How to achieve the perfect drips
Drips on cakes can either make or break a cake. Rather than just using melted chocolate, I use chocolate ganache to drip down the sides of my cakes. The consistency of your ganache is KEY to achieving perfect drips. I've had so many fails when I first started out with the drips either not dripping enough or them running all over the cake board. It's something that can take a while to perfect if you don't know what consistency is right. Below you'll find my simple recipe for perfect chocolate and white chocolate drips every time!
Chocolate drips
- 75g Dark Chocolate
​
- 100ml Double Cream
​
- Scales
​
- Heatproof Bowl
​
- Tablespoon/Spatula
​
- Piping Bag
​
- Tall Glass
what you'll need:
Begin by measuring 100ml of double cream into a heatproof bowl, in the same bowl weigh 75g of dark chocolate. Then place into the microwave for 30 secs, give it a stir until combined (place it in the microwave for another 30 seconds if not combined properly).
​
Once combined, let it cool to room temperature.
​
I use a piping bag to drip my ganache but you could also use a spoon or an offset spatula.
​
To fill your piping bag with ganache, use a tall glass and place your empty piping bag inside and fold the edges of the piping bag around the glass, leaving you with a piping bag you can easily fill.
​
Make sure your cake is chilled before applying the drips and then run your piping bag around the edge of your cake, creating the drips.
​
(Top tip: After you've applied your drips, place it back into the fridge until it is tacky to prevent buttercream or any decorations from sliding off!)
White/Coloured drips
- 90g White Candy Melts
​
- 30ml Double Cream
​
- Scales
​
- Heatproof Bowl
​
- Tablespoon/Spatula
​
- Piping Bag
​
- Tall Glass
what you'll need:
Begin by measuring 30ml of double cream into a heatproof bowl, in the same bowl weigh 90g of white candy melts. Then place into the microwave for 30 secs, give it a stir until combined (I find candy melts melt a lot faster than dark chocolate so it shouldn't need another 30 secs. If it does, do it in 10 second blasts).
​
Once combined, let it cool to room temperature. (At this stage before leaving it to cool you can add gel food colouring if you want a coloured drip. I use 'colour splash' food colouring gels.)
​
I use a piping bag to drip my ganache but you could also use a spoon or an offset spatula.
​
To fill your piping bag with ganache, use a tall glass and place your empty piping bag inside and fold the edges of the piping bag around the glass, leaving you with a piping bag you can easily fill.
​
Make sure your cake is chilled before applying the drips and then run your piping bag around the edge of your cake, creating the drips.
​
(Top tip: After you've applied your drips, place it back into the fridge until it is tacky to prevent buttercream or any decorations from sliding off!)