Have you tried the latest cake craze yet? We can’t get enough of the colorful buttercream cakes with chocolate dripping oh-so luxuriously down the sides. A drip cake is so versatile, fun and darn tempting that it’s easy to see why everyone loves them.
To add that drool-worthy drizzle that adorns the sides, you can use melted tempered chocolate, confectionary coating or even whip up a simple powdered sugar and extract mix. But to get the perfect consistency, you need a delicious ganache glaze! Read on to find out how to make an easy ganache glaze for cakes.
Decadent Dark Chocolate Glaze
Is it dark chocolate that you desire?! Achieve this same awesome look but in rich, dark chocolate with this downloadable recipe!
How to make an easy glaze for a trendy, finger-licking-good drip cake
- Chilled buttercream- or fondant-covered cake. (The chilled part is important! Keep it in the fridge until you’re ready to add the glaze)
- Heavy cream (aka whipping or double cream)
- Tempered chocolate or confectionary coating
- Gel or paste food coloring (appropriate for use with chocolate)
- Angled palette knife
- Microwaveable glass bowl
Watch it in action!
Check out this tutorial on how to make a beautiful candy drip cake from Craftsy instructor Joshua John Russell.
Weigh out equal measurements of chocolate (white, milk or dark) and heavy cream. We stick to a 50/50 recipe for a ganache glaze, as this creates a really great consistency for drips and drizzles. Combine the chocolate and cream in a microwaveable glass bowl or cup and mix well.
Microwave the cream and chocolate mixture until the chocolate melts. Heating up your ganache can vary depending on your appliance, so we recommend taking it out and checking it every 30 seconds. Make sure you keep checking — we’re pretty sure you won’t want burnt chocolate!
Once your ganache has melted enough that both ingredients mix together to form a runny, silky and bump-free glaze, you’re ready to roll!
Now for the fun part! Turning your ganache glaze bright and vibrant colors is definitely one of the best steps. Add the gel or paste to achieve the color you want.
Top tip alert!
You’ll need a good gel or paste food color that works well with chocolate, so make sure you check the label! There are a few food colors out there that do not play well with chocolate.
Remove your chilled cake from the fridge. A super-cold cake is ideal for adding a ganache glaze, as it helps slow down and set the glaze so you don’t end up with a runny mess! Your warm glaze is definitely not going to play well with a room-temperature cake.
One of the tricks to getting that perfect dripped look on the sides of cakes is to spoon your glaze mixture on bit by bit. You need to have some control over the drips, so it makes sense to go small. Some people even pipe a little out using disposable piping bags. Whatever your preference is, make sure not to dump a load of glaze on top.
Now you can fill in the top of your cake with the rest of your glaze. Try not to add too much; instead, spoon this on bit by bit too. If you add more glaze than you need to you’re going to end up with an out-of-control mess, so take it easy.