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. 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.

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I work in finance during day, and like to think of myself as a baker by night! Follow me here at, on instagram @chelsweets, and on YouTube ( ) to see my creations :D

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

  1. 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?

    1. 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 🙂

  2. 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?

    1. 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 🙂

      1. Thanks so much! I will either make different stuff for bark or just do with lollipops! Easier that way! Love all your cakes!

      2. Hey Chelsea! Will it harden enough to paint over with gold lustre dust mixed with alcohol or do you recommend using royal icing if I need to paint. I’ve been having problems getting my chocolate Genache to get hard enough to paint over. I hope this makes sense?

  3. 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..

    1. 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!

  4. 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?

    1. It might be because you added it when it was a bit too warm, or because it’s not thick enough! You can try adding a bit more white chocolate next time, or adding it when it’s slightly cooler.

  5. Does this recipe make a sufficient amount to do a drip on a 11″ cake or would you recommend I double it? Thanks so much!

    1. depends on it you plan on covering the entire top of the cake, or just lining the perimeter with drips! I’d say double it to be safe, but you’ll def have some leftovers!

  6. Having real trouble with my vanilla sponge seems to be getting very dark/ burnt bottom and sides! I use a light coloured tin and have the over fairly low.. any idea how i can stop this? Looks like you trim round the edges?

  7. Hi Chelsea your cakes are so beautiful. I just have a question please.Can I use this white chocolate ganache to frost a cake? If I can, can I put it in the fridge?For how many days I can put it? Thank you

  8. Hi. Every time I try to make this the colour goes funny. I’ve tried different ways, melting chocolate and adding gel colour before cream, microwaving the choc and cream together and then adding the gel colour, adding to the cream and then to the chocolate…… each time it’s fine until the chocolate and cream are combined. Please help. I’ve even tried using coloured candy melts with white choc chips and the same thing happens to that, once I combine with cream the colour completely changes and is unusable. 😩😩😩

    1. it might be the white chocolate you’re using! I’d recommend trying a different brand, I use mini white chocolate chips from whole foods! What brand of gel food coloring are you using? I use americolor and it works great!

  9. hello
    I’m having the same issue as Anna. I am making a gold drip cake for the first time and in researching I have found some using royal icing and others white ganache painted with gold luster and alcohol. The ratio of chocolate is also different. You are 3 to 1 and another was equal parts. please help

  10. Hi i dont know if you will get this in time but i will be attempting to make a color drip cake for my niece’s art themed birthday party. The party will be saturday(2/17) but I wanted to get a head start so i was going to make the cake tonight and wanted to know would it be best if put the ganache on tonight and refrigerate or wait until the day of the party to add the ganache.

    1. you can do either! The drips will stay in place if the cake is kept in the fridge, so whatever is easiest! I usually make mine a day in advance, to make life easier!

  11. Hi, im looking at making a drip ICE CREAM cake. Would this Ganache work on an ice cream cake and be ok until served? Thanks!!

    1. it should, but it might not drip quite as much as on a regular buttercream cake, since the ice cream with be fully frozen! I’ve never tried it before, and my main concern is that it won’t spread out or drip as well!

  12. Hey chels would you recommend if i just use white chocolate without the heavy cream if i want the chocolate to harden on the cake?

  13. First off thank you! I read through all questions and answers and learned so much. I still have one more question. I’m making a volcano cake and freezing it, as it’s easier to travel with (driving 900 miles). Can I freeze the ganache, or should I wait until I arrive to complete it? Thank you.

    1. first of all, thank you for reading my previous relies!! And second, wowza!! 900 miles is so far! you could make it in advance if you think your car is going to be cool for the entire trip! But to be safe, I’d recommend adding it once you get there! If sun shines into your car and it gets warm, it might cause the ganache to continue to “flow.” Probably best to decorate once you get there!

  14. Hi! I read all the previous answers and -correct me if i’m wrong- should pour the ganache while it is hot unto a cold cake? Also just a quick question what is your opinion if I dyed the ganache purple and poured it on an ombre kinda gradient cake ( dark purple starting from the bottom until it hits white at top ) would this look alright? How about if I add strawberries on top. Because it’s a chocolate cake, but i’m kinda going for half choc. half strawberries and cream ( The frosting is cream cheese ). Anyway thank you so much for this recipe and please say any Thought, comments, or concerns.

    1. yes! The ganache shouldn’t be hot, but it should be warm! I think that color combo would look great, but I think i would skip the strawberries, unless someone specially asked for them. Hope that helps, happy baking!!

  15. Hi there! Love your skills. I’ve been trying to find a food gel color that would give me a super vibrant deep pink color. Is there a specific brand that you use to get those awesome deep pinks and purple colors?

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