Omari Gates
Drip cakes are a trendy and popular cake decorating style that involves creating drips of chocolate, caramel, or icing down the sides of a cake. The process of making a drip cake is straightforward, but adding the drips can be challenging. The type of drip and length of the drips are essential to achieving different looks for cakes. The most common type of drip is a dark chocolate drip, but white chocolate and caramel drips are also popular. To create drips, a spoon or a plastic squeeze bottle can be used, with the latter being faster and cleaner. Before adding the drips, the cake should be chilled to control the length of the drips and prevent the frosting from melting. The drip consistency is also crucial, and the ganache should be slightly warm for the best results.
Characteristics and Values of a Drip Cake
| Characteristics | Values |
|---|---|
| Type of cake | Any cake with drips of chocolate, caramel, or candy melts dripping down the sides |
| Number of layers | At least three layers to add drama to the drip effect |
| Type of drip | Chocolate, caramel, or candy melts; can be colourful |
| Consistency | Chunky or thin drips; can vary in length or have a uniform look |
| Tools | Spoon, plastic squirt bottle, piping bag, offset spatula, palette knife, or dough scraper |
| Temperature | Chilled cake with slightly warm ganache |
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What You'll Learn
How to make a chocolate ganache drip cake
Making a chocolate ganache drip cake is an easy and straightforward process. Here is a detailed step-by-step guide on how to make one:
Preparation
Firstly, it is important to prepare your cake. It is recommended to use a levelled and frosted cake, as a level cake looks much better with a chocolate drip than a rounded one. Ensure that your cake has at least three layers, as a taller cake adds more drama to the drip effect, making it look extra impressive. The icing on the cake should be as smooth as possible. Place the cake in the refrigerator so that the frosting can harden a bit.
Making the Ganache
The next step is to make the chocolate ganache. Place your chosen chocolate into a heat-resistant bowl. If you are using a chocolate bar, chop it into small pieces until they are about the size of chocolate chips. The type of chocolate you use is up to you, but dark chocolate is the most common type used for drip cakes, followed by white chocolate, and then milk chocolate. For a standard dark chocolate drip, use equal amounts of double cream (a 48% fat cream) and chocolate. For white or milk chocolate, increase the ratio to 3:1.
Once you have measured out your chocolate, the next step is to add the cream. In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. Pour the cream into the bowl of chocolate and let it sit for about 30 seconds to a few minutes, depending on your recipe. Whisk the mixture until it is uniform and there are no lumps. Allow the ganache to cool to room temperature or slightly above, and thicken to a pourable consistency.
Adding the Drip
Before adding the drip, ensure that your ganache is the correct consistency. Test this by squeezing a drop onto a paper plate and immediately holding the plate vertically to allow the chocolate to drip down. If it drips too far, continue cooling the ganache. If it doesn't drip far enough, warm it up slightly. Chill your cake in the refrigerator for at least 15-30 minutes before adding the drip, as this will help the ganache firm up and set as it drips down.
Once your ganache is ready and your cake is chilled, remove the cake from the refrigerator. Gently spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side. You can also use a plastic squirt bottle to add the drips, which is faster than a spoon. Fill in the middle of the cake with chocolate and smooth it out with a palette knife.
Finally, decorate your cake with your favourite treats and sweets. Enjoy your chocolate ganache drip cake!
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Using a spoon to create drips
Prepare the Ganache:
Firstly, prepare your ganache by heating heavy cream or double cream until it reaches a steaming temperature. Then, pour the hot cream over the chocolate, allowing it to melt and soften for 5-10 minutes. Stir the mixture until it becomes smooth and glossy, creating a silky ganache. For a standard dark chocolate ganache, use equal amounts of cream and chocolate. If you prefer a white chocolate ganache, use white chocolate instead and consider adding gel food colouring to create a vibrant colour without altering the consistency.
Achieve the Right Consistency:
Let the ganache cool down and thicken slightly. The ideal consistency for drips is pourable yet not too runny, allowing it to drizzle elegantly down the sides of the cake. You can adjust the consistency by letting the ganache cool for a shorter or longer duration, aiming for a slightly thinner consistency as it will continue to thicken as it cools.
Apply the Ganache with a Spoon:
Once your ganache has reached the desired consistency, remove your chilled cake from the fridge. Take approximately 1-2 teaspoons of ganache with your spoon and carefully pour it over the top edge of the cake. Start at the back of the cake to get a feel for the technique. Encourage the ganache to drizzle down the sides by gently guiding it with your spoon. Remember to scrape the bottom of your spoon against the bowl after each scoop of ganache to prevent accidental drips on your cake or countertop.
Fill in the Middle and Smooth the Top:
After creating drips around the sides, fill in the middle of the cake with chocolate. Smooth out the top of the cake with a palette knife, ensuring a neat finish.
Experiment with Different Effects:
Feel free to experiment with different drip lengths and thicknesses to achieve your desired look. You can create chunkier, more defined drips or opt for thin, delicate drizzles that resemble raindrops. Play around with the consistency of the ganache and the amount you pour with each spoonful to achieve these varying effects.
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Using a squeeze bottle to create drips
Before you begin, it is recommended that you chill your frosted cake so that the buttercream is firm to the touch and cold. This will help control the length of the drips and prevent the frosting from melting. You can also do a ""test drip"" on a vertical, flat surface to see how quickly it runs and make adjustments to the temperature of your ganache.
Once your cake is ready, fill your squeeze bottle with slightly warm chocolate ganache. Hold the opening of the bottle a couple of centimetres above the top edge of the cake and gently squeeze to release the ganache. The longer you squeeze, the longer the drip will be. Release the pressure on the bottle when you are happy with the length of the drip and move the bottle over to create the next one. Repeat this process until you have drips all around the top edge of the cake, then fill in the centre.
Remember to work quickly, as you don't want the ganache to firm up too much. You can also heat the ganache in the bottle for 10-15 seconds if it starts to thicken. If you have any leftover ganache, you can store it in the squeeze bottle in the refrigerator for up to two weeks.
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How to make colourful drips
Colourful drips are a simple and gorgeous way to decorate a cake. They are versatile and can be made in any colour, different lengths and thicknesses, and added either fully around a cake or to just a small portion of a cake as an accent.
To make colourful drips, you can use white chocolate ganache, which is made with heavy cream, white chocolate, and gel food colouring. Heat the heavy cream until it's steaming, then pour it over the white chocolate. You can also make a cheat's chocolate drip by melting chocolate (either white or dark) in the microwave, then stirring in vegetable oil. This method is handy if you don't have cream, or don't want to open a whole pot of cream. However, it won't stay as shiny as a cream-based drip when it sets.
Once your ganache is made, you can add your chosen food colouring. It is recommended to use gel food colouring instead of liquid food colouring as it allows you to get vibrant colours without changing the consistency of the ganache. Powder colouring can also be used, but it may be harder to find and more expensive.
To add the drips to your cake, you can use either a spoon or a plastic squirt bottle. With a spoon, simply take 1-2 teaspoons of ganache and carefully pour it over the edge of a chilled cake. With a plastic bottle, carefully pour the ganache into the bottle and squeeze it onto the edges of the cake. The plastic bottle method is faster, easier, and cleaner, but either method will work.
There are many different types of drips you can create, from chunkier drips to thin little drips that look like raindrops. You can also vary the length of the drips, making them all the same length or having them vary in length. The choice is yours!
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How to assemble a drip cake
Assembling a drip cake is a fun and creative process that can be done in several ways. Here is a step-by-step guide to help you create a beautiful and trendy drip cake:
Prepare the Cake Layers:
Start by baking your cake layers. Drip cakes typically have at least three layers of cake to add height and drama to the final presentation. Once your cakes are baked, let them cool completely before assembling.
Apply the Crumb Coat:
Before adding any drip effects or final decorations, it's essential to apply a crumb coat. Use a palette knife or dough scraper to spread a thin layer of icing over the entire cake, filling any gaps between the sponges. This step ensures that your final layer of icing will be crumb-free and smooth.
Chill the Cake:
Place your crumb-coated cake in the refrigerator or freezer to chill. A chilled cake is essential for controlling the length of the drips and preventing the buttercream from melting when you add the drip effect. Aim for about an hour of chilling time.
Prepare the Ganache or Icing:
The most popular choice for creating drips is chocolate ganache, which can be made with dark, milk, or white chocolate. To make the ganache, heat heavy cream until just steaming, and then pour it over the chocolate. Let it sit for a few minutes to melt the chocolate, and then stir until smooth. You can also add gel food colouring to create colourful drips. Let the ganache cool down slightly so it's just warm enough to create the perfect drip.
Add the Drips:
Now it's time to add the drips to your cake! You can use a spoon, a plastic squirt bottle, or a piping bag for this step. If using a spoon, simply fill the spoon with ganache and carefully pour it over the edge of the chilled cake, encouraging it to drizzle down the sides. With a plastic squirt bottle or piping bag, gently squeeze the ganache onto the edges, nudging it over the sides as you work your way around the cake. Remember to start at the back of the cake to get a feel for the technique.
Final Touches:
Once you've achieved your desired drip effect, fill in the middle of the top of the cake with more ganache or icing. Use a palette knife to smooth it out to the edges. Now, you can add your favourite toppings, such as edible flowers, chocolate shards, or crunchy treats. Get creative and decorate your drip cake to perfection!
Remember, there is no right or wrong when it comes to drip cakes. Each cake is unique, and you can experiment with different drip lengths, thicknesses, and colours to create a showstopping dessert.
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