Roxy & Rich's brand new Pastel Chocolate Cake Drip will ensure flawless, tasty and beautifully pastel drip-effects on your cakes - and it's never been easier.
It may seem easy to pull off the perfect drip, but it's a tricky technique - especially when you have to melt the chocolate, whip up the ganache and perfect the consistency. Get this wrong and it could be a recipe for disaster! But with a Chocolate Cake Drip, it's quick, easy, and stress-free!
Ready in just 30 seconds, Chocolate Cake Drip can be used on any cakes, when it's drizzled down the side of your cake tiers or painted on buttercream. The only limit is your imagination.
How to use:
• Frost your cake and let it sit in the fridge for 1 hour to allow the Chocolate Cake Drip to harden faster.
• To apply Roxy & Rich’s Cake Drip, remove the seal and the lid, and heat for 30 seconds in the microwave.
• Put the lid back on and shake for approximately 1 minute until completely smooth.
• Once the topping is complete, let your creation sit in the fridge at least 1 hour to allow the Chocolate Drip to harden
White Granulated Sugar, Canola Oil, MILK Powder, Cocoa Butter, Maple Sugar, Titanium Dioxide (TI02) (E171), SOYA Lecithins (E322), FD&C Yellow #5 Lake (Tartrazine) (E102*)