Tips For A Flawless Drip Icing Effect On Your Cake - Tasting Table

To make a drip cake you first need a baked cake. It can be short or tall but it should already be iced in buttercream. Betty Crocker suggests that you chill your iced cake in the refrigerator prior to adding the drip decoration. The baking giant says that a drip edge can be achieved in one of two ways — by using a spoon or a squirt bottle. To use a spoon, simply take a spoonful of chocolate or white chocolate ganache and gently pour a bit of it down the edge of your cake to create a drip. Continue the method until the entire edge is dripping. Once finished, simply pour the rest of the ganache into the middle of the top of the cake and spread until the top is smooth.

To use a squirt bottle, fill the bottle with ganache and work your way around the edge of the cake creating drips as desired. Fill in the top in the same way as the spoon method. Southern Living suggests you can pour ganache directly over the top of the cake and use a spoon to smooth and push the ganache toward the edges so that it drips off the sides of the cake. Baking blog Chelsweets says that white chocolate ganache can be colored any color of the rainbow to create any look you desire. The cake can then be detailed with whatever other decorations you have.

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