How can I make a cake that looks like chocolate is dripping down the sides but it does not look messy I saw a forum on here not long ago with a youtube video as to how its done but can't find it.

Molly

After I ice the cake I place it in the refrigerator or freezer for a bit (15 -30 min). After I take it out I pour ganache that has cooled a good bit slowly over the top and it will run down the sides with out making a huge mess. That may not be the best way but it works well for me.

I do what missmikey does with the exception of putting the cake in the freezer, but that's a great idea!! You just need to make sure the ganache isn't too thin or it will run too quickly down the side of the cake. I usually just spoon the ganache onto the cake and kind of swirl it close to the edge and then nudge it over to create the drips. Some people also use a bottle with a tip on it to squeeze the drips on. Here's a pic of a cake I recently did with choc. dripping down the sides. http://www.cakecentral.com/cake-photo_1282203.html

Thank you for all your help

Molly

Be careful though and make sure it's even all on top or if it's too thin...you can see through it....

Also, I use a pastry scraper to smooth until I hit the edge so it's not lumpy....

Good luck!

The easiest and less time consuming is to use a can of store bought chocolate frosting. Remove the foil cover and the lid and microwave it for a few seconds. Continue to microwave and stir it until it is pourable. I use a spoon and drizzle it along the edge. To test the consistency I drizzle it along the edge of a cooking pan turned upside down so I have a sharp straight edge to test it on.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=22060

Thank You AlamoSweets thats something to think about

Molly

Never having made ganache I used candy melts. I just melted them at 30 sec intervals in the microwave, put them in a disposable decorating bag, cut a med size hole in the end, and squeezed onto the cake. I went all the way around and actually applied more pressure in random areas so that it would drip more. This would probably not work well if you wanted the whole top to be covered, but I only needed the top edge.

Thats a cool idea

Thanks
Molly

Here is an excellent video.

Thank you Thats the video I've been looking for

Molly

Has anyone experienced the Wilton white candy melts being much thicker than the other colors when melted?  I tried to make a drip cake with white candy melts (cake was refrigerated for 20 min beforehand) the drips wound up being big globs sliding down the  side of the cake.  It looked horrible!  I don't know if the cake was too cold, or what the problem was.  I also tried thinning the melts with some hi ratio shortening which resulted in a weird globby pattern which was even worse than before!  Any thoughts what I am doing wrong?  Thanks!