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!)