Link to drippy (candy melt) ganache recipe:
https://www.cakeheads.com/recipes/drippy-white-or-colored-ganache
TIPS FOR ADDING DRIP:
- Let the drip mixture cool a bit so it's not too warm (but not yet solidifying either) before adding to the cake...and made sure the cake is cold! This will help slow the drips and keep them from pooling at the bottom.
- Keep your cake in the fridge until you are ready to add the drips.
- Add the ganache around the top edges of the CHILLED cake a little at a time (don't have to add it around the whole cake at first like in the video...you can work in sections at a time) and gently push the drips over the edge. Once you've finished the drips fill in the middle.
This is the recipe I use to get the drippy effect on top of my cakes!
Make sure to watch the tutorial, HERE, that shows how to properly add the drips to your cake, as it can be tricky without knowing the important tips!
I like to use this buttercream recipe most often, even when using it as the finish on a buttercream cake. It has no shortening in it which means it won't be entirely "white". It will be more of a cream color. This recipe works great as the layer of icing underneath fondant if you’re trying to achieve sharp edges, because it will harden when you chill your cake before adding your layer of fondant.
This is an adaptation of Lauren Kitchen's Easy Buttercream recipe. It's a little bit sweeter than her original recipe (but definitely not too sweet!) and works well for piping flowers and buttercream designs, as a buttercream underneath fondant (as it hardens in the fridge nicely to get those sharp edges on your fondant) or just left as a buttercream finish on your cake. It's my new favorite!
An extremely sugary icing that dries very stiff! Used for attaching decorations or as it's own decoration. Often used to decorate cookies.
(We're running low in stock and don't currently have them listed on Amazon.)
Measuring 10″ in height, the Cakeheads bench scraper is ideal for icing double barrel height cake tiers as well as regular height tiers, and its curved handle sits flush with your cake board creating a 90 degree angle, helping you achieve perfectly vertical sides when icing your cakes.
