We decided to share our Drippy pro tips with you, not just the Insider Club, but ALL of you. Bree has shared her years of experience with cake baking and decorating with us over the years and this is a question we often get asked. How to drip?? (I know right?) So here it is. Super simple dripping! With video!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Batch Butter Cake cooked in 2 x 6" tins Recipe
- 2 Batches Ermine Frosting Recipe
- 150 Grams chocolate Callebaut gold BUY
- 40 Grams cream BUY
Make Butter Cake. Let cool completely. Trim the tops of the 2 cakes. Cut each cake in half, creating 4 level rounds.
Place one layer of cake onto a cake board or serving platter. Using a piping bag with a 1-2cm nozzle, pipe frosting on top, add the second layer of cake, pipe frosting on top and continue with the 4 layers of cake. Frost the top and sides of cake.
A turntable/lazy susan will come in helpful. (Poor Susan!)
Using a large scraper, smooth the frosting on the top and sides of the cake. Refrigerate for at least 1 hour.
Place chocolate and cream into a saucepan and melt together over a low heat, stirring, until nearly all of the chocolate has melted. Take it off the heat and continue to stir until all the chocolate has melted.
Pour ganache into a piping bag with a 1cm round nozzle. Pipe around the perimeter of the top of the cake allowing drips to fall down the sides. Working quickly, before it sets, pipe ganache over the whole top of the cake. Use a small spatula to smooth it out before it sets. Refrigerate.
Decorate as desired.