This technique is really simple but I know that getting a flawless drip doesn't always go to plan and that is why I am breaking it down to give you all the tips you'll need to get your drip rolling!
Drip cakes create a fun and impressive look, it is no wonder why they have become so popular within today's society. All you need is an eye for detail and some chocolate and you can turn any cake into a statement piece. There are many different methods to drip a cake but after lots of trial and error, I found a method that works perfect for me which I am going to share with you.
What you will need:
Asda Baking chocolate
Buttercream coated cake
Teaspoon
Turntable (Optional but recommended)
To start, I've always found that right after you have finished getting the second coat of smooth buttercream perfect, that is the best time to start dripping. if your cake is too cold, the chocolate will start to set mid drip and you will end up with a lumpy and short overlapped drip. Not a vibe! So I would recommend to start here.
All chocolate brands carry different consistencies. It took me months to find the perfect dripping chocolate. The one chocolate brand I've found that works a miracle is Asda's own brand chocolate. The trick is you don't have to add anything to it. Simply start by breaking up the chocolate into a microwave proof bowl and pop it in on a medium heat and keep checking every 10-15 seconds. The catch is leaving your chocolate in the microwave for too long without stirring and it will start to produce a bitty like consistency and even burnt chocolate! You have to make sure you are stirring within these 10-15 second intervals, helping to break up the chocolate.
Once the chocolate has melted completely, get your teaspoon and take a scoop of chocolate and check the consistency. it should run off the spoon in no time. Give it a last stir and you will be ready to drip with confidence! With your teaspoon, take a healthy amount of chocolate and start dripping the chocolate from the edge of the cake, controlling how much is being dripped. The more pressure you apply to the drip, the longer the drip will run. Sometimes it is nice to have a variety of drip lengths to create the perfect drip look. Continue this method all the way round until you reach your first drip. This is where your turntable will come in handy so you are able to turn your cake with no mess or stress.
Next, I always cover the top of the cake with the remaining chocolate, giving it that smooth finish, again using my teaspoon. Pop it straight in the fridge so the drips can set.
Stuck with how to do coloured drips?
Coloured drips - another headache when you haven't cracked the perfect method. I would never understand how everyone (but me) managed to colour their drips and not somehow manage to majorly stiffen up the chocolate constancy.
I find that Deco Melts work a dream. They come in a zipped packet and look like coloured chocolate buttons. They are available in all different colours and you don't have to add anything to them! I use the same method as the chocolate drip, popping a bowl in the microwave and giving it a stir every 10-15 seconds. They have a tendency to stiffen up again if you leave them in the microwave for too long.
I hope this has helped anyone who has struggled getting the perfect drip on their cakes! Remember, practise makes perfect. Feel free to message me through the chat box on my website or send me a DM via my instagram page - @cakednco I will be happy to help and answer any of your questions.
Aimee x