Did a drip cake for a friends daughters birthday, and ganached the donuts on top too.
It was easier than I expected to make it, but finding that sweet temp to drip was harder than I thought. I refrigerated the cake for a bit and practised drips on a cold mug first, but I think I rushed it a bit. Any pointers for making it smooth on top, or just practise? I did "cheat" and I used a condiment bottle to apply drip ganache on the top, so I'm guessing in time and practice, best results would be with a spatula, gently nudging to the sides?
I'm SLOWLY getting better at smoothing my buttercream too, found a thicker crumb coat, refrigerate, then another coat, using my spatula/scraper dipped in boiling water, helped a lot with smoothing edges.
I've always been a pipe-decorating cake/cupcake kinda girl mainly, but enjoying learning new skills. One day, a fondant master, oh, I can dream 😉
Love any and all feedback please for your ganache drip applying techniques!
by willowbopeep11
2 Comments
nice first time i seen a cake done like this, it looks cool.
I love this cake, so cute!
I wouldn’t say a bottle is cheating at all! In fact, I would only ever use that or a piping bag. It just looks like it was a little too warm still. Temperature is everything, and you did the right thing testing on a cup. You could also do a secondary test on the cake at the back.
It looks to me like it’s pretty smooth on top? And maybe the buttercream under wasn’t completely smooth?
You could also try melting a portion of your buttercream and mixing it back in to make it nice and soft, easier to get a nice smooth coat.