Drip-iced cake?

[NeverUseThisName]

Anyone make or made this style? Recipes seem to call for ganache. I would use white chocolate as I want to make multicoloured drips. But is ganache the only way? Why not use glacé icing? If you use ganache, does the buttercreamed cake need to be chilled first? Or can it go over room-temperature buttercream? Or could it work dripped over marzipan. Does the ganache set solid?

Anyone?

This technique is substantially harder than it looks. You definitely need to use ganache, and if you wish to colour it, you need to be very careful that it doesn't 'seize' when you add the colour.

The buttercreamed cake needs to be chilled to just the right temperature, and the ganache needs to be exactly the right consistency and slightly warm.

I'm a pro baker, and I have never been entirely happy with the results of this kind of cake. You can hide a multitude of sins by sticking 'stuff' over the dodgy bits though!

...no, don't attempt this over marzipan, you need the cold buttercream to 'set' the ganache as it drips otherwise it will just slide off.

Never chill marzipan - nothing good will come of it

I ran out of buttercream - had just enough to stack the cakes and crumb-coat them. I didn't have enough ingredients to make more buttercream, but I did have marzipan.

It worked! Not, perhaps, to a professional standard, but pretty good, I think, for a first attempt. The top edge of the cake could certainly have been smoother. The ganache worked perfectly on the marzipan.