Creating A Decadent Dripping Chocolate Wedding Cake

Drip cakes are a fun and impressive trend in wedding cakes. They can be made by drizzling frosting, melting chocolate, or adding other sweet treats like caramel, syrup, or ganache. The key to a perfect drip cake is getting the right consistency for the drip, which can be achieved by adjusting the temperature and thickness of the glaze. The cake should be chilled before adding the drip, and a test drip on the side of the cake can help determine if the consistency is right. Different tools like a spoon or a piping bag can be used to create varying looks for the drips.

Choosing the right chocolate

Type of Chocolate

The most popular types of chocolate used for drips are dark chocolate, semi-sweet chocolate, or milk chocolate. White chocolate is also an option and creates a softer drip. If you want a more decadent and shiny drip, dark or semi-sweet chocolate is a good choice. White chocolate tends to be naturally thinner when melted, so adjust the amount of cream used accordingly.

Cocoa Content

Different types of chocolate have varying amounts of cocoa butter, which affects the consistency when melted. Dark chocolate, for example, tends to be thinner than milk or white chocolate. If using dark chocolate, consider adding an extra tablespoon of chocolate chips to thicken the mixture and prevent runaway drips. For milk chocolate, adding a couple of teaspoons of heavy cream can help achieve the desired fluidity.

Chocolate Amount

The ratio of chocolate to cream is critical. For dark or semi-sweet chocolate, a ratio of 6 ounces of chocolate to 4 ounces of heavy cream works well. For white chocolate, use 6 ounces of chocolate with 3 tablespoons of cream since white chocolate is softer. Adjustments may be needed based on the specific brand and cocoa percentage.

Temperature

The temperature of the chocolate ganache significantly affects its consistency. Warmer ganache will be thinner and flow more easily, while cooler ganache will be thicker and slower to drip. Test the temperature by dripping a small amount down the side of a bowl—if it flows too quickly or pools, let it cool a bit; if it's too thick, gently reheat.

Chocolate Quality

Use good-quality chocolate that melts smoothly. Chocolate chips, melties, or finely chopped chocolate bars can be used. Mini chocolate chips are a good option since they melt easily. Avoid using chocolate that is too sweet or has a waxy texture, as it may not drip smoothly and can affect the overall taste of your cake.

Additives

When making a chocolate drip, you can add a small amount of corn syrup to the ganache to make it glossier and easier to pour. Additionally, if using white chocolate, a drop of white food colouring can make it more opaque if it appears too transparent.

Getting the right consistency

Achieving the right consistency for your chocolate drip wedding cake is key. You want to avoid a consistency that is too thin, as this will cause the chocolate to slide right off the sides of the cake and pool at the bottom. On the other hand, a consistency that is too thick will result in chocolate blobs that are difficult to nudge and spread.

The ideal consistency for a chocolate drip is thick yet still fluid. It should slowly drip off a spoon, not run or plop. To achieve this, you can adjust the temperature by waiting for it to cool, adding more powdered sugar/liquid, or reheating as necessary.

• Use a recipe that works as a suitable glaze. For example, chocolate ganache, white chocolate ganache, chocolate glaze, or powdered sugar glaze are good options.
• Make a test drip on the side of the cake to check if the consistency is correct. If it's too thin, let it cool further or thicken it with more chocolate. If it's too thick, reheat it slightly.
• Chilling the cake before adding the drip can help control the speed of the drip and make it easier to scrape if the test drip is unsuccessful.
• The type of chocolate you use will impact the consistency. Dark chocolate requires more cream, while white chocolate requires less as it is naturally thinner when melted.
• If using dark chocolate, consider adding an extra tablespoon of chocolate chips to thicken the mixture and prevent runaway drips.
• If using milk chocolate, add an extra 2 teaspoons of heavy cream to make it more fluid and easier to drip.

Adding the drip to the cake

Adding the drip to your chocolate wedding cake is the most important part of the process. Here is a step-by-step guide to achieving the perfect drip:

Preparation

Before you start dripping, there are a few things to keep in mind and prepare:

• Chill your cake: It is important to only add drips to a chilled cake. Place your cake in the fridge for about 30 minutes or in the freezer for 10 minutes until the frosting is firm to the touch. This will help the drips stay in place and prevent them from running down too far.
• Make a test drip: Create a test drip on the side of a tall cup or on your chilled cake to get a feel for the consistency and flow of your ganache. This will help you make any necessary adjustments before you start dripping on your cake.
• Tools: You can use either a spoon or a plastic squirt bottle to add the drips to your cake. A piping bag can also be used, but it may be more difficult to control the flow. Have an offset spatula or spoon ready to smooth out the top of the cake after adding the drips.
• Chocolate: Use semi-sweet chocolate chips or any type of chocolate chip/finely chopped chocolate bar for your drip. If using dark chocolate, add an extra tablespoon of chocolate chips to thicken the mixture. For milk chocolate, add 2 teaspoons of heavy cream to make it more fluid.
• Heavy cream: Heavy cream or heavy whipping cream is necessary for creating the right consistency. It has a high fat percentage (36-38% milk fat) which gives the ganache its wonderful texture. Regular milk will make the mixture too thin.

Adding the Drip

Now that you have prepared your cake and ganache, it's time to start dripping!

• Drip the sides: Use your chosen tool to gently drip the ganache over the edge of the chilled cake. If using a spoon, scrape the bottom of the spoon against the bowl each time to prevent rogue drips. Create a variety of long and short drips, or make them all the same length for a uniform look.
• Fill the centre: Once you are happy with the drips on the sides, fill in the centre of the cake. Be careful not to spill over the edges and ruin your gorgeous drips. Use an offset spatula to gently spread the ganache evenly on top, connecting it to the drips on the sides.
• Smooth and settle: Gently tap the bottom of the cake on the work surface to pop any air bubbles and encourage the ganache to settle. If needed, use a hot spatula to smooth out the top and sides of the cake.

Filling in the centre

When filling in the centre, less is more—you don't want too much chocolate spilling over the edges and ruining your gorgeous drips! Use a small offset spatula to gently spread the chocolate evenly across the top of the cake.

To smooth out the top, gently tap the bottom of the cake on the work surface. This will help the chocolate settle and pop any air bubbles.

Finishing touches

Flavour Combinations

The great thing about a chocolate wedding cake is that it pairs well with so many other flavours. You can go for a simple chocolate buttercream, or get creative with flavours like peanut butter, red wine, Nutella, or raspberry.

Decorations

The drip effect is a great way to make a statement with your wedding cake, but you can also add other decorations to make it even more special. Fresh flowers are a popular choice, as are macarons, meringues, and fruit. You could also add some gold leaf, sprinkles, or even a cute cake topper.

Practice Makes Perfect

Creating the perfect drip can take a bit of practice, so don't be afraid to experiment. The consistency of the chocolate is key, so make sure it's not too thin or too thick. You can adjust by adding more cream or chocolate, and testing it on the side of a bowl before you start dripping on the cake.

Chilling the Cake

It's important to chill your cake before adding the drip. This will help the chocolate set and prevent it from running too far down the sides. You can chill the cake in the fridge for about 30 minutes or in the freezer for about 10 minutes.

Adding the Drip

There are a few different ways to add the drip to your cake. You can use a spoon, a piping bag, or a plastic squeeze bottle. The spoon method is the simplest, as you just need to carefully pour the chocolate over the edge of the cake. The piping bag and squeeze bottle methods give you a bit more control and can create thinner drips.

Test Drips

Before you start adding drips all over your cake, it's a good idea to do a few test drips to get a feel for the consistency and how far the chocolate will run. This way, you can make any necessary adjustments and avoid any mishaps.

Length of Drips

There's no right or wrong when it comes to the length of your drips. You can let them run all the way down to the cake board, or stop them about two-thirds of the way down the side of the cake. You can even vary the length of the drips to create a unique and whimsical look.

Storing the Cake

If you have any leftover chocolate ganache, you can store it in the fridge for up to a month. You can also make the cake layers and frosting in advance and freeze them, which will make the process less overwhelming. A frosted cake can be stored in the fridge for up to a week or in the freezer for up to a month.

Frequently asked questions