New Home paint roller drip cake

IMG_9226There’s a {relatively} new song by The Vaccines called ‘All My Friends Are Falling In Love’. My love for the Vaccines goes back to when I was 15-16 and went to Leeds Fest, when it was a rite of passage for us to go and stand in a muddy field in our short-shorts and see who was brave enough to go to the Smirnoff stand with their fake ID.IMG_9225Now it’s not just that all my friends are falling in love, some of them are being ultra-grown-ups and buying houses! This cake was for a couple of friends who have done just that; they’ve moved back to the city where they went to uni and got a mortgage and everything {can you tell I’m a bit in awe? #millenial}IMG_9222I’ll be the first to agree that a party without cake is just a meeting so it was time for another let’s-take-a-cake-on-public-transport adventure for their house-warming. This time it was much more straightforward, just one train and no tube to contend with.IMG_9229I was particularly proud of this one as I sketched out ideas without Pinterest and the finished product looked exactly like my design. Love it when a plan comes together.IMG_9215This is my second, much more successful attempt at a drip cake, and the drips themselves weren’t just a nod to current cake trends. My friend has been waiting for weeks for her new job to start so has been filling her time with some new-home reno.IMG_9234If there’s one thing I’d change, it’s the icing. The mud cake making up this beauty is another KatSab recipe and she suggests pairing it with a raspberry cream cheese filling. From past experience, cream cheese recipes from the States and Australia don’t translate to the UK so I had to go off-piste. I’m not sure the cake and the icing really worked together; in my mind cream cheese icings are for red velvet and carrot cakes.

As the cake gives off sticky toffee pudding vibes, a toffee icing might have been better, but I was conscious of it becoming too sweet. I also liked the visual contrast of the purple drip on a plain white background, which you’d lose if you went for a more golden buttercream. If you have any suggestions please let me know, otherwise let’s get into it…

New Home - paint roller drip cake

A caramel mud cake decorated with a chocolate drip and rice krispie paint roller


  • This mud cake recipe is adapted from one by Katherine Sabbath
  • I baked three 8″ (20cm) circular layers
  • This cream cheese icing is designed for the UK, where ‘brick style’ cream cheese is not available
  • The cake is fairly sweet to my taste {this also means it browns quickly when baking} so feel free to reduce the sugar content
  • Also feel free to substitute the plain flour and baking powder with 365g self-raising flour
  • The quantities for the ganache made way too much for the drips, but better to have too much than too less. You can make the extra into truffles by cooling the leftover ganache, then rolling it into small balls, and dusting them in desiccated coconut. You could also dip them {without the coconut} in melted chocolate if you want them to have a hard outer shell


 Caramel mud cake:

  • 300g unsalted butter {doesn’t need to be room temp.}
  • 300g white cooking chocolate, chopped or broken into small pieces
  • 1.5 tbsp golden syrup
  • 3 tsp vanilla extract
  • 255ml hot water
  • 300g soft dark brown sugar
  • 3 eggs [room temp.}
  • 19g baking powder
  • 356g plain flour

Cream Cheese Icing:

  • 180g soft, unsalted butter {room temp.}
  • 250g cream cheese {room temp.}
  • 820g icing sugar
  • 5g freeze dried raspberries {optional}

White chocolate ganache drip:

  • 200g white chocolate
  • 200g double cream
  • gel food colouring in your desired shade {I used a mixture of purple and red}


  • white fondant icing
  • black food colouring
  • 30g rice krispies
  • 7 white marshmallows
  • silver lustre dust + vodka + clean soft paintbrush


Mud cake:

Line three 8″ cake tins with greaseproof paper and preheat your oven to 160*C.

In a medium sized saucepan, melt together the butter, chocolate, water, golden syrup and vanilla on a low heat. Once all smooth, set aside to cool.

In a large mixing bowl, beat together the sugar and eggs until you have a thick creamy mixture. When the melted butter mixture is at room temperature, pour it into sugar and eggs and beat to combine.

Sieve the flour and baking powder together and fold it into the mixture in thirds using a spatula. {Hopefully you won’t have lumps, I did, but probably because I dumped all my flour in at once}

Divide the cake mix among your tins {if you want to weigh them out, I went for approx. 500g mixture in each tin}. Give the tins a gentle tap to remove air bubbles and then bake for 30-35 minutes, testing with a skewer or toothpick. Leave to cool completely.

Cream cheese icing:

Making sure your butter and cream cheese are at room temp., beat them together for around 5 minutes until pale and completely combined {if they are cold, you will get lumps}.

Sieve in half of the icing sugar and beat in, slowly to begin with, to avoid redecorating your kitchen {you can also cover your mixer with a clean tea towel as it gets going}. Sieve in the remaining icing sugar and beat, again slowly at first, then faster. Beat the mixture for 2-3 minutes on medium-high speed. It should be pale and spreadable.

You will need about 390g to do the cake-sandwiching so put this amount into a separate bowl and mix in the freeze dried raspberries {if desired}.

Cake assembly:

If necessary, level the cakes using a serrated knife and save the scraps for quality control.

Put your first layer on a cake board, securing with a small blob of icing. Cover with half of the raspberry cream cheese icing and put the second layer on top. Repeat with the rest of the raspberry icing and the third layer.

Spread a thin layer of the plain cream cheese icing all over the cake – top and sides. This can be messy and full of crumbs, just make sure everything is covered. Put into the fridge to chill for at least 30 mins.

Spread the rest of the cream cheese icing all over the cake and use a cake scraper to get it smooth and even. Return the cake to the fridge for an hour or so. Put a clean plate into the fridge as this will help you test the ganache for dripping purposes later.


Break up the white chocolate into small pieces and put in a heat safe bowl.

Heat up the cream until it is hot but not-quite bubbling and then pour over the chocolate. Let the chocolate and cream sit for a minute before stirring gently. A smooth ganache should form. Tint to your desired shade using gel food colouring and leave to cool to room temperature. Pour into a piping bag.

When you’re ready to do the drips, snip off the end of the piping bag and pipe a small amount onto the cold plate. By holding up the plate, you’ll get a good idea of how much the ganache will run when it’s on the cold cake.

If you’re happy to go ahead, pipe the ganache around the top rim of the cake, letting it run down the sides. Fill in the centre, carefully spreading it out to meet the drips using a palette knife. Too much force will cause the drips to continue sliding.

Put the cake back into the fridge. Keep the ganache in the piping bag.

Paint roller decoration:

Melt the marshmallows in the microwave or on the stove until tacky, and mix in the rice krispies.

Pour onto a clean surface and lightly grease your hands with vegetable oil. Roll into a thin cylinder, trimming the ends so that the proportions are correct.

Make the wire by rolling out white fondant into a thin cylinder. Colour a small piece grey using black food colouring and shape into a handle – a slightly chunkier, rectangular shape.

Arrange the rice krispie roll and the fondant pieces on the cake. Use the leftover ganache to stick them down if needed, and to coat some of the rice krispie roll.  Pipe ‘New Home’ using the ganache.

Mix some silver lustre dust with a tiny amount of vodka and paint the white fondant wire, as well as the ‘New Home’ letters. Put the cake into a box and into the fridge until you’re ready to take it with you…

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