Drip cakes are very popular whatever the season or occasion. They can take a bit of practice but the effect is really impressive. Cake drip icing works on it's own or with other lightweight cake decorations, like sprinkles, because they stick really well to the drips and add interest to the sides of the cake as well as the top.
Ready-To-Use Cake Drip Icing
For speed and convenience, you can use a
ready-made drip icing. They are great for beginners wanting to get to grips with the technique. These tend to come in bottles or tubes that save on preparation time, and washing up time! You can add the drip straight from the tube onto the cake which can be easier to control than using ganache. These are also great for adding a quick icing drizzle to cookies and slices with minimal effort or if you're lacking time, inclination or patience!
Make Your Own Cake Drip Ganache
To make your own chocolate drip, heat 100ml of double cream gently in a saucepan over a low heat until it steams, taking care not to boil it. Pour the cream over 150g of finely chopped
chocolate in a jug. The smaller the pieces, the easier and quicker they’ll melt when the warm cream hits them. If the chocolate is in big chunks, it might not melt evenly, and you could end up with lumps, so aim for small shards, broken up buttons or try blossoms (mini curls). Scroll down for some of our product recommendations.
Gently stir until the silky consistency thickens as it cools for the perfect slow, controlled drip effect. If the ganache is too thin after stirring, let it sit for 5–10 minutes to thicken slightly before dripping. If it’s too thick, adding a little warm cream will loosen it up.
How To Use Cake Drip
Practice makes perfect here, and there are a couple of approaches to explore. Some people prefer to add the drip around the outside first, some start in the middle.
Pour a pool of the ganache into the centre of top of the cake and using the back of a spoon, push it gently out towards the edge and let gravity take over!
Ease the ganache over the edge in small sections to form natural drips. To make the drips thinner use warmer ganache, to make them thicker, use a cooler ganache. Add more ganache to the top of the drip edge to make them run longer.
Using a turntable can really help with distributing the ganache evenly, and with ease. Holding a spoon or palette knife in the centre and gently rotating the turntable whilst pulling the icing across the top of the cake will help give a smooth finish and distribute the drips.
Click here to open our 4 innovative sprinkles trends video article to watch a demonstration of applying cake drip icing. Skip to 6.07 minutes to see the cake drip being applied, and watch how to decorate with sprinkles to make this gorgeous Easter Egg Cake.
Watch the cake drip video demonstration here - skip to 6.07 minutes.
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