Confetti Birthday Drip Cake

How long should you cool the ganache before pouring it on the cake?

Learning how to make ganache is something all cake bakers should master, but it isn't difficult. For this drip cake, the ganache should cool slightly but still be warm. Too hot, and it’ll melt your buttercream; too cold, and it will start to reach spreading instead of pouring consistency. Let the ganache cool at room temperature for 5 to 10 minutes until the mixture thickens slightly; it should be around 85° to 90°F. You can test its consistency by dripping it down the side of an upside-down drinking glass. If it’s too stiff, you can heat it up again. If you need to add more cream to create a looser consistency, be sure to add hot cream; cold cream will make the ganache seize up and get clumpy instead of liquify.

Do you have to chill the cake before pouring the ganache?

Cold cake is always easier to decorate, and between making layers in advance, applying a crumb coat, and preparing for the final decorations, your cake will be in and out of the fridge or freezer multiple times. Always chill your cake before pouring the ganache over it—the icing should be chilled and firm to the touch. The cold icing will stop the warm ganache from running all the way to the bottom of the cake; it will halt it in its tracks about halfway down the cake.

How can you get thinner or thicker drips on a drip cake?

The easiest way to apply drips to a cake is with a squeeze-top bottle. You can choose bottles with wider or more narrow tips to create different-size drips. You can also use a spoon to apply the ganache and push it over the side; this will give you control if you want to create a wider flow of ganache.