In this tutorial, I demonstrate how to create a super tall drip cake decorated with fresh flowers, meringues ad a sweet acrylic cake topper. \r
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For more dessert inspiration and for tutorial sneak peeks, visit:\r
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Chocolate Ganache Recipe:\r
250 grams white chocolate\r
110 grams heavy cream\r
(NOTE: normally when making white chocolate ganache you add 1/3 of the weight in cream to your chocolate. So if you have 300 grams of white chocolate, you add in 100 grams of cream. The reasn why I added extra is to make it extra drippy and also to ensure the consistency of the ganache doesnt change once I add in the gel food colour.\r
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FOR THE BUTTER-CREAM TUTORIAL: \r
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For this tutorial I used an 8 inch cake and a 6 inch cake (2 8 inches stacked and 2 6 inches stacked)\r
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FOR THE MERINGUE TUTORIAL:\r
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Thanks guys for watching! These cakes are my absolute favourite. I especially love them as a naked cake and the dripping effect, just looks amazing.\r
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If you give these a go let me know, I would love to hear how it went for you and see the pictures of your version!! \r
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Catch you guys again on Tuesday x)\r
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Rosie x\r
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for business enquiries, please cont: rosiesdessertspot@gmail.com\r
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music:\r
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution licence (\r
Source: \r
Artist:
