Welcome to the Cake Decorators Q&A
Pourable ganache for drip cake
What is the ratio for cream to chocolate for a pourable drip cake? Should it be milk chocolate instead of dark chocolate? For a smooth finish on top, do you begin in the center of the cake and work your way out to the drips on the edge or or make the drips and then fill in the top? Tips on doing this on a fondant covered cake? Should the cake be refrigerated after the ganache is on it? Thank you much!!
Any chocolate can be used to make drips. I use a 1:1 ratio for dark chocolate and 2:1 ratio for milk and white. However, there are other options which can be seen in an excellent tutorial by searching on youtube cupcakejemma drip cake. Her technique is very effective. Jemma covers buttercream cakes. However, on a cake which is already covered with fondant, it is important to leave it to dry and crust over in a cool room before dripping. Alternatively, you can use royal icing to make the drips then paint them once dried to the desired colour.
Hope the suggestions help. 🙂
Great! Thank you for the info and quick response!!
You’re welcome Claudia 🙂