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How to Create a Marble Drip Cake

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We’re sharing a deliciously easy way to create a marble drip cake! Drip cakes can be so intimidating to make, but to be honest, they’re actually a fairly simple way to frost a cake! As long as you’re comfortable using fondant to cover the cake, the frosting part is easy peasy! Fondant isn’t difficult either, it just takes some strength and time to roll it out! We used a simple icing recipe and added a little corn syrup to keep some of the shine.

Knead and roll out the fondant to about 1/4 inch thick. Then place it over a lightly frosted cake. The reason you frost the cake is so the fondant will stick to it and hold. Frost all the way down the sides, top, etc.

Place the fondant on top and then smooth it out to remove any bumps, doesn’t have to be perfect!

Place a rack on a rimmed cookie sheet and place the cake on top. This way the frosting will fall beneath.

Make the frosting (recipe below) and add in drops of desired food coloring. Don’t stir it, it will marble as you pour. Since we love blue so much, we did different shades of it to create our marble effect.

In about 30 minutes, your marble drip cake will harden and keep its shape!

Recipe
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Marble Drip Icing
Author: 
 
Ingredients
  • 3 cupspowdered sugar
  • 1 tablespooncorn syrup
  • 1/4 cupwarm water
  • 1/2 teaspoonalmond extract
  • foodcoloring
Instructions
  1. Add all of the ingredients, except the food coloring, in a bowl and whisk until smooth.
  2. Add in drops of food coloring, or use a wooden popsicle stick to add drops of gel food coloring to the icing. Do not mix it. It will give it's own marbling effect when it's poured.
  3. Place the fondant cake on a cooling rack with a cookie sheet underneath.
  4. Pour the icing over the top and let it dry.
 
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18 responses to How to Create a Marble Drip Cake

  1. February 1, 2017

    Wow – this is so beautiful! {And so is your rolling pin!}

    1. Eden
      February 3, 2017

      Thank you Natasha!!!

  2. Karen Simon Peterson
    February 2, 2017

    Will this work over buttercream? We HATE fondant.
    Thanks!

    1. Eden
      February 3, 2017

      We didn’t try buttercream, but maybe if you get the buttercream nice and cold it might work? I’m not sure!

  3. Belinda
    March 30, 2017

    Why pour over fondant? Can this be poured on buttercreame?

    1. Eden
      March 30, 2017

      I think it would melt buttercream, but you can put buttercream under a thin layer of fondant.

  4. Heather
    August 8, 2017

    Will the drip on top harden? Or will it continue to slide? Im looking to cover a dome shaped cake. Thanks!

  5. Shabnaz
    January 4, 2018

    Can this drip icing recipe be used over whipped cream frosted cakes?

    1. Eden
      January 4, 2018

      Hi! It wouldn’t work over whipped cream. It has to have a fondant seal. That would look cool though!

  6. Georgie
    January 25, 2018

    Hi there, you don’t say how big a cake this amount of icing will cover and also no mention of how much food colouring? How do you know how when there’s enough colouring in the mixture? Once you start pouring it’s too late to add more… Are we talking 10 drops per colour maybe?

  7. Brycie
    October 4, 2018

    For those who would rather use buttercream with this, the warm water would definitely melt the buttercream. However, I’m assuming the warm water is to help incorporate the corn syrup properly. If you mixed it all first, and then chilled a little, I wouldn’t think it would make the corn syrup seize up since it is already well incorporated. I think I will definitely try this with buttercream, make the glaze mixture and chill until it is totally cool as to not melt the buttercream (without food gel of course).

    1. Eden
      October 4, 2018

      Let me know how it works with buttercream, I love buttercream more than fondant but didn’t think it would work. I will be interested in hearing!!!

      1. Brycie
        October 8, 2018

        I tried it, and I was surprised at how well it worked! No melted buttercream over here! I mixed the warm water and the corn syrup together first, and then I let it chill in the fridge. It didn’t take long to cool. Then I added the rest of the ingredients, added my food coloring and drizzled away. Although, here are a few things I would definitely do differently next time.
        1) With the cooler corn syrup/water mixture, the mixture had thickened quite a bit since it was cold, making it not as pourable. Next time I may try just having the corn syrup mixture slightly cooled as to where it isn’t cold, or just warm enough where I know it wouldn’t melt the buttercream. That or I would add less powdered sugar (probably my preference) so it wouldn’t be nearly as thick.
        2) Don’t use food coloring gel. I think I’d rather add liquid as the gel was difficult to really get in the mixture without slightly stirring.
        3) Research what the heck I’m doing! 😜 While the method I used did work, mine did not look nearly as pretty as yours because I just winged it lol. I should have watched videos or something on the technique first.

        The glaze also tasted so phenomenal with buttercream! It was a surprisingly nice compliment. Thanks for the awesome idea! I 100% will try this again to hopefully perfect it!

        1. Eden
          October 9, 2018

          Yay! Thank you so much for sharing all of your tips for this! I love buttercream WAY more than fondant so now I’m going to try this!! I am so happy it worked for you!

      2. Brycie
        October 8, 2018

        I also should add that my cake was completely chilled in the fridge for a good bit before I poured the glaze on. That way the buttercream was totally set and hard, just in case it may have made the buttercream run or something.

  8. October 5, 2018

    That is such a cool idea!

  9. Whitney
    October 16, 2018

    will the marble effect still come it right if I use regular, store brand food coloring? I’m trying to make the drip frosting pond for an alligator cake

  10. Lisa Valles
    January 8, 2019

    I saw a few comments asking about using buttercream instead of fondant and wanted to share my experience.
    I used a standard buttercream frosting recipe, used half in between my layers, then very slightly thinned the remainder with +/- 1 Tablespoon of milk (amount may vary depending on your recipe and humidity). I then microwaved it on 50% heat for about a minute to make it pourable. I poured this mixture over my cake and let it cool and dry for about 30 minutes. This created a soft “shell” that allowed the top swirl frosting to go on and look smooth.
    I used the recipe above BUT used hot water instead of warm and mixed it with the corn syrup separately to fully dissolve the corn syrup, let that mixture cool to room temperature, THEN added it to my powdered sugar. I also don’t care for almond extract so used vanilla. I used Wilton Color Right food coloring, then poured.
    OMG, I wish I could share a picture. It looked amazing. Like Italian glass. It had a beautiful sheen and tasted just like “regular” frosting. My buttercream “shell” did not budge.

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