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


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


  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,


Candy Land Birthday Cake


Black Tap’s over the top milkshakes were recently featured by buzzfeed, and have become a social media sensation. To celebrate hitting 100k followers on instagram, they asked if I could make them a milkshake inspired.

black tap milkshake

(Photograph: Courtesy of Black Tap: Craft Burgers & Beer)

I decided to make a malted chocolate cake, and decorate with brightly colored ganache and lollipops, using the above photo as my inspiration. The recipe I used can be found below:

Chocolate Cake Batter:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1/3 cup ovaltine chocolate malt powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Malted Chocolate Buttercream:

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup cocoa powder
  • 1/2 cup ovaltine chocolate malt powder
  • 6 cups powdered sugar
  • 1/2 tsp salt
  • 1 tsp vanilla

Colored White Chocolate Ganache:

  • 1/2 cup white chocolate, finely chopped
  • ½ cup heavy cream
  • desired gel food coloring (I used pink, blue, and yellow)

Preheat oven to 350º F. Prepare three 8-inch cake pans by laying down parchment rounds and spraying with baking spray.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the the prepared cake pans. Bake for 25-30 minutes, until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and allow to cool for about 10 minutes, then remove from the pan and cool completely.

While the cake layers cool, prepare the chocolate malt frosting. Beat together the butter and on medium-high speed for a minute. Pour in the vanilla and salt, and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Add in the cocoa powder, and beat thoroughly. Once the cocoa powder is fully mixed in, add in the ovaline and beat for another minute. Add heavy cream as needed. Increase the speed to medium-high and beat for an additional two minutes, until light and fluffy.

Top each cake layer with a thick, even smear of frosting, and stack the layers. Apply a crumb coat to exterior of the cake. Refrigerate for 10 minutes to let the frosting firm up.

While the frosting sets, prepare the white chocolate ganache. Place the  cream in a microwave safe bowl and heat on high for 45 seconds, until the cream has just begun to bubble. Pour the chopped white chocolate into the cream making sure the chocolate is fully submerged, and let sit for 2 minutes. Begin stirring the mixture in the center, gradually working your way outward until the ganache is completely smooth. Split the mixture evenly between three bowls, and stir in the gel food coloring. Set aside to cool, stirring occasionally, until it has thickened slightly, but is still a pourable consistency. Pour each colored ganache into a thick ziploc bag.

Apply the remaining frosting to cake, smoothing it as much as possible. I applied a coat of black frosting, to match the black tap logo and color theme. I then pressed candy drops into the side of the cake.

Snip the corner of each bag and drizzle down the sides of the cake, and swirling it on top of the cake. The last step is to stick the lollipops onto the cake, and layer cotton candy beneath them.  Luckily I live next to Dylan’s Candy Bar, and was able to find lollipops in the exact color scheme I wanted. Party city also has a great selection of lollis!