Chocolate Drip Question

Decorating By CakesbyBecca Updated 8 May 2008 , 7:37pm by Mike1394

CakesbyBecca Posted 5 May 2008 , 6:48pm
post #1 of 16

Tomorrow is our 8th anniversary and I want to surprise dh with a cake similar to the top tier of our wedding cake. I'm brand new to cake decorating, so I know it won't be exactly the same, but I want to get it close. Our cake was white with a chocolate drip. The drip is very regular and even. How do I accomplish that? I've never done a drip before and I want it to look nice.


15 replies
JoAnnB Posted 5 May 2008 , 6:59pm
post #2 of 16

To get a regular drip, use a squirt bottle.

It is probably a ganache drip, 2 parts cream, 1 part chocolate (1 cup cream to 1/2 cup chopped dark chocolate-you could use chips if you had to)

CakesbyBecca Posted 5 May 2008 , 7:05pm
post #3 of 16

Thanks, JoAnn! How do I get the ganache drip to drip evenly?


JoAnnB Posted 5 May 2008 , 7:10pm
post #4 of 16

If you cover the top almost to the edge, the squeeze bottle will help you put the drips from the top edge down.

But I wouldn't stress too much about them being perfect. You husband won't notice any imperfections.

JenniferMI Posted 5 May 2008 , 7:12pm
post #5 of 16

You also can use canned choc. frosted melted some.


Jen icon_smile.gif

CakesbyBecca Posted 5 May 2008 , 7:25pm
post #6 of 16

Thank you! The cake is covered in a white buttercream. Do I need to refrigerate or freeze it before applying the ganache?


JoAnnB Posted 5 May 2008 , 7:30pm
post #7 of 16

It can help to briefly chill the cake. The chocolate will set fast when it hits the cool cake. But, as long as the chocolate is not too hot, you don't need to chill the cake.

CakesbyBecca Posted 7 May 2008 , 6:45pm
post #8 of 16

So I made the cake last night and it didn't turn out AT ALL like I wanted icon_cry.gif It tasted really good, but I made the drip ganache with 2/3 c dark chocolate chips and 1 and 1/3 c cream. It was way to runny and ran all over the place. I made sure it was cool and the cake was chilled, and I even added some more chocolate chips to try to thicken it. Was I supposed to cook it, or whip it or anything? I just heated the cream to boiling and poured it over the chocolate chips then stirred together.

wgoat5 Posted 8 May 2008 , 10:09am
post #9 of 16

I'm sorry it didn't turn out like you wanted it to. But I am sure your DH loved it. The ganache I made a day or so ago(sleep deprived here) I made with chocolate, cream, and a piece of butter...I let it cool just slightly as not to melt my bc as I poured it on the cake

playingwithsugar Posted 8 May 2008 , 10:40am
post #10 of 16

Becca -

If you read the ganache recipe as it was given to you, then read the recipe you said you used, you will see that you reversed the amounts, causing the ganache to be, as you said, runny and drippy.

When making ganache, the ingredient of greater quantity is always the chocolate, and depending upon which chocolate you use (dark, milk, white) the ratio of chocolate to cream will vary.

Theresa icon_smile.gif

Suzy40 Posted 8 May 2008 , 10:50am
post #11 of 16

You also can use canned choc. frosted melted some.



How do you melt this , I am in Oz and bought a jar of the chocolate frosting tonight , want to melt it on a cake just dripping it over the top so it oozes down

thanks in advance


wgoat5 Posted 8 May 2008 , 11:16am
post #12 of 16

If your frosting can is plastic microwave it for a few seconds at a time icon_smile.gif

pamconn Posted 8 May 2008 , 1:50pm
post #13 of 16
CakesbyBecca Posted 8 May 2008 , 3:19pm
post #14 of 16

Thanks, everyone! I'll have to try the melted frosting sometime. So simple! And thanks, pamconn for the video. I'm a very visual learner, so that really helped.


mcelromi1 Posted 8 May 2008 , 3:37pm
post #15 of 16

Don't feel bad. As I re-read it you actually followed the directions as they were given to you above. It actually says more cream than chocolate.
If you choose to give it another try, just reverse the amounts and you should get better results. icon_smile.gif

Mike1394 Posted 8 May 2008 , 7:37pm
post #16 of 16

Ganache is 1 to 1 ratio for cream to choc. If you want thicker add more choc. You want shinier add corn syrup.


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