This stunning white chocolate Forest Fruits Ganache Drip Cake not only looks amazing it tastes pretty darn good as well.
My eldest chose to have a ‘Go Ape Party‘ for her birthday so I needed to design a cake that fitted a forest theme and would survive a half hour car ride and short trek up a muddy slope. Go Ape is an hour long tree top assault course set in beautiful forests designed for children… in case you were wondering!
What better than a Forest Fruit Ganache Drip Cake?!
Sorry there are no step by step photo’s as I’m always making these cakes the night before and more focussed on finishing in time rather than blogging about them but hopefully the instructions will help.
How to make a Forest Fruits Drip Cake
Victoria Sandwich Recipe
You want TWO BATCHES of this mixture which will make you FIVE ROUNDS OF CAKE. I make them up separately as the mixtures seems to bake better. I have no idea why but i think less quantity gets more air in and makes a less dense mixture.
8oz caster sugar
4 medium eggs
2 tsp Vanillla Essence
8oz self raising flour
Beat flour and sugar together until light and creamy. Mix in eggs and vanilla essence. Add flour (you can sift but I never bother … naughty girl that I am) and mix.
Put into sandwich cake tins and bake for 20ish minutes at Gas 4/150 degrees celsius, until golden brown. Turn out onto wire cooling rack upside down as you want them as flat as you can. When cool level each one of with a knife or cake wire, stack on top of each other and pop in fridge to chill.
I used a 3:1 ratio of white chocolate to whipping cream
6x100g good quality white chocolate (I used Tesco Finest)
200ml whipping cream.
Gently heat up cream to just before boiling. Take off heat/out of microwave and add broken up chocolate bars stirring until they dissolve. Leave mixture to cool until it becomes a thick like buttercream icing.
Take cakes out of fridge and sandwich together using alternate layers of favourite berry jam and white ganache. Cover all over with thin layer of ganache to seal in moisture and breadcrumbs and put back in fridge to chill. Once chilled take out and cover all over with rest of the white chocolate ganache. Don’t make too thick on top jest make sure it’s level as the drip ganache will cover the top.
Put in fridge to chill as you want the cake to be very cool when you pour the drip manage over it.
Red Drip Ganache
I used a 50:50 ratio
1x100g white chocolate
1ooml whipping cream
large blob red food gel (not liquid)
As before gently heat up cream to just before boiling. Take off heat/out of microwave and add broken up chocolate bars stirring until they dissolve. Leave mixture to cool.
When cool take cake out of the fridge and pour drip ganache in centre of the cake top a little at a tim, gently spreading out with the back of the spoon until it drips over the side.
Pile on your fruit using any remaining ganache to help glue in place. Lightly dust fruit with icing sugar … t’dah!!!
The best Birthday Cake ever!
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