I’ve listed out a basic step-by-step tutorial and some troubleshooting tips below, but first, here’s a detailed video to show you how to make the recipe and everything you need to know about the technique I use for drip cakes: Want to see more Cake Basics videos like this one? Problem 3: The ganache has split – this has never happened to me with this recipe, but if your ganache looks grainy or seized, it means that for some reason, the fat is separating from the liquid. I have never tried dripping a cake on whipped icing, but after a quick google search it’s totally possible. Hi! Try not to add too much ganache to the top when filling it in, because if you add any more to the drips you’ve created, it will make them travel farther than you’d like. I’d say go for it! It has come out completely perfect!

Hi Alice! To fix this problem, you’ll need to thicken the ganache with more chocolate. 3) My recipe creates about 1 cup of ganache, which is sufficient for dripping up to a 12 inch cake. I usually use 1 cup of chocolate chips to 1 cup heavy whipping cream. It seems to me that it might be more workable with an oil-based flavoring than with an alcohol- or water-based one, but I’m curious as to whether you’ve tried any of those. how many cups/grams do I need of each?

Should I do that immediately, or wait til it sets -will it still be soft enough for the sticks to pierce the ganache? I would just keep an eye on it and test the temperature every 10 minutes to see how long it will take to reach room temperature.

If you don’t chill it what do you do in warm weather? does not like to be stirred too often, and the end result can mean that your whipping cream starts to separate from the chocolate.

You’ll find a full tutorial for sprinkle drip cakes here: https://sugarandsparrow.com/sprinkle-drip-cake/. Test completed! 2) You can totally use milk chocolate with the same recipe ratio as above, and it will be much sweeter than dark chocolate.

more? Hi Andrea! Thanks.

Or is it different? Thank you!

I would love to do a ganache drip on an ice cream cake with whipped cream frosting, should I do the drip shortly after applying the whipped cream so its not to cold? Hi, I am picking up and refrigerating a drip cake overnight.

You’ll know that this has happened because the ganache will look grainy and dull, or even separated like oil and water. If i use milk chocolate would that stop it from setting and have a better? The ganache will be set (not super sticky) after the refrigeration process, so if you need it to be sticky you could always add a tiny bit more ganache to the top the day of (see the recipe notes for how to store ganache overnight) and stick the raspberries on. Hi Carla! Doing a test drip on your chilled cake always helps if you’re not sure if it has reached the right consistency.

Hi Sofia! The buttercream acts as a protective barrier to keep the cake part from drying out. Hi Sophia! After the ganache sets, it’s still soft enough to add decorations/insert cake toppers. The ganache has to be around room temperature to ensure the drips don’t travel too far. X. I’ve never tried flavoring ganache with a water or oil-based additive, but after a quick Google search it looks like people flavor ganache with essential oils all the time! Pingback: Watercolor Ombrè Buttercream Tutorial - Sugar & Sparrow, Pingback: S'mores Cake With Toasted Marshmallow Buttercream - Sugar & Sparrow. Hi Jennifer!

Just make sure that the icing is cold to the touch and the chocolate ganache is room temp before you drip . There’s no need to be intimidated with this one – just bring the heavy whipping cream to a simmer, pour it over the chocolate, whisk it together until it’s uniform, and give it time to set up. Is there a way to fix this, or would I just scrap that batch and start over?