I have to confess, I’m pretty rubbish when it comes to updating this! It’s a mixture of reasons: time, lack of inspiration and worrying that I’ve got nothing worth while to say. The last one is probably my biggest problem, I mean why would people want to read about what I’ve been doing in the kitchen? Yet people keep asking me for cakes so I must be doing something right?
The past four months have gone pretty quickly, I’m sure everyone could say the same, but honestly where did they go? I’m going to have to start planning my Christmas cake soon. Sorry is it too early to mention the
“Christmas” word, pretend I didn’t say anything… Want to look at some pretty cakes instead? Brilliant idea…
I know it’s all very “in” at the moment, but I must admit making these drip cakes are terribly satisfying! I don’t want to sound as if I’m blowing my own trumpet here and if you speak to any of my family they will tell you my head doesn’t need to get any bigger, but when you produce a cake like this people are impressed. I mean really impressed. Now the smoothness of the icing helps with the overall finish but those chocolate drips down the side just make it into something else!
It took me a while to come across a recipe that I really liked when making the chocolate drips. I wanted something that set nicely and didn’t keep going until it reached the bottom of the cake. I wanted the person receiving the cake to think that the chocolate had just been poured, just then, just for them. I finally found that when I came across Anges De Sucre and her recipe for these delectable chocolaty drips! First time I tried this recipe it worked perfectly, what more could I ask for?! The most important thing I found when adding these drips to my cake was making sure I had all the temperatures correct. Adding hot chocolate to butter is going to lead to a gooey disaster! You need to be patient when it comes to making sure your icing is cold enough (pull it from the fridge just before you add the chocolate) and your chocolate has cooled to around 30c so it’s runny but isn’t going to run everywhere!
If philosophy taught me anything it’s that patience is a virtue and one that I definitely need to work harder at! When trying to get your buttercream beautifully smooth there is a lot of back and forth to the fridge and a tip from past experience, make sure there is plenty of room in the fridge before trying to jam it in and knocking your hard work. I’d be lying if I said I’ve never cried over uneven buttercream, but in the end just whack it back in the fridge (gently obviously!) and fix with more butter when it’s cold. It’ll be fine, I promise!
I doubt this will be the last you will see of these cakes on here but there is something oddly satisfying with making a messy cake neatly, I like planned mess.
I would highly recommend trying the Indulgent Chocolate Cake from Baking Mad if you want to make your own chocolaty drip cake, cover in a chocolate or vanilla icing and smother in chocolate and you’re onto a winner!