If you’ve spent any time browsing cake blogs then you’ll have seen the fabulous looking drip cakes that have been making waves in baking circles. Learning how to make drip icing is a lot simpler than you might think. We can show you how to perfect this method of decorating, so that you can make a real splash (or a drip!) with your next bake.
How to Make Drip Icing?
The most popular icing for getting that ideal drip texture is ganache. Follow our easy ganache steps first, so you’re ready to try the drip method.
- Ganache is made up of a 1:1 ratio of chopped chocolate and cream. If you want to use white chocolate, just lower the ratio of cream so it’s three-parts chocolate, one-part cream.
- Bring the cream to a boil, then pour it over your chopped chocolate.
- Let it sit for two minutes and then stir until it is smooth and shiny.
Viola! You’ve got ganache for dripping.
The Drip Icing Method:
You can either use a spoon or a plastic squirt bottle to get those perfect drips. Both work really well, so it’s up to you to decide which you prefer. First thing’s first though, make sure your cake is iced (we recommend buttercream). Then leave it to chill in the fridge before you begin the drip method, otherwise your warm ganache will melt into your icing.
With a spoon: Take a spoonful of ganache, and carefully, tip the spoon so the ganache falls all along the edges of your chilled cake. Start slow and with a small amount, as you can always add a little more to create longer drips if you want. Once you’re done pouring, clean your spoon between each scoop of ganache, so your drips stay smooth and don’t pick up any cake debris.
With a squirt bottle: Fill your squirt bottle with ganache, then run it around the edges of your cake. The advantage of the squirt bottle is that you can apply the border of drips much faster than you can with a spoon, so if you have one of these, it might be worth giving it a whirl first.
When you’ve added your drips, just fill in the centre of your cake with the leftover ganache. That’s it!