Boy or Girl? Pink or Blue? Let this colorful gender reveal drip cake be the sweet way you announce your baby’s gender to friends and family.
Ok… do I have an amazing story for you! This was the BEST gender reveal I have and probably ever will be a part of.
Why you ask?
Because it was for my brother and sister-in-law who have been together for over 17 years and struggled with fertility. Little did they know, my sister-in-law would in fact have the opportunity to experience pregnancy and all the wacky, uncomfortable, amazing things that happen during that time. A life-long dream she has had.
What an adventure for their family! With a new plan at hand that includes a baby girl… set to arrive in October 2022 our family was absolutely over joyed with the news.
On a side note…
We have babies of all kinds on the brain. Our Moony girl, she’s a snow Bengal, is ready to have her kittens any day now. We’re so excited in anticipation of these sweet arrivals. Even more so because this will be her last litter and we are KEEPING one of the kittens. Eek!
GENDER REVEAL CAKE:
I was so happy and excited to be a part of this gender reveal. I actually didn’t know the gender of their baby until their pup, Stormy, flew out of the garden shed in a puff of pink chalk. It was fabulous!
If you are wanting to create your own gender reveal drip cake feel free to only include the actual gender color and not both. We actually wanted to play a little trick on my brother and sister-in-law with a “fake’m out” cake before the real reveal.
HOW TO MAKE A GENDER REVEAL DRIP CAKE:
A gender reveal cake is just like any other 3 layer cake except, to reveal the gender of the new baby, you will add a strong pop of color in the middle. Oh course you’ll want to stick with the traditional pink for girl and blue for boy.
I made this gender reveal drip cake as a prank. Everyone would know the true gender of the baby when they saw my brother’s white husky (temporarily pink). To do this I made a filling layer of pink AND a layer of blue. You can make this gender reveal drip cake legit by making all color inside match the gender.
My brother actually flipped for a second thinking this cake meant they were having a boy AND a girl, twins. Hahaha
KEY COMPONENTS OF A GENDER REVEAL CAKE:
- Make the cake inside white or yellow and the frosting filling the color of the gender.
- Add plenty of frosting on the outside! The last thing you want is pink or blue leaking out the side. A thick layer of frosting will be the secret keeper.
- Decorate the outside of the cake in neutral colors (yellow, gold, green, silver) or pink AND blue.
HOW TO MAKE THE DRIP FOR A DRIP CAKE:
A drip is very easy to make. It only takes two ingredients (plus food coloring if desired). Heating cream then adding white, milk or semi-sweet chocolate will make a drip. To make a vibrant and colorful drip, use white chocolate. To get that classic rich chocolate drip look, use milk or semi-sweet chocolate. It’s as simple as that.
PRO TIPS FOR THE PERFECT DRIP:
- Trust the process and keep stirring. To make drip heat cream then poured over chocolate. Heat from the cream will melt the chocolate. This is when you just “keep stirring.” This process can take several minutes. The finished product will look smooth and rich.
- If needed cool the drip before applying. The last thing you want is the drip to be too hot and run all the way to the plate. Allow time for the drip to cool. Test the drip and how far it will run by using a cup or bowl as if it were the side of the cake.
- Use a small 8oz squeeze bottle to apply the drip to the cake. This will offer you the most control. Start by adding the drip to the TOP edge of the cake first then gently squeeze the bottle as you nudge a small amount OVER the edge to allow it to drip down.
- Create the side drip before covering the top. This allows the drip to set slightly before adding the ganache to the center of the cake. This will create a sort of “fence” that will help the ganache stay on top.
- Once the drip is on the cake, don’t mess with it. touching or “fixing” a drip once it’s on the cake is risky business. It’s more likely that the “problem area” turns into a bigger problem if you mess with it.
WHAT KIND OF FROSTING SHOULD I USE?
Over the last couple of years I’ve switched from using the classic ultra sweet American buttercream to other kinds of frosting that are lighter in texture and sweetness but still absolutely amazing. These frosting include buttercream including swiss meringue buttercream, Italian meringue buttercream, French meringue buttercream and mousses. I made this cake using swiss meringue buttercream, French buttercream, and raspberry mousse.
French buttercream made up the blue filling and swirls. The pink filling was raspberry mousse. All other frosting was swiss meringue buttercream.
DIFFERENCE BETWEEN SWISS, FRENCH & ITALIAN BUTTERCREAM:
All three types of buttercream are delicious and simple to make if you take them one step at a time. Flavor, texture, color and method of making are all a little different.
Swiss Meringue Buttercream:
- Texture: Meringue based. Very light and airy. Smooth. Almost identical to Italian Meringue Buttercream.
- Color: Can be made very white when less than a drop of purple food coloring is added to counter act the yellow from the butter.
- Method: Egg WHITE-sugar mixture is heated using a double boiler. After the sugar has dissolved and mixture has reached 160F it is whipped for 8-10 minutes. When cooled, butter is added. It can be used immediately or refrigerated/froze for later.
Italian Meringue Buttercream:
- Texture: Meringue based. Very light and airy. Smooth. Almost identical to Swiss Meringue Buttercream.
- Color: Naturally white. May have some yellow due to butter. Can also be made white when less than a drop of purple food coloring is added to counter act the yellow from the butter.
- Method: Egg WHITE are whipped into an egg foam. A sugar mixture is heated to around 240F. After sugar has dissolved and temperature is reached the sugar syrup is carefully and slowly poured into the egg white foam. When cooled, butter is mix in. Buttercream can be used immediately or refrigerated/froze for later.
- Texture: Lighter than American buttercream. Velvety smooth and custard-like. The smoothest buttercream of the three.
- Color: Ivory to yellow in color due to egg yolks and butter.
- Method: Egg YOLKS are whipped until light and airy. A sugar mixture is heated to around 240F. After sugar has dissolved and temperature is reached the sugar syrup is carefully and slowly poured into the egg yolk foam. When cooled, butter is mix in. Buttercream can be used immediately or refrigerated/froze for later.
Are you ready to make your own gender reveal drip cake?
You’ve got this. If you follow the tips and tricks I’ve shared, you will make a drip cake masterpiece.
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WHAT THE RECIPE? HERE IT IS. ENJOY!
- 3/4 cup unsalted butter, softened, about 170g
- 1 1/3 cup sugar , about 265g
- 3 large egg whites, room temperature
- 1 large egg, room temperature
- 1 Tbs. vanilla
- 2 1/4 cups cake flour, about 260g
- 2 tsp. baking powder
- 3/4 tsp. salt
- 3/4 cup buttermilk, room temperature
- 1/3 cup sour cream, room temperature
Vanilla Swiss Meringue Buttercream:
- 9 large egg whites, about 360 g
- 3 cups granulated sugar, 600 g
- 1/4 tsp salt
- 2 1/4 cups UNSALTED butter, room temperature, 510 g
- 1 Tbs. vanilla
- 1 cup white chocolate chips, about 175g
- smidgen less than 1/3 cup heavy cream
- gel food coloring
- Preheat oven to 325F. Prepare 3 6-inch cake pans by spraying with nonstick spray and lining bottom with a parchment circle.
- Cream butter and sugar together until light and fluffy (about 2-3 minutes). Scrape down sides of bowl.
- Add one egg white at a time then add vanilla. Scrape down sides of bowl.
- In a large bowl add flour, salt and baking powder. Whisk together.
- Add 1/3 flour mixture and 1/2 buttermilk to butter mixture. Once incorporated add an additional 1/3 flour mixture and remaining buttermilk. Mix until incorporated. Scrape down sides of bowl. Add remaining flour. Only mix until all dry ingredients are mixed.
- Remove bowl from stand mixer. Fold in sour cream.
- Pour batter into 3 prepared 6-inch cake pans (about 12-13oz of batter in each pan).
- Bake at 325F for about 30 minutes or until a toothpick poked in the center comes out clean.
- Let cool in pans for 10-15 minutes then remove from pans and cool completely before assembling.
Vanilla Swiss Meringue Buttercream:
- While cakes are baking, using a double boiler to heat egg whites, sugar and salt over simmering water. Make sure the bowl does not touch the simmering water. Stir mixture. Heat until mixture reaches 160F and sugar has dissolved (about 4-5 minutes). Test if sugar has dissolved by rubbing the mixture between two fingers. It should feel smooth with no grains.
- When mixture is ready. Wipe bottom of bowl to remove any moisture then carefully pour mixture into a stand mixer bowl with a whisk attachment. Whip egg white mixture until it turns white, glossy and triples or quadruples in volume (10-15 minutes). The mixture should be very thick and fluffy. During this time the mixture will begin to cool. This is critical. Before adding the unsalted butter, the meringue mixture must be cool enough (70-75F) or the butter will melt.
- Once the mixture has cooled to 70-75F, switch to the paddle attachment. Begin adding one tablespoon of room temperature unsalted butter. Make sure each piece has been incorporated into the meringue before adding that next piece. After all the butter has been added, add vanilla. Mix buttercream for an additional 7-10 minutes. It is ready when the buttercream no longer tastes like butter but rather like ice cream.
- Split and color as desired.
- In a microwave safe bowl, heat cream until it just begins to bubble. This will take about 45 seconds to a minute depending on your microwave.
- Add chocolate. Make sure the chips are fully covered by the cream. Let the mixture sit for 1-3 minutes.
- Stir. If small lumps remain, microwave for 25-20 seconds then stir again. If making pink and blue drip, split and color using gel food coloring.
- Pour into two separate squeeze bottles. Test drip on side of bowl or in cup. When desired consistency is reached apply to chilled cake.
- This vanilla swiss meringue buttercream recipe will make enough frosting to fill and frost the cake. If you desire large swirls on top you may need an additional 1/4 batch.
- Buttercream should be used within 24 hours or refrigerated up to one week. If refrigerated, before using, let the buttercream come to room temperature then mix to smooth. If the frosting looks like it has separated or gone lumpy heat 1-2 tablespoons of frosting in the microwave (about 20 seconds) add to frosting. This will warm the rest of the buttercream and help it become smooth again.
- This recipe will provide plenty of drip for this size cake plus covering the top if desired.
Vanilla cake recipe adapted from Cake by Courtney.
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