How To Do A Drip Cake? - Coffee House and Pastries

Melt candy melt in the microwave in 30-second intervals.

What is a drip cake?

Drip cakes are beautiful, delicious confections you can create in the comfort of your own kitchen. Make a traditional layer cake in a flavor of your choice. After making and icing the cake, refrigerate it for at least an hour.

How do you decorate a drip cake?

Then decorate the drip cake with a ganache glaze created from heavy cream and white, dark, or milk chocolate. Bake a layer cake. The best drip cakes are created from layer cakes.

How to make a drip cake with glaze?

Bake a layer cake. The best drip cakes are created from layer cakes. Try baking a triple layer cake with three round cake pans. You can choose any flavor you want. Strawberry, vanilla, and chocolate are all great choices for a drip cake with ganache glaze. You can also use a boxed cake mix to make your cake. Ice the cake.

Can I make a drip cake in advance of my event?

If your ganache is too thick, you can thin it out by adding more warm cream. Likewise if it’s too thin, you can thicken it by adding more chopped Candy Melts. While you can make a drip cake up to 3 days in advance of your event, we suggest doing it as close to the event date as possible. This will ensure everything stays fresh and delicious.

What is the drip on cakes made of?

How Do I Make Drips for a Cake? My colorful drip recipe is made with white chocolate ganache, and is primarily made with heavy cream, white chocolate and gel food coloring.

Can I use regular frosting for a drip cake?

Can I use canned frosting for drip cake? I’ve seen this question so many times recently and the answer is yes, you can use canned frosting for a drip cake!

Can you just melt chocolate for a drip cake?

The most popular type of drip is made with chocolate and heavy cream. If you try to simply melt down chocolate and drip it on a cake, it will look very thick and the edges will not smooth out. The reason for this is chocolate by itself is not very liquid and as soon as it hits a cake, it starts to harden.

Can you make a drip cake the day before?

Drip cakes can be make up to 3 days in advance, however, I recommend making the cake as close to the event date/time as possible to ensure a fresh delicious cake. If you plan on making the cake ahead of time store it at room temperature and cover lightly with plastic wrap.

How high should a drip cake be?

Bake a 6-inch cake at least 3 layers tall, and a decent 8-inch drip cake should either have 3 tall layers or 4 average sized layers. You can add extra height by torteing (slicing widthways) your layers and adding more filling in between.

Can you do a drip cake with royal icing?

The best drippy icing to use on a fondant covered cake is royal icing. It has the right consistency and sets hard.

Does a drip cake need to be refrigerated?

Do drip cakes need to be refrigerated? The cake should be fine stored in a box placed in a cool cupboard. … If you think it is melting, pop the cake, still boxed, into the fridge. Take it out of the fridge before collection to make a quick check.

Can you do a drip cake with buttercream?

Assembling This Pink Drip Cake

Add an even layer of buttercream between each cake layer. Apply a thin coat of frosting around the the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

How do you store drip cake overnight?

The cake should be fine stored in a box placed in a cool cupboard. If you’re experiencing this heatwave, check it from time to time to make sure the buttercream is holding up. If you think it is melting, pop the cake, still boxed, into the fridge. Take it out of the fridge before collection to make a quick check.

How do you make blue drip for cakes?

To make these blue ganache drips, all you have to do heat your heavy cream until it’s steaming, then pour it over the white chocolate. After letting it sit for a couple minutes, the white chocolate softens. Then you just add in a squirt of blue gel food coloring and give it a good stir until it’s smooth.

Does ganache harden?

Chocolate ganache can be made thicker by allowing it to harden or adding more chocolate: To harden, allow it to cool at room temperature or in the refrigerator. It will naturally harden up and get thicker as it cools. Do not mix the ganache as it cools because this will make it lumpy.

Can you put melted chocolate on top of a cake?

Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Leave to one side to cool a little. Pour the chocolate over the top of the cake while still in the baking tin.

How to make a Delicious Bakery style Oreo drip cake?

To make your Oreo drip cake,start by preheating your oven to 350 degrees.

In a large mixing bowl,add the cake mix,oil,eggs,water,and Oreo pudding.

Use a hand mixer to mix the batter until fully combined.

Roughly chop 7-8 of the Oreos and use a rubber spatula to fold them gently into the batter.

Fill 2 8-inch cake pans evenly with the cake batter.

How to make the perfect gold drip cake?

Preheat oven to 350°F.

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

Mix chunks of room-temperature butter slowly into the dry mix,on a low speed.

Pour in egg whites,and mix on low until just incorporated.

How to make a Halloween drip cake?

Preheat the oven to 180C.

Allow the cakes to cool in their tins,then use a wooden skewer to poke holes all over the sponges.

To make the ‘blood’: in a small saucepan boil the strawberries,sugar and lemon juice until they break down and the syrup thickens.

How to Make a Drip Cake

Article to be downloaded article to be downloaded The gorgeous and tasty drip cakes that you can make in the comfort of your own home are easy to make.
Make a standard layer cake in the flavor of your choice using the ingredients listed below.
It is recommended that you refrigerate the cake for at least an hour after it has been baked and iced.
Then, using a ganache glaze made from heavy cream and white, dark, or milk chocolate, cover the drip cake with a ganache design.

Ingredients

Cake with layers measuring 12 inches in diameter (ideally circular)
For the frosting, you’ll need 7 cups (1656 mL) heavy cream
12 ounces (340 grams) white, dark, or milk chocolate
and 12 ounces (340 grams) heavy cream.
Colored food items
Candy to use as a decoration
It can accommodate around 25 people.

1 Prepare a multi-layer cake.
The greatest drip cakes are made from layer cakes, which are baked in layers.
Make a triple layer cake by using three round cake pans to bake it.
You have complete freedom to select your favorite taste.
When it comes to drip cakes with ganache icing, strawberry, vanilla, and chocolate are all excellent options to consider!
You may also create your cake from scratch using a packaged cake mix.

2 Prepare the icing for the cake. Let the cake cool entirely once it has been baked according to your preferences. It is important that you allow the cake to cool at room temperature until it is completely cold to the touch. You should not feel any warmth emanating from the cake. This process should take around 20-30 minutes. Once the cake has been allowed to cool, ice it. There is no restriction on the sort of icing you use, including buttercream or fondant
you may also use store-bought icing.

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3Refrigerate the frosted cake for at least one hour. Prior to drizzling the ganache icing over the cake, it will be necessary to chill it for several hours. Place the iced cake in the refrigerator for at least 60 minutes to enable the frosting to set. Advertisement

Refrigerate the iced cake until it is firm. Prior to drizzling the ganache icing over the cake, it will be necessary to chill it. Cool for at least 60 minutes the iced cake in the refrigerator before cutting into it. Advertisement

5 Finally, add food coloring. In order to create a multicolored ganache glaze, now is the time to include food coloring into the chocolate and cream mixture. Make use of a gel or paste in the color of your choosing to get the desired effect. Pour in the food coloring gently, either via the tube or with little spoonfuls, until the glaze is the desired color. Continue to apply the coloring in little amounts until you achieve the desired hue. Only food coloring should be used in a white chocolate ganache glaze
liquid food coloring should not be used as it will make the glaze too runny.

1Take the cold cake out of the refrigerator and place it on a serving plate. When you frost your cake, it is critical that it is still relatively cool after baking. A cold cake will slow down the dripping process, which will aid in the creation of a regulated drip environment for the cake. A warm or room-temperature cake will cause the glaze to flow over the top of the cake too soon, resulting in a messy mess of your culinary masterpiece.
2 Drip the glaze down the edges of the cake with a spoon or, better yet, a piping bag with a snipped end, if you have one, if you don’t have one. Begin at the very top of the cake, close to the edge. Take a tablespoon of the glaze and slowly trickle it down the edge of the cake from the top of the cake, as shown. Create the drips with a piping bag or another method of your choice. Using a pastry bag, pipe drips around the whole cake, spacing them approximately half an inch or 1.25 centimetres apart. Avoid placing an excessive amount of glaze on top of the cake, as this may result in a slew of unsightly drips.

3 Pour the remaining glaze over the top of the cake and smooth it out.
Once you have made the proper amount of drips down the edges of the cake, use the remaining of the glaze to cover the top of the cake.
Spoon the glaze over top of the cake with a light hand.
Spread the glaze out after you apply each spoonful.
Make certain that the top is completely covered with an even coating of the glaze before proceeding.
Creating a few additional drips while glazing the top of the cake is quite acceptable.

4Decorate the cake as desired.
Edible embellishments placed on top of the cake or dispersed around the base of the cake will give it more personality.
For example, you might use colored lollipops and sweets to decorate the top of a cake that has been dripping with pink chocolate.
Alternatively, peanut butter cups cut in half, chopped peanuts, and chocolate candies can be used to decorate a cake that has been coated in milk chocolate.
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Things You’ll Need

Spatula
Microwave-safe bowl
Microwave
Oven
Spoon

About This Article

Summary of the Article If you want to make a drip cake, begin by making and frosting a cake and then chilling it in the refrigerator for at least 60 minutes.
Then, to make the ganache, microwave the chocolate and heavy cream for 60 seconds on high power.
After that, combine the ingredients together and microwave for another 30 seconds, stirring constantly, until the chocolate is completely melted (around 2 minutes).
After that, remove the cake from the refrigerator and drizzle the glaze down the edges of it with a spoon.
After that, sprinkle the remaining glaze over the top of the cake, being care to spread it out in a uniform layer between each spoonful of glaze.
Continue reading for more information, including instructions on how to prepare colored chocolate ganache for your drip cake.

Did you find this overview to be helpful?Thank you to all writers for contributing to this page, which has been viewed 21,810 times so far.

How to Make a Drip Cake with Candy Melts Candy – Wilton

Drip cakes are wonderful for any occasion or holiday!
As demonstrated in this tutorial, you may use your preferred color of Candy Melts candy to create a brightly colored ganache, which is ideal for drippily flowing down the edges of your buttercream cake.
Throughout the years, drip cakes have emerged as a popular cake design style.
These elegant cakes are frosted with a creamy smooth ganache and then topped with a selection of various goodies, such as macarons, candies, cookies, lollipops, or sugar bark, to create a stunning display.
In addition to using chocolate and cream, ganache may also be produced with Candies Melts candy, allowing you to make a drop for your cake in practically any color you like.
In this tutorial, we’ll show you how to prepare a Candy Melts candy ganache and how to use it to adorn a drip cake using Candy Melts candy melts.

How to Make Ganache with Candy Melts Candy

Ganache is made out of only two ingredients: Candy Melts candy and heavy whipping cream (or cream de crème).
All you have to do to prepare ganache is heat the cream and then pour it over your Candy Melts.
That’s all there is to it!
Using Candy Melts to make ganache allows you to use any color of candy you want, which is a terrific feature.
Keep it traditional with our Light or Dark Cocoa melting candies, or make a white ganache with Bright White Candy Melts.
It’s also possible to generate brilliant ganache colors with Bright Pink, Turquoise, and Yellow candies!

Check out our Candies Melts Ganache Glaze recipe for detailed instructions on how to make ganache out of Candy Melts candy.

How to Make a Drip Cake

Step 1: Ice your cake

Because ganache is a thin topping, it need a flawless foundation.
It is very likely that if you pour ganache on a uniced cake, it will seep into the cake and result in an uneven surface finish.
We recommend that you ice your cake with buttercream, cream cheese frosting, or your favorite icing before glazing it in order to achieve a lovely smooth surface on your cake.
It is possible to use a thick coating of buttercream or a simple crumb-coat for a more rustic appearance.
Just make sure that the top and sides of your cake are lovely and smooth before serving it.
Allow your frosting to crust before pouring your ganache over the top of your cake.

If you want to speed up the procedure, you may put the iced cake in the refrigerator.

Step 2: Make the ganache

To make your Candy Melts candy ganache, simply follow the directions in our simple ganache recipe.
Keep in mind that you may use whatever color of Candy Melts candy you wish for your project!
Just make sure you have 12 oz.
of candy to 12 cup of heavy cream before you start baking!
As soon as the ganache is lovely and smooth, set it aside to cool to room temperature, which should take around 15 minutes, before pouring it over your cake.

Step 3: Pour the ganache

Making candy ganache with Candy Melts is simple if you follow our ganache recipe steps.
Keep in mind that you can use whatever color of Candy Melts candy you wish for your project.
Just make sure you have 12 oz.
of candy to 12 cup of heavy cream before you start cooking!
As soon as the ganache is lovely and smooth, set it aside to cool to room temperature, which should take approximately 15 minutes, before pouring it over the cake.

Step 4: Decorate!

You’re now ready to start decorating! Make any decorations you like on top of your cake (we’ve included some of our favorite drip cake recipes below if you’re searching for some ideas!). Always remember that ganache will set but will not dry completely, therefore we do not recommend stacking cakes that have been covered with ganache.

Tips and Tricks for Drip Cakes

Add additional warm cream if your ganache is too thick
if it is too thin, add more warm cream. Similarly, if it’s too thin, you can thicken it by adding more chopped Candy Melts
if it’s too thick, you can thin it out by adding more chopped Candy Melts.
Despite the fact that you may prepare a drip cake up to three days before your event, we recommend making it as close to the date of the event as feasible. This will ensure that everything remains fresh and delectable at all times.
Allow the ganache to cool for approximately 15 minutes at room temperature, uncovered, before pouring it over the cake.

Easy Drip Cake Recipes

Truffle-Topped Chocolate Cake is a decadent and delectable dessert that is the perfect way to cap off any event or gathering.
Both the ganache and the truffles are made with Dark Cocoa Candy Melts candy, which can be found here.
Create a cake that is full of sweet vibes in a snap to make birthdays and daily events a bit more special.
This stylish cake, which is topped with a multicolored candy ganache and some piped candy letters, is a great opportunity to experiment with the drip method.
During exquisite and Boo-tiful Striped Halloween Cake will be a hit with all of your favorite ghouls and lads this Halloween season.
It’s perfect for October showers, birthday parties, or a stylish Halloween bash!

This striped cake has a little pink drop down the side and a beautiful Halloween inscription on the top..With this Bold and Bright Candy Topped Cake, you may combine and match all of your favorite colors and textures.This colorful cake, which is layered with lollipops, cookies, gummies, and Candy Melts candy bark, is guaranteed to attract everyone’s attention!This Chocolate Peanut Butter Cake is likely to gratify people who enjoy a combination of salty and sweet flavors in their baking.Create your cake layers by starting with a dark chocolate cake and icing them with a silky peanut butter frosting.Finally, for the ultimate finishing touch, drizzle a chocolate-flavored ganache over the top of the entire cake.

This Mickey Mouse Club Cake is sure to delight Disney enthusiasts of all ages!After a sweet yellow glaze is applied to the top of this vibrant red cake, a candy plaque in the shape of Mickey Mouse serves as the ideal finishing touch.Pour in some Candy Melts candy bark for a colorful blast of sweetness.

Have you ever attempted to make a drip cake from scratch?
We’d be delighted to see it!
Post a picture of your cake on social media, such as Twitter, Instagram, or Facebook, and use the hashtag #wiltoncakes.

How to make a drip cake

Follow our simple step-by-step procedure to uncover the answers to your most frequently asked drip cake inquiries, as well as helpful baking advice from our baking experts and professionals.
Make use of our favorite ways to ensure that your cake is picture-perfect every time.
From our collection of drip cake recipes, you may get ideas for even more delectable showstoppers to make.
Find a flavor that everyone will like, whether it’s a piece of our classic banana and custard drip cake or a slice of our simple caramel cake.

Step 1: Crumb coat your sponges

Then, once your cakes are formed, use a palette knife or dough scraper to spread a thin layer of icing over the top of each cake, filling in any gaps between the sponges.
Don’t worry about entirely covering the sponges at this point.
Known as a crumb coat, this step guarantees that your final coating is free of crumb residue.
Make a space in your refrigerator and refrigerate the cake for 30 minutes to allow the frosting to firm up.

Step 2: Ice your sponges

Following chilling, use the leftover icing to coat the entire cake with an even layer of frosting.
When icing the cake, it is simplest to layer it on top of the cake and then use a palette knife to gently spread it over the edge and down the edges.
You have complete control over how smooth or harsh you want it.
Prepare your cake by chilling it so that your ganache will set very instantly as you frost the cake.

Step 3: Make the drizzle

When you make your own ganache, you can ensure that your finished drips have a dazzling sheen to them.
Furthermore, because ganache does not set as firm as chocolate, there is less possibility of it splitting when the cake is being transported to a destination.
Melt the chocolate in a bowl while heating the cream in a small saucepan until it is barely simmering.
Remove from the heat and let aside for 5-10 minutes to allow the cream to melt.
Allow the ganache to thicken up for a few minutes – you want it to be pourable but not too liquid in order to drip drizzling beads down the side of the cake when it is finished.
Set aside the ganache to cool for around 30 minutes, however remember that it’s preferable for the ganache to be somewhat thinner than it is for it to be overly thick.

Alternatively, try our traditional chocolate ganache recipe, which you can whip up in about 10 minutes with only a few simple ingredients.

Step 4: Cover the edges and fill in the gaps

If you’re using a spoon

Removing the cake from the refrigerator and spooning the ganache over the top edge of the cake, coaxing it to drip down with your spoon – start at the rear of the cake to get the hang of it – will take around 15 minutes. Additionally, chocolate should be used to fill in the centre of the top of the cake.

If you’re using a piping bag

Check out our assessment of the finest piping bags, which was put through its paces by our culinary experts! Interested in making your own at home? Watch this video to find out how to construct a piping bag from scratch. Apply a little squeeze of ganache to the extreme edges of the cake, pushing it gently over the sides as you do do.

Fill in the gaps

Fill in the center of the cake with a palette knife once you’ve worked your way around the perimeter. Smooth out to the edges after you’ve finished.

Step 5: Decorate your cake

To decorate your cake, use your favorite candies, handmade goodies, and edible flowers to decorate the top.
Try shards of our simple chocolate bark or crunchy chunks of our chocolate honeycomb on top of your sponge cake for a festive touch.
Make a batch of brightly colored meringue kisses with eye-catching stripes, or use your favorite fresh fruit, such as our chocolate-dipped strawberries, to decorate your dessert.

Enjoyed this guide? Get more info on essential baking techniques.

Baking slang includes the following terms: 23 basic items of baking equipment are discussed in detail. The greatest stand mixers for those who enjoy baking How to make gluten-free baking: Step-by-step instructions Our ultimate baking collection is available now. What more strategies would you want to see discussed in future articles? Leave a remark in the section below.

Make Your Instagram Friends Go Crazy With This Drip Cake

Recently, it appears as though icing is oozing down the edges of cakes wherever I look.
Birthday cakes, wedding cakes, and cupcakes are all being flooded with drips of chocolate.
And it’s not surprising: with this easy decorating method, any cake can be transformed into a Willy Wonka–esque confectionery creation.
While it may appear to be difficult, learning how to make a drip cake is actually rather straightforward, especially if you’ve previously mastered the fundamentals of icing a layer cake.
Making a basic ganache is all that is required after that, which means you may dress up a cake whenever the mood strikes you.
That’s something to celebrate!

1. Gather the Supplies

A drip cake is all about the last flourish, often known as the drip. The drips look particularly striking when they trickle down a tall cake, so I recommend trying it out on a taller, somewhat skinnier layer cake. You can use this technique on a variety of different cake shapes, including single-layer cakes and cupcakes. To begin, prepare two 7-inch cakes by baking them according to your preferred cake recipe. (If you don’t have a 7-inch cake pan, an 8-inch cake will work just as well
it will just be a little broader.) In addition, you’ll need enough icing to cover the entire cake
Swiss buttercream is my preferred frosting method. For this size cake, eight cups is a reasonable amount to use. In addition, you’ll want to make sure you have a few fundamental cake-decorating equipment. In fact, I find a rotating cake stand to be really useful for even the most basic icing tasks, and it will certainly come in handy throughout the dripping process. You’ll also need small and big offset spatulas, a cake board, and a serrated knife for cutting the edges of the cakes, among other things. Here’s a list of everything you’ll need to get started: 8 cups buttercream, food coloring, 10 ounces white chocolate, 8 ounces heavy cream, rotating cake stand, cake board, long and tiny offset spatulas, a 10″ serrated knife, a bench scraper, 2 (two) 7″ round cakes

2. Apply the Crumb Coat

First and foremost, you must frost the cake.
More detailed images of this procedure may be seen in my more extensive tutorial, but here’s a rundown of the essential steps: Make a 7-inch cake board by folding a damp paper towel in half and putting it under the board to keep it from sliding off the cake stand.
Buttercream may be dyed any color you like for the main cake; however, you should save about 1 cup of the white frosting for the ice cream cone topper, if you’re using one.
If either cake has a domed top, use the serrated knife to pare it down to the desired flatness.
Using a sharp knife, cut the two cakes in half equally.
Using a dab of frosting, spread it on the cake board, then set the trimmed cake on top of it, cut side down, so that you have a smooth surface.

Add 1 cup of buttercream and spread the frosting to the edges of the cake using an offset spatula to finish.Place a second cake, cut-side down, on top of the frosted cake and cover with 1 cup buttercream, spreading it out to the sides with the offset spatula as you go.Repeat the process with the remaining two cakes.

Introduction: Drip Cake

Make your own spectacular drip cake at home! Katherine Sabbath, a baker, artist, and blogger, was the inspiration for this design. Her cakes are outrageously decorated, with every manner of confectionery covering the whole surface of the cake! Colors and themes may be coordinated to meet your event’s theme. For this cake, we’re going all out with pink and purple decorations.

Step 1: Gather These Items

A box cake mix, three eggs, half-cup oil, and one cup water a bag of candy melts in various colors Heavy whipping cream is used in this recipe.
Color in the form of candy Toothpick Saran wrap or wax paper can be used as a protective barrier.
baking pan with a diameter of 6 inches Sprinkles in various colors 1/4 cup all-purpose flour Candies in various flavors (lollipops, rock candy, ect).
1/2 cup melted butter 1/4 cup vegetable shortening 1.5 lbs confectioners’ sugar, granulated a half teaspoon of vanilla 2 tablespoons of whole milk 4 ounces of cream cheese

Step 2: Making the Cake

Choose your favorite cake mix from the shelf.
To make this dark chocolate cake, you’ll need 1/2 cup oil, 3 eggs, and 1 cup water, among other ingredients.
Using an electric hand mixer, thoroughly combine the ingredients and pour into 6 individual baking dishes ″Cake pans that have been greased and dusted with flour to prevent sticking are ideal.
I only have one cake pan of this size in my possession.
Each cake has to be baked for 25 minutes at 350 degrees Fahrenheit.
Allow cakes to cool completely before attempting to remove them from their pans.

I put mine in the freezer for 10 minutes before taking the cake from the pan.It worked well.Place each cake on a flat plate or a stack of 6 plates ″A cardboard circle is used for this project.Put your cakes aside for the time being.

Step 3: Icing

This buttercream frosting has a beautiful, silky texture to it.
However, if chilled ahead of time, it will keep up rather well in temperatures of 90 degrees or higher.
Ingredients: 1/2 cup melted butter 1/4 cup vegetable shortening (optional) 4 ounces of cream cheese 1.5 lbs confectioners’ sugar, granulated a half teaspoon of vanilla extract 2 tablespoons of milk Instructions: In a mixing bowl, using a low speed, cream the butter and shortening together until smooth (about 2 min).
Mix in the vanilla and cream cheese until it is completely smooth.
Gradually incorporate the powdered sugar until everything is well-combined.
A small amount of milk can be added to make the mixture smoother and creamier.

If you’re preparing it ahead of time, make sure to store it in an airtight container.Once your cakes have cooled, use a serrated bread knife to chop the tops off of them so that they have a flat top.Using a 6″ cardboard cake circle, place one of the flat cakes on top of the frosting and smooth it out.Make an effort to raise the borders somewhat more than the centre of the structure.Stack the second flat-topped cake on top of the first and spread frosting on top.When the third cake is placed to the bottom two, it must be flipped upside down to ensure that it is well incorporated.

Using a thin layer of icing, cover the whole cake, being sure to keep the regions in between the layers of cake as flat on the edges as possible.At this point, it’s fine if there are a few cake pieces mixed throughout.Place the cake in the refrigerator for a few minutes to allow it to set.

While the icing is setting, stir in a few drops of purple food coloring to the remaining frosting.
Finish by frosting your cake with a final coat of purple icing.
Using an icing knife, continue to smooth the sides.
Sprinkle some brightly colored sprinkles along the bottom border of the cake.

Step 4: Drips

The dripping are what distinguishes this cake from others.
In a microwave-safe bowl, combine approximately 1/2 cup candy melts on the defrost setting.
This should be done in 30 second intervals.
Please do not overheat (it will start to get chunky).
Stir well, then gradually add 1 or 2 tablespoons of freshly whipped heavy whipping cream.
It is at this point that the mixture reaches the consistency necessary for drips to form.

Drip the mixture down the sides of the cake with a spoon as you go.the remainder of the mixture into the centre of the pan

Step 5: Candy Bark

Using the defrost option on your microwave, melt two pots of candy melts together.
Stir about every 30 seconds or so, being careful not to overcook.
One of the pots should have some purple confectionery coloring added to it (do not use food colour).
Combine the ingredients together and drop some lumps onto a saran-wrapped plate or sheet of wax paper.
To swirl and marbleize the two colors, use a toothpick to do so.
Add a sprinkling of brightly colored sprinkles!

Refrigerate for a few hours or overnight to chill and solidify.Make an effort to split the bark into triangle-shaped pieces.The greater the height, the better.Make a note of it.

Step 6: Decorations

Sugar, sugar, sugar!
Get some lollipops, rock candy, or any other lovely sweets you can think of to hand out to your friends and family.
If your candy is in wrappers, make sure you remove them completely.
Begin by placing your tallest things at the top of the pile.
Then add more candy bark shards, rock candy, and additional sprinkles to finish it off.
Don’t forget to include portions on the sides of the cake as well!

The goal is to have it appear as though there is a candy explosion on top of your cake.

Step 7: Putting It All Together

Once your candy pieces are in position, add a few extra sprinkles to make it seem even more impressive. Maintain your composure till the moment of the presentation. Each and every one of your party attendees will be in awe of this stunning and delectably tasty extravagant cake!

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How to Make a Drip Cake: Easy Recipe & Video Tutorial

Colorful drips are a simple and beautiful method to adorn a cake that everyone can do.
It’s one of my favorite cake decorating methods, which is why I’m excited to share this lesson on how to make a drip cake with you!
As an extra plus, colorful drip cakes are extremely adaptable!
Using any hue, varied lengths and thicknesses, this beautiful drop may be used to completely surround a cake or to highlight a tiny piece of a cake as an accent.
There is no limit to what you can do!
There are a few things to keep in mind when constructing a drip cake, and they are really beneficial to understand.

I’ll go over everything you need to know and lead you through each stage of the process in the sections below.

How Do I Make Drips for a Cake?

Using white chocolate ganache as a base, my recipe for multicolored drip is basically comprised of heavy cream, white chocolate, and gel food coloring.
All you have to do to create these vibrant ganache drips is heat your heavy cream until it is boiling hot and then pour it over the white chocolate.
After a few minutes of resting, the white chocolate becomes a little more pliable.
Next, just add a spray of gel food coloring and whisk thoroughly until the mixture is smooth.
Fortunately, it is a basic and quick procedure!
Making a drip cake is rather simple, with the most difficult element being applying the drips to the cake.

How to Color this White Chocolate Ganache Drip

When you make this drip cake recipe, you use white chocolate, which allows you to paint it using gel food coloring!
I strongly advise against using liquid food coloring and instead go for gel food coloring.
It enables you to get really brilliant colors without altering the consistency of the white chocolate ganache in the process.
Do not worry, if you want to make a chocolate drip cake, I have the instructions for you.
The procedure and suggestions mentioned in the post are identical, with the exception of the fact that you will not be required to color the ganache.
When I create my chocolate drip recipe, I prefer to use milk chocolate chips instead of dark chocolate chips.

If you like, you may substitute dark chocolate for the milk chocolate.

How Do I Add Drips to a Cake?

There are two typical methods for incorporating drips into a cake. The majority of individuals prefer to use a spoon or a plastic squirt bottle. Some individuals prefer one way over another, and I encourage that you choose the method that makes you feel the most comfortable in your own skin.

Adding Drips Using a Spoon

A spoon is an excellent tool for creating dripping on a cake.
The best part about this procedure is that it does not necessitate the use of any special instruments.
Everyone, I believe, has a spoon in their kitchen cabinet!
Simply place 1-2 tablespoons of ganache on the back of a spoon and delicately pour it over the edge of a chilled buttercream cake to finish the look.
Every time you scoop up a piece of ganache, I recommend scraping the bottom of your spoon on the side of the bowl.
If you do this, you will avoid having stray chunks of ganache drip down the bottom of your spoon and all over your counter and cake.

Adding Drips Using a Squirt Bottle

Spooning drips over a cake is one method for creating drips.
This approach has the advantage of not requiring any extra instruments, which is a huge plus.
I believe that every household has a spoon in it!
Simply place 1-2 tablespoons of ganache on the back of a spoon and delicately pour it over the edge of a chilled buttercream cake to finish it off.
Every time you scoop up a piece of ganache, I recommend scraping the bottom of your spoon on the bowl.
If you do this, you will avoid having stray chunks of ganache drip down the bottom of your spoon and all over your counter and cake.

What Should My Drips Look Like?

Every ganache drip is different, and I often claim that no two drip cakes are the same as another.
They’re all different and gorgeous in their own way, just like you.
Drips of all shapes and sizes are allowed, and there is no right or wrong here!
Drips of all varieties may be used to create a variety of distinct appearances for your cakes.
A chunkier drip with a lot of definition is something I like to have every now and then.
It gives cakes an almost comical appearance to me, and I find them entertaining.

With my pink drip cake, I tried for a more feminine aesthetic, and I was pleased with the results.Then there are other instances when I want thin small drips that seem just like little raindrops falling from the sky.Rather than being humorous, I really created an April showers drip cake with thin blue drips to represent raindrops on a white cake.Then there’s the issue of drip length.You want your drips to go all the way to the cake board, right?Should they be different lengths or should they have an unified appearance?

You tell me what to do!I’ve completed all of them.I prefer drips that are a little longer or shorter in length than others, but drips that are of the same length don’t appeal to me.

Shorter drips are ideal if you intend to decorate the base of the cake with additional decorations.
For a more extravagant or dramatic design, such as my red wine drip cake, longer drips may be a lot of fun to experiment with.

Tips for Adding Drips to a Cake

In order to guarantee that you get the desired look for your drip cake, I have two very crucial recommendations to pass along to you:

Tip1: Chill Your Cake

My first piece of advice is to just drizzle drops onto a cold cake!
I don’t mean just a little cold.
After the second layer of buttercream has been applied, it should feel solid to the touch.
After 30 minutes in the refrigerator, or around 10 minutes in the freezer, you may serve your meal.
Ice water will assist your drips stay in place once they’ve been placed and will keep them from flowing down too deep into the cake.

Tip2: Make A Test Drip

My second piece of advice is to perform a test drip.
Take the ganache and drizzle it onto your cake in a single layer.
Allow it to do its course and sit for a few minutes.
Take a look at how it appears and how far it extends down the edge of the cupcake.
Are you satisfied with the way it turned out?
Now is the time to make the necessary adjustments to ensure that everything is absolutely perfect.

Is it a little too thin?Is it possible that the leak went too deep down the cake?Perhaps you might let your ganache to cool a little longer or melt in a little extra chocolate.Is your drip a little too thick or a little too short?Depending on how thick your sauce is, you may need to heat it in the microwave for a number of seconds (never heat it for more than 5 seconds).Alternatively, you may like to incorporate a small amount extra heavy cream.

The moment in the process that my impatience can get the better of me is at this point.I believe I’ve done all of the required tweaks and am ready to begin adding all of my drips.However, you might have made a mistake and overcorrected!

Possibly, you overheated or under-cooled your ganache by an excessive amount.
Each time you make a change to your ganache, you must repeat the test drip procedure.
It’s worth it to spend a few additional minutes making sure your ganache is the proper temperature before using it.

My Tips for Making the Best Colorful Drip Cakes

As long as the cake is cold, you may use this drip recipe on any style of buttercream cake.
This colored drip recipe should not be used on fondant since it might cause strange reactions in the fondant and result in a goopy mess.
Because they melt so readily, I prefer to use the whole foods tiny white chocolate chips for the white chocolate
You may substitute conventional white chocolate chips, white chocolate wafers, or even a broken up white chocolate bar for the white chocolate called for in this recipe
however, it is recommended that you use white chocolate chips.
If you’re using white candy melts, the proportion of heavy cream will be altered. It is not possible to substitute candy melts for the white chocolate in this recipe! They cannot be used interchangeably.
Make careful to use heavy cream or heavy whipping cream while making this recipe! The high fat level is required in this recipe in order to get the desired consistency. It is not possible to substitute milk for the cream.

Making a Drip Cake in Advance & Storage Tips

Make this ganache drip recipe ahead of time, or freeze any leftovers for later use. Once it’s finished, wrap it in plastic wrap or place it in a plastic bottle with a tight-fitting lid and keep it in the refrigerator for up to 3 weeks.
For cold ganache, heat the bottle or bowl in the microwave for 10 second intervals until it reaches the desired consistency, stirring after each interval.
Cupcakes, biscuits, and even ice cream can be topped with any remaining ganache.

Share Your Creations With Me!

If you make this drip cake recipe, please tag me on Instagram with the hashtags @chelsweets and #chelsweets so that I can see your incredible creations!

Other Recipes You Might Like:

Preparation time for Snickers Drip Cake is 30 minutes. Preparation time: 35 minutes 45 minutes of additional time are required. 1 hour and 50 minutes is the total time.

Ingredients

Vanilla Cake Recipe

2 1/2 teaspoons baking powder (10 grams)
1 teaspoon salt (5 grams)
1 cup unsalted butter, room temperature (226 grams) – 2 sticks
1 cup egg whites (or about 7 egg whites)
1 1/2 cups buttermilk, room temperature (360 grams)
1/8 cup vegetable oil (28 grams)
2 teaspoons vanilla extract (9 grams)
3 cups all-purpose flour (390 grams)
3 cups granulated sugar (600 grams)
2 1/2 teaspoons baking powder (10 grams)
1 teaspoon salt (5 grams).

Vanilla Buttercream Frosting

434 grams): 2 cups unsalted butter at room temperature
1/2 teaspoon salt (3 grams)
1 tablespoon vanilla extract or vanilla bean paste (12 grams)
7 cups powdered sugar (907 grams) – or a 2lb bag
2 tablespoons heavy cream (or whipping cream) (30 grams)
2 cups heavy cream (or whipping cream)

Colorful Drip Recipe

434 grams: 2 cups unsalted butter at room temperature
1 tsp salt (3 grams)
1 tbsp vanilla extract or vanilla bean paste (12 grams)
7 cups powdered sugar (907 grams) – or a 2lb bag
2 tbsp heavy cream (or whipping cream)
2 tsp vanilla extract or vanilla bean paste

Instructions

Vanilla Cake Layers:

Preheat the oven to 350 degrees Fahrenheit. Prepare three eight-inch baking pans by lining them with paper circles and spraying them with nonstick baking spray
In a stand mixer fitted with a paddle attachment, blend all of the dry ingredients (flour, baking powder, sugar, and salt) until completely incorporated.
On a low speed, carefully incorporate pieces of room-temperature butter into the dry ingredients. Continue to combine until there are no large bits of butter left and the mixture is crumbly
otherwise, stop mixing.
Adding in the egg whites, mix on low speed until barely blended. Add the buttermilk in two batches, mixing on a moderate speed between each addition.
Add in the oil and vanilla and mix on a moderate speed until everything is well-combined. Beat on low speed for about 15 seconds after scraping down the sides of the basin with the spatula.
Make a low-speed mix of the batter, scraping the sides and bottom of the bowl halfway through to ensure that the batter is equally colored
Using a spatula, equally distribute the batter across the cake pans that have been prepared.
Bake for 34-35 minutes (or until a skewer comes out with a few wet crumbs), or until a skewer comes out clean.
To remove the cake from the pan, allow it to cool for 10 minutes before using a tiny offset spatula to carefully run around the outside of the pan.
In order to expedite the chilling process, place the cake layers in the freezer for 45 minutes before baking.

Vanilla Buttercream Frosting:

Using a paddle attachment or a hand mixer, cream the butter on a medium speed for 30 seconds, or until it is completely smooth.
On a moderate speed, slowly incorporate the vanilla essence and salt
1 cup at a time, gradually incorporate the powdered sugar into the batter. Small splashes of cream might be used to break up the monotony.
For a really smooth frosting and to get the required consistency, continue mixing on low for a couple of minutes longer.
Additional cream can be used if the frosting becomes too thick (1 Tablespoon at a time). In order to make the frosting thicker, gradually add additional powdered sugar (a quarter cup at a time).

White Chocolate Ganache Drips:

Heavy cream in a heatproof bowl should be heated in the microwave for 45 seconds, or until it is steaming and just beginning to boil.
Pour the white chocolate chips into the heavy cream in a gentle stream, making sure they are completely coated by the cream. Allow the mixture to settle for 1 minute before stirring carefully until the cream and white chocolate are well blended. Some pieces of chocolate may not be completely melted at this time. Stir the mixture after it has been heated for 20 seconds a second time. It may be necessary to repeat this process many times until all of the chocolate chunks are completely melted and integrated.
Once the ganache has been smoothed out, add the gel food coloring and stir until the ganache is equally tinted. Pour the liquid into a plastic container if you intend to use a plastic bottle to hold your drips.
Continue to let the mixture cool until it reaches the proper viscosity (it should be barely warm to the touch).
A few chocolate chips or heavy cream can be added if the mixture appears to be too thin or too thick. The type of cream and white chocolate that you use might have an impact on the consistency of the cake, so feel free to experiment and make adjustments as needed.

To Assemble The Cake:

Heavy cream in a heatproof dish should be heated in the microwave for 45 seconds, or until it is steaming and just beginning to boil.
Pour the white chocolate chips into the heavy cream in a gentle stream, making sure they are completely coated by the cream before continuing. After 1 minute, slowly stir in the cream and white chocolate until they are well blended. (Optional) The chocolate in some pieces may not have completely melted yet. Stir the ingredients once it has been heated for 20 seconds. It may be necessary to repeat this process many times until all of the chocolate pieces are completely melted and integrated.
Using an electric mixer, blend in the gel food coloring until it is equally distributed throughout. In case you intend to use a plastic container to hold your drips, pour the mixture into the bottle.
Continue to let the mixture cool until it reaches the proper viscosity (it should only be slightly warm to the touch).
A few chocolate chips or heavy cream can be added if it appears to be too thin or thick. As a result, feel free to experiment with different types of cream and white chocolate to see what works best for you.

Notes

The following recipe may be made dairy free by substituting canned coconut cream in lieu of the heavy cream.
Make this ganache drip recipe ahead of time, or freeze any leftovers for later use.
Once it’s finished, wrap it in plastic wrap or place it in a plastic bottle with a tight-fitting lid and keep it in the refrigerator for up to 3 weeks.
Then, microwave the bottle or bowl of cooled ganache at 10 second intervals until it reaches the desired consistency, then set aside.
Cupcakes, biscuits, and even ice cream may be topped with any leftover ganache!

Nutrition Information

Yield

Serving Size

1 Calories per serving (per serving): 581 28 g of total fat 17 g of saturated fat 0 g of Trans Fatty Acids 10 g of unsaturated fat 68 milligrams of cholesterol Sodium is 254 milligrams. 80 g of carbohydrates 0g of dietary fiber 67 g of sugar 4 g of protein

How to Make a Drip Cake with Canned Frosting

Is it okay to use canned frosting for a drip cake recipe?
In recent weeks, I’ve had several inquiries about whether or not you can use canned frosting for a drip cake.
The answer is yes!
And, certainly, the end product is spectacular!
As a result, I’m going to show you how to make a Canned Frosting Drip Cake today.
But first, a bit of background information.

It wasn’t that long ago that I had never heard of the concept of using canned frosting to create a drip effect on a cake.Consequently, when I heard about it in my baking group, All Things Cake, I became pretty interested.

Click here to join All Things Cake!

Users reported that it was really simple, almost foolproof, and worked exceptionally well.
Simple solutions to cake problems are what I’m all about.
Creating drip cakes wasn’t difficult, but it wasn’t without its challenges.
It isn’t always foolproof.
After experimenting with candy melts and ganache, I realized it would be difficult to get the drip ″quite so″ every time.
This is a topic that I addressed in my book, Cake Decorating for Beginners, as well.

And the reality is that drip cakes are visually appealing, stylish, and widely loved.However, it is equally simple to make a mistake.Inquire as to how I know this.However, after finally attempting to make a drip cake with canned frosting, I can confidently state that canned frosting is by far the quickest and most convenient method of adding colorful drips to the immensely popular drip cakes!So let’s get down to business.

Canned Frosting Drip Cake

You’ll need two items in order to complete the drip. Frosting made using canned white frosting and food coloring Other than gel colors, I would not recommend anything else to you. Oh. And a spoon, of course.

Start with a chilled cake.

Alrighty. You’ll need to have your cake already filled, iced, and cooled before you begin. Vanilla buttercream and a 6-inch strawberry cake served as the foundation for this dessert. It was packed and frozen before being cooled to ensure it would be nice and solid when I served it (and cold).

Melting the canned frosting.

The frosting was prepared by opening the top of the container, peeling off the foil cover, and placing it in the microwave without a lid.
After that, I reheated it for 10 seconds.
I stirred and reheated for another ten seconds after that.
And then repeated the process one more time for a total of 30 seconds.
Depending on the wattage of your microwave, the duration may vary, but in general, you want the frosting to be melted and warm while still being smooth and pourable.
Ideally, you don’t want it to become too hot and start to bubble.

I used a butter knife to stir mine so that I could get into the corners, and it worked well!

Coloring the canned frosting.

I added a few drops of Electric Pink gel coloring and mixed it in again as soon as it reached the proper consistency and was completely melted. I wanted the drip to be rather vibrant, so I ended up adding a few additional drops. Because the frosting will not change color much after it has set (unlike homemade buttercream frosting), go ahead and color it anyway you wish.

Spoon the frosting on to form drips.

Okay, now after the frosting is finished, take your cooled cake and lay it on a turntable to cool down completely.
To finish the cake, using a spoon, gently spread a little bit of frosting over the outside border of the cake (but not on the edge).
Next, using the edge of the spoon, carefully push a small amount of the mixture out and over the edge until it begins to flow down the side.
Then turn a small bit more and repeat the process.
Continue to work your way around the cake, placing drips roughly one inch apart on each side.
In case you notice that the drips are not going down the cake as far as you’d like them to, you can push the edge of the cake a bit further.

I prefer to change the quantity so that the drips aren’t all the same length, and I also like to use different colors.Continually proceed in the same direction until you reach your destination.The center of the drips should be filled in once all of the drips have been completed.Using the spoon, apply extra frosting to the middle of the cake, smoothing it out as you go.Continue until the center is fully coated with icing.Because it doesn’t set up very quickly, you should be able to make it as smooth as you want it.

I go back and tidy up the margins every now and then if I see any areas that I don’t care for.

The finished drip cake:

When I realized how simple it was to make a drip cake with canned frosting, I was overjoyed.
It was a pleasure to work with, and it was quite smooth and beautiful to look at.
Honestly, I’m not sure I’ll ever use anything else to create drips again!
I left the cake in the refrigerator for approximately 15 minutes to allow the drips to set before continuing with the rest of the decoration.
They will also set up at room temperature, although it will take longer, according to what I’ve been informed.
The white frosting (without coloring) has been utilized successfully by my friend Holly @ Once Upon a Cupcake, who then painted the drips gold after allowing them to totally set (see photo above!) In this Unicorn Horn tutorial, you’ll learn how I paint with gold.

Finishing the cake.

Sadly, I didn’t get a chance to capture the remainder of my cake designing, but I can share some of the details with you.A 1M tip was used to pipe the border around the cake as well as the small clouds of icing on top of it.Then I finished it up with some Valentine’s sprinkles and called it a day.This cake was quite simple to prepare, and your clients will appreciate it if you provide it for Valentine’s Day.

You could even alter up the colors and use this design for any celebration!Finally, a finished Valentine’s Drip Cake created using canned icing is ready to be enjoyed by all!

Shop for Drip Cake Supplies:

Wilton 1M Buy Now Pillsbury White Frosting Buy Now Electric Pink Gel Coloring Buy Now Spoons Buy Now Pillsbury White Frosting Buy Now Wilton 1M Buy Now Pillsbury White Frosting Buy Now Valentine’s Sprinkles are available for purchase now. Bench Scraper is now available for purchase.

But how does it taste?

It has the flavor of canned frosting, to put it mildly.As a result, this frosting will not be suitable for use on cakes if you dislike the flavor of canned frosting.Personality-wise, it’s not my favorite (since ganache is so delicious!), but I like it well enough that I’ll use it without hesitation.

Aside from that, most of my clients aren’t quite as particular or discriminating as I am, so I don’t anticipate any complaints from them.As an analogy, consider the difference between handmade pizza and pizza from Pizza Hut.Clearly, they aren’t the same thing.Handmade pizza is far superior to store-bought pizza – simply because it is homemade.Even said, I will never pass up the opportunity to tear into a piece of Meat Lovers Pizza if the occasion presents itself.

Alternatively, sometimes I require a fast supper that I do not have to prepare.Do you understand what I’m saying?In the end, everything comes down to personal preference, but if you don’t mind the flavor, I think it’s a fantastic solution!

Can I use pre-colored canned frosting?

I’m going to think ″yes,″ but I’ve only played with white so I can’t give you any assurances. You may post a question in the All Things Cake group on this topic and get a response.

Check out these other popular cake tutorials:

Tips on how to frost a cake smoothly and how to get crisp buttercream edges
Video Tutorial for Making Messy Ruffles in Cake Decorating
What is the best way to use a silicone pearl mold?
Learn how to sell Paint-Your-Own-Cookie Sets (with the help of this booklet! )
Is it possible to freeze a fondant-decorated cake?
How to Keep Ribbons Organized

How to make a perfect chocolate drip with any kind of chocolate

For drip cakes, I get a lot of questions on how to produce a chocolate drip for them.For my drips, I often use white chocolate ganache with food coloring, which I tint using food coloring.This results in some vibrant drips, but sometimes you just want a rich, indulgent chocolate drip instead.Drip cakes appear to be the new naked cake, and they are really popular right now.

A drip cake newbie may find getting the ideal drip to be a frustrating experience.Do not fear, I’ll break it all down for you and demonstrate how to produce the ideal chocolate drip for you.Don’t be concerned if you’ve never attempted to make a drip cake before.It is in no way difficult to understand.In my cake newbies cake decorating group, I frequently see that people have the most difficulty with the consistency of their drips of icing.

Either the material is too thick or too thin.If a chocolate drop is too thin, it either includes too much liquid or is heated to a dangerous temperature.Consequently, let’s take a look at those two issues and how to prevent them while making the ideal chocolate drip.

Chocolate drip made with heavy cream and chocolate

Poured over chocolate and heavy cream, drips are the most popular sort of drip dessert.If you just melt chocolate and drizzle it on a cake, the result will be a thick layer of chocolate that will not level out around the borders.The reason for this is that chocolate by itself is not particularly liquid, and as soon as it comes into contact with a cake, it begins to solidify.Chocolate requires a small amount of liquid in order to drip more easily.

Heavy cream is the most often seen type of liquid.An example of a ganache is created by combining heavy cream and chocolate in a saucepan.A gorgeous dripping effect is created by ganache, which sets firm enough to not be liquid yet remains soft when sliced into.In this version of the cake, a ganache drip has been used instead of just pure melted chocolate.For the photographs, we are grateful to Sharp’s Sweets!

The amount of cream you use will need to be adjusted depending on the type of chocolate you choose.This is critically crucial.The more bitter the chocolate, the more cream you will need to make it taste good.Where you acquire your chocolate doesn’t matter in the slightest.It can be chips, melties, or something from a convenience store.Mini chocolate chips are my preferred choice since they melt more quickly.

Dark chocolate or semi-sweet chocolate drip recipe

6 ounces of dark chocolate or semi-sweet chocolate
4 ounces of heavy cream

This ratio produces a flawless ganache drip, which is what I used for my quick chocolate cake and my banana split cake, respectively. The chocolate retains its brilliant sheen.

Milk chocolate drip

6 oz milk chocolate
3 oz heavy cream

Because of the light tint of milk chocolate, I don’t normally use it for drips, but if that’s all you have or you love milk chocolate, you can use this ratio.

White chocolate drip

6 oz white chocolate
2 oz heavy cream

As you can see, very little cream is used in this particular ratio.Because white chocolate is much softer than dark chocolate, it is used in baking.A dab of food coloring gel to the completed ganache can effortlessly transform a plain white chocolate drip into a colorful masterpiece!In order to make the ganache, you do not need to add any extra food coloring.