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Hello, I'm Emily and I'm going to show you how to make a drip cake
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Start by chilling your frosted cake for at least 30 minutes in the fridge or freezer
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For more information, check out my tutorial on how to build a cake
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Meanwhile, make your chocolate drip. Warm heavy whipping cream on the stove
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Don't let it boil, just heat it until you see little bubbles around the sides of the pan
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Then turn off the heat and add your chocolate. If you want a milk or dark chocolate drip, you'll need one part cream to two parts of chocolate
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For a 6 inch or 8 inch cake, you'll have enough for a drip if you do a quarter of a cup of cream and half a cup of chocolate
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After you add the chocolate to the cream, let it sit for about 5 minutes
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Then stir it with a spoon or spatula until all of the chocolate has melted and you have a thick, creamy liquid
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For a white chocolate drip, follow the same process but do one part of cream to three parts of white chocolate
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So for a 6 inch or 8 inch cake, you can do a quarter of a cup of cream and three quarters of a cup of white chocolate
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If you're using candy melts for your drip, you'll need 6 tablespoons of cream for each 12 ounce bag of candy melts
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Pour the liquid into a condiment bottle or if you don't have one, you can use a ziploc bag
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I'll show you how to do the drip with both of these. Hold the condiment bottle or ziploc bag upside down and run it around the rim of the top of the cake
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stopping every little bit and holding the bottle or bag still for a second to allow extra chocolate to come out and drip down the side of the cake
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You can either move the bottle around the cake or if your cake is on a turntable, hold the bottle still and slowly spin the turntable around
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Here I'm doing exactly the same thing with a white chocolate ganache drip, also using a condiment bottle
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There are two ways to get the perfect drip. The first is to make sure your cake is chilled and the second is to make sure your chocolate is the right consistency
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For this cake, I'm using candy melts for my drip but instead of a condiment bottle, I'm using a ziploc bag
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Snip a tiny piece off a corner of the bag and then follow exactly the same technique
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Move the bag around the rim of the cake, stopping wherever you want to drip
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Depending on the size of the hole in your bag, you might need to squeeze the bag slightly
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After you've done a few drip cakes, you'll recognize the right consistency
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You might have to wait a few minutes for the chocolate to cool and thicken a bit
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or you might need to warm it up for a few seconds in the microwave or on the stovetop to thin it a bit
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This is the dark chocolate ganache drip. When you've made your drip, you can test it by dripping it down the inside of the pot, watching how it drips
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If it runs quickly all the way down to the bottom of the pot, it's too thin
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If it doesn't drip at all, it's too thick. It's important that your cake is chilled because it helps the drip stop before getting to the base of the cake, giving it that icicle look
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Also, when you cover the top of the cake with chocolate, as you spread it, it won't melt the frosting and smear the frosting into the chocolate
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To cover the top of the cake, you can squeeze your chocolate out of the condiment bottle or ziploc bag or spoon it onto the cake
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and then use an offset spatula to spread it smoothly over the cake
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If you're going to add sprinkles, do it now before the drip sets
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If you're going to pipe on top, chill the cake until the drip sets and then pipe
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And that's it! If you enjoyed this tutorial, please click the thumbs up button and subscribe by clicking the red button
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