From stunning Harry Potter cakes to deliciousMedovik Torten– nothing beats a piece of delicious cake! But there is currently a new star in the baking world who is making the hearts of all chocolate lovers beat faster! Covered in chocolate and topped with an impressive decoration of macarons, edible flowers and all sorts of treats – Drip Cake is all over social media! The works of art are not justechte Eyecatcher, but also incredibly tasty and incredibly variable! Whether for a birthday, a wedding or a bachelorette party - with a drip cake you are always in good hands! Do you want to know a secret? Just because the artwork is so beautiful doesn't mean it has to be complicated to prepare. The unique teardrop details are also super easy to make at home! We have put together the best drip cake tips and delicious recipes for the ultimate chocolate enjoyment! Have fun baking!
Just like thatPumpkin Cheesecakeor a cake made from donuts, the drip cake comes from the USA and is now very popular all over the world. That's no wonder - the sophisticated teardrop look looks really unique and original! Whether you're looking to enhance a store-bought cake or add the finishing touch to a homemade cake, the artwork always turns heads! “Drip” refers to the drops that run down the sides of the cake and are made from a creamy chocolate ganache. Even though the cake trend seems a little intimidating at first glance, with a little practice and patience even the most inexperienced pastry chef can achieve it! All you need is a ganache, a cake, the right tools and some time.
How can you make a drip cake yourself?
The drip cake was invented back in 2015 by Australian baker Katherine Sabbath, who is a true icon in the baking world. While the possibilities for decorating the cakes are endless, the basic recipe is pretty much always the same. You need a classic sponge cake base, a butter cream of your choice and of course chocolate ganache for the dripping effect. To really show off the drips and make the drip cake look particularly impressive, the cake should be slightly higher and ideally consist of 2 or 3 layers. There is actually no right or wrong when it comes to the cake trend - how big the drips are and how you decorate the drip cake is up to you. Anything you like is allowed! Getting the perfect cake can be really frustrating for beginner bakers. But with the right drip cake tips, it becomes child's play.
How is the drip effect achieved?
What makes the drip cake so special is undoubtedly the viscous icing that runs down the edge. To achieve the effect, you have two options to choose from. For the first method you only need a spoon, and for the second – a melting bottle or piping bag. We can't say which method is easier - some people prefer one over the other. Therefore, we recommend that you try the two techniques and ultimately use the one you feel most comfortable and confident with.
How to make drip cake? – This is how it works with the spoon method
The icing is the heart of the drip cake and in order for the cake to be truly perfect, the ganache must be prepared correctly. We'll reveal how this works later. Your cake is ready and you have decided on the spoon method? Then simply scoop up some of the ganache with a teaspoon and carefully pour it over the edge of the cake. Depending on whether you want the drips to be shorter or longer, you will need to use more or less ganache. Continue like this until you have completely iced the drip cake. Carefully pour the remaining ganache into the center and spread it evenly with a spatula.
And this is how it is done with the melting bottle
The second method with the melt bottle or piping bag is much quicker and cleaner. Once your ganache is ready, pour it straight into the bottle and it's time to drip! Hold the bottle just a few inches above the edge of the cake and squeeze out the desired amount of ganache. With this technique, we recommend that you do a small sample first to see how far the drips will run down. Use this as a guide to decide how much frosting should be squeezed out to achieve the desired effect. While we love all the techniques and tips that make baking easier and faster, when it comes to a drip cake we really have to work carefully.
Drip Cake which chocolate to use? – Recipe for the perfect ganache!
To make a stunning drip cake that will amaze everyone, you need to prepare the chocolate ganache correctly. Classic ganache is made with dark chocolate and cream and is like a cross between icing and frosting. How wide and thick the drips become depends primarily on the temperature of the ganache. If it's too hot the drops will go too far down and if it's too cold you'll get short, dull and small drops. So after spending hours baking the cake and preparing the cream, it's worth taking the extra 10 minutes to make sure the drippings turn out beautifully. For the ganache recipe, use cream and chocolate in a ratio of 1:2. And this is how it is done:
- Bring 50 ml cream to the boil and remove from the heat.
- Add the chocolate to the hot cream and mix everything well.
- Let it cool for about 10-15 minutes and you're ready to go! First, make a test drop and if you are happy with the result, continue!
And a few more helpful drip cake tips for the best possible results
It doesn't matter whether you're baking a cake orMake your own chocolates– Pastry making is a real art. And as with any baking recipe, the perfect drip cake requires a little practice, sensitivity and a few good tips.
- Before you make the drips, you should put your cake in the fridge for 20-30 minutes. This step is important so that the buttercream sets and the drips stay in place.
- A nice smooth layer of cream is also important so that the drips have a flat surface. This is also known in the baking world as a “crumb coat” and ensures that the crumbs from the base do not mix with the cream and create an uneven finish. So first apply a thin layer of buttercream and put the cake in the fridge for 15 minutes. Now spread the cake with a thick layer of cream and chill for another 15-20 minutes.
Can you use white chocolate ganache?
If a drip cake works with dark or milk chocolate, then it should also work with white chocolate, right? Even the most novice baker knows that white chocolate is very different than traditional chocolate, and is notoriously a bit more difficult to work with. In fact, white chocolate is not real chocolate. The cocoa solids are replaced with milk solids and then mixed with sugar, cocoa butter and lecithin. But if you want to add colored drips to your drip cake, then you need a white chocolate ganache and of course food coloring. Due to the lack of chocolate solids, the ratio of ingredients for the ganache also changes. For best results use 1 part cream to 3 parts white chocolate. Here's how:
- Bring 50 ml cream to the boil and remove from the heat.
- Add 150 grams of white chocolate and stir well.
- Let it cool at room temperature for 30 minutes and you're done!
How to decorate drip cake?
Have you already finished your drip cake and the drips turned out really well? But now you're wondering how you should decorate it? There are actually no limits when it comes to decorating a drip cake. Macarons, edible flowers, fresh fruit, meringue kisses or donuts – just be creative!
Drip cake recipe with Oreo cookies for all chocolate lovers
If you love Oreo cookies as much as we do, then this drip cake recipe is for you!
Ingredients for the chocolate cake base:
- 300 grams of wheat flour
- 50 grams of cocoa powder
- 6 Owner
- 350 grams of powdered sugar
- 350 Gramm Butter
- 1 tbsp milk
- 1/4 tsp baking powder
Oreo cake base:
- 180 grams of wheat flour
- 180 grams of powdered sugar
- 3 Owner
- 5 Oreo Kekse, chopped small
- 1 tbsp Vanilla extract
Cookies and Cream Buttercream:
- 450 Gramm Butter
- 900 grams of powdered sugar
- 2 tbsp Vanilla extract
- 250 grams Oreo cookies, chopped finely
Ganache:
- 80 grams of dark chocolate
- 160 ml Sahne
Preparation of cake base:
- Preheat the oven to 180 degrees and line two 22 centimeter diameter baking tins with baking paper.
- For the chocolate base, mix the butter and powdered sugar with a hand mixer for 2 minutes until smooth.
- Add eggs and milk and mix well.
- Add flour, baking powder and cocoa powder and work into a dough.
- Divide the dough into 2, pour into the baking tins and bake for 35-40 minutes.
- In the meantime, prepare the Oreo base. To do this, mix the butter and powdered sugar with a hand mixer until smooth.
- Add eggs and vanilla extract and whisk.
- Add flour and mix well.
- Fold in the chopped Oreos and bake the base for 35 minutes. Allow to cool completely.
Oreo buttercream:
- Put the butter and powdered sugar in a large bowl and mix with a hand mixer for 4 minutes until you get a homogeneous mixture.
- Add vanilla extract and stir briefly again.
- Fold in the crumbled Oreo cookies and mix everything well with a whisk. Place in the refrigerator for 20 minutes.
- Spread the chocolate base with buttercream, place the Oreo base on top and add some buttercream on top. Finally, add the second chocolate base and spread a thin layer of buttercream over the entire drip cake. Place in the refrigerator for 15 minutes.
- Apply another layer of buttercream and chill for another 10 minutes.
- In the meantime, you can prepare the butter and dark chocolate for the ganache using the recipe above.
- Using a spoon or piping bag, let the ganache flow down the edge of the cake.
- Cover the top with chocolate and smooth it with a palette knife.
- Decorate the finished drip cake with halved Oreo cookies or other sweets of your choice and you're done!
And how about a light banana split drip cake?
Who doesn't love banana splits? Delicious layers of banana cake and vanilla buttercream with a delicious pineapple and strawberry filling, topped with a silky ganache, sprinkles and cherries - we can almost taste this fabulous drip cake from the picture!
Ingredients for banana base:
- 200 grams of wheat flour
- 200 grams of granulated sugar
- 120 grams of soft butter
- 2 Owner
- 180 ml buttermilk
- 2 bananas, mashed
- 1 tsp baking powder
- 1/2 tsp salt
- 1 TL Vanilleextrakt
Kiss-Buttercreme:
- 3 egg whites
- 200 grams of granulated sugar
- 350 grams of soft butter
- 1 TL Vanilleextrakt
Strawberry sauce:
- 450 grams of strawberry seeds
- 35 grams of granulated sugar
Pineapple filling:
- 400 grams of canned pineapple
- 80 grams of granulated sugar
- 1 tbsp cornstarch
Ganache:
- 100 grams of dark chocolate
- 200 ml Sahne
Preparation:
- Preheat the oven to 180 degrees and line 3 baking tins with a diameter of 20 centimeters with baking paper.
- Mix flour with baking powder and salt.
- Beat the butter with a hand mixer until smooth. Add the granulated sugar and stir for 2-3 minutes until you get a light and fluffy mixture.
- Add eggs one at a time and mix on low speed.
- Add vanilla and bananas and mix everything well.
- Alternately add flour mixture and buttermilk, beginning and ending with flour. Completely incorporate after each addition, but do not overmix!
- Distribute the dough evenly in the prepared molds and smooth it out.
- Bake for 30-35 minutes and allow to cool completely for 20 minutes.
Buttercream:
- Beat the egg whites and sugar with a hand mixer for about 6-7 minutes until stiff.
- Heat the mixture slightly in a water bath, but do not bring it to the boil!
- Beat again with the mixer for 8 minutes until you get a shiny, stiff mixture.
- Gradually add the butter and incorporate using the paddle attachment of the mixer. Add vanilla extract and mix well.
Strawberry sauce:
- Cook strawberries and sugar in a saucepan for 10 minutes, stirring constantly. Allow to cool.
Pineapple filling:
- Place all ingredients in a saucepan and bring to a boil over medium heat.
- Cook, stirring occasionally, until filling has thickened, 3-4 minutes. Allow to cool.
Chocolate ganache:
- Bring the cream to the boil over medium heat and remove from the heat.
- Stir in the chocolate and let the ganache cool for 10 minutes.
Assemble the drip cake:
- Cut each cake layer in half horizontally.
- Spread buttercream on the first layer and place the second layer on top.
- Spread the second layer with buttercream and strawberry sauce. Spread the third layer with cream and pineapple filling.
- Repeat the process with the remaining bases.
- Using a spoon or piping bag, let the ganache flow down the edge.
- Sprinkle some sugar sprinkles along the top and sides of the cake.
- Decorate the drip cake with whipped cream and maraschino cherries and enjoy!
