Cake Trends : the drip effect

This week, taking a look at a fan favourite everywhere- the drip effect! It is an effect that seems to literally ooze decadence on a cake, and conjures up imagery of flavour explosions. And rightly so, because the end result looks as though the goodness of that cake just couldn’t be contained!

There are three main ways you can achieve the drip effect: ganache/chocolate, royal icing, or sauce (such as caramel). My personal favourite (and especially on a fondant-covered cake) is royal icing, because a) it sets hard, so you can control the final drip effect, and b) it is true white and therefore can be coloured a little more accurately than chocolate. It’s also easier to paint, if you’re opting for a metallic finish!

There’s no right or wrong for how a drip effect is created, but there is one key factor that will impact the ease- and the final result- of doing the drip. And that is the consistency of your drip product. The thickness (or lack thereof) of your ganache or icing will determine how fast the drip runs, how much runs over, and how well it sets and stays. Too thick, it won’t move, and won’t smooth out across the top of your cake, but too runny and it will pool at the base and leave drip marks that are too thin down the side of your cake. My suggestion is to start with a consistency that’s a bit like runny toothpaste (so still a bit of structure to it) and gauge up or down depending on what you prefer.