HOW TO MAKE A DRIP CAKE! │ CHOCOLATE DRIPS │ DRIP CAKE TUTORIAL │ CAKE DECORATING │ CAKES BY MK 

Thanks so much for the support Ameena! :)

Good luck with it! :D

Thanks Zaynab! Yeah they can be a bit tricky when getting the right consistency, but apart from that it's pretty straightforward! :D

@@CakesbyMK 3:19 I wanted to know what your cake is covered in before putting dark chocolate drip? What is that covering I really need the recipe. Pleasse

Hi Diana! Thank you for the great feedback :) I have a recipe up on my blog to a really delicious, rich and moist chocolate cake that you can find here: www.cakesbymk.com/post/moist-decadent-chocolate-cake I hope to make a chocolate cake video soon! :)

Thank you Crystal! So glad to hear the videos have been helpful :)

Hi Deepti! Thanks for the suggestion, will keep this in mind for future videos :)

Thanks Sarah! :D xx

Hello from New Zealand to South Africa Cora! :) I use regular eating chocolate - tastes a lot better. And thank you - so glad to hear you're enjoying the videos!

Hello Assiaa! Thank you so much, and I'm so glad that you're enjoying the videos! :D And sure! You can find my chocolate buttercream recipe here (just scroll down to the recipe section and it has extra instructions for chocolate swiss meringue buttercream there): www.cakesbymk.com/post/perfect-swiss-meringue-buttercream Hope that helps!

@@CakesbyMK Thank u so much

Thanks Amy! :). And ahh yes my apron! I bought it from a shop called Briscoes and then I got my design printed on it at a logo printing shop :). Hope that helps!

@@CakesbyMK thank you so much x

Yes sure! These cakes are actually dummy cakes, but the blue cake is equivalent to a 6 inch 3 layer cake, and the brown cake is equivalent to an 8 inch 3 layer cake. And no problem, thank you so much for your support :)

Cakes by MK thanks so much:)

Thanks Azmina! :) And thank you for your suggestions, will keep them in mind for future videos :)

@@CakesbyMK yes please!! Vanilla sponge cake!!! Really need help with it, or tres leches!!

You're welcome! :)

Hi there! I used a gel food colouring, and then let the buttercream sit overnight for the colour to darken :)

Hi there! My cake was in the fridge :) and for a super flat top just make sure your ganache is a bit runnier so it doesn't set so quickly :)

Hi there! I would recommend using couverture chocolate :)

@@CakesbyMK ok got it. thank you so much!!!!

Hi there! Thanks so much :) so glad to hear you're enjoying the videos! When colouring white chocolate drips, simply just put a few drops of the gel colour in the melted white chocolate and mix it in gently until the desired colour is reached. Hope that helps!

My white drip came out quite thick and wasn’t flowing well, I feel I should have added bit more cream? Can I add cold cream to a hot mix or do I need to warm the cream up? Also I used cocoa solid choc the proper stuff for drips, is this what you used? Thanks xxx

@@SJ-pi3se there could be a few reasons to this, and there are a few really easy ways to fix this too! :) Firstly I would recommend just reheating your ganache for 5-10 seconds in the microwave and you will find that it has thinned out a bit again. This should fix the problem 99% of the time. Another reason could be the chocolate you are using. Different brands have different ingredients which can adjust the consistency of the ganache. You could add a little more heavy cream to thin it out, and you don't need to reheat the cream for this. I would recommend trying option 1 first, and then if this doesn't work then add a small amount (tablespoon at a time) of heavy cream to your ganache to thin it out. Hope this helps! :)

Hi there! Either will be fine :) I use Anchor or Pams :)

Hi there! Place it in the fridge to allow the ganache to set (or even in a cool dry place - it will just take longer to set), and once set it should not melt :)

@@CakesbyMK Thanks sister will try it for eid In Sha Allah

Hi there! Yes that's correct :)

Hi there! I use regular eating chocolate, and Cadbury is usually the brand I use :)

Hi Tayyaba! The icing on the cake is a swiss meringue buttercream and I used a gel food colour :)

No for the white chocolate ganache dear because we can’t use gel colours in the chocolate only candy colour . You used gel or candy for white ganache??

@@tayyabarehman1594 ohh right! I used gel colour in the white chocolate ganache :)

Hi Nicole! I'm not too familiar with this brand but it sounds like for the purposes of a drip it should be okay :)

@@CakesbyMK @Cakes by MK OMG! You noticed me 😭 I'm a new subscriber but I love you videos! ❤ I tried the Choco Ganache with the All-purpose cream and the result was not good for the drip. But then I tried Evaporated Milk, and it was fixed! Your videos still help me a lot! ❤ I hope you can check out some of my cake designs in our Facebook Page. I am not a professional and I haven't had any trainings. I only learned through RU-vid and some of your videos. Our cake businees just started last year when the pandemic hit the Philippines. Before that, I had ZERO idea about cakeS and cake design. But now, we are earning from it and people are starting to recognize us! #SupportLocal #Microbusiness Thanks you so much again!!❤ I hope you have some time to spare. Here's the link to one of my designs and our Facebook page if you wanna check it out: facebook.com/271048803715710/posts/939972623489988/?sfnsn=mo

Hi there! Yes you should be able too :)

Hi there! Yes you can colour the dark chocolate black :)

Hi there! I use Chefmaster gel food colours :)

Hi there! I haven't done a tutorial on this but it's a great idea! Will keep it in mind for future videos :) In the meantime if you'd like to know how to achieve a gold drip, it's basically a chocolate ganache drip which has been left to set overnight, and then painted with gold metallic paint. Hope that helps :)

You can use normal milk, but just keep an eye on the consistency and do a test drip before you add the drip to your whole cake :)

Hi there! Couverture :)

@@CakesbyMK thank youuu🥰

Hi there! I just use regular Cadbury white chocolate that you can find at the supermarket here in NZ :)

Hi there! Do you mean fresh cream as in liquid cream that is whipped into a whipped cream? If so this is the same as heavy cream :)

I meant cream with 25% fat. Is that ok?

@@megambisangma Yes this should be fine, you may just need a bit less as it won't be as thick. I'd recommend adding 3/4 of the cream in the original ganache recipe, and then checking the consistency once it's cooled and adding more of the cream if need be :)

Hi Reggie! I used royal blue gel colour with a dash of black to achieve that colour :)

Hi Kylie! Heavy cream is just the usual bottle cream you find at the store that you use to make whipped cream :)

Hi Megan! You can use normal milk (I've done this before), but you'll just need to keep an eye on the consistency (I don't know the exact quantites but you would definitely use less than what I've recommended). Start off with half the amount of milk, and then slowly add more if needed. Hope that helps! :)

Hello Samira! When it comes to milk chocolate drips, because it has less cocoa solids you won't need as much heavy cream as a dark chocolate drip, so you would just reduce the amount of heavy cream you add. The ratio I would start off with for milk chocolate drips is a 2:1 ratio of chocolate to heavy cream, and then if you find that it's still a little bit thick after it has cooled down for a bit, then you can add a bit more heavy cream to it (a teaspoon at a time). Hope that helps!

Hi Saritha! This is most likely due to the chocolate being warmed too quickly. It needs to be melted on a very low heat - best option would be to do this using the double boiler method and keep mixing it every now and then so it melts evenly :)

Hi there! The choc does set and become firmer - not completely hard, but hard enough that you could paint it if you wanted to :)

@@CakesbyMK alright noted thanks for the reply!!

@@CakesbyMK Oh btw can i use this method to make like the pinata cake/ for strawberries coated with choc?

@@athirah6770 Yep you can use it for the strawberries, but not for the shell of the pinata cake as it will be too soft :)

@@CakesbyMK so may i know what’s the best way to make the shell for pinata? Cause I’ve tried melting the choc but the texture is not liquidy enough to spread it..or maybe would you make a vid of it.

Hi Emmily! Did you paint your drip with lustre dust paint? If so, then it may be the colour that you're using. It also helps to do a double coat. You can check out this video that I've made for extra tips :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cudwda7H35k.html

Ohhh noo so sorry to hear that! Drips are difficult and take a lot of practice, it took me ages to get it right! Keep practicing and always do a test drip to make sure your ganache is dripping properly. You will get there! :)