Melted Candle Drip Cake

Melted Candle Drip Cake

It takes A LOT of courage for me to walk up the stairs in the dark, and if I do, I RUN up the stairs. I’m not ashamed to admit it.

And while I’d prefer to have a light on to guide my way, I do have to say that I think the light needs to be substantial. Whenever I see characters in movies who are walking in the dark with one small flame from a candle, well, let’s just say that I almost think it’s more scary! The aesthetic. The ambiance. The chilling atmosphere.

Since it is spooky season and I love all of the fall vibes, it inspired me to make my own candle — but as a cake.

I love making drip cakes, but they usually are a little wild. From Ahsoka Tano to Beetlejuice, Honeydukes, and Frozen, my drip cakes are usually inspired by a movie or character.

But since I had some extra cake batter from another project I was working on this week, I decided to add to my Halloween-inspired projects with a new drip cake that looks like a melted candle.

It’s simple, elegant, and slightly strange — and I love how it turned out!

Making a cake that looks like a melted candle really is easy! Candles and melted wax drips are not symmetrical, tidy, or specific, which makes this the perfect drip cake for beginners.

How to Make a Melted Candle Drip Cake

What You Need:

CAKE

  • Three 4-inch circular cakes (you choose the flavor)

COFFEE BUTTERCREAM ICING

  • 1 sticks of salted butter, room temperature
  • 1 c. of powdered sugar
  • 1/w tsp. of vanilla extract
  • 1/8 tsp. of salt
  • 2-4 tbsp. heavy cream
  • 1 tbsp. instant coffee granules

WHITE CHOCOLATE GANACHE

  • 1/6 c. heavy whipping cream (aka 2 tbsp. + 2 tsp.)
  • 1/2 c. white chocolate chips

DECORATING TOOLS

  • Angled spatula
  • Knife
  • Small tea light candle (with metal outer layer)

Prepare and bake three 4-inch circular cakes. (I chose chocolate, but you can choose any flavor you’d like!)

CAKE BAKING TIPS: Grease your cake pans and then sprinkle flour all over the surface to 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 cakes, if needed.

Next, it’s time to prepare your coffee buttercream icing. (YUM!) In a small bowl, combine your heavy cream and instant coffee granules. Mix well, but know that not all of the coffee granules will dissolve and that’s perfectly okay. Set aside.

Using a stand or hand mixer, beat your softened butter until fluffy. Then add the vanilla and salt and mix until smooth.  (I let my stand mixer go for several minutes until the butter mixture is creamy). Slowly add your powdered sugar until all of it is incorporated. Next, add one tablespoon of your coffee cream mixture at a time until you reach your desired coffee taste (add as much or as little as you’d like based on your strength preference). Taste test to be sure it’s perfect! 🙂

Place one of your cakes on your cake plate or serving board, then cover the top in coffee buttercream. Place the second cake on top followed by a layer of buttercream, then repeat for the third cake.

Add a layer of coffee buttercream around the outside of the cake, then use your angled spatula to smooth it. Note: unlike other cakes, the sides of this cake will largely be covered by ganache drips, so it’s fine if the buttercream is not entirely smooth.

On the top of the cake, cut out a small circle of cake and place a small tea light candle (that has a metal outer layer to separate the wax from the cake), in the hole.

Place your cake in the refrigerator to chill while you prepare the white chocolate ganache.

Heat your heavy whipping cream in a microwave-safe bowl for approx. 45 seconds (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.

Use a spoon to add a small amount of ganache to the top edge of the cake, letting it roll down the edge. Repeat all around the cake, then place it in the freezer for five minutes to set. Then, repeat the process, adding new drips, aka layers of wax, around the cake and on top of previous drips. Repeat the process by setting the drips in the freezer and adding new drips until you are satisfied.

Remember, wax drips certainly aren’t symmetrical or evenly spaced — and that’s what makes it so beautiful!

Light your votive candle and enjoy! You’ve now got a cake AND a candle!

Fall aesthetic, but make it a cake!

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1 Comment

  1. October 21, 2020 / 11:36 pm

    You continue to amaze me with every single thing you do, but I honestly cannot believe that this is a CAKE and not a real candle! You have some serious skill 😯 🙌

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