You've seen them across the internet, flooding your Pinterest and Instagram feed: cakes finished with all hues of gorgeous drip frosting, pouring delicately down their sides. Want to know a secret? That beautiful drip detail is incredibly easy to make at home. Whether you want to upgrade a store-bought cake or really put a show-stopping finishing touch on a homemade layer cake, a pretty waterfall of frosting down the side of your cake is just a few steps away.
What Is a Drip Frosting or Drizzle Frosting?
Cake drizzle, also known as drip cake frosting or waterfall frostingn uses a chocolate ganache-style frosting to create a drip frosting effect on cake. Ganache, whether white, tinted a color, or dark chocolate, is made from chocolate and cream and is preferred for this technique, thanks to its ability to set without bleeding into other frostings.
Important Tips for Beautiful Drip Cake Frosting
- Make sure the frosting is cool to the touch. The drizzle frosting is made by warming cream with chocolate and whisking them together. You want to cool the drizzle so it thickens slightly but also so it won't melt the cake frosting.
- Your cake should be at room temperature too. If you've stashed your finished cake in the fridge, be sure to bring it to room temperature before adding the drizzle frosting. A cold cake with seize the frosting, resulting in a lumpy rather than cascading drizzle.
- Use a spoon rather than a piping bag. A piping bag results in a spindly drizzle rather than more organic flowing drips that create the imperfect effect we are after, so a small serving spoon is best for the job.
A Few of Our Favorite Layer Cake Recipes
How To Create a Drip Frosting Effect on Any Cake
Makes 1 cup of drip frosting, enough for 1 (9-inch) cake
What You Need
- Option #1: White chocolate or colored drizzle
white chocolate (not white baking chips or morsels), finely chopped
Gel food coloring (optional)
- Option #2: Dark chocolate drizzle
semisweet or bittersweet chocolate, finely chopped
Small serving spoon
Combine the chocolate and heavy cream in a microwave-safe bowl. Place the chocolate and cream in a microwave-safe bowl and stir to combine.
Microwave for 1 minute. Microwave the chocolate-cream mixture for 1 minute on HIGH.
Stir to combine and let cool about 5 minutes. Whisk together the chocolate and cream until smooth. Set aside until just warm to the touch, about 5 minutes.
Spoon the drizzle onto the edges of the cake. Use a small serving spoon to pour the drizzle onto the top edge of the cake until it drips over the edge.