Tasting Table: Baking Expert Kristina Lavallee Reveals the Pro-Level Chocolate Ganache Drip Technique

In a recent feature on Tasting Table titled “The Chocolate Ganache Technique That Gives Cake A Pro-Level Look”, baking expert Kristina Lavallee (founder of The Cake Girl) breaks down the key variables behind creating a flawless drip finish for chocolate cakes. Tasting Table

She emphasizes three critical elements:

• The cake must be fully chilled before applying ganache; the surface temperature matters. Tasting Table

• The ganache itself should be warm, but not hot, to allow smooth flow without collapsing the drip shape. Tasting Table

• She advises a ratio of roughly two parts chocolate to one part cream, and warns that the most common mistake is a ganache that’s too thin or too warm. Tasting Table

This insight reinforces Kristina’s status not just as a creator of visually stunning cakes, but as a technical authority whose methods professionals and hobbyists alike can trust.

🔗 Read the full feature: The Chocolate Ganache Technique That Gives Cake A Pro-Level Look