Icing & Drip
Glazes and drip
Ready-to-use choco drips, royal icing, pastry fondant, and coatings: all poured and glazed finishes, from colorful drip cakes to traditional éclairs.
Glaze families
The ready-to-use choco drip creates the famous drops along layer cakes, in various colors including gold and silver. The royal icing dries hard: decoration for biscuits, lace, and tiered cakes. The pastry fondant, see the fondants for glazing, coats éclairs, religieuses, and millefeuilles. For the shiny effect on entremets, head to the mirror glazes.
How to succeed with a drip cake
The secret is the temperature contrast: the cake must be very cold (30 minutes in the fridge after smoothing) and the drip warm but fluid, around 32-35°C. Test a drop on the edge: it should flow 3 to 4 cm then stop. Too hot, the drip runs to the base; too cold, it sets in a ridge. Place drops with a spoon or piping bag around the edge, then fill the center.
Frequently asked questions
How long does royal icing take to dry?
1 to 2 hours to crust on the surface, 12 to 24 hours for drying through to allow stacking biscuits.
Fondant, mirror glaze or drip: what’s the difference?
Fondant coats and sets matte (eclairs), mirror glaze is poured shiny over frozen entremets, drip flows in decorative drops on a cold cake.
Can you color a white drip?
Yes, with a fat-soluble dye suitable for fatty preparations, incorporated into the melted drip.
