Not unlike my chocolate drip cake tutorial, this post will tell you everything you need to know about adding a white chocolate drip to your favorite cakes.
Heavy whipping cream and white chocolate chips come together to make this easy chocolate ganache drip cake. Can you believe it is made with only two ingredients plus one sneaky bonus ingredient?!
To make it a true, vibrant white chocolate drip, mix brilliant white gel food coloring. Since white chocolate typically leans ivory, it makes a huge difference in the final result.
Drip cakes don't have to be intimidating. Let's explore this simple white chocolate ganache drip recipe and my best tips for the perfect drip.
Check out this Chocolate Drip Cake Tutorial
White chocolate drip as seen on this White Velvet Cake.
- White chocolate (chips are fine!)
- Heavy cream
- Brilliant white gel food coloring
Yes, that is it!
Tools and Equipment
- Heat-safe bowl
- Microwave or saucepan
- Chilled buttercream cake
- Offset spatula
How to Make a White Chocolate Ganache
The most important thing with melting white chocolate is to do so low and slow. Heating it too quickly at a high heat may seize the chocolate. Here, we are warming the cream then pouring over the chocolate to melt it slowly.
Chop white chocolate chips or bar chocolate then place in heat-safe bowl.
Pour warm cream over the chocolate, let stand 30 seconds, then whisk to melt.
Add white gel food coloring when the chocolate is completely melted.
See how bright white the ganache is compared to without the food coloring?
Hint: If the chocolate does not fully melt when stirred together the warm cream, you can gently microwave the ganache at half power (10 to 20 seconds at a time) or heat using a double boiler.
You can use equal parts chopped white chocolate instead of chips, but do not use candy melts.
If you don't have brilliant white gel food coloring, you can try a touch of lavender to offset the yellow tones of the white chocolate.
Tips for Making a Perfect White Chocolate Drip
Heat the white chocolate low and slow. Using the method above, melt the chocolate by pouring warm cream over chopped white chocolate chips.
Use the correct consistency of white chocolate ganache. Do not be tempted to put it in the refrigerator to speed up the process. If you need to reheat, place the ganache in a heat-safe bowl set over a saucepan of simmering water to create a double-boiler.
Start with a chilled cake. A cake with cold buttercream frosting will help slow the drips and give you control over the ganache.
Before you go for it, start with a test drip. Use a spoon to drizzle and nudge a small amount of ganache over the edge of the cake. If the drip runs too quickly down the side of the cake, the ganache is too warm. If the drip stops and it super thick, then gently reheat or add a touch more warm cream.
Once you have the correct drip, continue around the sides of the cake first before filling in the top. Use a spoon to add the drips for a controlled but organic look.
After the sides are dripped, fill in the top. Pour the white chocolate ganache on the top of the cake. Recheck the consistency and temperature of the ganache first, as it may cool down too much by this point. Reheat as needed.
Use a small offset spatula or the back of a spoon to gently spread the white chocolate ganache around the top of the cake - connecting to the drips.
White Chocolate Drip FAQs
Sure you can! If you have a squeeze bottle and don't mind cleaning it out after, then use it for a chocolate drip. If not, a basic spoon will work.
Yes, you can - BUT not with this recipe. This recipe uses a ganache made from white chocolate and heavy cream.
Wait until it is no longer hot before dripping. Do not refrigerate.
The ganache might be too cold. Reheat as necessary or add a touch more warm cream.
Steps for Making a White Chocolate Drip Cake
How to Make a White Chocolate Drip Cake
- First, frost and chill your cake
The frosting should be firm before dripping.
- Make the Ganache
Meanwhile, make the white chocolate ganache. It should be fluid but no longer warm to the touch.
- Test Drip
Using a spoon, gently drip a small amount the the white chocolate ganache over the edge of the chilled cake. If it slowly drips to your liking, then continue. If not, chill or reheat the glaze as necessary.
- Drip the Sides of the Cake
Use the spoon to continue adding a bit of ganache around the top edge of the cake. For the most control, make 2 to 3 drips at a time. Use the tip of the spoon to gently nudge glaze into the perfect drips.
- Add Ganache to the Top
Pour the white chocolate ganache onto the center of the top of the cake. After the edges of the cake have been dripped, check the consistency of the glaze before adding it to the top of the cake. Reheat as necessary.
- Smooth it Out
Lastly, use an offset spatula to gently spread the ganache smooth.
More Cake Decorating Tutorials
White Chocolate Drip
- 1 cup (190g) white chocolate chips or chopped chocolate
- 4 to 6 tablespoon heavy cream
- ½ teaspoon brilliant white gel food coloring
- Chop up the white chocolate chips into small pieces and place in a heat safe bowl.
- Microwave the cream or heat on the stove until very warm to the touch, 45 to 60 seconds.
- Pour 4 tablespoons of warm cream over the white chocolate chips and let stand for 30 seconds. Whisk to combine and melt the white chocolate.
- If there are pieces of white chocolate that did not melt, gently reheat. You can microwave at half power for 5 to 10 seconds at a time or place the ganache in a heat-safe bowl over a saucepan of simmering water to create a double boiler.
- Add the brilliant white gel food coloring and whisk to combine.
- Check the temperature and consistency of the ganache. It should be fluid but not warm. If the ganache is super thick, add the remaining cream, a tablespoon at a time. Use immediately once at the correct temperature/texture.