Drip Cake Decorating with Chocolate Ganache

Why a Drip Cake Is the Star of the Tea Table

There is something irresistibly generous about a drip cake. It sits on a cake stand, glossy ganache running down the sides in uneven rivulets, promising a proper British teatime treat. You do not need a professional kitchen or specialist tools. With patience and a thermometer, you can achieve a polished finish at home.

A drip cake is a celebration cake that has been levelled, filled, coated in smooth ganache, then decorated with a controlled drip of thinner ganache around the top edge. The contrast between neat coating and casual drips is what makes it appealing. Finish with fresh berries, chocolate shards, or crushed honeycomb.

Before you start, gather:

• A cake turntable
• A long serrated knife
• An offset palette knife
• A straight-sided cake scraper
• A piping bag or squeeze bottle
• A digital thermometer

A 20cm (8in) round cake serves ten to twelve people.

Levelling and Filling: The Foundation of a Polished Cake

Begin with your baked cakes completely cool. If the tops have domed, use a long serrated knife to slice off the dome so each layer is flat. Work slowly, keeping the knife parallel to the worktop. Save the trimmings for snacking.

To fill, place your first layer on a cake board. Spread a generous layer of chocolate buttercream or ganache using an offset palette knife. Keep the filling about 1cm (½in) thick and stop 2cm (¾in) from the edge. Repeat with the remaining layers, finishing with a flat top.

Now give the cake a crumb coat. This is a thin layer of ganache that traps loose crumbs. Spread it thinly over the top and sides, then chill for at least 30 minutes until firm. This step is essential for a clean final finish.

Mastering Chocolate Ganache for Coating and Dripping

Ganache is simply chocolate and double cream. The ratio determines consistency. For a coating that sets firm but slices smoothly, use 200g dark chocolate (55–70% cocoa solids) to 200ml double cream. For the drip, use 100g dark chocolate to 100ml double cream, or warm the coating ganache until runny.

Chop the chocolate finely and place in a heatproof bowl. Heat the cream until it just simmers—do not boil. Pour over the chocolate, leave for two minutes, then stir gently from the centre outwards until smooth. Strain through a fine sieve if lumps remain.

For coating, cool the ganache to 32–35°C. It should be thick but pourable. For the drip, aim for 30–32°C so it runs down without melting the coating. Use a digital thermometer; guessing by touch is unreliable.

Applying a Smooth Ganache Coating

Place your chilled, crumb-coated cake on the turntable. Warm the ganache briefly if it has thickened. Pour a generous amount onto the centre. Working quickly, spread it over the top with an offset palette knife, letting it spill over the edges.

Hold a straight-sided cake scraper at a 45-degree angle to the side. Rotate the turntable slowly and scrape the ganache up the sides. Wipe the scraper clean after each rotation. Repeat until the sides are smooth and the top edge is sharp. Add more ganache and scrape again if needed.

Chill the cake for 20–30 minutes, until the coating is set but not rock hard. A set coating prevents the drip from bleeding.

Creating a Controlled Drip

Transfer warm drip ganache to a piping bag fitted with a small round nozzle, or to a squeeze bottle. Snip a tiny 2mm hole if using a bag.

Start at the back of the cake. Hold the bag just above the top edge. Squeeze gently and steadily, allowing ganache to run down the side. Stop when the drip reaches 1cm to 3cm. Move around the cake, spacing drips evenly and varying lengths slightly for a natural look.

For extra control, pipe a ring of ganache around the top edge first, then encourage drips downwards with a small palette knife. If a drip goes wrong, wait a minute, then lift it off with a warm knife.

Once drips are in place, fill the top with remaining ganache and smooth. Let the cake stand for 15 minutes to set the drips before decorating.

Finishing Touches and Teatime Serving

A chocolate drip cake loves contrast. Try fresh raspberries, sliced strawberries, or blackberries. Chocolate curls, grated chocolate, or crushed chocolate honeycomb work beautifully. For a British teatime feel, add meringue kisses, shortbread fingers, or a dusting of icing sugar.

Cluster decorations on one side or arrange in a crescent. Less is often more—let the glossy ganache be the star.

Serve at room temperature. Use a sharp knife dipped in hot water and wiped dry between slices. The cake keeps in an airtight container for up to three days, or in the fridge for five. Bring to room temperature before serving.

With practice, your drip cake will become a favourite for birthdays and afternoon teas. Enjoy the process—and the compliments.