Rainbow Paint Drip Cake


A traditional white cake recipe drizzled with rainbow white chocolate ganache and topped with an edible paintbrush.

Yield: Makes one 6-inch three layer cake


Things you'll need

  • 3 cups flour
  • 3 ½ teaspoons baking powder
  • 2 cups sugar
  • 1 cup unsalted butter
  • 4 eggs
  • 3 teaspoons vanilla extract
  • 1 cup milk
White Chocolate Glaze
  • 1 cup white chocolate chips
  • 1/3 cup heavy cream
  • 1 teaspoon light corn syrup
  • 2 teaspoons white food coloring
  • Food coloring (pink, purple, blue, green, yellow and orange)


  • 1 batch Swiss Buttercream Frosting
  • White Fondant
  • Food Coloring (brown and silver)
  • Silve luster dust
  • Toothpicks
  • Vodka or lemon juice


  • Three 6” cake pans (Ro Baking Line by Wilton)

Fondant Prep

  1. Take your fondant and shape it into a paintbrush.
  2. Add some line details using a sharp fondant tool or a toothpick.
  3. Stick three toothpicks on the "bristles" section and let it air dry for 24 hours or more.
  4. Once the paintbrush hardens, color the paintbrush handle by mixing vodka with some brown food coloring. Color the bristles using a light brown shade.
  5. Mix the silver luster with some vodka and paint the metal parts of the brush. Let it dry completely.

White Chocolate Glaze

  1. In a medium bowl, mix together the white chocolate chips and heavy cream. 
  2. Place in the microwave and heat in 30 second intervals, stirring in between until smooth.
  3. Mix in the light corn syrup.
  4. Add the white food coloring then add the color choice.
  5. Let it cool to room temperature before using.

Let's get started!

  1. Preheat the oven to 350F. Line and grease three 6” round cake pans.
  2. Whisk together the flour, and baking powder. Set aside.
  3. Cream together the butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time and mix until well combined. Mix in the vanilla extract.
  5. On low speed, add the dry ingredients until no streaks remain. Add the milk.
  6. Divide the batter evenly among the prepared pans and bake until a wooden pick inserted into the center comes out clean, about 30 to 35 minutes.
  7. Let it cool in the pan for 15 minutes then turn out to a wire rack to cool completely.

Time to decorate!

  1. Stack the cakes with a thin layer of buttercream frosting in between the layers.
  2. Cover the cake completely with more buttercream frosting and smooth with an offset spatula. Chill in the fridge for 30 minutes to an hour.
  3. Stick the fondant paintbrush in the middle of the cake.
  4. Drizzle different colors of glaze on top of the cake and let it naturally drip on the edges.




Written By Rosanna Pansino

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