How To Drip the Perfect Drip-Cake
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Date: 2019-10-31
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Comments and reviews: 9
fluffypenguinbabe
I've never actually noticed anywhere selling cocoa butter - other than in hand/face products But that's an interesting tip. So you wouldn't use your normal white chocolate ganache with a 3: 1 ratio with double cream? Also, could you use coloured candy melts, rather than buying oil/powder colours to dye your white chocolate? (I only have gel and liquid colours) x
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I've never actually noticed anywhere selling cocoa butter - other than in hand/face products But that's an interesting tip. So you wouldn't use your normal white chocolate ganache with a 3: 1 ratio with double cream? Also, could you use coloured candy melts, rather than buying oil/powder colours to dye your white chocolate? (I only have gel and liquid colours) x
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Akitten84
Lovely drips, milady Just curious if after the top ganache has settled in the fridge, does it smooth out completely, making it look glassy or is there another technique that you would use for that? Every ganache covered cake Ive seen has that perfectly shiny smooth look to it. Love the apron, too, beeteedubs
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Lovely drips, milady Just curious if after the top ganache has settled in the fridge, does it smooth out completely, making it look glassy or is there another technique that you would use for that? Every ganache covered cake Ive seen has that perfectly shiny smooth look to it. Love the apron, too, beeteedubs
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adrianne gilder
Jemma I feel like I've almost mastered buttercream and I've made great cupcakes too because of watching your frosting techniques and using the grams for the good butter and sugar and milk it's just been amazing and I've been baking for years and I love it but thank you so much
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Jemma I feel like I've almost mastered buttercream and I've made great cupcakes too because of watching your frosting techniques and using the grams for the good butter and sugar and milk it's just been amazing and I've been baking for years and I love it but thank you so much
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Michele Hoss
Hi Jemma- I love your videos and this was no exception I would like to make deep red ganache to drop on a Halloween cake this year and was wondering if you could give me some advice on how to get a deep but vibrant red color. I use Americolor brand. Thanks
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Hi Jemma- I love your videos and this was no exception I would like to make deep red ganache to drop on a Halloween cake this year and was wondering if you could give me some advice on how to get a deep but vibrant red color. I use Americolor brand. Thanks
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asereht30
I tried this today and when I had the right consistency it kind of melted the icing a bit and slipped down the cake, looked awful, is it because I used meringue buttercream? If i allowed the chocolate to cool it went to thick to drip.
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I tried this today and when I had the right consistency it kind of melted the icing a bit and slipped down the cake, looked awful, is it because I used meringue buttercream? If i allowed the chocolate to cool it went to thick to drip.
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Natalie Williams
Hey Jemma Absolutely love your tutorials I follow everything you do Swear by your cupcakes and buttercream What colour pink are you using? I need this colour in my life Thanks for sharing your knowledge with us all
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Hey Jemma Absolutely love your tutorials I follow everything you do Swear by your cupcakes and buttercream What colour pink are you using? I need this colour in my life Thanks for sharing your knowledge with us all
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Christine Stewart
Hi Jemma Iam watching your interest videos from South America would love to spend a day with you in your work space will be in England next year. Thanks for all your videos and helping tips May the Lord Bless you
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Hi Jemma Iam watching your interest videos from South America would love to spend a day with you in your work space will be in England next year. Thanks for all your videos and helping tips May the Lord Bless you
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Hussein Kambar
Gel food coloring doesnt work in white chocolate, i learned that the hard way. It seizes the chocolate, so stick to the recipe and use oil based. If you dont have oil based then leave it white, better than nothing.
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Gel food coloring doesnt work in white chocolate, i learned that the hard way. It seizes the chocolate, so stick to the recipe and use oil based. If you dont have oil based then leave it white, better than nothing.
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Julia Miles
Hi Jemma I went on line to buy some cocoa butter theres so many different types so now Im confused as I have never bought it before, which type would you recommend? Love watching you Jemma Ive learnt so much thankyou.
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Hi Jemma I went on line to buy some cocoa butter theres so many different types so now Im confused as I have never bought it before, which type would you recommend? Love watching you Jemma Ive learnt so much thankyou.
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