Ganache or buttercream?
Ganache sets hard and gives you that super smooth finish. Butterceam has a lovely rustic finish which I use for my naked cakes. My fave is ganache. For both the cake designs above I used ganache - one is white chocolate and the other is dark chocolate. The first pic and the pic below with the dark chocolate drizzle use buttercream.
If you would love to learn all about ganache and buttercream grab your FREE copy of my cake decorating book which simplifies the whole process for you! Grab it here!
Start with a cold cake. Otherwise your warm drizzle of choice will thin out and won't look thick and luscious.
The key to creating that perfect drip or drizzle is to take it nice and slow. You have probably seen videos on this topic as you stroll through your newsfeed. Some use royal icing or piping bags. #takestoolong. If you want a quick and easy drizzle then grab some runny ganache (equal parts chocolate and pure cream melted in the microwave in 30 second bursts until it's silky smooth). Or, if you are in a really big hurry grab your fave caramel sauce from the supermarket and use that. Make sure it's not too runny and a little sticky.
Pour a little in centre of the top of your cake and let it ooze out naturally. It probably won't make it to the edges and start dripping so top up the ganache starting in the centre again. The weight of the ganache will push it out to the sides and drip or drizzle naturally. If it's not quite getting to the edges give it a gentle 'push' with your spatula. Be careful not to apply too much pressure or it will end up covering the whole cake!
This is my fave part! I like to use a range of different textures and sizes - nuts, hand painted meringues, fairly floss, hand painting the chocolate, chopped up chocolate pieces, popcorn - the list is endless! Have fun with it and let your creativity run wild!
Image credits: Pinterest - Sweet Style CA and reneekemps.com