In Issue Fourteen of Sweet Magazine we worked with Saunders’ Malt to create a delicious Malted Ginger Cake, and showed you how to decorate as a super easy to make drip cake! See the how to below, and find the recipe here.
Forget fiddling with melted chocolate, or burning yourself on hot sugar, we’ve made that beautiful drip super easy (ad delicious) and all you’ll need is a tin of Saunders’ Malt Extract! We’ve topped our Malted Ginger Cake with chopped nuts, popcorn, and some golden lollipops for the ultimate easy to make drip cake! Saunders’ Malt Extract is available at most major supermarkets, pop over to their website to find your closest stockist.
Start by using a bread knife to carefully remove the domed top of your cake.
Stick your cake to a cake board with a little buttercream, then stack your cakes filling 1 cup of buttercream between them.
Pop in the fridge to set, then place a second cake board on top. Line it up with the bottom board and use a spatula or icing scraper to cover the cake with a thin layer of icing.
Refrigerate for about 30 minutes until your icing is firm.
Working one small spoonful at a time, gently drip Saunders’ Malt Extract along the edge of the cake.
Chop your favourite toppings and add to your cake. We’ve used pistachios, hazelnuts, salted caramel popcorn, and two golden lollipops. Stick some ingredients from the top of your cake to the sides too.
Let your beautiful cake take centre stage in the middle of your table, before you serve and enjoy with a hot cuppa, friends and family for afternoon tea! With it’s delicious ginger and malt flavour, it’s a great cake for Christmas too!