Thank you! Hi Maria! It’s essential to chill your cake before dripping it with room temperature ganache. This makes the frosting cold and firm to the touch. ["taxonomy"]=> int(62) Most of the time, it doesn’t take a whole lot to bring your ganache back to ideal drip consistency. I live in Florida and it will be hot and humid later this week. Hi is it possible to add gin and food colouring to the white chocolate recipe you previously mentioned, im planning on making a floating bottle gin drip cake so just wondered if its worth attempting. We will make cake one week, wrap and freeze, then ice and drip next week. ["description"]=> Next time I would try 1 cup of chocolate chips to 3/4 cup heavy whipping cream. Thank you! When I first started caking, my initial thought was to just dump ganache over the top of the cake and let it run down the sides naturally. ["slug"]=> What do you think about naming cakes? My hunch is that white chocolate ganache would be too sticky to paint, even after it’s been refrigerated. } Fold in the flour and baking powder until everything is combined. I have to travel in the car for two hours and I had thought of decorating when I got there. Otherwise it will be too watery and will just soak right into the cake. string(15) "bbc_collections" ["taxonomy"]=> I’ve never really used Candy Melts for drip cakes, so maybe the color runs when you use those? My question is I am using a whipped icing (not the white tub kind) is this a problem. Heat the oven to 190C/170C fan/gas 5. After you pour the cream over the chocolate, the instructions state to wait 1 minute before whisking it all together, not 30 minutes. Put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. To make this recipe, you simply heat up the cream, and pour in the chocolate chips. Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until … Trying to speed up this process by placing ganache in the refrigerator doesn’t usually end well – I’ve found that it cools unevenly, leading to thick, globby drips. Do you enjoy making showpiece cakes like this? Thank you for your help!! You're welcome ;) Please tag @angesdesucre on your pics if you use our techniques or recreate our designs - I love seeing them (and credit is always nice)! Thank you for sharing! I’m planning on making this for my son’s birthday the day before we actually eat it. Meanwhile, make the ganache. Is there anything else you’d like to know about drip cakes? Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Looking at making a caramel drip over a cream cheese frosting. To answer your questions: 1) the ganache should set and be a little bit tacky, but not watery in consistency, after you refrigerate it for about ten minutes. Double cream and heavy whipping cream are the same thing, just called by different names. You can use heavy whipping cream in place of the heavy cream in this recipe. Thanks for the tips! Hi Ashley! Now slowly push a bit of the glaze over the edge with the back of the spoon and continue to do this all the way around. To fix situations like these, you’ll need to reheat the ganache to 92ºF to melt the fat crystals and re-whisk to bring it back together. Please help xx. string(12) "Classic cake" ["term_id"]=> string(1) "0" Either way, stir it every 10 minutes or so, until it thickens to the consistency that you want it to be. string(17) "Chocolate dessert" int(0) Hi Sophia! Gosh your cakes look amazing. In that case, you can always gently heat it up using a double boiler and add in a little more chocolate to thicken it up. So for avid bakers, be it at-home-hobbyists, or pros, who would like to create a beautiful chocolate ganache drip cake to use as a blank canvas, putting their own stamp on it and coming up with their own style, here's our chocolate ganache drip recipe for you to use. The good thing about a test drip is you’re able to see how the ganache will behave. As far as refrigerating, I always refrigerate my cakes after dripping them and your cake should be find if you decorate on Thursday night and keep it in the fridge until about an hour before the party on Saturday. If you put the cake in a thick cardboard box to refrigerate it, and then pull it out of the fridge and let it come to temp in the box, it helps with the condensation. ["taxonomy"]=> Also, can I re-melt it down to use on another Cake. Hi, I love everything you do. Your tuition video is very helpful!! Hi Christine! How long can it be out for on the following day for a birthday party. Reheat the ganache in the microwave for about 10 seconds, stir, and try again. Hi, I want to write happy birthday on my cake that has already been frosted. Stir to make a glossy ganache, then set aside to firm up a little – you want it to be pourable but not too runny. One of my favorite easy things to dress up a cake is to do a chocolate ganache drip finish. ["term_group"]=> I usually use 1 cup of chocolate chips to 1 cup heavy whipping cream. int(0) Hi Angela! Love this drip recipe. how can I maintain it and for how long?….th?nk you . For whipped ganache I use 2:3 ratio (for example, 2/3 cup whipping cream to 1 cup chocolate). Then let them sit for a minute to melt, give them a quick stir. I don’t think storing the cake overnight with the raspberries on top will be a problem. My fridge almost always has a bottle of leftover ganache in it. You make it look so easy. Question: I want to add a flat fondant decoration over the ganache top after it has set (it’s going over a buttercream top). Hi Mily, as long as the frosting gets firm after chilling it in the refrigerator for 20-30 minutes, you should totally be able to drip it with this ganache! ["filter"]=> So the article suggests adding a small amount of glucose syrup so the ganache still looks fresh and brilliant the next day. This can certainly be used for a tiered cake! object(WP_Term)#6184 (11) { You are always my go to. string(15) "bbc_collections" So excited for you to make a cake this weekend! I wont have access to a fridge on that day, for 3+ hours. I would say yes, it’s a good idea to chill the cake once adding the drips, to help them set! If I want to add decorations (like chocolate pieces and piping), on top of the cake after doing the drip, should i wait till it has set or do it straight away? Here are some common problems and ways to solve them: Problem 1: The drips are pooling at the bottom of the cake – this typically means your ganache is too warm, in which case I recommend to give the ganache 5-10 more minutes to cool down before attempting your next test drip on your chilled buttercream cake. Thanks. Together with a small team of staff and exceptional suppliers Anges de Sucre delivers cakes all over London and further afield. Hope that helps, happy baking! Hi Muna! string(15) "bbc_collections" We deliver to you. If it was during the dripping process, the ganache was probably too warm. After dripping the cake, I would recommend placing it into the refrigerator for 5-10 minutes just to let it set up, then you can place your fondant decoration over the top and insert your lollipops. ["parent"]=> I’m going to try this for the first time but I can’t find double cream or heavy whipping cream anywhere, can I use whipping cream instead? I’m certainly not an expert per se, but if you have more questions, let me know in the comments below and I’ll do my best to answer! If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. I would recommend trying a 2:3 ratio and use 1 cup chocolate chips to 2/3 cup heavy whipping cream next time. (Times may vary, … Top with the final sponge. Could you please give the quantities in grams? hi there Whiteney do you have a recipe for a simple plain cake. If it’s too runny at room temperature, I would redo with a 2:3 ratio (1 cup chocolate and 2/3 cup cream). Hi! You’re too sweet emma hope your ganache turns out great!! I do have a full tutorial for creating a sprinkle drip cake with all my tips here: https://sugarandsparrow.com/sprinkle-drip-cake/, Hi!