Easter Drip Cake

What you'll need



Mix cake according to manufacturer’s instructions. Mix in the decorettes (10%) by hand if possible. Deposit 1 pound of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Each cake will use 3 layers each.

Fill and crumb coat with hot pink icing. Place internal supports/dowels into the cake. Smooth ice with remaining hot pink buttercreme. Place Easter shape decorettes around the bottom of the cake. Warm flat icing. Pipe flat icing around edges of cake to make a drip design, then fill in on top. Let flat icing set up completely. Fill a large piping bag fitted with a star tip. Pipe large rosettes on top of cake and top with a small amount of the decorettes.


Pink, White, Pastel, Drip, Flat Icing, Sprinkles, Decorettes, Confetti Cake, Holiday, Religious Celebration, Easter, Church Event, Birthday, 

Load More Reviews

Easter Drip Cake

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
An error occurred. Please try again.