Valentine’s Drip Cake
Difficulty
Intermediate
Base
Maxima Muffin/Cake
Pastry
Cakes & Cupcakes
Servings
1
cake
Servings
1
cake
Ingredients
American Style Birthday Cake
500g
g
PreGel Maxima Muffin/Cake – 82111
80
g
granulated sugar
250
g
milk, room temperature
170
g
butter – melted
100
g
whole eggs
Vanilla Buttercream
140
g
water, warm
220
g
granulated sugar
55
g
PreGel Five Star Chef Albumissimo (Meringue Powder) – 71904
380
g
butter, room temperature
50
g
PreGel Five Star Chef Pannacrema Vanilla – 76776
Drip Glaze
250
g
PreGel Maxima Classic (Chocolate Hazelnut) Cream – 69011
250
g
PreGel Pino Pinguino® Original Arabeschi® – Chocolate Hazelnut – 82272
Instructions
American Style Birthday Cake
Place all ingredients in the bowl of a stand mixer.
With a paddle, mix on medium speed for 3 minutes
Divide evenly into 4-6ich pans.
Bake at 350F for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool completely and chill before building the cake.
Vanilla Buttercream
Combine warm water and sugar and mix until sugar is dissolved slightly.
Add PreGel Five Star Chef Albumissimo and mix until combined.
Whip this mixture in a stand mixer until you achieve a stiff meringue.
Slowly add the butter into the meringue.
Once buttercream is formed, add PreGel Five Star Chef Coconut Pannacrema Compound and mix until smooth.
Spread the buttercream evenly between each layer of cake and chill before wrapping acetate around the cake.
Drip Glaze
Stir together both ingredients until combined.
Pour on top of the cake right before you’re ready to pull up the acetate and glaze the cake.