Imitation is the best form of flattery. FACT.
While I cannot claim I invented the wheel, or the drip cake (it had already been pioneered by fabulous bakers down under like Katharine Sabbath and Unbirthday Bakery), I'd like to think we put our own fun Anges twist to it, rolled with it and came up with our own recognisable style. It's great to see so many home bakers and professionals be inspired by our Doughnut Drip bonkers cakes, and mental macaron and popcorn cakes. I truly am honoured each time I'm tagged in their Instagram posts!
At the same time I'm also mildly amused when I see obvious riding-on-our-coat-tails-cringe-worthy-copies. It's important to mention that it's mild amusement, not annoyance, because I didn't invent* the drip cake, I just put our own super fun spin on it and my team goes crazy, wild and free hence it's indeed amusing when we see knock-offs of our style.
So for avid bakers, be it at-home-hobbyists, or pros, who would like to create a beautiful chocolate ganache drip cake to use as a blank canvas, putting their own stamp on it and coming up with their own style, here's our chocolate ganache drip recipe for you to use.
To glaze a 6" cake you need:
150g good quality dark chocolate (we use Callebaut but Valhrona or Green & Black's works well), chopped
100g unsalted butter, cubed
Place the chopped chocolate in a dry bowl and set over a double-boiler (ie a saucepan with a few inches of water in - make sure the bottom of the bowl does not touch the water). Melt the chocolate gently over a medium heat. Once melted, take off the heat and throw the cubes of butter in a few at a time and stir to melt. The ganache is ready when all the butter as melted in to make a shiny glaze and is at 30 degrees Celsius.
Now the trick to make sure your glaze doesn't melt your frosting is to make sure your frosted cake is cool, so stick the whole thing into the fridge or freezer for a good few minutes before glazing it.
To get a nice sexy drip, you need to place the cake on a turntable and spoon the glaze onto the centre of the cake. Then using the back of the spoon spread the glaze around the cake till it reaches the edges. Now slowly push a bit of the glaze over the edge with the back of the spoon and continue to do this all the way around. It looks nicer when drips aren't uniform so you can push a bit more and a bit less as you go along. You're welcome ;) Please tag @angesdesucre on your pics if you use our techniques or recreate our designs - I love seeing them (and credit is always nice)!
If you'd like to actually learn this technique in depth and a lot more, you're very welcome to book into one of our cake decorating classes. They're super fun, hands-on and there's nothing like learning whilst doing. What's best is that you get to take your work of art home with you!
And to those who are quite content mimicking us and other creatives (really, I can only just be flattered) and trying to short-cut their way to perceived success, you're welcome too. Instagram as we know is largely smoke-n-mirrors - how many times have you seen my ear-to-ear smiley selfies taken at the shop, only to then read about the pain behind-the-scenes in my blog post about closing the shop for good? Slap on a Valencia filter on those feelings sista! So here are some parting words of wisdom widely available on the world wide web:
Lots of love,
*Speaking of inventions...I did invent something! The Muffle...aka Marshmallow Truffle, oh yes I did...AND they were stocked in one of the world's best department stores - Selfridges & Co #BOOYA #proudmama.
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