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This beautiful Easter marble drip cake is the perfect centrepiece for your Easter celebrations!


Step 1:

Ice your board with the White chocolate confectionery sugarpaste, place cake onto drum board and mask with buttercream, leave to set in fridge for about an hour.

Divide the buttercream into four bowls and colour pink, violet, green and lemon. Spread random colours of buttercream around the cake then scrape with large smoother/side scraper, this will create the marbled effect. You may have to repeat this a couple of times to obtain a smooth surface. Leave to set.

Step 2:

Temper the white chocolate, and make the large and mini Easter eggs.

Top Tip: Polish the moulds well with a dry cloth before adding the chocolate - it will help with giving the chocolate a shiny appearance.

Fill a piping bag fitted with a star or plain nozzle of your choice, with the four colours of buttercream to pipe small and large rosettes onto a sheet of baking parchment.  If you wish to pipe a rose, fill another bag fitted with a medium/large rose petal nozzle. Place the buttercream decorations into the fridge or freezer to firm up.

Top Tip: The easy way to fill a piping bag with more than one colour, is to pipe ‘sausages’ of the colours onto cling film and wrap up ready to place inside the bag fitted with the nozzle.

Take the Belgian chocolate ready to roll icing and cut out a long strip to place around the board at the base of the cake.

Step 3:

White chocolate ganache is made with an approximate ratio of 3 parts chocolate to 1 part cream, so take approx. 300g white chocolate callets and place into a bowl.

Top Tip: Before making the chocolate ganache for the drip, place the cake in the fridge for 1 hour, or the freezer for 30 minutes, to chill. The ganache will be warm when poured over, and this will avoid melting the buttercream on the cake, and also set the ganache quicker.

Pour 100g of cream into a small saucepan and bring to the boil. Immediately remove from heat and pour over chocolate. Leave for a minute or so for the chocolate to start to melt, then stir well until the callets have all melted. If there are still some that haven’t melted, a quick 10 second blast in the microwave should do the trick. Do take care that the white chocolate does not overheat. Whisk well until chocolate and cream are completely combined. If too thick, just add some more boiled cream a little at a time.

Carefully pour over the top of the cake, pushing the ganache to the edge to encourage it to flow slightly over the edge. Don’t be too ambitious with this as the drips will continue to flow down the side of the cake for several minutes.

Step 4:

Just before the ganache sets completely put the large half egg into position and hold until it is sitting firmly. Add some mini eggs to the inside of the egg. Fix the 2 halves of the small eggs together. Do this by warming a baking tray or similar, and holding the edge of the egg half onto the warm tray for a second. Remove and fix together. This process will also neaten any rough edges, making the two halves easier to fit together.

Position buttercream decorations onto top and around base of cake, together with small eggs and some mini eggs. Add some sprinkles onto the cake or on the small eggs and around the edge of the large egg, if desired.

Complete the look with a ribbon around the board edge in a colour of choice. Use any left over ganache and buttercream to decorate co-ordinating cupcakes!


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