutters - Set of 3 (84773)
Cake Star White Modelling Paste -100g (75001)
Colour Splash Food Colouring Gel - Red-25g
Colour Splash Food Colouring Gel - Forest Green-25g
Colour Splash Food Colouring Gel - Latte-25g
Colour Splash Food Colouring Gel - Sunflower-25g
Cake Star Disposable Piping Bags - Pack of 12 (84798)
Jem Open Star Piping Nozzle -1M  (84964)
Colour Splash Food Colouring Powder - Pearl - Snowflake (75085)
Cake Star Edible Glue Tube - 20g (75053)
Icing the Cake

Add 1 tsp of matt white powder dust colour to the buttercream to whiten a little.

Place onto drum board, spread buttercream all around the side. Smooth surface using smoother/side scraper, and neaten around the bottom edge. Leave to set.


Gingerbread men - colour modelling paste with latte food colouring gel. Cut out using small cutter from set. Mark mouths, make eyes and buttons. Leave to dry.

Trees - colour modelling paste with forest green. Cut out using small and medium cutters from set. Leave to dry.

Stars - colour a little modelling paste with sunflower. Cut out stars and leave to dry.

Candy Canes - Roll some white modelling paste into small ‘sausage’ shapes and curve at one end. Leave to dry. Colour a tiny piece of paste red. Roll out thinly and cut narrow strips. Wind around the candy canes fixing with a little glue.

‘Merry Christmas’ Cake Topper - Dust with snowflake pearl powder.

Buttercream Swirls - With 1M nozzle, pipe 3 or 4 swirls onto the cake and add the Christmas sprinkles.

Chocolate Drip

Use approx. 250g melted chocolate, cool a little, and carefully pour onto the top of the cake in the centre.

Use a knife or spoon to push gently towards the edge and allow it to flow naturally over and down the side. Add Christmas sprinkles and allow to set.

To complete the cake: Place the cake topper onto the cake, slightly towards the back. Arrange the decorations around the topper.

Supply List
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