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 for all your birthday cakes. 

Recipe

Ingredients

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

Method

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 drips nicely is to make sure your frosted cake is free of lumps and bumps and is smooth.

Once you have a smooth frosted cake, the trick in making sure your ganache drip 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 15-20 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)!

Lots of love,

Reshmi xoxo

VIEW MORE RECIPES or VIEW OUR WHITE CHOCOLATE GANACHE RECIPE