DIY outrageous drip cake! This design is inspired by the baker/artist/blogger Katherine Sabbath. Her cakes are over the top with all kinds of candy taking over the cake's surface! You can coordinate colors or themes to suit your event. We are doing pink and purple madness for this cake.

Step 1: Gather These Items

Box cake mix,

3 eggs, 1/2 cup oil, 1 cup water

Bag of colored candy melts

Heavy whipping cream

Candy color

Toothpick

Saran wrap or wax paper

6" round baking pan

Colored sprinkles

1/4 cup flour

Assorted candy (lollipops, rock candy, ect).

1/2 cup butter

1/4 cup shortening

1.5 lbs powdered sugar

1/2 teaspoon vanilla

2 tablespoons milk

4 oz cream cheese

Step 2: Making the Cake

Pick out your favorite cake mix.

For this dark chocolate cake you would need:

1/2 cup oil, 3 eggs and 1 cup water.

Mix well with an electric hand mixer and pour in to 6" cake pans that have been prepped with oil and flour to prevent sticking.

I only have one cake pan this size. Each cake bakes for 25 minutes at 350 degrees F.

Cool completely before trying to remove cakes from pans. I popped mine in the freezer for 10 minutes before removing the cake. Place each cake on a flat plate or 6" cardboard circle.

Set your cakes aside for now.

Step 3: Icing

This is a nice smooth buttercream icing. Doesn't hold up super well in 90 degree plus weather but holds up okay if refrigerated ahead of time.

Ingredients: 1/2 cup butter

1/4 cup veg shortening

4 oz cream cheese

1.5 lbs powdered sugar

1/2 tbsp. vanilla extract

2 tbsp. milk

Instructions: Cream the butter and shortening in a mixing bowl on low speed until smooth (about 2 min). Add vanilla and cream cheese and mix again until smooth. Gradually, add powdered sugar until all combined. Add a little milk to make the mixture smoother and creamier. Store in an airtight container if you're making it ahead of time.

Once your cakes are cooled, cut tall them to have a flat top using a serrated bread knife.

Position one of the flat cakes on a 6" cardboard cake circle and spread icing on top. Try to build up the edges slightly higher than the middle.

Stack the next flat top cake and add icing on top. The third cake needs to be flipped upside down when added to the bottom two.

Cover the entire cake in a thin coat of icing making sure to get the spots in between the cakes flat on the sides. It's okay if there are cake bits mixed in at this point.

Place cake in your refrigerator to set a little bit.

While setting, add some purple food dye into the rest of the icing. Apply a final coat of the purple icing on your cake. Keep smoothing sides with an icing knife.

Add some colorful sprinkles along the bottom edge of the cake.

Step 4: Drips

The drips is what makes this cake unique.

Mix about 1/2 cup of candy melts in the microwave using the defrost setting. Do so in 30 second increments.

Do not over heat (it will start to get chunky).

Stir well, then slowly add 1 tablespoon or two of fresh heavy whipping cream. This makes the mixture the consistency you need to make drips.

With a spoon drip the mixture down the edges of the cake. Flood the middle with the remaining mixture.

Step 5: Candy Bark

Melt two pots of candy melts in the microwave using the defrost setting. Stir every 30 seconds or so and do not overheat. Mix some purple candy coloring (do not use food dye) to one of the pots.

Stir both well and add some blobs on a saran-wrapped plate or wax paper. Use a toothpick to swirl and marbleize the two colors.

Add lots of colorful sprinkles! Set in the refrigerator to cool and harden.

Try to break the bark in to triangle shards. The taller , the better.

Set aside

Step 6: Decorations

Sugar sugar!

Get some lollipops, rock candy, or any other pretty candy you can think of. Unwrap all your candy if it has wrappers. Start by adding your tallest items first. Then incorporate some candy bark shards, rock candy and more sprinkles. Make sure to add pieces on the sides of the cake too!

The idea is to make it look like a candy explosion on top of the cake.