How to make a drip cake - Recipe & Video
Ever tried to make a drip cake, and ended up with a total disaster of a drip? I certainly have!
Chocolate drips are a great way to dress up your cakes, but there are a few tips and tricks to making sure they come out right every time.
After many drip trials and errors, I've collated a list of key steps below to ensure that your drip comes out perfect every time!
1) Ensure your chocolate ganache is at the right consistency. Once you combine your chocolate and heavy cream together (recipes for both white chocolate and dark chocolate ganache drips are below), let your drip cool down to room temperature before you add the ganache to your cake. This can take about 30 minutes. By allowing your ganache to cool to room temperature, it will thicken up in consistency, as well as prevent your buttercream from melting when pouring the ganache over your cake.
2) Ensure your cake is cold before adding the ganache to your cake by leaving your cake in the refrigerator for about an hour. By having a chilled cake, this allows the ganache to set as it drizzles down the side of your cake, preventing a pool of ganache from forming at the bottom of your cake.
3) Do a test drip before adding drips to the whole cake. By doing a test drip, you will be able to tell whether your ganache is too thick or too thin. If it's too thin, give it some more time to thicken, or if it's too thick, then heat it up in the microwave for 10 seconds so that it becomes a little more runny. You can also add another tablespoon of heavy cream to your ganache to thin it out.
4) Work quickly so that you can fill the tops of your cake before your ganache sets. This is more relevant to milk chocolate drips as they tend to set faster than white chocolate drips. If you end up with a uneven top on your cake, then you can smooth it out with a warm spatula (the heat of the spatula will melt the ganache and allow you to spread it out more evenly).
5) Don't be too hard on yourself. If it's your first time and you get it wrong, it's okay :). Drips aren't easy and they take some mastering, so keep trying and you will get the hang of it! As they say, practice makes perfect! :)
If you'd like to watch how drips are made and added to a cake, you can watch my YouTube video here.
Prep time: 5 minutes │ Cool Time: 20-30 minutes │ Total time: 25-35 minutes
Yield: Enough to drizzle one 10 inch cake
Dark chocolate ganache (1:1 ratio):
- 180g dark chocolate (50%). The darker chocolate you use, the more cream you will need to add.
- 180ml of heavy cream
White chocolate ganache (3:1 ratio):
- 180g white chocolate
- 60ml of heavy cream
- Gel food colouring of choice
1) Combine the chocolate and heavy cream in a heat proof bowl and warm in the microwave for 20 second bursts, mixing in between each burst until the chocolate is fully melted. If you'd prefer to use a stove top, then heat the cream in a saucepan until it begins to simmer around the edges and then pour it over the chocolate. Let this sit for 5 minutes, then stir it until the chocolate is fully melted. For white chocolate drips, add in a gel food colouring of your choice.
2) Let the ganache sit for about 20-30 minutes to thicken up.
3) Do a test drip on your cake using a spoon (or with a squeeze bottle - whichever method you prefer). After you have done a test drip on your cake, if the ganache is too thick then you can heat it up for 10 seconds in the microwave, or if it's too thin, then allow it to cool for longer.
And it's as easy as that! If you do try a drip cake out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this drip cake out, so don't forget to tag me on Instagram @cakesbymk.nz :)