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. I also like to use plastic bottles to add the drips to my cake.
For the white chocolate, I love using the whole foods mini white chocolate chips, but you can use whatever brand you prefer. The recipe can be found below:
- 1/2 cup heavy cream (about 4 oz.)
- 1 1/2 cups white chocolate chips (9 oz.)
- gel food coloring (optional)
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.
Note: if you can’t find heavy cream at your grocery store, heavy whipping cream will work too!
I 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 a month.