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Curtain Drip for 6 inch cake

Overflowing ganache drip for cake decorating
Keyword: drip, ganache

Equipment

  • microwave

Ingredients

  • 100 g Wilton candy melts*
  • 33 g heavy cream

Instructions

To make the drip

  • Put the candy melts and cream in a bowl.
  • Microwave together for 30 seconds and let them sit for 1-2 minutes.
  • Slowly and gently stir with a small spatula trying not to incorporate any air. If it needs to be microwaved again only do spurts of 10 seconds. You need to be certain it's smooth and totally melted.

Pouring the drip

  • The drip needs to be cool enough that it won't melt your buttercream, but warm enough to be able to run down the cake. Ive poured mine at 115 degrees. The cake needs to be very cold from the fridge.
  • Tap the bowl on the counter to make any air pockets rise. Pop them with a scribe or toothpick if needed.
  • When the drip is ready to pour, pull your cake out of the fridge, pour it in the center, and slowly spread it over the sides with an offset spatula. Pop any air bubbles with a scribe or toothpick before it sets. Quickly put it in the fridge to set.

Notes

  • I use a 3:1 ratio if you want larger or smaller amounts