🔕 🔔
Loading…

My Basket ()

All questions

Drip cakes- Whats the drip?

So drip cakes are all the rage right now right? If anyone has made one, what type of drip did you use and did it "drip" well? Ive seen everything in recipes from ganache to candy melts to a simple powdered sugar glaze!

asked by Jennifer W about 1 year ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 813 views
48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added about 1 year ago

I've done this for years with chocolate glaze over a bare hazelnut torte, without the frosting underneath. It's a simple glaze of dark chocolate melted with a little olive oil (or butter) and a little orange juice.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Thanks creamtea, I wonder how it would do over buttercream? What Im looking for specifically is a colored (not chocolate) drip that can be used on a frosted cake.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

Since the sixties, my mom has been making an angel food cake frosted with cocoa flavored whipped cream and drizzled with a delicious chocolate ganache. The kind made with whipping cream that doesn't harden. It was always my favorite birthday cake preceded by marinated flank steak cooked over an open flame in the fire pit in front of our Mission Beach house. Good memory.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added about 1 year ago

So I found this. http://www.delish.com/kitchen...
Like I said I've only done chocolate ganache. She says to wait 10 minutes to allow it to cool a little; I don't think wait quite that long with chocolate, but maybe it's different with white chocolate. I do use that method of coaxing over the edge with a spoon or spatula though.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Fe30e51a 9e41 4007 93f5 f8b0a3545f25  fb avatar
added about 1 year ago

In order to "drip" a topping over buttercream, that buttercream should be very cold - frozen is best, and the topping can't be terribly hot. All chocolate, and all buttercream, is different, so I suggest doing a test, and having an offset spatula near by to remove what you don't like, to start over if you wish.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.