Dirt Cup-Inspired Chocolate Cake

To celebrate Earth Day this year, I want to make something special this year! As my mind was sifting through everything I could make to celebrate, I remember dirt cups! As a child, dirt cups were one of my favorite treats. There’s something so wonderful about the simplicity of them. How can you go wrong with pudding, cool whip, and crushed oreos?! They’re also really easy to make, and I tried to keep this minimalist theme in mind while making this dirt cup-inspired cake.

This is definitely one of the easiest, and simplest cake recipes I’ve ever made! Ironically, it is also one of the most delicious chocolate cakes I’ve made. The pudding filling isn’t too sweet, so this is a great cake for anyone who doesn’t have a huge sweet tooth, or might not be the biggest fan of frosting. The recipe can be found below:

  • 1 batch of your favorite chocolate sponge cake (love making Yolanda Gampp’s chocolate cake recipe, using black cocoa)
  • 1 package of instant chocolate pudding (+2 cups whole milk)
  • 1 container Cool Whip
  • 1 package of Oreos, chopped in small pieces
  • gummy worms
  • green buttercream (optional)

Begin by making the chocolate cake layers. You can use whatever recipe is your favorite, but I highly recommend using a chocolate sponge cake for this, and not adding simple syrup! Usually sponge cake and simple syrup go hand in hand, but since the pudding filling is pretty soft, it keeps the cake nice and moist. This recipe is very flexible, so you can make whatever size of cake layers you prefer, and however many layers you want! I opted to make four, 7-inch cake layers, but this could definitely be made with three 8-inch layers, or even two 9-inch layers!

Once the layers are baked, allow them to cool fully. I like to place the layers in the freezer for about 45 minutes to accelerate the cooling process. Once fully cooled, level the tops using a serrated knife.

While the layers bake and cool, prepare the pudding filling! Whisk together 1 package of instant chocolate pudding with 2 cups of cold milk. Cover with plastic wrap, and place in the fridge for about 15 minutes, to allow it to set. Once the mixture has firmed up, fold in the entire container of cool whip using a  spatula. When the cool whip has been fully incorporated, cover and set aside.

dirt cup pudding filling

Then it’s time to assemble the cake! I chose to stack the layers using acetate sheets (channeling a momofuku-inspired look), but after I remade this cake for one of my Food Network live streams and omitted the acetate sheets, I found it’s actually much easier to assemble this cake without them! The pudding mixture stays rather soft, so it doesn’t really firm up after being chilled. I also had some of my Oreos cascade down around the base as I removed the sheets.

Dirt cup cake - removing acetate sheet

To build the cake, cover the base layer with a generous layer of pudding mixture, spreading it evenly over the layer using an offset spatula. Sprinkle with chopped Oreos. Repeat with remaining cake layers. Once all the layers are stacked, top the cake with one final layer of pudding mixture and Oreo bits. If desired, you can also pipe some grass patches on top of the cake with some green buttercream and a small grass tip (like a Wilton #233).  The last step is to add the gummy works on top!!

dirt cup cake - with dirt cup

This cake feeds around 20 people, and will be gone before you know it! Be sure to cut the cake using a very sharp knife, as it will be very soft with all the pudding between the layers. I brought the leftover cake into my office, and my coworkers couldn’t get enough of it.

 

Funfetti Cookie Dough Ice Cream Cake

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With summer right around the corner, it only seemed appropriate  that I make an ice cream cake!! This recipe simplifies the process, with a super easy no-churn Ice Cream filling! I also added some of my favorite edible cookie dough and sprinkles, just for fun. The recipes are included below:

Chocolate Cake Ingredients:

  • 2 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 tsp instant espresso, dissolved in 1 Tbsp hot water
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
No-Churn Ice Cream
  • 16 oz cream cheese, softened
  • 1 cup brown sugar
  • 1/4 cup heavy cream
  • 2 tsp vanilla extract
  • 16 oz Cool Whip (2 tubs)
  • 1 cup mini chocolate chips
  • 1/2 cup sprinkles
  • 2 cups edible cookie dough balls

Optional:

Instructions:

Preheat oven to 350°F. Grease and line three 8” round pans.

Mix together all dry ingredients (flour, cocoa, baking powder, sugar, and salt) in a stand mixer on low (with a paddle), until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla, espresso, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 40-45 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

To accelerate the cooling process, I like to pop my cake layers in the freezer once I’ve removed them from the cake pans.

As the cake layers cool, prep the no-churn ice cream. Combine cream cheese, sugar, milk and vanilla together in the bowl of a stand mixer, or with a hand mixer. Mix with a paddle attachment at a medium speed until completely combined. Gently fold in the cool whip, mini chocolate chips, and the cookie dough balls (reserve a handful to decorate the top of the cake).

Next, assemble the cake! Use acetate sheets or parchment paper to create a  tall cylinder inside the same pan you baked the cake layers in. The cylinder should be roughly 12 inches high, as it has to be taller than the cake will be. Use tape to secure acetate sheets/parchment paper to ensure it keeps it’s shape while filling.
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Place a cardboard cake circle in the bottom of the pan (I trimmed a 10 inch cake round to fit in my pan). Put the first cake layer in the bottom of your pan. Smooth 1/3 of the ice cream on top of the cake layer. Repeat with remaining cake layers, finishing the stack with a smoothed layer of ice cream. Allow ice cream cake to freeze completely, preferably overnight (or at least 6 hours.
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When ready to eat, remove cake from freezer and gently peel away lining. I chose to top the cake with chocolate buttercream swirls (made with a Wilton 1M tip), sprinkles, the leftover cookie dough, and a chocolate ganache drizzle! You could also cover the cake in cool whip/whipped cream 🙂
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Easy Microwave Mirror Glaze Recipe

I’ve already shared my Easy Mirror Glaze Recipe (made with only 5 ingredients!!), which helped make the mirror glaze technique much more approachable.

However, I wanted to simplify the process even further, and am now sharing a modified mirror glaze recipe that can be prepared using just a microwave!!!

Microwave Mirror Glaze needs to be a thing! I’m not kidding, this take roughly 5 minutes in the microwave to whip up. I’m 99% sure this is the simplest mirror glaze recipe out there!

I wanted to make a mermaid-inspired mirror glaze, so I used some light shades of pink, purple, blue, and green. In addition to making microwave mirror glaze a thing, I also want to make mermaid glaze a thing! So many goals, so little time.

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There are a few things you need to know before you begin making your mirror glaze:

  • You must use unflavored gelatin; the sugar in regular jello throws off the recipe
  • I recommend using miniature white chocolate chips if possible, they melt the fastest
  • If you want to color the mirror glaze, be sure to use gel food coloring. It won’t throw off the consistency of the glaze like liquid food coloring
  • Be sure to pour the glaze over a fully frozen, very smooth cake. I prefer to pour this over cakes frosted with buttercream, but you an also pour it over frozen mousse.

The ingredients needed can be found below:

Mix the gelatin in a bowl with 1/4 cup of water, and set aside to let it bloom while you begin the glaze. Combine together the 1 1/2 cups of sugar, 1 cup of water, and 2/3 cup sweetened condensed milk in a heat-proof bowl.

Heat for 1 minute at full power, and remove from microwave. Stir, and heat for another minute. Next, add in the gelatin (it will be very firm), breaking it up into smaller pieces. Heat for an additional minute, then add in the melted white chocolate.

Slowly stir, until the white chocolate is fully incorporated.  The glaze should be perfectly smooth, and roughly 130 degrees F at this point.

If there are still bits of white chocolate, heat for additional 30 second intervals (stirring between), until all the chocolate is fully incorporated. Divide the glaze evenly between four bowls.

Color the bowls pink, purple, blue, and green. Continue to stir occasionally to stop a skin from forming, until the glaze has reached 90 degrees, or is slightly above room temperature.

My glaze took about 20 minutes to cool to the right temperature.

Once the glazes have cooled slightly, pour all of the pink into a large bowl with a pouring spout. Then pour drizzle in 2/3 of the purple, blue, and green glazes on top of the pink.

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Although the traditional mirror glaze recipe involves more ingredients and additional equipment, this easy, 5 ingredient recipe makes the technique way more approachable.

I was shocked by how quickly I was able to make this, and how easy it was to do.

Traditionally mirror glaze cakes involve pouring the glaze over a perfectly smooth, mousse-covered cake. I experimented, and found that you can easily pour it over a classic buttercream cake, as long as the frosting is extremely smooth.

I elevated my cake with a a small cake pan, then slowly poured the glaze on the cake.

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Begin pouring the onto the center of the cake, then slowly work your way out to the edges. Once the cake is fully covered, sprinkle a line of edible glitter over the top.

Swipe a bit more blue onto the top of the cake with a large offset spatula, and sprinkle some edible glitter over the top.

Let the glaze continue to drip for about 10 minutes, then placed the cake in the fridge.

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See? So easy!!! My cake was a three layer cake made with seven inch cake rounds. This glaze recipe easily covered a cake this size, and I had plenty of leftover glaze.

It can be stored in the fridge in an airtight container, and reheated to be used in the future. However, the glaze can develop a skin, so be careful!

MICROWAVE Mirror Glaze Recipe

A mirror glaze is a classic french technique that can seem quite intimidating!! I've simplified my mirror glaze recipe to make it super easy to make, and it only uses 5 ingredients!! It also can be made using just a microwave!

Course Dessert
Cuisine American
Keyword chelsweets mirror glaze, easy mirror glaze, simple mirror glaze
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 large layer cake

Ingredients

Mirror Glaze Ingredients

  • 1.5 cups granulated sugar
  • 3/4 cup water, room temp
  • 0.66 cups sweetened condensed milk
  • 2 cups miniature white chocolate chip (or 12 oz of white chocolate)
  • 2 Tbsp unflavored gelatin (bloomed in 1/4 cup of additional water)

Equipment

  • digital thermometer
  • green gel food coloring
  • microwave

Instructions

  1. Begin by mixing the gelatin in a bowl with 1/4 cup of water. Set aside to let it bloom while you begin the glaze. Pour the sugar, 3/4 cup of water, and sweetened condensed milk in a heat proof bowl. Heat for 1 minute on high power in the microwave.

  2. Remove the mixture, and stir to incorporate the ingredients. Pour in the bloomed gelatin, and stir until it's fully dissolved. 

  3. Melt the white chocolate chips in microwave by heating and stirring in 30 second intervals. Once the white chocolate is fully melted, pour the chocolate into the warm gelatin mixture. Carefully whisk mixture until fully combined.

  4. Continue to stir occasionally to stop a skin from forming, until the glaze has reached 85 degrees, or is about room temperature.

  5. Divide the glaze evenly between three bowls. Color them different shades of green using gel food coloring.

    Once the glazes have cooled slightly, pour them back into one large bowl, alternating colors and drizzling the colors together as you combine them.

  6. Place fully chilled buttercream cake (chilled in the freezer at least 1 hour) on top of a circular object smaller than the cake board, and set this on top of large baking sheet (to catch the run-off glaze).

  7. Begin pouring the glaze onto the center of the cake, then slowly work out to the edges of the cake in a circular motion. Let the glaze continue to drip for about 10 minutes, then scrape away excess glaze from the bottom of the cake board using a small offset spatula. 

  8. Place the cake in the fridge, to allow the glaze to set, and to slowly thaw the cake.

How to Make Edible Gelatin Bubbles for Cake Decorating

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I had never made gelatin bubbles before, but was asked to make a bubble gum inspired cake! I had always wanted to try the technique, and learned quite a bit making them. I followed Cake Central’s tutorial, and learned a few things along the way!

I wanted to share the tips that I will keep in mind the next time I make these. These are much less difficult to make than I had initially thought, but it’s definitely a messy process! The below portions make enough bubbles to cover the top of an 8 inch cake.

Ingredients and Materials:

  • 6 Tbsp. of unflavored gelatin (I used the Knox brand, can be found at most grocery stores and Target)
  • 12 Tbsp of cold water
  • heatproof bowl
  • small balloons (I ordered these from amazon)
  • gel food coloring or luster dust (optional)
  • cooling rack (to dry bubbles)

I made three different batches of gelatin, because the gelatin cools very quickly!

The first thing I did was blow up my small balloons into varying sizes (1 inch to 3 inches in diameter). I did my best to shape them in perfect circles. I found it helps to tie the knot very high up on the neck of the balloon. I then fully coated the balloons with a thin coat of shortening. Be sure to wipe away any excess shortening (white areas), as the gelatin won’t stick to the balloon if there’s too much.

Begin by adding 4 Tbsp. of cold water to a bowl. Pour in 2 packets of gelatin (ratio should always be 2 parts water, 1 part gelatin). Gently swirl the water in the bowl to fully incorporate the gelatin in the water.

Let the mixture sit for couple minutes to bloom (absorb water). Once the mixture gels up, pop the bowl into the microwave for about 20 seconds (can vary based on your microwave). The gelatin should be warm and very fluid, but not too hot! Gently stir in a few drops of gel food coloring, being sure the gelatin is fully dissolved.

Using your fingers, gently roll balloon around in the gelatin, applying a thin and even coat of gelatin around the majority of the balloon. Gently rest balloon (with tie side down) on a cooling rack, and then dip 3 more balloons.  Once the first coat of gelatin is on, test the remaining gelatin for fluidity.

I found that at this point my gelatin had generally cooled to a point where it was too thick and goopy. It didn’t evenly coat the balloon at all. After one coat, I needed to reheat my gelatin for about 5 seconds. I then re-dipped the balloons into the gelatin for second coat, using the same technique.

I repeated this process and made two more batches of bubbles. Once the balloons had sat for about 30 minutes (I found they were had started to set by this point), I used a fan (on a low speed) to speed up the drying process. Be VERY careful when you do this. If your fan is too strong, it will blow your bubbles right off your counter!! I added some bowls on the sides and behind my cooling rack to ensure the bubbles stays in place.

My bubbles dried after about 4 hours, but without a fan they will need about 12 hours to harden.

NOTE: As the gelatin hardens, it will shrink. This will create loud, crackling sounds. At first I was convinced my bubbles were shattering, but was relieved to realize it just meant they were firming up quickly!

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Once the bubbles have hardened, use scissors to gently puncture the exposed balloon. Once it shrinks, you can easily loosen the balloon from the bubble, and remove it.

bubble progression

If your bubbles collapse at all during this process, don’t worry! They are rather sturdy, and any indents can be popped back into place.

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Use scissors to trim away any jagged edges around the base of the bubble. Repeat with all balloons.

These can be made several days ahead of time, as this process is rather time consuming! The bubbles can be stored in a airtight container for several days. Here’s a shot of the cake I decorated with these bubbles! One the bubbles were try, it was very easy to place them on top of my cake.

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DISCLAIMER! I do not recommend actually eating the bubbles. Although they are edible, they don’t taste great (plain gelatin!!). As you make them, the distinct and unpleasant smell will indicate how they would taste. These are much more  of a decorative touch than an edible garnish.

 

The Best American Buttercream Frosting Recipe

There are so many reasons why I love this buttercream frosting recipe. I love the that is only uses 5 ingredients, which most of us already have in our pantries! It also is seriously the easiest recipe; it’s pretty much fool-proof, and only takes about 5 minutes to make.

However, as with any recipe, sometimes you need to do a little trouble shooting! I get TONS of questions about my buttercream recipe, including:

  • Can buttercream icing be made ahead of time?
  • Can buttercream frosting be frozen?
  • Can buttercream frosting be left out overnight?
  • Which type of buttercream do you use?
  • Why does my frosting have air bubbles in it?
  • How do I get the air bubbles out of my buttercream?
  • Does buttercream need to be refrigerated?
  • Is this a crusting buttercream recipe?
  • Does buttercream frosting go bad?
  • Can this recipe be used to pipe buttercream flowers?
  • Why is my buttercream yellow? Why isn’t my buttercream white?
  • How do you get such vibrant colored frosting?
  • Why is my buttercream grainy?

I’m here to answer all of these and more! As you can see, the general theme to most of these questions involves making buttercream in advance, and storing it. I almost always make my buttercream ahead of time. If placed in a large, sealed piping bag or airtight container, it can last in the fridge for up to a month, and in the freezer for up to three months

When you’re ready to use the chilled or frozen buttercream, simple take it out of the fridge or freezer, and place on the counter to thaw. The amount of time it takes to thaw can vary based on the amount of buttercream, and how it’s stored. I usually take my buttercream out the night before I need it.

Once the buttercream has reached room temperature, it will likely be riddled with tiny air bubbles!! But fear not, you can get your buttercream back to a silky smooth consistency by mixing it on a low speed with a paddle attachment, or by hand with a rubber spatula. I do this with every batch of buttercream, to make it easier to get super smooth sides on my cake.

In general, buttercream can sit out at room temperature for up to 2 days. Most people freak out when they hear that. “Won’t the buttercream spoil??” “But this recipe has cream in it!! Won’t the frosting go bad?” And the simple answer is no. The high amount of fat and minimal amount of cream keep it from spoiling. Trust me, I leave buttercream out overnight at least once a week, and no one has ever gotten sick from it.

Some people also run into the issue of grainy frosting! If the texture of you buttercream isn’t nice and smooth, it may be because you need to add a bit more heavy cream (1 TBSP at a time)! If there isn’t enough liquid in your frosting to dissolve the sugar, sometimes that can throw off the consistency of your frosting.

If adding additional heavy cream doesn’t solve the problem, it may be the brand of powdered sugar you’r using! Some brand are less fine than others, and in some place of the world powdered sugar is also less fine.

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Another important thing to note when making this buttercream is that it is a crusting buttercream! Now I know what you’re thinking, “Crusting sounds gross!!” “Why would  buttercream crust?”

My buttercream recipe crusts overtime as the buttercream is left exposed to air, due to it’s high sugar content. But it’s really not a bad thing. In fact, most of the time it’s actually a great thing!

Crusting buttercream recipes are usually stiffer due to the high amount of powdered sugar, and therefore easier to smooth on cakes. Other benefits of crusting buttercream include reduced risk of bulging sides, the ability to paint designs onto a cake, and it helps piped flowers or designs keep their structure.

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As many of you probably know from the minimal list of ingredients and simplicity of thsi frosting, this is an American Buttercream Frosting (ABC)! While there are tons of delicious types of buttercream out there (Swiss, German, Italian, French…), I prefer American Buttercream!

I don’t like to mess with eggs when it comes to frosting, and I enjoy the way American buttercream tastes. I have a huge sweet tooth, and Swiss Meringue Buttercream (SMBC) honestly isn’t sweet enough for my palette.  I grew up eating loads of sugary candy, sweet breakfast cereals, and sweetened beverages, and I think my brain has been hard-wired to just love sugar over the years

This buttercream recipe is amazing for frosting both cakes and cupcakes! It’s also pipes really well, and works great for piping buttercream flowers and other frosting details.

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I use this icing as the base of every frosting I make, and then make tweaks to recipe to flavor it (see variations section below)! I’ve also shared a full video tutorial showing exactly how I make my buttercream on my YouTube Channel.

Now onto coloring my buttercream! To make my buttercream super vibrant and colorful, I use gel food coloring! It allows you to get vibrant colors without adding a ton of liquid into the frosting, which can throw off the consistency of the buttercream. My favorite gel food coloring is Americolor, and it’s the only food coloring I use.

tequila lime cake pink ruffles

One last thing to note when making this American Buttercream!! Since this recipe is only 5 ingredients, each ingredient really counts when it comes to flavor and consistency. With this in mind, the brand of butter you use has a huge impact on the taste and color of your frosting!!

Some brands of butter are more yellow, either based on the diet of the cows producing the milk (cows eating a lot of grass will produce yellower butter due to the beta carotene in the grass), or if a brand adds in coloring (always check the ingredients!!).

frosting smoothed

My go to brand of butter is the unsalted Whole Foods brand. It is very light in color, and makes very white buttercream! If you can’t find a brand of butter that is lighter in color and your buttercream is still a bit yellow, try adding the smallest (TINIEST) drop of purple gel food coloring. I promise, it will color-correct the yellow tint, leaving you with white frosting.

When using this to frost my favorite vanilla layer cake recipe (which can be used to make four 7 inch or 8 inch cake layers), I usually make 1.5 batches, depending on how I’m decorating the cake. I usually have left over frosting, but I’d always prefer to have leftover frosting, rather than run out! I don’t mind since it can easily be saved to use on another cake.

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Flavor Variations:

This is the perfect frosting base for any flavor! The possibilities are limitless. Some of the different flavors I’ve made include: peanut butter, Oreo, chocolate, strawberry, almond, Nutella, Speculoos, salted caramel, coconut, mint, ube, lemon, cookie dough, bourbon, white chocolate, maple, and cream cheese!

When I make variations and plan to use a different extract, I usually swap out 1 or 2 tsp of vanilla, and replace them with my extract of choice. This is what I do for coconut, lemon, mint, almond, ube, and maple buttercream!

For flavors that require mixing in an addition ingredient, like Nutella or peanut butter, I usually replace 1 or 2 sticks of butter with the ingredient of choice! For example, for Nutella Buttercream, I use two sticks of butter, and one cup of Nutella. I then add a couple extra Tbsp. of heavy cream, since the Nutella makes the frosting thicker than standard buttercream. I use this approach for cream cheese, salted caramel, peanut butter, Nutella, and cookie butter frosting!

Vanilla American Buttercream Recipe

Keyword americal buttercream, vanilla buttercream, Vanilla frosting
Total Time 5 minutes
Servings 1 seven inch layer cake

Ingredients

  • 2 cups unsalted butter, room temperature (434 grams)
  • 8 cups powdered sugar (907 grams)
  • 1/2 tsp salt (3 grams)
  • 2 Tbsp heavy cream (or whipping cream) (30 grams)
  • 1 Tbsp vanilla extract (12 grams)
  • gel food coloring, if desired

Instructions

  1. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

  2. Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 


  3. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

  4. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reach the desired colored

Recipe Notes

If you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

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Colored Drips Recipe (White Chocolate Ganache)

Ganache drips are just the perfect way to dress up a cake! It’s such a elegant, yet playful way to really spruce things up! I’ve made so many drip cakes lately, I’ve started thinking that cakes look kind of naked without them!

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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 click here to see it!

I always use the same white chocolate ganache base, and then color it with gel food coloring!

A lot of people ask if adding in the coloring will cause the ganache to seize up, but I promise you it won’t!

While adding coloring to plain melted white chocolate can result in a chunky mess, because you’ve incorporated the cream throughout the mixture, it will prevent any seizing.

While cream does have a ton of fat in it, it also has water! And as strange as it sounds, the cream will keep the mixture nice and smooth even with the addition of 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.

If you don’t have any plastic bottles on hand, you can also use a spoon or an offset spatula to carefully push the ganache over the edge of your cakes, creating each drip.

I prefer to use a bottle, since it makes the process so much easier, but I actually prefer the way drips look when they’re added to a cake using the spoon method.

Two factors are critical to getting a perfect drizzle! The first is that your cake is properly chilled. Once frosted, you should allow it sit it your fridge for at least 20 minutes, or in your freezer for 10 minutes, so that the frosting is cold and firm to the touch.

The second important aspect of a drip cake is the temperature of the ganache!! It should be slightly warmer than room temperature, but not so hot that it melts your buttercream as you drizzle it!

If your ganache is too warm, it will be thinner than you want, and will run straight down the cake and pool at the bottom of your cake board!!

If it’s not warm enough, you will end up with short, little stubby drips, that aren’t elegant or long enough!

The best way to ensure your ganache is the right temperature is do a test drip. THIS IS SUCH A CRUCIAL STEP!!! Make one drip on the side of your cake, and let it flow. Allow it to sit for a couple minutes.

See what it looks like, if it’s the length and look you’re after. If not, adjust as needed. Either pop the ganache into the fridge for a couple minutes to allow it to cool off a bit more, or pop the bottle (or bowl) in the microwave and heat for 5-10 seconds.

Then test out one more drip, just to be safe! While these extra steps may lengthen the process, it’s worth it to make sure your drips are perfect.

When you spend hours making a cake from scratch, it’s worth taking the extra 10 minutes to ensure your ganache drips will turn out beautifully 🙂

For the white chocolate, I love using the whole foods mini white chocolate chips, but you can use whatever brand and type of white chocolate you prefer.

It can be white chocolate chips, white chocolate wafers, or even a chopped up white chocolate bar!

The recipe can be found below.

White Chocolate Ganache Drip Recipe

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. I always use the same white chocolate ganache base, and then color it with gel food coloring!

Course Dessert
Cuisine American
Keyword colorful drip recipe, white chocolate drip recipe, white chocolate ganache drip recipe
Total Time 5 minutes
Servings 1 layer cake

Ingredients

  • 1/3 cup heavy cream 77 grams
  • 1 cup white chocolate chips 175 grams
  • 1 squirt gel food coloring optional

Instructions

  1. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds, until it's just beginning to bubble. Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.

  2. Stir slowly until the cream and white chocolate are combined. Some bit of chocolate will not be fully melted yet. Heat the mixture again for 20 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated.

  3. Add in gel food coloring, if desired. Allow to cool until desired viscosity is reached.

  4. 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.

Recipe Notes

if you can’t find heavy cream at your grocery store, heavy whipping cream will work too!

Extra ganache can covered with plastic wrap, or kept in an airtight container for up to a month in the fridge,