To give you all a break from my container ravings I thought I would talk about a cake finish that’s on trend at the moment.
The ‘drizzle’ or ‘drip’ cake has become extremely popular and you can achieve the look at home with a bit of practice. The drizzle is usually a loose ganache and is made of chocolate and cream.
Here are some tips if you’d like to give it a go.
- When icing your cake use a buttercream that crusts and refrigerate it for at least 30 mins before pouring the ganache.
- After making your ganache let it cool until it's just warm (around 30 deg C). If it’s too warm the buttercream might melt.
- Your ganache should drip easily. The correct consistency is hard to describe - try dripping it down the side of an upturned cup and see how it runs. It is important to get this right, or it won’t drip down the cake properly. If it’s too stiff it may have cooled too much (so warm it for a few seconds in the microwave) or it may need more cream to loosen it.
- For maximum control I pour the ganache on the top of the cake first, then apply it to the sides with a piping bag. If you can’t be bothered with the piping bag you can just keep pouring the ganache on top and gently push it over the edge of the cake with a spatula. This works well too but your drizzle effect won’t be as uniform.
- And if you don’t get it quite right the first time you can scrape off the drizzle and have another go. Make sure you keep any leftover buttercream to give your icing a nice smooth finish before trying again.
So that’s it. Do give it a try - it’s a lot of fun and looks fantastic. Have a look at the 60 second video below to see how I acheive the look.