How To Make Chocolate To Drip Down The Side Of A Cake

Decorating By Molly2 Updated 12 Nov 2008 , 4:27am by Molly2

Molly2 Posted 10 Nov 2008 , 8:41pm
post #1 of 12

How can I make a cake that looks like chocolate is dripping down the sides but it does not look messy I saw a forum on here not long ago with a youtube video as to how its done but can't find it.

Molly

11 replies
missmikey Posted 10 Nov 2008 , 8:51pm
post #2 of 12

After I ice the cake I place it in the refrigerator or freezer for a bit (15 -30 min). After I take it out I pour ganache that has cooled a good bit slowly over the top and it will run down the sides with out making a huge mess. That may not be the best way but it works well for me.

KKC Posted 10 Nov 2008 , 9:00pm
post #3 of 12
Quote:
Originally Posted by missmikey

After I ice the cake I place it in the refrigerator or freezer for a bit (15 -30 min). After I take it out I pour ganache that has cooled a good bit slowly over the top and it will run down the sides with out making a huge mess. That may not be the best way but it works well for me.


I agree...thats the same way I pour my ganache! Or sometimes I take an off-set spatula and kinda push the ganache to the outer edge and it'll drip down the sides!

Mencked Posted 10 Nov 2008 , 9:00pm
post #4 of 12

I do what missmikey does with the exception of putting the cake in the freezer, but that's a great idea!! You just need to make sure the ganache isn't too thin or it will run too quickly down the side of the cake. I usually just spoon the ganache onto the cake and kind of swirl it close to the edge and then nudge it over to create the drips. Some people also use a bottle with a tip on it to squeeze the drips on. Here's a pic of a cake I recently did with choc. dripping down the sides. http://www.cakecentral.com/cake-photo_1282203.html

Molly2 Posted 11 Nov 2008 , 3:58am
post #5 of 12

Thank you for all your help

Molly

liapsim Posted 11 Nov 2008 , 4:05am
post #6 of 12

Be careful though and make sure it's even all on top or if it's too thin...you can see through it....

Also, I use a pastry scraper to smooth until I hit the edge so it's not lumpy....

Good luck!

AlamoSweets Posted 11 Nov 2008 , 4:14am
post #7 of 12

The easiest and less time consuming is to use a can of store bought chocolate frosting. Remove the foil cover and the lid and microwave it for a few seconds. Continue to microwave and stir it until it is pourable. I use a spoon and drizzle it along the edge. To test the consistency I drizzle it along the edge of a cooking pan turned upside down so I have a sharp straight edge to test it on.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=22060

Molly2 Posted 11 Nov 2008 , 12:30pm
post #8 of 12

Thank You AlamoSweets thats something to think about

Molly

jammjenks Posted 11 Nov 2008 , 8:33pm
post #9 of 12

Never having made ganache icon_redface.gif I used candy melts. I just melted them at 30 sec intervals in the microwave, put them in a disposable decorating bag, cut a med size hole in the end, and squeezed onto the cake. I went all the way around and actually applied more pressure in random areas so that it would drip more. This would probably not work well if you wanted the whole top to be covered, but I only needed the top edge.

Molly2 Posted 11 Nov 2008 , 8:38pm
post #10 of 12

Thats a cool idea

Thanks
Molly

famousamous Posted 12 Nov 2008 , 3:14am
post #11 of 12

Here is an excellent video.


Molly2 Posted 12 Nov 2008 , 4:27am
post #12 of 12

Thank you Thats the video I've been looking for

Molly

Quote by @%username% on %date%

%body%