The baking community has gone crazy for the cake decorating technique known as drip cakes. They don’t appear to be gone anytime soon. Additionally, you may paint on the drip cake. Start painting each drop, ledge, and top of the cake with a small baker’s paintbrush while being extremely careful. Make sure that your paint consistency is appropriate and isn’t too watery.
Some recipes combine chocolate with oil or even water. However, traditional ganache recipes call for both cream and chocolate.
Learn how to make your handmade chocolate drip cake in this simple tutorial. All you need is a cake with frosting, some simple tools, and chocolate ganache. In a short time, you’ll be on your way to a beautiful but easy-to-decorate cake in no time!
Tools Needed to Decorate a Drip Cake
You will need a few basic tools to start.
- Squeeze bottle OR spoon
- Frosted cake
- Offset Spatula
- Chocolate ganache
Ingredients That You’ll Need
- 6 oz (1 cup | 169g) semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 6 oz (1 cup | 169g) white chocolate chips
- 3 tbsp heavy whipping cream
Instructions To Follow For Drip Cake
Step 1: In a larger bowl, combine the chocolate chips and set aside.
Step 2: In a bowl or measuring cup that can be heated in the microwave for about a minute, carefully add the heavy whipping cream. If it becomes too hot, it will spread all over. Just before it bubbles up, remove it from the microwave.
Step 3: Warm the cream, then pour it over the chocolate chunks. Let stand for three to five minutes. If you want to keep the heat inside the bowl, you can cover it with clear plastic wrap.
Step 4: Combine the cream and chocolate with gentle stirring until they are smooth. Avoid whisking the ganache too violently, as this can cause air bubbles to form.
Step 5: If you are creating white chocolate ganache and there are still some lumps, heat the mixture in increments of 10 seconds while stirring.
Step 6: Before using, let the ganache cool for about 10 minutes, give or take.
Squeeze Bottle Method
Add the chocolate ganache to your bottle before using the squeeze bottle technique. Squeeze the bottle gently to release the ganache by placing the tip just a few centimeters over the top edge of the cake. When you have added enough drip, release the pressure on the bottle, leaving just enough pressure to fill in the space as you add the next drip, turning the turntable as you go. Remember that the drip will last longer as you add more chocolate. If necessary, try a drip or two to see how much chocolate to use per drip.
Fill up the center of the cake after adding drips to the top edge. Moreover, kindly work quickly to keep the ganache from getting too firm. Just squeeze the chocolate into the cake’s center, but you could also do this. You can warm it up for ten to fifteen seconds before adding it. To evenly distribute the chocolate ganache, use your offset spatula.
You can use a spoon if you decide you’d rather not use a squeeze bottle. Add the chocolate to the cake’s edges with your spoon and gently press it, so it falls and drips. Continue adding drips until the edge is completely covered. Pour the leftover chocolate ganache over the top of the cake and spread it evenly with an offset spatula to fill in the center.
After you’ve finished making your chocolate drip cake, let us know your thoughts; we’d love to hear it!
You might also like to read Couture for Cupcakes, 2-Tier Birthday Cake, and Making a Birthday Cake.
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