Colored Drips Recipe (White Chocolate Ganache)

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I’ve been asked several times about what the colorful drips are on my cakes, and I figured it’s time for me to post the recipe I use. If you’d like to see my full tutorial, you can see one here.

I always use the same white chocolate ganache base, and then color with gel food coloring! My favorite food coloring is Americolor, but whatever brand you have will work. The recipe can be found below:

Ingredients:

  • 1/2 cup heavy cream (about 4 oz.)
  • 1 1/2 cups white chocolate chips (9 oz.)
  • gel food coloring (optional)

Instructions:

Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until the cream and white chocolate are combined, then heat again for 20 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. Then add gel food coloring if desired. Allow to cool until desired viscosity is reached.

If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed.

I like to put my ganache into plastic squirt bottles when decorating cakes! But you can also use a spoon to drizzle it over cakes.

Extra ganache can be kept in the fridge for 2 weeks.

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24 thoughts on “Colored Drips Recipe (White Chocolate Ganache)

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  3. What type of gel coloring can I use? I’ve heard only an oil based otherwise the chocolate will seize. Is this true for drip cakes s well?

    • I use americolor gel food coloring. You are correct! If you are adding gel food coloring into just melted chocolate, you would need to use flo-coat to make sure it doesn’t seize up! However, if you add it to this ganache recipe, it will not seize up because of the heavy cream! So you don’t have to worry about that with this recipe 🙂

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  6. Here in a Australia, our white chocolate melts with a slightly yellow tinge. Should I add white colouring first to get a white base before adding other colours? Otherwise my “blue” always turns out a green kind of colour. Or do the Americolours over-ride this problem?

    • Our white chocolate is actually off white too! I usually can get the color I’m after with Americolor gel food coloring though! But maybe your white chocolate is even more intensely yellow? I never add white base, but it is probably a good idea if it helps you get the color you’re after 🙂

  7. Hi Chelsey!! I loooove your cakes and love to watch your videos… I am learning so much! Thank you! I was going to make a vanilla cake with strawberry filling, I was wondering if I could use a strawberry glaze to make drips like you do? Or do you think it would be better to just color the white chocolate ganache red? I’m not sure if the glaze will harden enough to hold the drips..

    • So happy to hear that! Yah, I’m not sure of the consistency of your glaze, but I would be concerned about that too! Sometimes red white chocolate ganache can look a bit gory!! I added some to a game of thrones cake, and it looks a lot like blood. So keep that in mind when considering the shade of your drips!! Hope that helps!

  8. Thank you for this recipe! I’m doing a watercolor cake this weekend. Will this “harden” enough for me to paint silver with color dust? If not, what do you think I should use?

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