6 Easy Tips On How To Make Cake Drips And Chocolate Ganache _ Cecilia Vuong

And it's still dripping .

So just wait a little bit .

It will sit .

Hello .

My name is Cecilia and welcome to my channel today .

I'm gonna give you a lot of easy tips on how to make chocolate ganache .

It's one of the really useful things that you can use to feel cakes .

If you make it nice and thick , it's gonna be velvety , chocolatey and I'm gonna give you tips on how to make it into different flavors .

And if you make it nice and thin , you can turn it into chocolate drips , the kind of drip cake that you see that it's all over town right now .

It's so trendy .

So let's get started .

First of all , we're gonna heat up the cream and we're gonna use the same cream to make the drip and the gnash that goes inside the ceiling of the cake .

So whenever you use cream , a really good tip is microwave the last little bit for about 10 seconds and you'll be able to get most of it out because it's nice and liquid out .

Another tip is always surf .

It's really important to get the temperature .

Even a really cool tip with making gana is you can flavor it with a tablespoon or a teaspoon of anything you want from liquor like patron or , or you can put herbs in there like mint and it will give you a nice chocolate mint flavor .

My next tip is really important .

Never ever walk away from hot cream because it can overflow and it'll make your kitchen a big mess right now .

It's gonna go up really quickly .

Yeah .

So yeah , we wanna turn it off now for ash , you'll know that your cream is ready when the bubble starts to form and it starts to grow really quickly .

Turn the heat off straight away and pour into the chocolate .

So because I have 100 and 50 g of chocolate and I wanna do a 2 to 1 ratio .

I want about 70 g , 75 g of cream .

Whereas this ash the one fourth the cake , there's a lot of chocolate there .

It's like 1.5 kg .

So you just give it a moment to rest .

The chocolate will start to take on the heat and it'll start melting .

My next tip is whenever you're stirring and your hands getting tired , move your hand right close to the bottom because it gives you more talk and therefore your hands has a little bit more grip you using your arm to stir rather than just your wrist .

Mhm And this is why you wanna see it .

Yes .

Now to finish off .

This gala .

We're gonna add in a bit of butter and a bit of salt .

Wait , let's go to now .

Well , that's cooling off .

We can make this any color we want .

Ok , I've got pink .

Perfect .

We're making a drip for a cake .

You can use a piping bag or one of these bottles .

This is pretty handy .

Um , but I'm used to piping bag .

So that's what I'm gonna use to fill a piping bag .

You pull it over like a sleeve and then you use this section .

Can you see it ?

I think you can see you can use this section of your hand to clean your spatula or whatever you're using to peel it up .

So pretty happy with it , it feels like um body temperature and you can see that it glides down quite nicely .

So you can imagine that's gonna be the same effect ia a kick .

So check it out by holding on to this and pull this up and then tie it if you want .

Ok .

Had a small tip , a small one and test it out on your container looks pretty good .

The idea is not to put your tip over the edge just behind the edge , just a tad at an angle .

So that when you're squeezing , it'll just glide over and make a really smooth drip .

So let's give it a go .

It's nice and chilled .

It's been in the freezer for about 10 , 15 minutes .

Good .

Then we just go around the cake .

See it's so pretty .

Thank you so much for watching .

I hope you have a go at making the chocolate ganache and that the easy tips will help you out .

Stay tuned because in the next video , I'm going to make a cake with the gnash that we have done today and I'm gonna show you how to put one to get together and make it really cool .

So if you haven't already done , so support me by subscribing , turning on the notification liking and sharing my page .

Bye .