Drip effect
The drip effect is a popular technique for cake decorating. A chocolate ganache is applied to the cooled cake so that it runs decoratively down the sides. With our instructions you can easily apply a drip yourself.
INGREDIENTS (For 1 portion)
100 g dark chocolate (70% cocoa content)
125 g cream
PREPARATION
Step 1
Your cake should be covered with a smooth layer of buttercream beforehand and well chilled (at least 30 minutes in the fridge): If you touch it with a finger, no imprint should be left in the cream.
Step 2
Finely chop the dark chocolate and put it in a heat-resistant bowl. Bring the cream to a simmer in a small saucepan over a low heat, then pour over the chocolate. Let the mixture rest for about 1 minute, then stir thoroughly with a whisk until you have a smooth, shiny mixture. Let the ganache cool a little until it has thickened slightly and is only lukewarm, but still runny.
Our tip
The right consistency is important
Make sure the ganache has the right consistency: if it is too runny, the drops will be too long and will run too quickly; if it is too solid, it will not drip properly. We recommend that you test a single drop on your cake first to make sure the consistency is right.
Step 3
Use a spoon to put some of the ganache on the edge of the cake and let it run down the side decoratively. Repeat the process until you have a drip effect all around the cake.
Step 4
Put the remaining ganache on the surface of the cake and spread it with a small palette. Let it set briefly. You can now decorate your cake further, e.g. with cream toppings or fresh fruit, or serve it straight away.
