How to make a drip cake and decorate it with drizzles of ganache, glaze or icing; then check out these 50 drip cake ideas to inspire your own design!
2. You want to cool your ganache down enough to make it “drip-able.”If you used it straight away, it would be too hot and would melt the buttercream, plus it would be way too runny. You want the consistency to be thick enough to drip but nottoothick that it’s set and won’...
To make the chocolate ganache, chop the chocolate into small pieces and pour hot cream onto the chocolate. Let the cream sit for a couple of minutes and then stir vigorously until you have a silky smooth and pourable ganache to use for the drip. I decorated the cake with some sprinkles ...
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Tip: Be careful not to add too much icing or your mixture will be too moist. This can make for heavy cake pops with an unpleasant texture. First of all, distribute the icing evenly over your cake crumbs then mix it in. Also, I use the back of my spoon for a smashing motion until...
Everything you need to know about making cakes ahead: how to freeze cake layers, keep buttercream fresh, store decorated cakes, and more!
Royal icing serves a great purpose and is very beautiful, but not on a cake. At least not in large quantities. The only time you may want royal icing on a cake is if you make flowers or other decorations and transfer them to the cake after they harden. Even then, they really aren’...
To make the buttercream, mix the cocoa powder with the boiling water to make a paste. Step 8 Cream the butter to soften it then beat in the icing sugar, beating really well (an electric mixer is ideal) until light. Stir in the cooled cocoa. Step 9 Split the cake in half and sandwi...
Snap fudge-striped cookies in half to create bat wings, with a chocolate kiss in the center to make a face. Red gel icing for eyes completes the look, making these bats ready for flight into the mouths of guests. The recipe calls for chocolate cake and frosting, but swap out any flavor...
1. Prepare Your Cake Layers and Buttercream Ensure your cake layers are baked, cooled, and leveled. Use a serrated knife to create even layers. Your buttercream should be smooth and spreadable. Adjust the consistency with a little milk or icing sugar if necessary. ...