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Chocolate Drizzle

post #1 of 7
2/11/05 at 6:58am
Thread Starter 
I am making a Chocolate Grooms Cake and I want to put some Chocolate drizzle on the cake. Is the drizzle ganache? Does anyone have a recipe I can use for the drizzle. I have found a number of ganache recipes but I would like to use one that soemone has used that works.

Bettye
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post #2 of 7
2/11/05 at 7:08am
One thing you can do is take melted chocolate, put it in a bag (sandwhich baggie, disposable decorator bag) and cut the tip off. (Make sure that you cut somewhat small.) And then just "drizzle" around the cake.
You could also try candy melts, put them in a squeeze bottle and drizzle that way.
Hope this helps!
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #3 of 7
2/11/05 at 8:21am
Thread Starter 
m0use, will doing this, make the drizzle that runs down the cake and then stop mid-way down, that's the affect I'm looking for?
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post #4 of 7
2/11/05 at 8:43am
When I make my German Chocolate cake and have the chocolate drizzle down the edges here is what I do: Combine 2 oz of chocolate chips and 1 teaspoon of crisco, microwave for 1 minute (maybe a few seconds longer) then stir it real good. Once mixed, I drizzle with a regular spoon around the edges! Happy baking, Missey
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #5 of 7
2/11/05 at 9:07am
Bettye-
I am not sure if that will work, I thought you wanted to drizzle chocolate everywhere. Sorry icon_redface.gif But I imagine that if you control the flow coming out of the bag or squeeze bottle you could achieve the effect that you want.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #6 of 7
2/11/05 at 9:15am
It depends on the effect I'm going for. If it's a low budget cake and I want it to remain softer, I use canned fudge icing. I heat it to pouring consistency, place in a piping bag and cut the tip to however large I want the drips. This is what I do when I drizzle down the side of a cake. If I just want to make squiggles all over the cake, I do what has been already mentioned, I take chocolate in the microwave, add shortening and do that.

For a high budget cake, they get Ganache. My ganache recipe is 12 ounces chocolate, 12 ounces whipping cream, 1T butter.
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post #7 of 7
2/12/05 at 4:39am
Thread Starter 
Thanks everyone for the suggestions. I have a small cake I made, so I'm off to test which method gives me the affect I'm looking for.
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