Making A Drip Cake

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It’s a tradition to make a special birthday cake for my daughter, Diesel. Being an artist, and working with the medium of frosting, I’m always incorporating new skills into her birthday cake. (Poor, poor child.) The new baking trend is “drip cakes”, so guess what she got?

Now, I’m no Katherine Sabbath, but I love her cakes. The intentional drips and lopsided decor appeals to the warpedness in me. I had to make one!

The drip in a “drip cake” is a ganache.  Such a fancy word, but really easy to make with only two ingredients. This was a little too drippy, but you have to start somewhere.

Let’s start now. . . First, make a cake. Any kind of cake. What’s your favorite flavor? Will it taste good with chocolate? Make that one. Then, the cake must be coated with a buttercream frosting. Use your favorite buttercream recipe or try my favorite here. Chill the frosted cake for at least an hour since the ganache needs to be warm to drip and we don’t want the buttercream to melt.

Once the frosting is chilled, move on to creating the ganache. There are lots of ganache recipes on the internet, but I used 8 oz. premium semisweet chocolate chips and 1/2 cup heavy cream.


In a saucepan, heat the cream until bubbles appear on the sides of the saucepan.  Pour the hot cream over the chocolate chips and allow to rest for a minute or two.  Stir with a whisk until all the chocolate is melted and the ganache is smooth.


Remove the chilled cake and using a spoon, add ganache to the edges of the top of the cake, letting the ganache drip down the side.


Spread the ganache from the sides to the center of the cake (adding more ganache if needed) with an off set spatula to create a smooth top.

Return the cake to the frig to let the ganache harden so we can add more frosting and make it pretty.


Diesel’s cake was finished with ombre colored Drip-Cake-1roses.  (Irony, notice how symmetrical the roses are!) The following directions are based on a 6″ cake. Using the mid-tone pink, add 5 roses using a Wilton 1M tip. Using the light pink, add 3 roses and one centered on top.  The dark pink was used to fill in using a Wilton 21 tip.

How will you decorate your drip cake? Will it be as messy as mine? Don’t forget, you have to start somewhere!


Red, White and Blue Cheese Ball


Whether it’s Memorial Day, Fourth of July or Veteran’s Day – it’s all about the Red, White and Blue in America. Loving cheese balls, I HAD to create a patriotic one. Even though everyone ate and took home a chunk for after the party, I have decided the best Red, White and Blue foods are desserts, drinks and treats (just ask my neighbors – the deviled eggs last year were horrendous!)

Nevertheless, we’re going to make a Patriotic Smokey Cheese Ball and your guests will eat it up! It’s super easy to make, but will take time to chill.


Gather your ingredients.

Mix and refrigerate for at least 2 hours.


Shape the cheese ball into a star and wrap with plastic wrap for as least 4 – 24 hours.

Before serving, gather in4th-of-July-cheese-ball-decorgredients to create your patriotic star. It’s like decorating a cake. You can do it!


Follow the recipe below for the complete list of ingredients and instructions.


Red, White and Blue Cheese Ball
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    Smokey Cheese Ball
  • 2 8oz. packages cream cheese (room temperature)
  • 2 cups shredded smoke Gouda
  • 1/2 cup butter (room temperature)
  • 2 tsp. steak sauce
  • 1 cup finely chopped toasted almonds
  • Toppings
  • 1 bag blue corn tortilla chips
  • 1/4 to 1/2 cup whipped cream cheese
  • 1/2 red pepper, finely diced


  1. In a medium mixing bowl, combine cream cheese sand butter. Add shredded Gouda and steak sauce and beat until fluffy. Cover and chill for 2 hours.
  2. Shape the mixture into a star and wrap in plastic wrap for at least 4 (to 24) hours.
  3. Spread the whipped cream cheese to cover half the star.
  4. Crush some of the blue corn chips (put corn chips into a plastic baggie and use a rolling pin.) Start with a small amount and crush more as needed. Reserve the remaining chips to serve with the cheese ball.
  5. Press the crushed corn tortillas into the other half the the star.
  6. Using the diced red pepper, create "stripes" arranging the pepper onto the whipped cream cheese.
186 cal
15 g
7 g
7 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Preschool Lemonade Fun


What’s a favorite summer drink? Lemonade!  My friend, Mrs. Bergeson, scheduled a day of Lemonade fun.  What did the children learn? They used their senses, color recognition, fine motor skills, experimented with an art technique and their counting skills.

Senses: Look at the lemon, what color is it? Touch it – is it smooth or bumpy? When we cut it in half, what does it smell like? Let’s squeeze out the juice. Is it sweet or sour (taste with our finger). If we add some sugar, is it still sour?

Color recognition: Which color straw and parasol will you pick?

Fine motor skills: Squeeze the juice out of the lemons using a juicer. Take the top off the glue stick and twist to bring up the glue and add glue to the “straw”.  Hold the lemon with fingers to dab into the paint and create prints.

Art Experience:  Let’s create art with our lemons.  Which would you prefer, pink or yellow lemonade?  Let’s create a tall, cool glass of lemonade.

Counting:  How many lemon prints did you add to your glass? How many did your friend add?

Art Experience Supplies:

  • Pink Paintlemonaide-project-supplies
  • Yellow Paint
  • Lemons
  • Drink Parasols
  • White contruction paper with glass drawing
  • Glue sticks


Choose a colored “straw” and glue onto “glass”.


Choose which color of lemonade you’d prefer.

Use the lemons to create prints onto the “glass”.



Choose a parasol. Flatten Lemonaide-Step-4the parasol and choose where the parasol should be placed. Poke (or glue) the parasol onto the project.


And the real life version of the project looks like this!


Using the juice the children squeezed from the lemons, they made lemonade and shared it together.

It’s all these little things that strengthen our preschoolers skills and add up to fun learning experiences!

Peach Daiquiri Cake


When you hear the word “daiquiri” do you think of strawberry? Well, there’s a whole world of daiquiris out there. One of my friend’s favorite is a peach daiquiri, so of course, I had to make her a peach daiquiri birthday cake!

Thankfully, Bake It With Booze created a recipe for Strawberry Daiquiri Cake that I adapted with peach.  I’m not going to lie – it was a process, but she’s so worth it. Our friends said is was delicious (althoPeach Daiquiri Cake Ingredientsugh they are quite bias). Does it really taste like a peach daiquiri? I had my daughter taste the batter and her response was, “Ugh, I HATE daiquiris”. Bingo!


Peach Daiquiri Cake
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    Peach Puree
  • 16 oz. frozen peaches
  • 2 Tbs. white rum
  • Juice of 1/2 lime (about 2 Tbs.)
  • 2 Tbs. sugar
  • Cake
  • 1/4 cup milk
  • 1/2 cup peach puree
  • 1/3 cup white rum
  • Juice of 1/2 lime (about 2 Tbs.)
  • 4 large eggs
  • 2 tsp. vanilla extract
  • 2 1/2 cup cake flour, sifted
  • 1 3/4 cup sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 12 Tbs. unsalted butter (1 1/2 sticks) at room temperature
  • Zest of 1 lime
  • Crumb Coat
  • 1/2 cup unsalted butter (1 stick) at room temperature
  • 1 Tbs. peach puree
  • 1 Tbs. heavy cream
  • 1 tsp. vanilla extract
  • 2 cups confectioners' sugar, sifted
  • Peach Daiquiri Buttercream
  • 1 1/2 cups unsalted butter (2 1/2 sticks) at room temperature
  • 3 Tbs. peach puree
  • 3 Tbs. white rum
  • 1 1/2 Tbs. lime juice
  • 2 tsp. vanilla extract
  • Peach/Orange food color
  • 6 cups confectioner's sugar, sifted


    Peach Puree
  1. In a medium sauce pan, add frozen peaches, rum and sugar. Bring to a slow boil on medium heat and cook on low boil for about 10 minutes. While cooking, cut peaches into small pieces. Remove from heat and cool completely.
  2. Puree cooled peaches in food processor or blender and reserve.
  3. Peach Cake
  4. Preheat oven to 350F. Grease and flour two 9-inch pans.
  5. In a medium bowl, combine milk, peach puree, rum and lime juice. Whisk in eggs and vanilla.
  6. In a medium bowl, sift flour, baking powder and salt.
  7. In a stand mixer, cream butter and add sugar until incorporated.
  8. Alternating wet and dry ingredients, add to mix, ending with dry ingredients. Fold in the lime zest.
  9. Pour batter evenly into prepared pans and smooth tops.
  10. Bake for 30-32 minutes or until toothpick inserted in the center comes out with a few crumbs. Let cakes cool in pans for 20 minutes and then turn out cakes onto wire racks. Cool completely.
  11. Crumb Coat
  12. Cream butter on medium speed in a stand mixer.
  13. Slowly add 1/3 of confectioners' sugar until incorporated.
  14. Add the liquids until incorporated.
  15. Slowly add the rest of the confectioners' sugar until incorporated (scraping down the sides of the bowl).
  16. Beat on medium high for 1 minute.
  17. Frost between the layers.
  18. Frost sides and top of cake.
  19. Refrigerate for at least 3 hours before frosting with Peach Daiquiri Buttercream.
  20. Peach Daiquiri Buttercream
  21. Follow directions for crumb coat.
  22. Reserve 1/4 of frosting for white "flowers".
  23. Add peach/orange food coloring to achieve desired color.
  24. Using a 1M tip, fill a piping bag with the peach/orange frosting. Pipe roses along the side of the cake. Pipe roses on top of the cake, starting at the center.
  25. Using a 4B tip, fill a piping bag with the white frosting. Fill in all gaps not covered by the roses.
398 cal
3 g
83 g
8 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

After all this work, I had about 1/4 cup of puree left.  What to do with that puree? It should have been used between the layers while doing the crumb coat.  Of course, you’ll be smarter than me. . .

Peach Daiquiri Cake