Drip cake

A drip cake is finished with a ganache, glaze or thinned icing poured over the top edge of an already-frosted cake, so it runs down the sides in visible drips before setting. The effect sits on top of a smooth buttercream or fondant base rather than replacing it.

Getting an even set of drips depends mostly on temperature and thickness. A drip mixture that is too warm or thin runs straight down to the base of the cake, while one that is too cool or thick barely moves past the top edge, so most drip cakes take a test drip or two on the side before committing to the whole cake.

Look for tools that give control over the pour, like a squeeze bottle or a spoon, rather than pouring straight from a bowl. Chilling the cake beforehand helps drips set faster in place instead of continuing to slide. A common mistake is pouring drips in one continuous ring, which tends to produce uneven lengths instead of the varied lengths of a natural-looking result.