Quote by @mariak on 3 hours ago
I have done several drip cakes and they never turn out the way I want them to. I have used different ratios for the ganache and tried different ones. It always seems to go too far down the cake. I completely chill my cake and make sure the ganache isn't too runny. I want the drips to be controlled but not look like they are. I have watched a million videos but it still isn't right. No matter what I do or what I use the drips continue to go all the way to the bottom. Also when I have needed to paint the drips gold the ganache never fully hardens so it is tricky to do. Any helpful tips would be greatly appreciated! I live these cakes but they have become my nightmare orders!
The drips will go all the way to the bottom if the ganache has too much heavy cream and/or it is too warm. Since you say it never fully hardens, I'd guess your ganache has too much heavy cream. I use 4oz of heavy cream per 6oz of semi-sweet chocolate. For white chocolate, I use 1.5-2oz of heavy cream per 6oz. Milk chocolate is somewhere in between. I heat the heavy cream on the stove until it begins to bubble, but before it boils, then pour it over the chips, wait 1-2 minutes, and then whisk smooth. It takes a long time for it to cool to drip consistency. I make the ganache first and then let it cool at room temperature while I frost and chill the cake. If it were to get too thick before you're ready to use it, just pop it in the microwave for a few seconds. When ready, fill a squeeze bottle and have fun. You can regulate the size and length of the drips by how much you squeeze out.
great answer, cakedude
and good on you for figuring out how to post when you are in the initial stages of your membership when responding to posts is limited 
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