A drip cake is a cake with a border or chocolate dripping down the sides of the cake. The drip down the side of the cake can be made out of candy melts, real chocolate, and ganache.

If you do a search on drip cakes, you’ll notice the most commonly used technique is a ganache drip.

Ganache can be made several ways—I make it with heavy whipping cream and chocolate morsels (white, milk, or semi).

Consistencies are very important on a drip cake. You have to add enough liquid so it is runny enough to drip down the cake, but not too much that it looks thin and flat.

I typically do a 3:1 ratio for semi-sweet chocolate or 4:1 ratio for white chocolate. So, if it’s 3:1, that means it’s 3 parts chocolate and 1 part heavy whipping cream.

How to Make a Ganache Drip:

In a microwave-safe bowl, pour the heavy whipping cream over the chocolate and melt for about 30 seconds. You can also melt it over a double boiler.

Stir until the chocolate fully melts. If it’s not melting, microwave it for 10 seconds at a time until melted.

Check the consistency by dripping some ganache against the inside of your bowl. If it’s too runny, it’s probably too hot. Wait a few minutes until it cools a little, and test again.

Once ready, take a spoon or fill a piping bag and begin to drip around the cake.

Let your drip set on the cake for about 15 minutes, then store in a fridge like normal. xo Ren

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