I did this this past day for a cake order and it was BEAUTIFUL and worked perfectly. I used to melt my chocolate with veg oil until really thin and smooth but honestly I prefer this way much more. Thank you for this video!
Ms. Karolyns, Thank you so much for the tips and video. I was be able to do the candy melt drip on my cake. It has been months I was trying to figure out why my colored ganache also sieved or did not drip properly. You are my life saver!! Thank you so much again!
I am new to your channel. ❤❤ i love how you explain what you're doing as you do it!! I enjoy doing cakes for family, but I'm definitely not a pro!! Could you pleasee teach me how to do a cake that is so level & even, with the sharp edges?? Like in this video? I would love to learn
I loved your tutorial! I have a question if I were to make a cake like this for a weekend could I just leave it in the refrigerator until it’s time to take it out?
Thank you Juanita! I refrigerate all of my cakes, so I say that you can keep it refrigerated until you're ready to eat it! (I tell people to take it out of the fridge about an hour or 2 before you serve it so it can come to room temp because cold cake tastes dry.)
Yes that’s what I recommend too but also using a good amount of simple syrup on the cakes keeps them moist even when refrigerated. But you want to take it out of the fridge at least an hour before eating so that the frosting thaws out a little also. 🌸👍🏻
Hi Karolyn how are ya? So I was always told that you had to use an oil based color for chocolates. But clearly you just used a gel and it looks smooth. Do you ever get those little speckles using gel?
I only use a TINY bit of gel coloring. If you have to use a lot of color, I'd recommend using an oil based color. As long as the gel coloring isn't bad (clumpy), you shouldn't get the specks in it.
This is amazing ! Since the fiasco pf covid I just do not bother going out much . I have been bumping up my baking and candy making . I will subscribe and all that. I had my faves before not I am branching out. nice thing there are a lot of children in my complex . they love the treats. With parental consent of course . I know I am rambling not much company like most of America. God Bless You.
Holy awesomeness girlfriend! Since I've only been taught that you always use oil-based food coloring and never water because of seizing, to see how you do it and make it so easy with less expensive ingredients, is badass! Thank you so much!🎉🎉🎉🎉👏👏👏
Karolyn, can we use the leftover ganache if we put it in the fridge, and just heat it up a little before using it again? Or is it not re-heatable? You are such an inspiration ❤️
Hey! I've tried that and it wasn't smooth and had a lot of bubbles in it. So I don't like to reuse it. Maybe someone else has had success with it and can share what they do?
@@KarolynsKakes omg Karolyn…i ordered the same spatula n supplies that you use and just now measuring my ingredients watching your ten different flavors for cupcake video…for the twentieth time probably! I pray this works…i’m so excited. This brings me happiness…I need this right now😂. Thank you again and again for being such an inspiration. ❤️
Hey Karolyn! Thank you so much for this video. All your videos are awesome, I’ve learned so much watching them. I have a quick question though. Doesn’t gel color seize candy melts? I thought it was recommended to use oil color for the melts. 🤷🏽♀️ I would appreciate any advice you can give me
Thank you Nika! When making ganache with water, the chocolate will seize. (You see how it gets really thick at first, then I add a little more water and it thins out.) So it does seize when you add gel coloring. However, since we are adding water to thin it out, it's not an issue. If you were just to color your chocolate and not wanting to thin it out to get a ganache drip, I would recommend using oil coloring. I hope that makes sense!
@@KarolynsKakes Much thanks for the explanation. I tried this method and my ganache came our perfect. This a fool proof method guys. You need to try it!!! Keep posting your amazing tutorials Karolyn. You have a subscriber here for life 🤗🙋🏽♀️. Love from 🇹🇹 💗
@@worstbestgf It goes against everything we hear about chocolate...using non-oil coloring and adding water. But since white chocolate isn't really chocolate, it works! So happy I could help
@@KarolynsKakes I know! It’s goes against what we think we know about chocolate 🍫 Actually I saw someone add the gel food coloring to oil first before adding it to the chocolate. I tried it last night but it didn’t work very well. I even added a little more oil to the white chocolate. Guess I didn’t work fast enough or maybe I didn’t add enough oil. Not sure but Karolyn’s method is I think the way to go because it solves both issues. 😊👍🏻 Thanks 🙏🏻
Hi Karolyn I am inquiring about a tie-dye cake done with cake gels painted onto buttercream. My concern is how far in advance do you think this can be done ? And Is there a high risk of buttercream sweating? I appreciate any expertise you can share! 🤗
I never did that, but I'm sure you can do it 2-3 day sin advance if you need it. There's always a risk of cakes sweating in warm weather. Here's a video explaining how to control it! th-cam.com/video/vBKi-O7v98w/w-d-xo.html
They used to say it “slips through the cracks,” but these days it’s more like they “slip thru the algorithm.” 😜 That said, I’m pretty sure you are ThE most consistently responsive creator around. We appreciate you so much.
Is Almond Bark basically the same as Candy Melts. I have been trying to find a good recipe for a drop cake I have due this weekend. I found one that calls for heavy cream a White Chocolate Chips. But I am not as sure of that one as I am this. But getting to a store to get candy melts would be an HR out of my way at this point. Small town life does have its downfalls lol.
Beautiful cake! I have a few questions if you don't mind? Is this cake easy to cut through? Also, will it do okay to sit out a day or so? I decorate cakes for Cakes4Kids and I'd love to try this for one of my upcoming cakes. Thanks for the helpful info!
Hi Melinda! Yes, the ganache is really soft so it isn't a hard shell that forms on top and it's easy to cut. It should be fine sitting out! I would just keep it wrapped up to protect it from air exposure.
Hi Karolyns, I just added the candy melt drip on cake that frosted with my cream cheese frosting. Can I leave this cake in the fridge overnight? Will candy melt drip gets sweaty when I take it out from the fridge. I am making a cake ahead of time since I won’t be serving this cake tomorrow’s afternoon. Thank you so much!
I'm sorry I am just seeing this, I was away on vacation. They shouldn't have gotten too sweaty if you kept it in air conditioning. How did it turn out?
@@KarolynsKakes I ended up leaving the cake on the counter since my room temperature is usually 68 degrees. The cake turned out great and no left over after the party. Thank you so much for such a great video. I love baking for family and friends and your videos help me become a better baker! Thank you again.
Hi Karolyn 😊 I wish I had seen this yesterday…I knew there was a water ganache technique of some sort a long time ago but I was a bit intimidated to try it. Frankly I thought I could do it with oil, but it seized on me. I royally botched it up 🤣 You did it well 👍🏻Thanks for sharing!
Thanks for this idea. I am not a professional baker so I hate to buy whipping cream just to use a little to make the ganache so using water is so cost-effective 🙏
Thank you so much for making a video about adding water to melting chocolate. When you Google how to thin the candy melt everyone says don’t add water and for me vegetable shortening was not working the EZ thinning expensive product they want to sell wasn’t working either. All along it was the WATER. Just add waterrr and it’s free lol. Thanks again, saved me from stressing out over this.
It's regular gel coloring. I don't use too much of it. And since we add water to this and make it seize, I have found that there really isn't an issue with it.
Is the microwave method preferred for the water drip or could I use my melting pot? I just got myself a new Wilton melting pot and accessories to go with it! I know the melting pot is really good if I'm going to do dipped treats such as cake pops or pretzels. I just wasn't sure if it would be too hot if I used the melting pot for the drip.
I’ve never used a melting pot but I don’t see why that wouldn’t work so give it a shot! You would have to transfer the melted chocolate to a different bowl when you add the water.
@@KarolynsKakes thanks! So I realized I do prefer the microwave method for the drip because it's quicker 😂😂😂. I will just use my melting pots for my dipped treats since it has to stay warm longer for those sorts of projects.
hey caroline so my friend is buying a printer for his girlfriend she makes cakes and i recommended the one u have however what sheets and ink can we buy on amazon? only asking cuz we need it before valentine’s day lol
You can get the whole system at www.IcingImages.com. Click on edible printers and I got the Platinum Entry Level Printer System. It’s the printer, icing sheets, edible ink and some other things for only $199! If he already got the printer, then he can get the icing sheets on their site too. I just get the premium small sheets. They ship really fast! If he wants to go on Amazon, I’d just look for edible icing sheets that are about 8.5x10.5 in size. As for the ink, he has to make sure the cartridges are compatible with the printer he got.
Will dry this soon. Where is your video showing how to get your buttercream or creamcheese icing so smooth on the cake before I set in fridge. Yours always look so smooth.
Candy melts aren't real chocolate, so you can add water to thin it out. If you're using chocolate, you'll want to use heavy cream in place of the water.
I actually used regular gel color, not an oil based color. I recommend using an oil based color to color candy melts. But I wanted to show you that you can use a little gel color in a pinch!
I never frost a cake with cream cheese icing because I don't like how it holds up, so I am not sure how it will work with that. I'm sure you can do the drip, I just don't know how the icing underneath will hold up.
Not a drip consistency but ratio that will work like choc ganache, candy melts are already the color i need and would be so much easier if i could make it intona ganage, or is this another video i missed?? I really appreciate your help!
@@09lydiaibarra to be honest, I really am not sure about that. I googled it for you and came across this blog, it looks like she explains it well. Sorry I couldn't help you! veenaazmanov.com/cake-decorators-white-chocolate-ganache-recipe/
I have been getting mine on Amazon because the place I always shopped online closed during stupid COVID! You can google it to see different places and compare prices though. Sometimes Amazon has good prices on bulk orders of them. Or you can make them, I posted a video last year on how to do that. I cover them in aluminum foil, so they are silver. So if I need gold or black, I purchase them.
Yes! You can keep ganache in the fridge for up to 1 month. Then when I reuse it, I will heat it in the microwave (10 second intervals) and stir until I get it to the desired consistency.
I have a burning question that I can't seem to figure out...is the drip warm when you add it to the cake? it has to be warm to flow down right? so won't that still effect the frosting even if the cakes been chilled for a long time? or should the drip be a little warm? if its cooled down then that means it won't flow well right? Anyone who can give me details about how to do this correctly, ill be so thankful!
It’s a happy medium between too warm and too cold. It’s hard to explain, you have to find it for yourself just by trying it out. The warm ganache doesn’t melt the icing, it just takes its shape. If the ganache is too warm, your drips will be too thin and runny. If it’s too cool, it will be too thick and won’t drip. I go on the warmer side because the chill in the cake helps it to set.
Hi! I have seen that done before, you'll want a 3:1 ratio of white chocolate chips to heavy cream (I would use heavy cream rather than water with the white choc chips.) So, for example, you'll want 1 cup of chips and 1/3 cup heavy cream. Place them in a bowl together and melt at 30 second intervals, and add the gel coloring after it's melted. :)
Candy melts aren't real chocolate, so because of that, you can use water to make a ganache. If you're using real chocolate, you'll want to use heavy cream. So it will be a different process.
I tried this with my merkins candy melts and it was a DISASTER!! My chocolate ended up in a big ball with gross waxy water ... I’d love to know what I did wrong 🤦♀️
Oh no!! Did you use white chocolate? This technique is really for white chocolate, since it isn't actually chocolate. If you're using real chocolate, you will want to use heavy cream to make a ganache.
Thanks for watching! Have you made a drip cake before? If you used a different technique, please let me know below!
InstaBlaster.
How will I do I will use chocolate buttons??
can you use this technique to make cakepops?
The only colored drip recipe that has worked to get my drip exactly how I wanted, thank you so much!
Yayyy!! Glad I could help!
I did this this past day for a cake order and it was BEAUTIFUL and worked perfectly. I used to melt my chocolate with veg oil until really thin and smooth but honestly I prefer this way much more. Thank you for this video!
Yayy!! You're welcome, I'm so glad it worked out for you! 🎉
Yep, I prefer water ganache for drips AND the Sweet Tooth Fairy melts (over Wilton’s melts); much smoother melt!
They really are so much better!
@@KarolynsKakes I think they changed their ingredients... I never had an issue up until about a year ago!
@@AsiaCoffee @Karolynes Kakes
I have subscribed you both...u both bakes wonderful cakes...u both should collaborate with each othe
Ms. Karolyns,
Thank you so much for the tips and video. I was be able to do the candy melt drip on my cake. It has been months I was trying to figure out why my colored ganache also sieved or did not drip properly. You are my life saver!! Thank you so much again!
Annie! This is great! I'm so glad you found something that worked and that I was able to help you :)
Yes amazing 🤩 thanks
Thank you so much for this tutorial, I did it today it was Super amazing, my chocolate drips came out Awesome thank you ... ❤🇹🇹❤
I am new to your channel. ❤❤ i love how you explain what you're doing as you do it!! I enjoy doing cakes for family, but I'm definitely not a pro!! Could you pleasee teach me how to do a cake that is so level & even, with the sharp edges?? Like in this video? I would love to learn
Hi Jamie! Here's a video where I go into full detail on how to ice a smooth buttercream cake! th-cam.com/video/tTEb690qtJc/w-d-xo.html
I loved your tutorial! I have a question if I were to make a cake like this for a weekend could I just leave it in the refrigerator until it’s time to take it out?
Thank you Juanita! I refrigerate all of my cakes, so I say that you can keep it refrigerated until you're ready to eat it! (I tell people to take it out of the fridge about an hour or 2 before you serve it so it can come to room temp because cold cake tastes dry.)
Yes that’s what I recommend too but also using a good amount of simple syrup on the cakes keeps them moist even when refrigerated. But you want to take it out of the fridge at least an hour before eating so that the frosting thaws out a little also. 🌸👍🏻
Thank you Karolyn.
You are amazing
Great tutorial! Appreciate the thorough explanations! 🤓
Glad you enjoyed it!🙏
Hi Karolyn how are ya? So I was always told that you had to use an oil based color for chocolates. But clearly you just used a gel and it looks smooth. Do you ever get those little speckles using gel?
I only use a TINY bit of gel coloring. If you have to use a lot of color, I'd recommend using an oil based color. As long as the gel coloring isn't bad (clumpy), you shouldn't get the specks in it.
This is amazing ! Since the fiasco pf covid I just do not bother going out much . I have been bumping up my baking and candy making . I will subscribe and all that. I had my faves before not I am branching out. nice thing there are a lot of children in my complex . they love the treats. With parental consent of course . I know I am rambling not much company like most of America. God Bless You.
It’s great because baking is something we can do from home!
Great recipe, worked great the 1st time.
Holy awesomeness girlfriend! Since I've only been taught that you always use oil-based food coloring and never water because of seizing, to see how you do it and make it so easy with less expensive ingredients, is badass! Thank you so much!🎉🎉🎉🎉👏👏👏
Karolyn, can we use the leftover ganache if we put it in the fridge, and just heat it up a little before using it again? Or is it not re-heatable? You are such an inspiration ❤️
Hey! I've tried that and it wasn't smooth and had a lot of bubbles in it. So I don't like to reuse it. Maybe someone else has had success with it and can share what they do?
@@KarolynsKakes omg Karolyn…i ordered the same spatula n supplies that you use and just now measuring my ingredients watching your ten different flavors for cupcake video…for the twentieth time probably! I pray this works…i’m so excited. This brings me happiness…I need this right now😂. Thank you again and again for being such an inspiration. ❤️
Hey Karolyn! Thank you so much for this video. All your videos are awesome, I’ve learned so much watching them. I have a quick question though. Doesn’t gel color seize candy melts? I thought it was recommended to use oil color for the melts. 🤷🏽♀️ I would appreciate any advice you can give me
Thank you Nika! When making ganache with water, the chocolate will seize. (You see how it gets really thick at first, then I add a little more water and it thins out.) So it does seize when you add gel coloring. However, since we are adding water to thin it out, it's not an issue. If you were just to color your chocolate and not wanting to thin it out to get a ganache drip, I would recommend using oil coloring. I hope that makes sense!
@@KarolynsKakes Much thanks for the explanation. I tried this method and my ganache came our perfect. This a fool proof method guys. You need to try it!!! Keep posting your amazing tutorials Karolyn. You have a subscriber here for life 🤗🙋🏽♀️. Love from 🇹🇹 💗
@@worstbestgf It goes against everything we hear about chocolate...using non-oil coloring and adding water. But since white chocolate isn't really chocolate, it works! So happy I could help
@@KarolynsKakes I know! It’s goes against what we think we know about chocolate 🍫 Actually I saw someone add the gel food coloring to oil first before adding it to the chocolate. I tried it last night but it didn’t work very well. I even added a little more oil to the white chocolate. Guess I didn’t work fast enough or maybe I didn’t add enough oil. Not sure but Karolyn’s method is I think the way to go because it solves both issues. 😊👍🏻 Thanks 🙏🏻
@@glamourandsugar1067 maybe try some coconut oil
You are a lifesaver. Thank you so much for this video. 💯💯
OmG thank you so much, you save my life with this ❤❤❤
Hi Karolyn I am inquiring about a tie-dye cake done with cake gels painted onto buttercream. My concern is how far in advance do you think this can be done ? And Is there a high risk of buttercream sweating? I appreciate any expertise you can share! 🤗
I never did that, but I'm sure you can do it 2-3 day sin advance if you need it. There's always a risk of cakes sweating in warm weather. Here's a video explaining how to control it!
th-cam.com/video/vBKi-O7v98w/w-d-xo.html
Thank you ! You are awesome 🤗
Love it... you remind me of Tracy Steen!
They used to say it “slips through the cracks,” but these days it’s more like they “slip thru the algorithm.” 😜 That said, I’m pretty sure you are ThE most consistently responsive creator around. We appreciate you so much.
Awwww thank you my dear! 😊🙏
@@KarolynsKakes You’re welcome ♥️ And again, thank YoU!
Is Almond Bark basically the same as Candy Melts.
I have been trying to find a good recipe for a drop cake I have due this weekend. I found one that calls for heavy cream a White Chocolate Chips. But I am not as sure of that one as I am this. But getting to a store to get candy melts would be an HR out of my way at this point. Small town life does have its downfalls lol.
I've heard that almond bark has too much oil in it to make a ganache. I haven't tried it myself, so I'm not sure.
Tysm this is outstanding, I sure do learn a lot from your videos. Been wanting to do water ganache for a while now I can. 🥰
It really is easy to do! You got this!
Beautiful cake! I have a few questions if you don't mind? Is this cake easy to cut through? Also, will it do okay to sit out a day or so? I decorate cakes for Cakes4Kids and I'd love to try this for one of my upcoming cakes. Thanks for the helpful info!
Hi Melinda! Yes, the ganache is really soft so it isn't a hard shell that forms on top and it's easy to cut. It should be fine sitting out! I would just keep it wrapped up to protect it from air exposure.
@@KarolynsKakes Thanks so much for the quick response!! :)
Great question and answer 😊👍🏻
Hi Karolyns,
I just added the candy melt drip on cake that frosted with my cream cheese frosting. Can I leave this cake in the fridge overnight? Will candy melt drip gets sweaty when I take it out from the fridge. I am making a cake ahead of time since I won’t be serving this cake tomorrow’s afternoon. Thank you so much!
I'm sorry I am just seeing this, I was away on vacation.
They shouldn't have gotten too sweaty if you kept it in air conditioning.
How did it turn out?
@@KarolynsKakes
I ended up leaving the cake on the counter since my room temperature is usually 68 degrees. The cake turned out great and no left over after the party. Thank you so much for such a great video. I love baking for family and friends and your videos help me become a better baker! Thank you again.
@@anniegardener6776 Love it! I'm so happy everyone liked it!!
Hi Karolyn 😊 I wish I had seen this yesterday…I knew there was a water ganache technique of some sort a long time ago but I was a bit intimidated to try it. Frankly I thought I could do it with oil, but it seized on me. I royally botched it up 🤣 You did it well 👍🏻Thanks for sharing!
Man that stinks, but it’s how we learn! Now you know what to do next time though! ☺️
Thanks for this idea. I am not a professional baker so I hate to buy whipping cream just to use a little to make the ganache so using water is so cost-effective 🙏
Yes! Just remember you can only use water with these candy melts. If you’re using real chocolate, you have to use the heavy cream.
Great advice and tips thank you so much
Glad it was helpful!😊
Thank you so much for making a video about adding water to melting chocolate. When you Google how to thin the candy melt everyone says don’t add water and for me vegetable shortening was not working the EZ thinning expensive product they want to sell wasn’t working either. All along it was the WATER. Just add waterrr and it’s free lol. Thanks again, saved me from stressing out over this.
You're welcome! You can only use water with the candy wafers. If you're using actual chocolate, you have to use heavy cream!
Hello bestie!! Is this oil based or regular gel food coloring? I was told that gel food coloring wouldn’t work in chocolate.
It's regular gel coloring. I don't use too much of it. And since we add water to this and make it seize, I have found that there really isn't an issue with it.
Is the microwave method preferred for the water drip or could I use my melting pot? I just got myself a new Wilton melting pot and accessories to go with it! I know the melting pot is really good if I'm going to do dipped treats such as cake pops or pretzels. I just wasn't sure if it would be too hot if I used the melting pot for the drip.
I’ve never used a melting pot but I don’t see why that wouldn’t work so give it a shot! You would have to transfer the melted chocolate to a different bowl when you add the water.
@@KarolynsKakes thanks! So I realized I do prefer the microwave method for the drip because it's quicker 😂😂😂. I will just use my melting pots for my dipped treats since it has to stay warm longer for those sorts of projects.
hey caroline so my friend is buying a printer for his girlfriend she makes cakes and i recommended the one u have however what sheets and ink can we buy on amazon? only asking cuz we need it before valentine’s day lol
You can get the whole system at www.IcingImages.com. Click on edible printers and I got the Platinum Entry Level Printer System. It’s the printer, icing sheets, edible ink and some other things for only $199!
If he already got the printer, then he can get the icing sheets on their site too. I just get the premium small sheets. They ship really fast!
If he wants to go on Amazon, I’d just look for edible icing sheets that are about 8.5x10.5 in size. As for the ink, he has to make sure the cartridges are compatible with the printer he got.
Will dry this soon. Where is your video showing how to get your buttercream or creamcheese icing so smooth on the cake before I set in fridge. Yours always look so smooth.
Here ya go! th-cam.com/video/tTEb690qtJc/w-d-xo.html
Thank you for all the tips👍
Can I use white chocolate instead of Candy Melts ? Or Dark chocolate or Milk chocolate ? I am in the UK. Thanks 🙂
Candy melts aren't real chocolate, so you can add water to thin it out. If you're using chocolate, you'll want to use heavy cream in place of the water.
Thanks Karolyn! Sending your little goodies today😌
Yayyy! I'm so excited!!
Omg Omg Omg I’m so excited!!!!! THANK YOU SO MUCH!!! You seriously made my day! 💜💜💜
@@KarolynsKakes Sooo glad! I was hoping the Dresden tool was like the one you used before 😀😀😀
@@patriciapatane7926 it exactly the one!! I’m seriously so happy 🥳🥳🥳
Are you ok down there? I see Houston on the news. Do you have power?
Is that regular color or color made for chocolates?
I actually used regular gel color, not an oil based color. I recommend using an oil based color to color candy melts. But I wanted to show you that you can use a little gel color in a pinch!
You’re the best!
🥰🥰
Great tip thank you
will this drip work on cream cheese frosting cake?
I never frost a cake with cream cheese icing because I don't like how it holds up, so I am not sure how it will work with that. I'm sure you can do the drip, I just don't know how the icing underneath will hold up.
Is this method for..if you don’t have the paramount crystals or coconut oil?
I have never used paramount crystals or oil for a drip on a cake. I believe those may thin it out too much.
Does this cool hard or does it cool pliable like regular ganache?
It cools pliable, easy to cut and eat!
Thanks for sharing the video! Would this be good to cover a cake like you do with Chocolate ganache?
Hi Lydia! Do you mean can you ice the whole cake with the water ganache instead of doing a drip? If so, I don't think that would work really well.
Not a drip consistency but ratio that will work like choc ganache, candy melts are already the color i need and would be so much easier if i could make it intona ganage, or is this another video i missed?? I really appreciate your help!
@@09lydiaibarra to be honest, I really am not sure about that. I googled it for you and came across this blog, it looks like she explains it well. Sorry I couldn't help you!
veenaazmanov.com/cake-decorators-white-chocolate-ganache-recipe/
Does this works only with the white one?
I've used this with many different colors 😊
Where is the best place to buy cake drums? Amazon is expensive and I don’t have a local cake shop.
I have been getting mine on Amazon because the place I always shopped online closed during stupid COVID! You can google it to see different places and compare prices though. Sometimes Amazon has good prices on bulk orders of them. Or you can make them, I posted a video last year on how to do that. I cover them in aluminum foil, so they are silver. So if I need gold or black, I purchase them.
Can you reheat the left over Ganache to use later?
Yes! You can keep ganache in the fridge for up to 1 month. Then when I reuse it, I will heat it in the microwave (10 second intervals) and stir until I get it to the desired consistency.
I have a burning question that I can't seem to figure out...is the drip warm when you add it to the cake? it has to be warm to flow down right? so won't that still effect the frosting even if the cakes been chilled for a long time? or should the drip be a little warm? if its cooled down then that means it won't flow well right? Anyone who can give me details about how to do this correctly, ill be so thankful!
It’s a happy medium between too warm and too cold. It’s hard to explain, you have to find it for yourself just by trying it out. The warm ganache doesn’t melt the icing, it just takes its shape. If the ganache is too warm, your drips will be too thin and runny. If it’s too cool, it will be too thick and won’t drip. I go on the warmer side because the chill in the cake helps it to set.
@@KarolynsKakes ok yeah I guess I’ll have to experiment and see for myself 🥲 thank you!!
Room temperature water or hot water?
Room temp, sorry I didn't mention that!
@@KarolynsKakes no worries! Thank you for sharing❤️
What kind of icing you used
Here's my icing recipe!
th-cam.com/video/IaQLNQTXo5E/w-d-xo.html
Can i use white chocolate chips to make white drip?thanks
Hi! I have seen that done before, you'll want a 3:1 ratio of white chocolate chips to heavy cream (I would use heavy cream rather than water with the white choc chips.) So, for example, you'll want 1 cup of chips and 1/3 cup heavy cream. Place them in a bowl together and melt at 30 second intervals, and add the gel coloring after it's melted. :)
Can you reheat the leftover or should it be discarded?
@@BT-iu5pw I’ve reheated it before and it was fine! Since we are adding water and not heavy cream, it won’t spoil or anything.
Can I use chocolate buttons ??
Candy melts aren't real chocolate, so because of that, you can use water to make a ganache. If you're using real chocolate, you'll want to use heavy cream. So it will be a different process.
@@KarolynsKakes but I can use chocolate buttons by using the same procedure's as yours
I tried this with my merkins candy melts and it was a DISASTER!! My chocolate ended up in a big ball with gross waxy water ... I’d love to know what I did wrong 🤦♀️
Oh no!! Did you use white chocolate? This technique is really for white chocolate, since it isn't actually chocolate. If you're using real chocolate, you will want to use heavy cream to make a ganache.
Being that you use water to me the ganache you should be able to use water base color like metallic airbrush colors.
Ooh I'm gonna try that!!
Can I put that on a whip cream frosted cake???
Whipped cream frosting isn't very stable, so I don't think it would hold up really well.