If you’ve never attempted a drip cake before, it’s actually easier than it looks. Here’s a step-by-step guide to get you started.
Drip cakes are the latest cake-decorating craze and if you’ve never attempted one before, it’s easier than it looks. Here’s a step-by-step to help you create your first decadent drip cake.
STEP 1: The first thing you’ll need aside from the cake is the ganache icing. We’ve included a simple chocolate ganache recipe here:
CHOCOLATE GANACHE: Place 2 cups HERSHEY'S Kitchens Semi-Sweet Chocolate Chips and 1 cup whipping cream in microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 30 seconds or until chocolate is melted and mixture is smooth when stirred. Makes about 2 cups ganache.
STEP 2: Once you’ve got your ganache, make sure your cake is nice and chilled. Having a cold cake will slow the icing as it drips. If your cake is room temperature, your drips won’t turn out as planned.
STEP 3: When you’re ready to start glazing, start with small spoonfuls. Slowly pour the glaze on the top of the cake near the edge, just close enough for the pool of icing to spill over the edge, but not so the entire spoonful goes down the side of the cake.
STEP 4: Work your way around the edge of the cake one spoonful at a time to ensure your drips fall just how you want them to.
STEP 5: Now for the top of the cake. Again, spoon the icing on top of the cake a little bit at a time. Spread enough to cover the top, but not too much that it pushes the other glaze over the edge of the cake. Once your glaze is all set, decorate as you please or serve as is!
From all of us at HERSHEY’S Kitchens,