It’s a tradition to make a special birthday cake for my daughter, Diesel. Being an artist, and working with the medium of frosting, I’m always incorporating new skills into her birthday cake. (Poor, poor child.) The new baking trend is “drip cakes”, so guess what she got?
Now, I’m no Katherine Sabbath, but I love her cakes. The intentional drips and lopsided decor appeals to the warpedness in me. I had to make one!
The drip in a “drip cake” is a ganache. Such a fancy word, but really easy to make with only two ingredients. This was a little too drippy, but you have to start somewhere.
Let’s start now. . . First, make a cake. Any kind of cake. What’s your favorite flavor? Will it taste good with chocolate? Make that one. Then, the cake must be coated with a buttercream frosting. Use your favorite buttercream recipe or try my favorite here. Chill the frosted cake for at least an hour since the ganache needs to be warm to drip and we don’t want the buttercream to melt.
Once the frosting is chilled, move on to creating the ganache. There are lots of ganache recipes on the internet, but I used 8 oz. premium semisweet chocolate chips and 1/2 cup heavy cream.
In a saucepan, heat the cream until bubbles appear on the sides of the saucepan. Pour the hot cream over the chocolate chips and allow to rest for a minute or two. Stir with a whisk until all the chocolate is melted and the ganache is smooth.
Remove the chilled cake and using a spoon, add ganache to the edges of the top of the cake, letting the ganache drip down the side.
Spread the ganache from the sides to the center of the cake (adding more ganache if needed) with an off set spatula to create a smooth top.
Return the cake to the frig to let the ganache harden so we can add more frosting and make it pretty.
Diesel’s cake was finished with ombre colored roses. (Irony, notice how symmetrical the roses are!) The following directions are based on a 6″ cake. Using the mid-tone pink, add 5 roses using a Wilton 1M tip. Using the light pink, add 3 roses and one centered on top. The dark pink was used to fill in using a Wilton 21 tip.
How will you decorate your drip cake? Will it be as messy as mine? Don’t forget, you have to start somewhere!