Roxy & Rich

Mini Cake Drip "Under the sea" - 4x75g

Les chocolats coulants pour gâteaux “Cake Drip” Roxy & Rich sont faits sans aucune huile de palme. Prêts en 30 secondes et faciles d’usage, ils sont faits pour être utilisés sur des gâteaux, pour décorer des biscuits, à utiliser en tant que peinture sur de la crème au beurre, et bien plus encore.


Sale price$21.00 USD
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Pickup available at La Guilde Culinaire

Usually ready in 24 hours


These Cake drip" chocolates in the colors of the sea will help you make your most beautiful creations in the blink of an eye!

Roxy & Rich “Cake Drip” chocolates are made without any palm oil. Ready in 30 seconds and easy to use, they are made to use on cakes, to decorate cookies, to use as paint on buttercream, and much more. The only limit is your imagination!


  • Without palm oil and its derivatives
  • Made with maple sugar (CD-001 to CD-012)
  • Set of 4 bottles of 75g each
  • Available in 19 colors
  • Ready in 30 seconds (depending on your microwave)
  • Easy to use and apply
  • No nuts or gluten
  • Vegetarian product, 100% edible

Made in Quebec

HOW TO USE Cake Drip?

Bursting with color and flavor, “drip cakes” are the current trend in the baking world. These delicious and impressive cakes are characterized by nimbly created coulis on their sides. The lack of regularity of the drops is what makes the beauty of “drip cakes”. It’s a beautiful nod to painting and modern art. Follow these tips and tricks to create your masterpiece.


1. Frost your cake by choosing an icing that is easy to spread and smooth, such as buttercream. Once your cake is all covered, let it rest in the refrigerator for 1 hour. This will allow the “Cake Drip” to harden more quickly and to control it more easily.

2. To apply Roxy & Rich “Cake Drip”, remove

the cap and the aluminum sealant. Heat for 30 seconds in the microwave on high intensity*. You can also heat the “Cake Drip” by placing the bottle with its cap in a water bath until the chocolate is melted.

3. Replace cap and shake until smooth. About 1 minute.

4. Open the spout and pour over the cake in circular motions. Start in the center and work outwards. Gently tap the cake against the surface of your work table to help smooth out the “Cake Drip”.

5. Once the top of the cake is completely covered and smooth, decorate the sides by making drops on the cake. Point the tip of the bottle towards the edge and gently press

the bottle to let the chocolate flow onto the cake. You can also use an icing spatula or spoon to smooth out the chocolate

on top of the cake and drip excess chocolate down the sides.

6. Once the cake is to your liking, let your creation rest in the refrigerator for about 1 hour so that the chocolate coulis hardens and sets.

*Please note: cooking time may vary from one microwave to another. The product should be stored at room temperature below 30 degrees Celsius.


To create the famous flowing effect, the chocolate must not flow too low. Make sure the chocolate coulis is not too liquid. If you have to gently squeeze the bottle to release the chocolate slurry, it means the consistency is right.

Clean/rinse the cap tip with hot water to remove chocolate residue every time you finish using it. This will avoid clogging the cap for better use during your next application.

Leftover Cake Drip can be reheated several times. Simply put the bottle back in the microwave for less time. We suggest letting it cool completely between uses, to avoid getting a grainy textured chocolate.

If you don't have a microwave, you can warm your bottle in hot water.

Technical documents

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