CHOCOLATE DRIP CAKE

Instructions

How to Use Chocolate Drip

Benefits of Chocolate Drip

• Chocolate Drip is pre-coloured so you get a consistent colour every time
• Using Chocolate Drip allows you to get perfectly smooth and vibrant chocolate without burning, bumps or seizing
• Precision nozzle makes drip cakes, drizzles and filling moulds easy and mess-free
• Doesn't require any tools or dishes to use, just melt, squeeze and go!
• Colours match with Colour Mill Oil and Aqua Blend range so you can match colours across your baking
• Colours can be mixed together or mixed with Colour Mill Oil Blend to create totally custom shades

Melt in the microwave or over the stove

• Microwave Method
• Screw off the lid and remove the seal.
• With the lid off, microwave for 20 seconds.
• Squeeze the bottle to break up the contents.
• Microwave for another 20 seconds, put the lid back on and give the bottle a good shake.
• If still not melted through, heat for 10-second intervals until contents are fully melted.
• Caution: Do not microwave for intervals longer than 30 seconds to avoid burning or overheating.

• Boiling Water Method
• Stand bottle in a jug of boiling water for 10 minutes.
• Massage & shake regularly until melted all the way through.
• Caution: do not allow water to get inside the bottle. avoid contact with boiling water.

Create a Drip Decoration

• Remove the lid
• Hold the bottle upside down with the nozzle held at the outside edge of the top of your cake
• Squeeze until contents start to come out, lightly pushing the chocolate down the edge of the cake to create drips
• Continue squeezing and slowly move around the top edge of your cake, continuously using the nozzle to encourage the drip down the side of the cake
• If you want to cover the top of the cake with Chocolate Drip, take the lid off and slowly pour contents onto the centre of your cake
• Use an angled spatula to smooth and spread out the Chocolate Drip until fully covered and smooth.