Journey Into Imagination with this Figment Drip Cake

I miss Walt Disney World.

There, I said it.

For the past four summers, my husband and I have been blessed to find ourselves at a Disney park during the month of June! And, oh, how I love the memories we’ve made.

(Yes, I know that’s one of the hottest months to visit the parks… but it’s worth it!)

And while we will not be visiting Disney this June, I’ve got WDW on my mind. I talk about it a lot. I look at photos. And I check the Walt Disney World website often…

So to help fill my Disney void, I’m planning to make some recipes and DIYs inspired by some of my favorite attractions and park elements!

First up — EPCOT!

Journey Into Imagination with Figment is an attraction we never skip when visiting Epcot.

With a (typically) short wait and air conditioning — two major pluses when visiting in the summer — Figment and his colorful imagination have become a must-ride during our stay.

One little spark of inspiration is at the heart of all creation. Right at the start of everything that’s new. One little spark, lights up for you.

Watch my Disney drip cake tutorial for this Figment-inspired cake!

Disney Drip Cake Inspired by Journey Into Imagination with Figment (Epcot Ride)

What You Need:

CAKE

• Three 6-inch circular cakes (you choose the flavor!)

BUTTERCREAM ICING

• 4 sticks of salted butter, room temperature
• 2 lbs. of powdered sugar (1 bag)
• 2 tsp. of vanilla extract
• 3-5 tbsp. milk

WHITE CHOCOLATE GANACHE

• 3 tbsp. heavy whipping cream
• 1/2 c. white chocolate chips

DECORATING TOOLS

• Food gel coloring — purple, orange
• Rainbow sprinkles
• Angled spatula
• Icing bags
• Icing couplers
• Icing tips — medium star tip
• Serrated knife
• 6-inch cake board
• Cake spinner
• Icing scraper
• Figment cake topper — I cut out this design from Etsy on card stock paper!

Prepare and bake three 6-inch circular cakes — you choose the flavor!

CAKE BAKING TIPS: Grease your cake pans and then sprinkle flour all over the surface. Next, cut out a circular piece of parchment paper and lay it on the base of the pan before pouring the batter into the pans. These steps will help your cakes slide right out of the pan once they cool.

Once your cakes are out of the oven, set them aside to cool. Then, using a serrated knife, level off the top of the cake, if needed.

Next, it’s time to prepare your buttercream icing.

Using a stand or hand mixer, beat your softened butter until fluffy and creamy (this is an important step!). Then, add vanilla and a tablespoon or so of milk. Mix, then add half of your powdered sugar. Add the remaining milk and powdered sugar, and mix until incorporated. (I let my stand mixer go for several minutes until the buttercream mixture is creamy). Taste test to be sure it’s perfect!

Next, add a white buttercream crumb coat to your cakes. Place your first cake on top of your cake board and place on top of your cake spinner. Add a generous amount of icing to the top of it. Then, using your angled spatula, smooth the icing out across the top of the first cake.

Once your icing is smooth and even, place your second cake on top. Repeat the process, adding a layer of icing to the top of the second cake. Spread the icing across the top of the second cake with your angled spatula and spread the excess icing over the edge of the cake. Repeat process for your third cake, smoothing the top buttercream layer.

Add buttercream around the edge of your cake. Then, using your angled spatula, smooth the icing around your cake.

Next, place your cake in the fridge to chill for 20 minutes.

Remove your cake from the fridge, and use your icing scraper to get that extra smooth buttercream surface. Tip! Run your icing scraper under hot water for a few seconds and then dry it off prior to using it to smooth your buttercream. This will help your icing be extra smooth.

Color the remaining buttercream purple, then add a layer of purple buttercream to the top and sides of your cake. Smooth the icing with your angled spatula and return your cake to the fridge for an additional 10-20 minutes.

Remove your cake from the fridge, and use your icing scraper to get that extra smooth buttercream surface.

Next, add rainbow sprinkles around the sides of the cake. Tip! Do this step over a baking sheet to catch any runaway sprinkles.

Before adding your white chocolate ganache, carefully transfer your cake to your cake plate or cake stand.

Heat your heavy whipping cream in a microwave-safe bowl for approx. a minute (or until it begins to bubble). Carefully remove the bowl from the microwave (it will be hot!) and add your white chocolate chips to the bowl. Let the chips soften, stirring to combine. Place the bowl back in the microwave for 20 seconds at a time until the chocolate chips are completely melted and the mixture is smooth, then add orange food coloring.

Test one drip in the back of the cake first to ensure you have the right consistency and “drippage” before continuing.

Then, use a spoon to add a small amount of orange ganache to the top edge of the cake, letting it roll down the edge. Continue adding drips around the top edge of your cake (this is a great way to hide any flaws in your icing too!). Lastly, before the ganache sets, cover the top of your cake with ganache by spreading it out smooth across the top, but it doesn’t have to be perfect (we’ve still got more sprinkles to add!).

The final steps are for decorating! Add your Figment cake topper — find the files I used in the list above. Then add a purple buttercream design around the top and bottom edges of the cake with your icing bag and star tip.

Lastly, cover the top of the cake in assorted sprinkles and add some around the base of your cake, if desired.