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!
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!
Ingredients
- 1/3 cup heavy cream 77 grams
- 1 cup white chocolate chips 175 grams
- 1 squirt gel food coloring optional
Instructions
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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.
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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.
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Add in gel food coloring, if desired. Allow to cool until desired viscosity is reached.
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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,