Oops! What’s this? Concerning its colors, this dripping cake truly isn’t a typical autumn treat. You might expect cotton candy or other colourful sweets. But behind its bright colours are autumnal flavours. I mean, what tastes more like autumn than a cinnamonic apple-buttercream cake?

Cinnamonic apple-buttercream cake with white chocolate bark and meringue blos as decoration

Cinnamonic apple-buttercream cake. The meringe blobs roll out of the can and the white chocolate bark lies on a green napkin.

Of course, this cake would look awesome in a brownish garment, but while baking this cinnamonic apple-buttercream cake, I was in a sort of sensual frenzy where I tried color combinations of a Granny Smith green and a really intensive pink. This combined with my wish to try those gigantomaniac cake creations called dripping cakes, it isn’t surprising that I ended up with this colourful explosion.

Cinnamonic apple-buttercream cake from above. You can see the pink ganache and the colourful edible decoration

I have been afraid of this dripping glaze, which is actually pretty easy. You just have to be a little bit more patient, which I obviously wasn’t the first time. My first try has been so runny, there was more of it on the kitchen counter than on the cake itself. I just couldn’t wait for the cake and the ganache to have the perfect temperature so that they could come together in this dripping harmony.

Well, let’s get to the basics. Here is the recipe for my cinnamonic apple-buttercream cake:

Rezept drucken
Cinnamonic apple-buttercream cake
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 3-4 hours
Servings
pieces
Ingredients
sponge cake
Buttercreme
ganache
other things
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 3-4 hours
Servings
pieces
Ingredients
sponge cake
Buttercreme
ganache
other things
Instructions
  1. For the sponge cake separate the eggs. Beat the egg yolk together with the water until it is fluffy, then add two-third of the sugar (about 67g) and mix it again.
  2. Beat the egg white together with the salt until stiff, while mixing gradually add the rest of the sugar. Add the beaten egg whites to the egg yolks (without mixing them together)
  3. Combine the dry ingreadients (flour, cocoa, baking powder and cornstarch)Die trockenen Zutaten (Mehl, Kakao, Backpulver und Speisestärke) and sift them onto the beaten egg whites. Use a spoon to fold everything in until its well combined.
  4. Line the cake mould (7 inches of diameter) with parchment paper, fill in the dough and bake it for 35 minutes in a pre-heated oven (347F/175°C).
  5. If the cake is cool enough, cut it horizontally into three pieces. Spread the apple sauce on two of the pieces and pile all three up (hint: use the piece with the smooth side for the top layer, it will make spreading the buttercream easier)
  6. For the buttercream heat the egg whites together with the sugar in a pot over boiling water. Stir constantly. Once the egg white reaches a temperature between 149F (65°C) and 158F (70°C) take off the heat and beat it for 10 minutes.
  7. Gradually add the butter, than apple juice and cinnamon (hint: mix apple juice and cinnamon before adding them to the egg whites, it's easier to season), and finally add the green food colouring (the tip of the tooth pick is enough).
  8. Once the buttercream is ready, it can be spread on the cake. The first layer is for "sticking" the crumbs. Put the cake into the fridge so that the cream can harden a bit.
  9. Dab another layer of buttercream onto the cake which has to cover all the remaining visible spots. If you are satisfied with the second layer, put the cake for 3 to 4 hours into the fridge. If you aren't satisfied repeat this step.
  10. For the ganache, heat the cream, then melt the white chocolate and (if you want to) the pink candy melts. Finally add a tiny little bit of pink gel food colouring and mix it together until it has the right colour.
  11. Once the ganache reaches a temperature between 77F (25°C) and 68F (20°C) take the cake and spread 2 to 3 tablespoons of ganache onto its top. To create the dripping effect, use the back of a spoon to carefully push the ganache to the edge of the cake until it starts dripping down. (hint: it's easier to create this dripping glaze if you have a rotating cake thingy)
  12. Finally decorate the cake with your chosen sweets and put into the fridge for a few more minutes.
Recipe Notes

by the way, if you use pureed raspberries instead of apple sauce for the layers, the flavour is even more intense.

Share this Recipe
 

Don’t worry if your drips don’t look perfect. I had to do them twice and they are still not picture-perfect.

Cinnamonic apple-buttercream cake. In the right corner are the meringue blobs which roll out of their can

With this in mind,

Practice makes perfect drips.

Close-up of the cake decoration

P.S.: Instead of buying edible decoration, you can make them on your own. What about trying this white chocolate bark or these meringue blobs, which can be prepared ahead of time.