This Rainbow Funfetti Drip Cake requires no baking and is so epic no one will care
A Pinterest-worthy masterpiece made easy
Everyone loves an ice cream cake, but who loves the mess? Thankfully, we’ve put together this deliriously delicious recipe for an oozing rainbow cake, complete with a creamy faux-melting ice cream cake cone dripping down the sides. Filled to brim with funfetti and coated in sinful amounts of rainbow frosting, your dessert skills will leave your guests begging for more. You can thank us later.
Ingredients
- 3 round 20 cm diameter funfetti cakes (store-bought)
- 2 round 15 cm diameter funfetti cakes (store-bought)
- Vanilla buttercream frosting (store-bought)
- 1 cup each tinted frosting in various rainbow colours
- 12 oz pink candy melts
- ⅓ cup heavy cream
- Rainbow sprinkles
Special equipment:
- Long serrated knife
- Piping bags
- Offset baker’s spatula
Preparation
Use your serrated knife to carefully level the top of each cake, so it’s parallel to the table. Keep the cake scraps!
Swirl a generous layer of vanilla buttercream frosting on top and smooth down. Place the next cake on top, then another layer of frosting. Continue the same process with the final cake, only leave the top bare.
Add more vanilla frosting to the sides of the cake, and smooth out using your baker’s spatula to create a crumb coat.
Repeat the same process with the two 15 cm cakes — level, frost, layer, frost! This time add a healthy coat frosting to the top. Stick this cake in the fridge and let chill for one hour.
We’re going to add 1 cup of each coloured frosting — first start with the pink frosting, around the base of the cake. When you’ve used up the 1 cup of pink, add the orange frosting, covering the top. Use the spatula to smooth out to blend it — it should look like a sunrise! (or a tequila sunrise, if you prefer).
Repeat the same process with the top tier of the cake — only the frostings we’re going to use are green, blue, and purple! The top should be covered with a hearty layer of purple.
Grab those extra cake scraps (hopefully you haven’t nibbled at too much of it). Crumble some up with your hands and form a ball with the crumbs. Add some vanilla frosting to the ball to help it retain its shape.
Melt down the candy melts and add the heavy cream gradually, stirring as you go. Pour it over the cake ball — be sure to cover it completely — and let the candy set. Dip the sugar cone into the remaining melted candy — then dip it into the sprinkles.
Gently place the cake ball on top of the top tier of cake. Add another dollop of the melted candy mixture — enough to let it drip slightly over the sides. Place the sugar cone upside down on top of the cake ball (think of it like giving it a fancy party hat). Toss on some more sprinkles for decoration.
Gently place the top tier of cake on top of the base tier. Pipe vanilla frosting around the bottom and top layer.
No need to worry about this delightful indulgence melting all over your hands! But we doubt you’ll be able to keep yourself from devouring it for very long, anyway!