Welcome to the Cake Decorators Q&A
Drippy Cake
Hi,
I’m just about to attempt my first Drippy cake, can I use the normal white choc ganache recipe to cover the cake or will that be too stiff. I have looked at a couple of recipes that recommend using whipping cream, but that seems to need lots of faffing about with temperature. What does Paul use please?
Regards,
Dotty
Hi,
I’m just about to attempt my first Drippy cake, can I use the normal white choc ganache recipe to cover the cake or will that be too stiff. I have looked at a couple of recipes that recommend using whipping cream, but that seems to need lots of faffing about with temperature. What does Paul use please?
Regards,
Dotty
Hi Dotty
I expect you’ve already managed to get the right consistency for your drippy cake. If you haven’t, try 2:1 ration chocolate to cream for white chocolate and drip over a chilled cake. The covering ratio of 3:1 will be too thick and may not drizzle down as much as you’d like. 🙂
