Comments on: Tips For Perfect Chocolate Ganache Drip Cakes

By: Whitney

Whitney — Wed, 04 Oct 2023 04:43:34 +0000

In reply to Tran. Hi Tran! Was the condensation only at the bottom of the drip? I know condensation can happen when a cake goes from a super cold environment to a very hot environment, but it's puzzling if the condensation only appeared at the bottom of the drips. I've never seen that happen before.

By: Tran

Tran — Sun, 01 Oct 2023 06:46:02 +0000

In reply to Whitney.

Hi Whitney,
I made black chocolate drip follow your method and it turned out really well on a whipped cream cake. But with a gelatin whipped cream, some water at the bottom of the chocolate drip came out a little bit after I put it in the fridge overnight and leave it outside for doing some creamed puff on the top of the cake.
Is it because the gelatine in the whipped cream not work well with the chocolate drip, making condensation?
Thanks so much!

By: moin

moin — Mon, 11 Sep 2023 06:29:32 +0000

when warm and mousse-like at room temperature. While warm

By: Whitney

Whitney — Mon, 13 Mar 2023 21:09:11 +0000

In reply to Elizabeth. Hi Elizabeth! I am so happy to hear that!! Truly makes my day that the drip worked out perfectly on your first try :) thanks for letting me know, I'm so proud of you!

By: Elizabeth

Elizabeth — Sat, 11 Mar 2023 14:59:44 +0000

I just wanted to tell you that your clear instructions and tips were perfect! I followed everything you suggested and my first ganache drip was a huge success! I was so worried my first drip would turn out messy and it was the exact opposite thanks to your recipe.

By: Whitney

Whitney — Sat, 25 Feb 2023 23:37:35 +0000

In reply to Lisa. Hi Lisa! I refrigerate my drip cakes all the time. The ganache will set, but will still be soft.

By: Lisa

Lisa — Wed, 22 Feb 2023 21:13:31 +0000

Hello,

If I make this recipe and once the drips is done on the cake, can I able put them in fridge and it’s won’t get hard? It’s will be nice soft Chocolate Ganache?
Thank you

By: Whitney

Whitney — Wed, 28 Dec 2022 06:20:31 +0000

In reply to Brittany. Hi Brittany! It sounds like you ended up with too much liquid in the chocolate, but it's an easy fix! Heat the mixture back up either in a saucepan, microwave, or double boiler and add 1-2 Tablespoons of chocolate chips. Whisk until the chocolate chips have melted completely, then cool back to room temp. It will thicken as it cools.

By: Brittany

Brittany — Sat, 24 Dec 2022 18:56:14 +0000

I have waited about 40mins and the ganache is so running almost like a hot chocolate and I followed the recipe exactly how it should be. Any tips on how to thicken it or tips for next time?

By: Whitney

Whitney — Sat, 29 Oct 2022 15:47:22 +0000

In reply to Karem.

Hi Karem! Here are the links to make the cake in this photo. The cake is vanilla (but any of my cake recipes will work for the cake part): https://sugarandsparrow.com/vanilla-cake-recipe/ the buttercream is vanilla: https://sugarandsparrow.com/vanilla-buttercream-recipe/ and I used AmeriColor Electric Purple for the color: https://amzn.to/3zrpAFE