A whole frosted decorated cake with drippings

How to get Perfect Drip Cakes?

Drip cakes need a lot of practice, but once you’ve aced them, there’s no stopping you!

The easiest way to make your cake look as fancy as an occasion cake is to go the drip way! Drip cakes need a lot of practice, but once you’ve aced them, there’s no stopping you!

Baking ingredients including a bowl of flour, eggs, small bowl of oil, and a jar of sugar

The ingredients

You could either use dark chocolate or white chocolate for this. Heavy cream or heavy whipping cream could work too. Buttercream in a slightly diluted form would work too, but it may not dry up the way chocolate does. You can take a call on the basis of the best available option. Just make sure you use the right thickness so it doesn’t roll out of the cake area. When it comes to dark chocolate, 50-60% cocoa is the best option. Caramel is also a ‘sweet’ option for drips!

A person using a silicone brush on an unfrosted single layer round cake

The base

It is best to have a soft and sturdy base for drip cakes. The evenness needs to be accurate for the best results too! The edges around the cake need to be uniform too. The drips need to drip uniformly for the best effect! And, use a cake leveler for top-level perfection (literally).

Whipped cream in a bowl with a whisk above the bowl

The temperature

Ideally, the dripping liquid should be cool enough to not mix with the buttercream layer of your cake. The cake needs to be cooled before starting the drip. You also need to refrigerate once the drip is done.

A frosted round cake with chocolate drips

The consistency

Once the cream is mixed, see if you are able to drip them on a plate. If they drip and form a circle for a few seconds before spreading, then you have the right consistency.

Rectangular tiered frosted cake with golden drips

The shape and colour

Drip cakes work best on circular cakes, but if necessary you can drip on square, heart, or even off-shaped cakes. Practise before starting on the final cake. Colour works well when it's a contrast. Use a dark-coloured drip for a light-coloured cake and vice versa. Use food-based gel colour to change the colour of the drips. You could also try mixing 2-3 colours very lightly and have an ombre effect.

A chef piping chocolate drips on a pink frosted cake

The method

Always drip the sides of the cake first and then fill the top. Filling the top first may lead to too much dripping from the edges. When evened out at the top, it may also end up not being at the correct level. When you drip the entire cake to the bottom, they tend to look like a Halloween cake. You want to ensure that the dripping consistency is uniform but the drip lengths aren’t.

A person using a flat spatula on top a frosted cake with drips

The tools

You can use a spoon or a small bowl to pour the drip on the cake. You also need to use a flat spatula or butter knife after pouring the liquid on top. Once the sides are done, fill the top as suggested before. A turntable is a must-have for drip cakes. Unless you have a small table around which you can move swiftly in a smooth flow.

A bakery cake display with cakes

The storage

Post the drip process, make sure you refrigerate your cake well. A warm cake will make the drips sulk and reach the bottom which will end up looking very shabby.

Additional tips

- Once dripped, never touch the side drips with fingers or tools

Round pink frosted cake with chocolate drips topped with macarons
A mixing bowl with batter and a hand mixer

- You can freeze or increase the thickness of the drip and use it to write on the cake as well!

A round blue frosted cake with orange drips topped with colorful lit candles

- Don’t try drips on fondant cakes, it can be quite a mess! Create a fondant drip for that if need be.