How To Make Ganache For Drip Cake?

Place your chocolate into a microwave safe bowl.

How do you make chocolate ganache for drip cakes?

The perfect chocolate ganache consistency for drip cakes using semi-sweet chocolate, with ratios for white chocolate, dark chocolate, and milk chocolate included. Place chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips.

What kind of ganache do you use for drip cakes?

Chocolate Ganache For Drip Cakes. The perfect chocolate ganache consistency for drip cakes using milk, semi-sweet, or dark chocolate.

Do you put ganache on top or bottom of cake?

If you put the hot ganache on your cake your drips will run all the way to the bottom of the cake or melt your buttercream. Make sure your cakes are chilled in the fridge for 20 minutes before applying your drip. The cold cake will help set the chocolate and keep it from dripping too far down the sides.

How do I Make my Ganache the right temperature?

The best way to ensure your ganache is the right temperature is to 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 slowly run down the side of the cake for a couple minutes. If it’s the length and look you’re after, then go ahead and add drips to the rest of the cake.

How to make the perfect ganache?

– In a saucepan over medium heart, bring the cream to a simmer. – Pour the hot cream over chopped chocolate and let it rest for a minute. – Whisk the chocolate cream mixture until everything is combined well. – Let it cool in the fridge for 30 minutes at least before using.

What is ganache and how do you make it?

  • Chop your chocolate. The higher-quality chocolate you use,the better your ganache will turn out.
  • Bring your cream to a boil over medium high. Bring the cream to a boil on your stovetop.
  • Slowly mix cream and chocolate.
  • Let stand 10 minutes to cool,then serve with cakes,cookies,or whatever you else desire!
  • Did you make this recipe?
  • How long does ganache last on a cake?

  • How long can ganache cake sit out?
  • Does a cake with ganache need to be refrigerated?
  • How long can cake sit out unrefrigerated?
  • How long does chocolate cake last out of the fridge?
  • How long can you leave a ganache cake out?
  • Can you keep a ganache cake out of the fridge?
  • Can ganache be left out overnight?
  • How do you store chocolate ganache cake?
  • Tips For Perfect Chocolate Ganache Drip Cakes

    • The addition of a chocolate ganache drip finish to a cake is one of my favorite simple ways to dress it up.
    • Over the years, my ability to get the drip effect has undoubtedly improved, and I receive a large number of inquiries as to what my technique is.
    • It’s true that I’ve been through the ringer with chocolate ganache on more than one occasion (especially white chocolate ganache, which used to be my absolute nemesis).
    • These days, I’ve mastered the art of making drip cakes after working out the ideal ratio of chocolate to heavy whipping cream and knowing the dos and don’ts of drip cake construction.
    1. And now you will, as well!
    2. I’ve been making this chocolate ganache recipe for years, and it only calls for two ingredients: chocolate and heavy whipping cream.
    3. If you are scared by this recipe, just boil the heavy whipping cream to a simmer, pour it over the chocolate and whisk until it is homogeneous in texture, then put it to cool completely.
    1. You will need to adjust the amount of heavy whipping cream you use depending on the type of chocolate you are using in order to achieve the desired consistency.
    2. Despite the fact that semi-sweet chocolate is the most frequent type of chocolate I use for drip cakes, I’ve included the ratios I use for all various types of chocolate in the table below.
    3. Despite the fact that the recipe appears to be basic, there are a number of skills to learn before mastering the art of dripping chocolate.
    4. In the next section, I’ve included a simple step-by-step guide as well as some troubleshooting suggestions.

    But first, watch this extensive video that demonstrates how to create the recipe as well as everything you need to know about the process I use to produce drip cakes: Do you want to see more videos like this one on Cake Basics?See the increasing collection on my YouTube channel by visiting this link: Cake recipes and decorating videos are also available to inspire you and help you expand your skill set – so take use of this resource!Make sure you click on the subscribe button so you don’t miss out on any new posts!

    Chocolate Ganache For Drip Cakes

    • A semi-sweet chocolate ganache consistency for drip cakes, as well as ratios for white chocolate, dark chocolate, and milk chocolate are included in this recipe. Time required for preparation: 5 minutes Preparation time: 5 minutes Time allotted: ten minutes 1 cup (185g) semi-sweet chocolate chips, or a bar of semi-sweet chocolate broken up into pieces
    • 3 tablespoons heavy whipping cream (240 mL)
    1. Put the chocolate chips in a heat-resistant dish and set aside (glass or metal). Chop the chocolate bar into little pieces until it’s the size of chocolate chips if you’re starting with a bar of chocolate
    2. To make the heavy whipping cream, heat it in a saucepan over medium-high heat until it just begins to boil. I always watch for little bubbles appearing around the edge of the pan and a quiet simmer beginning in the center. Place the dish of chocolate and the cream in the refrigerator for around 30 seconds once it has reached this temperature.
    3. Using a whisk, whisk the mixture together until it is consistent in consistency and there are no chocolate chunks left on the whisk. Allow the ganache to cool at room temperature for 10-20 minutes, or until the ganache is at room temperature or slightly warmer.
    • Tip for making ahead of time: This ganache may be made ahead of time and kept in an airtight jar in the refrigerator for up to two weeks.
    • You may use it as a drip when it has reached room temperature and has reached a uniform consistency by microwaving it in 10-second increments and swirling after each interval.
    • You should use a 3:1 white chocolate to heavy whipping cream ratio if you’re using white chocolate, which is three parts white chocolate to one part heavy whipping cream.
    • The following is the complete recipe for white chocolate ganache.
    1. The following ratio should be used for making milk chocolate truffles: two parts milk chocolate to one part cream (aka twice as much chocolate as cream).
    2. If you’re using dark chocolate, follow the recipe directions as written, but add 2 tablespoons of heavy whipping cream.
    3. If you don’t use enough cream to balance out the higher cocoa solid content of dark chocolate, it will set firmer and be more susceptible to breaking.

    Tips For Perfect Chocolate Ganache Drip Cakes

    Tip 1: Be Patient With The Cooling Process

    • Once you’ve stirred the ganache together, it’s critical that you allow it to cool on your countertop until it’s room temperature or slightly above, which will take anywhere from 10 to 20 minutes depending on how frigid your surroundings are.
    • Putting the ganache in the refrigerator to speed up the process doesn’t always work out well — I’ve discovered that it cools unevenly, resulting in thick, globby drips.
    • The process of cooling in the refrigerator also results in the need to stir it too frequently.
    • Ganache (particularly white chocolate!) does not like to be mixed too frequently, and the final result might be that your whipped cream separates from the chocolate in the process.
    1. When this occurs, the ganache may appear gritty and drab, or it may even separate into two halves, similar to how oil and water separate.
    2. It is necessary to reheat the ganache to 92oF in order to melt the fat crystals and rewhisk the mixture in order to bring it back together in these cases.

    Tip 2: Make Sure Your Buttercream Is Chilled

    • There’s a method to this tip’s madness.
    • Because molecules travel more slowly at colder temperatures (and at warp speed at higher degrees), it stands to reason that chilling the buttercream will allow you to better regulate how far the chocolate ganache drops.
    • Make careful to cool the cake in the refrigerator for at least 30 minutes after you have finished applying the final coat of buttercream.

    Tip 3: Always Do A Test Drip

    • As soon as your buttercream is completely cooled, make a test drip by allowing the ganache to trickle down the edge of the cake.
    • You have too much heat in your ganache when it moves quickly and pools at the bottom.
    • Continue to chill the ganache for another 5-10 minutes before attempting your test drip once again.
    • You can tell it’s too cold if the frosting is globby or doesn’t travel very far down the side of the cake.
    1. To make it easier to work with, reheat the ganache in the microwave for approximately 10 seconds, stirring constantly, and then try again.
    2. The warming step should be repeated as necessary until you get the desired consistency.
    3. The benefit of using a test drip is that you can observe how the ganache will behave before you use it.
    1. You won’t be obligated to make a decision unless you’re satisfied with what you’re viewing.

    Tip 4: Drip The Sides Before Filling In The Top

    • When I initially started baking, my first thinking was to just pour ganache over the top of the cake and let it to drip down the edges naturally.
    • But that was a mistake.
    • If you’ve ever attempted it before, you’ll know that it doesn’t turn out well in the long run.
    • Start by dripping the sides until they’re aesthetically attractive before filling in the top of the cake.
    1. This will give you a lot more control over the appearance of the finished product.
    2. When you’re filling it in, try not to add too much ganache to the top because if you do, it will allow the drips you’ve generated to travel further than you’d like them to.
    3. Instead, try using only a small amount of ganache and spreading it so that it only touches the area where your drips begin.
    1. The ganache on top of the cake should self-level a little, so don’t stress about making it perfectly smooth all the way.

    Tip 5: Don’t Touch Those Drips

    For those who have attempted to make drip cakes using ganache previously, they will be familiar with the fact that they are a little sticky to the touch while at room temperature. The drips are less delicate once they’ve been chilled, but it’s best not to handle them at all throughout the decorating or packaging process.

    Chocolate Ganache Troubleshooting Tips 

    • I wanted to take a time to discuss what to do if your drips are too thick or too runny, because the consistency of your ganache is pretty much everything when it comes to making a perfect drip cake!
    • The majority of the time, it won’t take much to get your ganache back to its perfect drip consistency and consistency.
    • Here are a few examples of typical issues and the solutions to them: Problem 1: The drips are pooling at the bottom of the cake – this typically indicates that your ganache is too warm, in which case I recommend allowing the ganache to cool for an additional 5-10 minutes before attempting your next test drip on your chilled buttercream cake.
    • Problem 2: The drips are pooling at the top of the cake – this typically indicates that your ganache is too cold.
    1. The presence of excessive liquid (heavy whipping cream) in the ganache after it has been allowed to cool for an extended period of time indicates that the recipe was made with excessive liquid (heavy whipping cream).
    2. A thickening agent such as more chocolate will be required to correct this problem.
    3. This will entail melting an extra 1-2 oz of chocolate in the microwave, heating the current ganache to the same temperature as the melted chocolate, whisking it all together, and allowing it to cool back down to the appropriate drip consistency before serving.
    1. If your drips are thick and gloppy, this indicates that your ganache is excessively set.
    2. Problem 2: (or too cold).
    3. Using the microwave in 5-10 second intervals, slowly reheat the ganache, stirring constantly, until it reaches the desired drip consistency.
    4. Problem 3: The ganache has split — This has never occurred to me with this recipe, but if your ganache seems gritty or seized, it signifies that the fat has separated from the liquid for some reason.

    Using a microwave or over a double boiler, slowly heat the ganache to 92oF to melt the fat crystals, then whisk it again to combine it.Do you have any further questions concerning drip cakes that you’d like to ask?If you have any more questions, please let me know in the comments section below and I’ll try my best to respond as soon as possible!

    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.
    1. A drip cake newbie may find getting the ideal drip to be a frustrating experience.
    2. Do not fear, I’ll break it all down for you and demonstrate how to produce the ideal chocolate drip for you.
    3. Don’t be concerned if you’ve never attempted to make a drip cake before.
    1. It is in no way difficult to understand.
    2. In my cake newbies cake decorating group, I frequently see that people have the most difficulty with the consistency of their drips of icing.
    3. Either the material is too thick or too thin.
    4. 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.
    1. Heavy cream is the most often seen type of liquid.
    2. An example of a ganache is created by combining heavy cream and chocolate in a saucepan.
    3. A gorgeous dripping effect is created by ganache, which sets firm enough to not be liquid yet remains soft when sliced into.
    1. In this version of the cake, a ganache drip has been used instead of just pure melted chocolate.
    2. For the photographs, we are grateful to Sharp’s Sweets!
    3. The amount of cream you use will need to be adjusted depending on the type of chocolate you choose.
    4. This is critically crucial.
    See also:  How Many Does A Quarter Sheet Cake Feed?

    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

    1. 6 ounces of dark chocolate or semi-sweet chocolate
    2. 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

    1. 6 oz milk chocolate
    2. 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

    1. 6 oz white chocolate
    2. 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.
    1. It is possible to make your white chocolate drip more opaque by adding a drop of white food coloring to it if it is too transparent (you can see right through it).
    2. You might want to experiment with my water ganache drip if you don’t have any heavy cream on hand.
    3. It creates the best white chocolate drips in my view.

    How to make a chocolate drip

    Okay, so you’ve got your chocolate and you’ve calculated how much cream to put in it. Let’s get started with our ganache drip. For this recipe, I prefer to use the microwave because we are only using a tiny quantity of cream and chocolate. However, you may also use a pot or the stovetop if you want.

    1. I heat my cream in the microwave for approximately 1 minute, or until I can see steam coming off the surface of the cream mixture. The same is true when it comes to heating on the cooktop. DO NOT BRING TO A BROIL! This will cause your cream to become excessively heated, and your ganache will become gritty.
    2. Afterwards, I microwave my chocolate for about 1 minute, just to get it back to room temperature. Right now, I’m not attempting to melt the chocolate in any way.
    3. Next, ladle in the hot cream over the melted chocolate and allow to rest for 2-3 minutes.
    4. Combine the two ingredients in a mixing bowl. To get rid of any remaining unmelted lumps, return the mixture to the microwave for 30 seconds and whisk again until smooth.
    5. Overmixing will result in air being introduced into the ganache
    6. At this point, you may add your coloring.

    Tips for a successful chocolate drip

    • So, we’ve got our ganache prepped, but we’re not quite ready to start dripping yet!
    • The drips will go all the way to the bottom of your cake and may even melt your buttercream if you placed hot ganache on top of your cake.
    • Prior to applying your drip, make sure your cakes have been refrigerated in the refrigerator for at least 20 minutes.
    • The cooled cake will assist in setting the chocolate and preventing it from leaking down the edges too much.
    1. Allow the chocolate ganache to cool until it is just slightly warm to the touch before using.
    2. It should not be heated to the touch.

    The best tools for applying a chocolate drip

    • There are several approaches that may be used to apply a chocolate drip on a cake.
    • You may use a piping bag (my personal favorite), a plastic bottle, or even a spoon to create your design.
    • Each of the tools will produce a slightly different appearance.
    • The drips produced by a piping bag are extremely thin.
    1. The appearance of a spoon will be more natural.
    2. Either option is acceptable!
    3. To smooth down the top of your cake as soon as you’re finished piping your drop, make sure you have an offset spatula or spoon on available.

    How to create perfect drips

    • As previously said, I prefer to use a piping bag to create my drips.
    • I insert the piping bag into a cup and fold the top edges of the cup over the cup so that I can easily fill it with the chocolate.
    • After that, I snip off the end.
    • I don’t want something too large because I don’t like huge drips.
    1. Make a test drip to see how it works.
    2. Test the consistency by piping a tiny quantity along the border of the cake and seeing if the consistency appears right and the dripping stops approximately halfway down the cake.
    3. If your ganache is too thin and appears flat on the cake, it is likely that it is either too hot or too thin.
    1. If the ganache is extremely thick and does not drop at all, it might be that it is either too colored or too thin.
    2. It is now necessary to make modifications.
    3. The alternative is that you cover the entire cake, discover it’s not right, and have to start over from the beginning with a new cake.
    4. Making a flawless drip begins with piping a large drop using a gentle squeeze of the piping bag, followed by stopping the squeezing and moving the piping bag over without removing it off of the cake.

    This causes the chocolate to be dragged across.Then you may squeeze a little less, resulting in a smaller trickle on the paper.Continue to alternate between a heavy squeeze and a small squeeze to get an alternating drip effect.If you want all of your drips to be the same size, pipe your initial drop, then go a little farther over and pipe the same amount.It takes a lot of work to get these drips to look precisely the same every time.

    These exact drips are frequently utilized on modern sprinkle drip cakes, which I find to be rather appealing.In order to produce the ideal chocolate drip for your drip cakes, follow the steps below.I hope this has allayed your concerns about chocolate drip cakes and that your next drip cake is a complete success!Produce sure you watch the video below to learn how to make chocolate drips!

    Cake Batter and Frosting Calculator

    • Choose an option from the drop-down menu to determine how much batter or frosting you’ll need.
    • If you want to vary the amount of food the dish creates, you may use the serves slider on the recipe card.
    • Select the type of pan you want.
    • Select the appropriate cake pan size (based on 2″ tall cake pan) Select the appropriate cake pan size (based on 2″ tall cake pan) Select the appropriate cake pan size (based on 2″ tall cake pan)

    Cups of Batter Needed

    8 cups

    Cups of Frosting Needed

    5 cupsNote: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2″ tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer’s recommended guidelines. Did You Make This Recipe?Leave a rating and tell me how it went!

    Chocolate Drip Recipe

    Learn how to produce flawless chocolate drips using any type of chocolate, whether it’s dark, milk, or white. It all boils down to finding the proper ratio and temperatures. Never Miss A Cake With This Print RatePreparation Time: 10 minutes Preparation time: 30 minutes Time allotted: 40 minutes 10 oz. per serving Calories: 137 kilocalories

    Ingredients

    Chocolate Drip

    • Semi-sweet chocolate or dark chocolate (about 6 oz (170.1 g)
    • heavy whipping cream (about 4 oz (113.4 g)

    Instructions

    Chocolate drip recipe

    Heat the cream until it is just boiling, then pour it over the chocolate. Allow for 5 minutes of resting time before whisking until smooth. Allow it cool until the mixture is just warm to the touch before piping onto your CHILLED cake.

    Nutrition

    • Serves 1oz |
    • Calories: 137kcal per serving (7 percent ) |
    • 9 g of carbohydrates (3 percent ) |
    • 1 gram of protein (2 percent ) |
    1. Total fat: 10 g (15 percent ) |
    2. 6 g of saturated fat (30 percent ) |
    3. Cholesterol: 16 milligrams (5 percent ) |
    1. Sodium: 6 milligrams |
    2. Potassium: 104 milligrams (3 percent ) |
    3. 1 gram of fiber (4 percent ) |
    4. Sugar (g): 6 g (7 percent ) |

    Vitamin A (i.u.) 175 i.u (4 percent ) |Calcium: 18 milligrams (2 percent ) |Iron: 1.1 milligrams (6 percent )

    Colored Drips – Easy Two Ingredient Recipe & Tutorial

    Decorating a cake with colored drips is an excellent technique to take your cake decorating talents to the next level! It’s a beautiful cake design that is both elegant and whimsical. Never worry if you’ve never attempted to make a drip cake before! I’m going to teach you all you need to know about how to build a multicolored drip cake, as well as other things.

    What Do You Call Those Colorful Drips On Your Cake?

    • A number of people have inquired as to what the brightly colored items on the edges of my cake are.
    • Some people refer to it as drip cake icing, while others refer to it as drip cake ganache.
    • I’ve been struggling with what to title it, as well!
    • After much deliberation, I’ve finally decided to refer to this recipe as my colorful drip recipe.
    1. However, you are free to label it whatever you like.

    Colored Drip Video Tutorial vs. Recipe

    • **One thing to keep in mind!
    • The video for this recipe specifies that 1/2 cup of heavy cream should be used.
    • I made it a number of years ago, and I used to make it with a lot more heavy cream back in the day.
    • Following much testing, I discovered that using 1/4 cup plus 1 tablespoon of heavy cream results in a more failsafe recipe, and I have changed this recipe to reflect this.
    1. Please accept my apologies for any confusion!

    The Secret To My Colored Drips: 2 Ingredients

    • Just because multicolored drip cakes are visually appealing does not imply that they must be difficult to make.
    • We’ll start by talking about the most fundamental aspect of colorful drips: the elements that go into their creation!
    • The simplicity of this recipe is enhanced by the fact that it only calls for two ingredients.
    • Only a cup of white chocolate chips and some heavy cream are required for this recipe.
    1. If you have a kitchen scale, you may also weigh your white chocolate chips to ensure they are evenly distributed.
    2. In order to complete this recipe, you will need 175g.
    3. Because micro white chocolate chips melt more quickly, I like to use them in this recipe.
    1. They are smaller than conventional white chocolate chips; yet, I can put more of them in one cup than I would if I were to use regular white chocolate chips (175g vs.
    2. 160 g).
    3. To account for the difference in volume between ordinary white chocolate chips and mini white chocolate chips, you may wish to slightly overfill your cup measure when using regular white chocolate chips.
    4. The white chocolate chips are simply melted into the cream, which has been heated to a simmer.

    You’ll get silky smooth ganache once you’ve let them melt and stirred them together quickly.When it comes to this recipe, the proportion of white chocolate to heavy cream is really crucial.Because of the large amount of white chocolate used, the mixture will thicken as it cools.Using this method, you can generate those gorgeous, perfectly dripping droplets!Due to the fact that this recipe calls for white chocolate and cream, it is legally referred to as white chocolate ganache.

    How To Color White Chocolate Ganache

    • The white chocolate ganache foundation may be tinted using food coloring to create whatever color you like.
    • Many people are concerned that the addition of food coloring may cause the ganache to freeze up.
    • In contrast to the addition of food coloring, which would cause melted white chocolate to seize (and make the chunkiest mess!
    • ), adding food coloring will not cause the white chocolate ganache to seize.
    1. You might wonder why.
    2. It all boils down to the amount of heavy cream that is used in the combination to begin with.
    3. Although heavy cream has a significant amount of fat, it also contains a significant amount of water!
    1. It is possible to avoid any seizing caused by the moisture in the food coloring if the chocolate is melted into the heavy cream.
    2. Even with the addition of food coloring, the cream will help to maintain the mixture pleasant and smooth.
    3. It is strongly recommended that you use gel food coloring if you want your multicolored drips to be a brilliant hue.
    4. A tiny amount of liquid food coloring can also be used, but you will not be able to get the same intensity of color.

    If you use too much liquid food coloring, the consistency of the mixture will be thrown off as well.Because gel food coloring is so concentrated, you may get away with using less of it.A little drop will produce stunning, vibrant hues, such as the pink drip cake seen here!It also has a thicker consistency and will not alter the consistency of the white chocolate ganache when mixed in.My preferred brand of gel food coloring is Americolor, although any brand will suffice in this situation.

    How To Make The Perfect Colored Drip Cake

    • It is not necessary to be intimidated by drip cakes, but there are a few things to consider in order to get the desired drip effect. When it comes to manufacturing drip cakes, the most typical problems that individuals have are as follows: drips running down the cake and off the cake board (also known as ″runaway drips″).
    • Streaming, thin drips that appear more like multicolored streaks than droplets of water
    • The buttercream appears to be melting because of the ganache.
    • Drips that are short and stubby, resembling candle wax

    The majority of these issues are caused by the ganache being added to the cake when it is not at the proper temperature. Additionally, if the cake hasn’t been adequately refrigerated, it may result in problems. I guarantee that if you follow my recommendations below, you will avoid all of these problems!

    Step1: Chill Your Cake

    • My first piece of advice is to make certain that your cake is adequately refrigerated.
    • You should leave it to remain in the fridge for at least 20 minutes or in the freezer for 10 minutes after it has been frosted before serving.
    • By doing so, you may ensure that the frosting is cool and stiff to the touch.
    • By chilling the cake, you can ensure that the buttercream holds its shape and can withstand the slightly warmed ganache.
    1. It will also aid in slowing the rate at which the drips travel down the cake, so preventing them from running all the way down the cake as they should.
    See also:  How Much Sugar Is In Angel Food Cake?

    Step2: Temperature Of Your Ganache

    • Secondly, make certain that your ganache at the appropriate temperature!
    • It should be only a few degrees warmer than the surrounding environment.
    • When I say it should be barely warm to the touch, I mean it should be barely warm.
    • Using too much heat can result in a ganache that is thinner than you like, which will flow straight down the cake and pool at the bottom of the cake board.
    1. Alternatively, if the water is not warm enough, you will wind up with short, stubby drips that are difficult to control.
    2. Neither of them will result in the long, elegant drips that you’re looking for.

    Step3: The Test Drip

    • A test drip is the most effective approach to confirm that your ganache is at the proper temperature.
    • THIS IS AN EXTREMELY IMPORTANT STEP!
    • Simply make a drip on the edge of your cake and allow it to run freely.
    • During the next few of minutes, let it to slowly flow down the edge of the cake to the bottom.
    1. If you want the cake to have the length and appearance you want, go ahead and add drips to the rest of the cake.
    2. If this is not the case, make the necessary adjustments.
    3. Either place the ganache in the refrigerator for a couple of minutes to enable it to cool down even further, or put the bottle (or bowl) in the microwave for 5-10 seconds to bring it back to room temperature.
    1. Then, just to be on the safe side, try one more drip.
    2. While these extra processes may add time to the process, it is well worth it to ensure that your drips are absolutely flawless.
    3. Spending hours creating a cake from scratch is well worth the extra 10 minutes to ensuring that your ganache drips are as lovely as they can be.
    4. If you prefer to learn through visual means, here is a video lesson that demonstrates how to apply drips to cakes.

    Techniques For Adding Drips To The Cake

    • There are two simple methods for adding colorful drips to a cake without much effort.
    • One option is to make use of plastic bottles.
    • This strategy is my preferred option since it makes the entire procedure much simpler.
    • In your hand, the ganache is easily contained, and it may be heated or cooled at your discretion.
    1. Instead of using plastic bottles, a spoon or an offset spatula may be used to delicately push the ganache over the edges of your cakes, forming each drip.
    2. To create the pink ganache drips on my circus animal cake, I used this procedure.
    3. With a spoon, I get the distinct impression that I’m going to spill ganache all over the counter or onto the cake in places I don’t want it.
    1. I genuinely enjoy the way drips appear when they’re applied on a cake using the spoon approach, but I don’t use it very often since it’s more difficult to shoot!

    Additional Tips For Colorful Drip Cakes

    • As long as the buttercream cake is cold, you may use this drip recipe on any form 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 Whole Foods small white chocolate chips for the white chocolate
    • however, you can use whichever white chocolate chips you choose.
    • If you don’t have mini white chocolate chips, you can substitute regular white chocolate chips, white chocolate wafers, or even a chopped up white chocolate bar
    • however, if you don’t have mini white chocolate chips, please see the note at the bottom of the recipe.
    • If you are using white candy melts, the proportion of heavy cream will be different. 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 This Colored Drip Recipe in Advance & Storage Tips

    • Make this colorful 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.

    Let Me Know What You Think!

    Would want to know what you think of my colorful drip formula if you try it out yourself. Please give a rating and let me know what you think by leaving a comment below. Additionally, tag me @chelsweets and use the hashtagchelsweets so that I can see your lovely creations on social media!

    Other Recipes You Might Like:

    Preparation time for Chocolate Drip Cake is 5 minutes. Preparation time: 1 minute Time allotted: 6 minutes

    Instructions

    1. In a heatproof bowl, microwave 1/4 cup plus 1 tablespoon heavy cream on high for 45 seconds, or until the cream is just beginning to boil.
    2. Pour 1 cup of white chocolate chips into the heavy cream in a gentle stream. Make certain that they are completely coated with cream. Allow the mixture to settle for 1 to 2 minutes before using it.
    3. In a separate bowl, whisk the cream and white chocolate together until the mixture is smooth.
    4. If certain pieces of chocolate aren’t completely melted, heat the mixture for another 20 seconds while stirring constantly.
    5. It may be necessary to repeat this process many times until all of the chocolate chunks are completely melted and integrated.
    6. If desired, add a few drops of gel food coloring to the mixture. Allow the mixture to cool until it has attained the proper viscosity (it should be barely warm to the touch).
    7. 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.

    Notes

    • This recipe yields approximately 1 cup of ganache, which is sufficient for drizzling around an 8-inch round layer cake.
    • Because micro white chocolate chips melt more quickly, I like to use them in this recipe.
    • They are smaller than conventional white chocolate chips; yet, I can put more of them in one cup than I would if I were to use regular white chocolate chips (170g vs.
    • 160 g).
    1. If you’re using ordinary white chocolate chips, you may want to slightly overfill your cup measure to allow for the difference in volume, or you may want to weigh your white chocolate chips using a kitchen scale to account for the change in weight.
    2. If you are unable to get heavy cream at your local grocery shop, heavy whipping cream will suffice.
    3. For up to 3 weeks, you may store any leftover ganache wrapped in plastic wrap or in an airtight container in the refrigerator.

    Nutrition Information

    Yield

    Serving Size

    The following is the amount of calories in one serving: 1173 82 g of total fat 51 g of saturated fat 1 g of trans fat, 25 g of unsaturated fat 124 milligrams of cholesterol 172 milligrams of sodium 102 g of carbohydrates 0g of dietary fiber 101 g of sugar 12 g of protein

    Ganache Drip Recipe

    • The recipe for today’s post is a really simple, amazingly delicious two-ingredient ganache drip recipe that can be cooked in the microwave and used as a cake and cupcake filling or swirled onto cupcakes, among other things.
    • Ganache has a really classy and posh sound to it, doesn’t it?
    • I would have never realized how simple it is to create a cake had I not been a ″cake woman″ beforehand.
    • Really, there are only two ingredients in this ganache drip recipe!

    This easy ganache drip has two simple ingredients

    The popularity of beautiful drip cakes continues to grow, and fortunately, this cake trend is surprisingly simple to produce, no matter what your level of cake decorating experience is! Heavy cream and dark chocolate are the two elements that we’ll be dealing with in this recipe.

    Ganache- What is the Best Ratio of Chocolate to Cream to Use?

    • The ratio of chocolate to cream is 1:1 since we are producing a glaze that will be used to create a gorgeous ornamental drop for the cake.
    • This will provide us with a consistency that is easily pourable (and drippable).
    • Because we are using an equal amount of chocolate and cream, the ganache will not set firm when refrigerated.
    • To make a thicker, spreadable ganache frosting that would set up hard (which is typically used beneath fondant), I would use a 2:1 chocolate to cream ratio to make a semi-sweet or dark chocolate ganache that would set up solid.
    1. You could even increase the ratio to 3:1 if you wanted an even firmer outcome.

    Here’s our full Video of How to Make an Easy Ganache Drip and Whipped Ganache in the Microwave (And how to apply it)!

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    Note that White Chocolate and Milk Chocolate play by different rules!  

    The amount of chocolate to cream should be increased when making a drop of white chocolate or milk chocolate ganache or ganache drizzle. If this is not done, the resultant ganache will most likely be overly fluid and soft.

    Increase the ratio to 3:1 if you want to make a white or milk chocolate ganache drip. It is this ratio that we utilized in our pastel Reverse Drip Cake video instruction, which is available in our member section.)

    How to Make a Chocolate Ganache Drip

    • Creating a chocolate drip for cakes is really simple and delicious, and it provides a dramatic final touch to any cake.
    • The following are the important actors in our ganache: Heavy cream, chocolate, and a scale are all required.
    • You’ll need an equal amount of chocolate and cream, measured in grams.
    • *** Note that we used semi-sweet chocolate in the video above, but any type of chocolate would work.
    1. The ingredients for this simple recipe are 10 oz (283 g) chocolate and 10 oz (283 g) heavy cream.
    2. Having enough ganache to drip along the edges of a cake as well as the top will provide us with a little remaining for glazing cake layers, whipped ganache filling, or a small chocolaty snack;0) Using 8 oz.
    3. of chocolate and 8 oz.
    1. of cream is plenty for covering the top of a cake and drizzling ganache, but I prefer to keep a little more on hand just in case I need it.
    2. This easy ganache may be made in the microwave, which is my preferred method.
    3. Alternatively, pour the cream over a dish of chocolate and microwave for approximately 1 minute.
    4. We used 10 ounces of chocolate and 10 ounces of cream.

    The length of time you will need to microwave will depend on how much food you are making.In other cases, like as in our movie, we use 12 oz chocolate and 12 oz cream.The 1:1 ratio is the most crucial thing to remember.Give it a good shake.But there’s still more time to be spent on the project.

    The chocolate bits were almost completely melted after another 30 seconds in the microwave.I let it lie for a minute before stirring it again to let the chocolate to melt a little more.It is always my goal to mix the ganache while keeping my spoon below the surface of the ganache so that I do not produce too many air bubbles.We’re almost finished!It only need a little more stirring.You won’t believe how quickly the cream and chocolate mixture will convert into a rich, silky smooth ganache just a little amount of stirring.

    The consistency is ideal for drizzling ganache into cupcakes while still somewhat warm, and it is also excellent for coating cupcakes.As it rests, it will firm up a little and thicken a little, but it will retain its delicate texture.The ganache will thicken somewhat if allowed to cool completely before being used for cake decoration.

    To remedy this, simply heat the ganache slowly, in tiny increments, until it reaches the correct consistency.

    How to Know if the Ganache Drip is the Right Consistency

    As soon as the consistency of the ganache begins to thicken somewhat (which doesn’t take long), I like to dot a few drips on the inside edge of my ganache bowl to check if they swiftly flow all the way down, or if they stop halfway down. This will give you a good idea of what will happen when you apply your drips to the top of the layer cake.

    The ganache should be allowed to cool for a bit longer if it flows swiftly from the top to the bottom of the interior of your ganache bowl. If the ganache doesn’t move at all or comes out too thick, it has been allowed to chill too much and has to be slightly warmed.

    We hope you appreciate this sinfully delicious and EASY ganache as much as we do! It’s always a hit with the crowds, and it looks stunning when dripped or drizzled over cakes and cupcakes. Nobody will ever know how simple it is to manufacture; it will remain a well guarded secret!

    Here’s a peek at our beautiful, easy ganache drip in action…

    • As seen in the photo below, I’ve filled a disposable piping bag with our ganache and cut the tip away to make it easier to pipe the drop.
    • It should be easy and quick to pour if the ganache drip is still warm from the oven.
    • As you make your way around the cake, apply little pressure to the icing to produce lengthy drips.
    • A cake turntable is optional, although it is beneficial for turning the cake as you are working on it.

    This ganache drip recipe also be transformed into a delightful whipped ganache!

    • Allow the ganache to set up at room temperature for about 2-3 hours, or until it has thickened to a frosting consistency that is suitable for icing (some describe it as a peanut-butter consistency).
    • Then, using a hand mixer, fluff up the mixture until it is light and fluffy–this can take as little as 30 seconds.
    • Overbeating your ganache may cause it to split or crack, resulting in an extremely gritty texture and consistency.
    • Whipped ganache is a delicious filling for cakes and cupcakes, and it may also be used to decorate cupcakes with swirls.
    1. These were injected using a 1M tip (a 2D tip works well too.) However, while the consistency of this whipped ganache is not perfect for icing a whole cake, it is excellent for piping or swirling onto cupcakes for a little creative flair.
    2. Please visit our website to see our excellent homemade Oreo Cake recipe, which includes this quick and effortless ganache drip!
    3. It’s SO GOOD!
    1. : Recipe for Oreo Cake from Scratch Lastly, here’s a video of our Ganache Drip in action!
    2. During the process of decorating our DELICIOUS Mint Chocolate Chip Cake, we made a fast minute-long video to demonstrate how quickly and effortlessly a ganache drip can be applied to a cake by just placing it into a piping bag, snipping away the tip, and spinning it on the turntable!
    3. Oh, the intrigue!
    See also:  How Long Does Cake Last In The Refrigerator?

    Ingredients

    • 10 ounces (283 grams) of chocolate (Semi-sweet or Dark) We used Ghirardelli chocolate
    • 10 oz. (283g) heavy cream
    • and Ghirardelli chocolate chips.

    Instructions

    1. Put your chocolate in a microwave-safe dish and set it aside.
    2. In a microwave-safe bowl, pour heavy cream over the chocolate and microwave for 1 minute. (Times are subject to change
    3. please read our notice below.)
    4. Remove the container and stir. Microwave for another 30 seconds, and when the chocolate is almost entirely melted, let it aside for 1 minute before stirring it again. Stir until the mixture has attained a silky smooth consistency
    5. *microwave cooking durations may vary. In order to save time, make a smaller batch of ganache and microwave it for a shorter period of time. If your chocolate hasn’t melted after the 1 1/2 minutes specified in the directions, gently microwave it in short 10-15 second intervals until it has nearly entirely melted, stirring after each increase. Remove from the heat for one minute, then whisk until smooth
    6. the ganache will cool as it thickens and becomes more solid. Allow for cooling for around 15-20 minutes, or until you are able to pipe drips along the inside of your bowl and get the desired effect. (It is possible that the ganache is too heated and the drips will flow all the way down.) If they just leak a portion of the way down the bowl, the soup is ready to be served. Some of this is a matter of personal choice, though.)
    7. In a disposable piping bag, I load my ganache and snip the end away (start with a tiny hole, you can always make it larger afterwards).
    • Thank you for taking the time to visit!
    • Don’t forget to visit our Recipes Section for our complete collection of FAVORITE cake and frosting recipes!
    • In addition, check out our ever-expanding collection of free cake decorating instructions in our Free Cake Tutorials Section.
    • Final thought: If cake designing is something you enjoy doing and you’d want complete access to our whole cake decorating video area, you might consider becoming a member of My Cake School!
    1. You can discover all of the information about My Cake School membership here: My Cake School Membership Information.
    2. We’d be delighted to have you as a guest!

    Ingredients

    For the sponge

    • Softened butter (plus a little more to grease the muffin tins)
    • 340g cane sugar
    • 6 big eggs
    • 1 teaspoon vanilla extract
    • 340g self-raising flour
    • 1 teaspoon baking powder
    • 2 tablespoon milk

    For the Swiss meringue buttercream

    • 3-1/2-pound egg whites
    • 225-pound caster sugar
    • 300-pound unsalted butter, diced and melted
    • 1 teaspoon vanilla extract

    For the ganache drip

    • 10oz double cream
    • 100 g dark chocolate, coarsely chopped
    • Optional: edible flowers, glitter, or chocolate for garnishing (optional)

    Method

    • FIRST, butter three 20cm round cake pans and line with nonstick baking paper (see Notes). Preheat the oven to 190 degrees Celsius/170 degrees Celsius fan/gas 5. The butter and sugar should be mixed together in a large mixing basin until light and creamy. Gradually beat in the eggs until they are all incorporated, then fold in the vanilla. In a separate bowl, whisk together the flour and baking powder until well blended. To loosen the mixture, whisk in the milk.
    • STEP 2Bake the sponges for 20 minutes, or until they are brown and a spear inserted into their centers comes out clean. Allow for 10 minutes of cooling in the tins before transferring to a wire rack to cool fully. STEP 3While you’re waiting, start working on the Swiss meringue buttercream. Place the egg whites and sugar in a heatproof dish set over a small saucepan of moderately boiling water and whisk constantly until stiff peaks form. Make certain that the bowl does not come into contact with the water. Whisk for 3-4 minutes, or until the sugar is completely dissolved. Place all of the ingredients in an electric mixer and whisk on medium-high speed for 10 minutes, or until you have a thick meringue.
    • STEP 4Add the butter slowly, whisking constantly, for 5 minutes, or until the buttercream is fluffy.
    • STEP 5Place one sponge on a plate or cake stand, top it with a few tablespoons of the buttercream, and spread into an even layer. Repeat the process with the next sponge. STEP 6Smooth a thin layer of the buttercream around the cake, making sure that all of the edges are covered – this is known as a crumb coat – and place the final sponge on top. Refrigerate for 45 minutes to allow flavors to blend. Using a palette knife, remove and smooth a thick layer of the remaining buttercream around the cake, keeping a small amount for decorating. Place the dish back in the refrigerator for 45 minutes to 1 hour to set.
    • STEP 7In the meantime, prepare the ganache.
    • Using a small saucepan, bring the cream to a simmer and pour over the dark chocolate until it’s barely steaming. Remove from the heat and let aside for 5-10 minutes to allow the cream to melt. Allow it to firm up for a few minutes if it is still a bit liquid
    • you want it to be pourable but not too runny. Use your spoon to spread the ganache over top of the cake, urging it to drip down the side as you go – start at the rear of the cake to get a feel for how it works. Chocolate should also be used to fill in the centre of the top of the cake. Allow for a 10-minute resting period.
    • STEP 8To finish off the cake, place the leftover buttercream in a piping bag fitted with a round nozzle and pipe little dots all over the top. Decorate whichever you choose, but remove any flowers before serving.

    White Chocolate Ganache Drip Cake Recipe + Tips [Video Included!]

    • Following the publication of this recipe and lesson for semi-sweet chocolate ganache drip cakes, I’ve received an overwhelming number of inquiries regarding how to make white chocolate ganache drip cakes.
    • The fact that I know how fussy white chocolate ganache can be if you don’t get the ratio and time just right makes me giddy with excitement to share my suggestions with you.
    • It’s true that the first time I made it (using a really popular recipe that will remain anonymous), the ganache was so thin and fluid that the drips just poured down the sides and collected at the bottom of the cake, even after chilling it to temperatures below room temperature!
    • My white chocolate ganache has subsequently seen several iterations as I hunted for the optimal ratio of chocolate to heavy whipping cream, and I’ve discovered some useful strategies for making it extra white and gorgeous.
    1. For starters, white chocolate is not a genuine chocolate, which means it does not include any chocolate solids and so does not act in the same way as semi-sweet, milk, or dark chocolate.
    2. A blend of ingredients such as sugar, cacao butter, milk products, vanilla and some form of fatty material known as lecithin is used to create the confection instead.
    3. However, although I haven’t tried creating white chocolate ganache with anything other than the standard Hershey’s white chocolate chips, you are free to use whichever brand of white chocolate chips you choose.
    1. Any white chocolate chips, including generic white chocolate chips and white chocolate bars that have been cut into little bits, will do.
    2. Because there are no chocolate solids in this ganache, the proportion of heavy whipping cream to white chocolate chips will be different from other ganache recipes as a result.
    3. I’ve discovered that a 3:1 ratio (precise recipe below) is exactly ideal, which means that three parts chocolate to one part heavy whipping cream works well.
    4. To make it, just warm the cream to a near-boiling point, pour it over the white chocolate chips, and whisk it all together until it is uniform in color.

    For more information on how to make white chocolate ganache, please see the video below.You can also read on for all of my recommendations on dealing with white chocolate ganache.To view additional cake recipe videos, decorating tips, and my whole Cake Basics course in video format, head over to my YouTube channel, which you can access through the link above.While you’re there, click the subscribe button to ensure that you never miss a new video!

    White Chocolate Ganache For Drip Cakes

    • The ideal white chocolate ganache to white chocolate ganache ratio for generating drip cakes. white chocolate chips or bar (chopped into small pieces), 1 cup (190g)
    • Heavy whipping cream (80 mL), 1/3 cup
    • Food coloring gel or whitening gel (optional): 1/2 teaspoon
    1. Using a sharp knife, chop the white chocolate chips or bar as small as possible and transfer it to a heat-resistant dish (glass or metal).
    2. Heavy whipping cream is heated in a saucepan over medium-high heat, whisking continually, until it just begins to boil, about 2 minutes. I always check for little bubbles developing around the perimeter of the pot and a gently boil beginning in the center. When it reaches this level, pour the cream over the white chocolate and allow it to soak in.
    3. Whisk the ganache together until it has a consistent consistency and there are no chunks of chocolate remaining on the whisk. If you’re having trouble whisking everything together, you may try holding the bowl over the residual heat from the stove (after it’s been turned off).
    4. Allow the ganache to cool at ambient temperature for anywhere between 5 and 20 minutes (depending on your kitchen environment), or until the ganache itself is just above room temperature, before storing it in an airtight container. Continue reading this blog article for detailed instructions on drizzling white chocolate ganache on to a cake as well as troubleshooting recommendations.

    Make Ahead Suggestions: You can make this ganache ahead of time and store it in an airtight jar in the refrigerator for up to two weeks if you plan ahead. Cook the ganache in 10-second intervals, stirring after each one, in the microwave until it is room temperature and homogeneous in consistency, about 2 minutes total.

    Tip 1: Whiten Your Ganache If It’s Too Yellow

    • A peculiarity of white chocolate chips is that they are not quite as white in color as they appear to be on the surface.
    • Americolor Bright White food color gel is my go-to product for lightening the ganache.
    • Using it consistently produces a flawlessly dazzling white, and you only need approximately half a teaspoon each batch of white chocolate ganache to achieve that ideal shade of white!
    • However, I do not care for the flavor of white candy melts, which some bakers choose to use in place of white chocolate chips when making white ganache.
    1. As a result, the whitening process is my preferred alternative.

    Tip 2: Be Patient With The Cooling Process

    • Once you’ve stirred the ganache together, it’s critical that you allow it to cool on your countertop until it reaches room temperature, which will take anywhere from 20 to 30 minutes depending on how chilly your surroundings are.
    • Putting the ganache in the refrigerator to speed up the process doesn’t always work out well — I’ve discovered that it cools unevenly, resulting in thick, globby drips.
    • The process of cooling in the refrigerator also results in the need to stir it too frequently.
    • Ganache (particularly white chocolate!) does not like to be mixed too frequently, and the final result might be that your whipped cream separates from the chocolate in the process.
    1. When this occurs, the ganache may appear gritty and drab, or it may even separate into two halves, similar to how oil and water separate.
    2. It is necessary to reheat the ganache to 92oF in order to melt the fat crystals and rewhisk the mixture in order to bring it back together in these cases.

    Tip 3: Chill Your Buttercream

    • There’s a method to this tip’s madness.
    • Because molecules travel more slowly at colder temperatures (and at warp speed at higher degrees), it stands to reason that chilling the buttercream will allow you to better regulate how far the white chocolate ganache drops.
    • Make careful to cool the cake in the refrigerator for at least 30 minutes after you have finished applying the final coat of buttercream.

    Tip 4: Start With A Test Drip

    • As soon as your buttercream is completely cooled, make a test drip by allowing the ganache to trickle down the edge of the cake.
    • You have too much heat in your ganache when it moves quickly and pools at the bottom.
    • Continue to chill the ganache for another 5-10 minutes before attempting your test drip once again.
    • You can tell it’s too cold if the frosting is globby or doesn’t travel very far down the side of the cake.
    1. To make it easier to work with, reheat the ganache in the microwave for approximately 10 seconds, stirring constantly, and then try again.
    2. The warming step should be repeated as necessary until you get the desired consistency.
    3. The benefit of using a test drip is that you can observe how the ganache will behave before you use it.
    1. You won’t be obligated to make a decision unless you’re satisfied with what you’re viewing.

    Tip 5: Drip The Sides Before Filling In The Top

    • It’s preferable to drip the edges of the cake before filling in the top, whether you’re using a spoon to generate drips (like I do!) or using a squeeze bottle approach like I do.
    • Although it may be tempting to simply pour all of the ganache on top of the cake and let the drips fall where they may, starting with the edges will allow you to have greater control over the length of each drop (after a successful test drip of course).
    • When you’re filling it in, try not to add too much ganache to the top because if you do, it will allow the drips you’ve generated to travel further than you’d like them to.
    • Instead, try using only a small amount of ganache and spreading it so that it only touches the area where your drips begin.
    1. The ganache on top of the cake should self-level a little, so don’t stress about making it perfectly smooth all the way.
    2. You now know all I know about dripping cakes with white chocolate ganache, including how to make it.
    3. Having this skill in your cake decorating toolbox is extremely beneficial, especially considering how versatile white chocolate ganache can be in terms of coloration.
    1. Adding a few drops of food coloring gel will transform it into any vibrant color of the rainbow!
    2. And I assure you that it will taste a million times better than candy melts, whether you leave it white or color it.
    3. Do you have any further questions concerning drip cakes that you’d like to ask?
    4. If you have any more questions, please let me know in the comments section below and I’ll try my best to respond as soon as possible!

    The Easie

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