DRIP CAKE

Posted on

Have you tried the latest cake craze yet? We can’t get enough of the colorful buttercream cakes with chocolate dripping oh-so luxuriously down the sides. A drip cake is so versatile, fun and darn tempting that it’s easy to see why everyone loves them.

To add that drool-worthy drizzle that adorns the sides, you can use melted tempered chocolate, confectionary coating or even whip up a simple powdered sugar and extract mix. But to get the perfect consistency, you need a delicious ganache glaze! Read on to find out how to make an easy ganache glaze for cakes.

DRIP CAKE
DRIP CAKE

MATERIALS NEEDED:

  • Chilled buttercream- or fondant-covered cake. (The chilled part is important! Keep it in the fridge until you’re ready to add the glaze)
  • Heavy cream (aka whipping or double cream)
  • Tempered chocolate or confectionary coating
  • Gel or paste food coloring (appropriate for use with chocolate)
  • Angled palette knife
  • Tablespoon
  • Microwaveable glass bowl
  • Spatula

INSTRUCTIONS:

  1. Weigh out equal measurements of chocolate (white, milk or dark) and heavy cream. We stick to a 50/50 recipe for a ganache glaze, as this creates a really great consistency for drips and drizzles. Combine the chocolate and cream in a microwaveable glass bowl or cup and mix well.
  2. Microwave the cream and chocolate mixture until the chocolate melts. Heating up your ganache can vary depending on your appliance, so we recommend taking it out and checking it every 30 seconds. Make sure you keep checking — we’re pretty sure you won’t want burnt chocolate!
  3. Once your ganache has melted enough that both ingredients mix together to form a runny, silky and bump-free glaze, you’re ready to roll!
  4. Now for the fun part! Turning your ganache glaze bright and vibrant colors is definitely one of the best steps. Add the gel or paste to achieve the color you want.

You can find complete recipes of this DRIP CAKE in craftsy.com

Leave a Reply

Your email address will not be published. Required fields are marked *