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There are two methods you could use for making a chocolate drip cake. I prefer the look and ease of the squeeze bottle method, but if you don’t have one the spoon method will work as well. No matter which method you use, you’ll need to start by making the chocolate ganache.
Although some drip cakes stop with just the drip, most are finished with some sort of topper. Candy, cookies, flowers, or even doughnuts can work. To give the cake the “melting ice cream cone” look, place a sugar cone onto the scoop of frozen buttercream.
With the thicker ganache, you have slightly thicker drips and with thinner ganache, they’ll naturally be thinner drips. You can also use white chocolate to make a drip cake, like on my Hot Chocolate Cake.
If your ganache is too thick, you can thin it out by adding more warm cream. Likewise if it’s too thin, you can thicken it by adding more chopped Candy Melts. While you can make a drip cake up to 3 days in advance of your event, we suggest doing it as close to the event date as possible. This will ensure everything stays fresh and delicious.
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