Ever since I shared this recipe and tutorial for semi-sweet chocolate ganache drip cakes, I’ve gotten so many questions about making white chocolate ganache drip cakes. I’m so excited to share these tips with you because I know how finicky white chocolate ganache can be if you don’t get the ratio and timing just right. In fact, the first time I made it (using a super popular recipe that won’t be named) the ganache was so thin and runny that the drips just ran down the side of the cake and pooled at the bottom, even after cooling it to below room temperature! I have since experimented with white chocolate ganache to find the perfect ratio of chocolate to heavy whipping cream, and have found some handy tips for making it extra white and beautiful.
The first thing you need to know about white chocolate is that it’s not a true chocolate, meaning there’s a lack of chocolate solids and therefore doesn’t behave the same as semi-sweet, milk, or dark chocolate. Instead, it’s made from a mixture of sugar, cocoa butter, milk products, vanilla, and some sort of fatty substance called lecithin. Although I’ve never tried making white chocolate ganache with anything fancier than Hershey’s white chocolate chips, you can feel free to go as branded or non-branded as you want. Generic white chocolate chips or a white chocolate bar chopped into small pieces will work just fine.
With the absence of chocolate solids, the ratio of heavy whipping cream to white chocolate chips is going to be different than other ganache recipes. I’ve found a 3:1 ratio to be absolutely perfect (exact recipe below), meaning three parts chocolate to one part heavy whipping cream. Just bring the cream to an almost-boil, pour it over the white chocolate chips, whisk it together until it’s uniform, and you’re good.
Here’s a detailed video of the recipe, and you can continue reading below for all of my tips on working with white chocolate ganache:
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White Chocolate Ganache For Drip Cakes
Ingredients
- 1 Cup (190g) white chocolate chips or bar, chopped into bits
- 1/3 Cup (80ml) heavy whipping cream
- 1/2 tsp food color gel or whitening gel (optional)
Instructions
- Chop the white chocolate chips or bar as finely as you can and place it into a heat resistant bowl (glass or metal).
- In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer, whisking constantly. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When it reaches this stage, pour the cream over the white chocolate.
- Whisk together until the ganache is uniform in consistency and there are no bits of chocolate left on your whisk. It can help to hold the bowl over the residual heat from the burner (once it's turned off) if you're having a hard time whisking everything together.
- Whiten or color the ganache (optional), then cool ganache at room temperature for anywhere from 5-20 minutes (depending on your kitchen environment), or until the ganache itself is slightly above room temperature. See the instructions for dripping a cake with white chocolate ganache + troubleshooting tips in the rest of this blog post below.
Notes
Tip 1: Whiten Your Ganache If It’s Too Yellow
The thing about white chocolate chips is that they aren’t exactly as white in color as they seem to be. To whiten the ganache, I swear by Americolor Bright White food color gel. It works like a dream every time, and you only need about half a teaspoon per batch of white chocolate ganache to get a perfectly bright white.
Some bakers like to use white candy melts in place of white chocolate chips to make white ganache, but I don’t like the taste of candy melts. So the whitening method is my favorite option.
Tip 2: Be Patient With The Cooling Process
Once you’ve whisked the ganache together, it’s crucial to let it cool on your countertop until it’s room temperature, about 20-30 minutes depending on how cold your environment is. Trying to speed up this process by placing ganache in the refrigerator doesn’t usually end well – I’ve found that it cools unevenly, leading to thick, globby drips.
Cooling in the fridge also leads to the urge to stir it too often. Ganache (especially white chocolate!) does not like to be stirred too often, and the end result can mean that your whipping cream starts to separate from the chocolate. You’ll know that this has happened because the ganache will look grainy and dull, or even separated like oil and water. To fix situations like these, you’ll need to reheat the ganache to 92ºF to melt the fat crystals and re-whisk to bring it back together.
Tip 3: Chill Your Buttercream
There’s a science to this tip. Since molecules move more slowly at cooler temperatures (and warp speed at higher temperatures), it makes a lot of sense that you can better control how far the white chocolate ganache drips when the buttercream is chilled. Make sure that after you do your final coat of buttercream, you chill the cake in the refrigerator for at least 30 minutes.
Tip 4: Start With A Test Drip
When your buttercream is nice and chilled, do a test drip by letting the ganache run down the side of your cake. If it travels rapidly and pools at the bottom, your ganache is too warm. Continue to cool the ganache for another 5-10 minutes and try your test drip again. If it’s globby or doesn’t travel very far down the side of the cake, it’s too cold. Reheat the ganache in the microwave for about 10 seconds, stir, and try again. Repeat the reheating process as needed until you get the perfect consistency.
The good thing about a test drip is you’re able to see how the ganache will behave. That way you don’t have to commit until you like what you’re seeing.
Tip 5: Drip The Sides Before Filling In The Top
Whether you’re using a spoon to create drips (like I am!) or you’re into the squeeze bottle method, it’s best to drip the sides of the cake before filling in the top. Although it might be tempting to just dump all of the ganache on the top of the cake and let the drips fall where they may, you’ll have more control over the length of each drip by starting with the sides (after a successful test drip of course).
Try not to add too much ganache to the top when filling it in, because if you add any more to the drips you’ve created, it will make them travel farther than you’d like. Instead, try to use just a little ganache and spread it so that it just touches where your drips begin. The ganache on the top should self-level a bit, so don’t worry too much about getting it super smooth.
And there you have it – everything I know about dripping cakes with white chocolate ganache. It’s a really good skill to have in your cake decorating repertoire, especially with how versatile white chocolate ganache can be color-wise. Adding a little food color gel can turn it any vibrant color of the rainbow! And whether you keep it white or color it up, I promise it’ll taste a million times better than candy melts.
Is there anything else you’d like to know about drip cakes? I’m certainly not an expert per se, but if you have more questions, let me know in the comments below and I’ll do my best to answer!
Can you use can’t melts?
Hi Karina! You can use melts, but as I mentioned in the post, I never do because I don’t like the taste. The ratio for making ganache with candy melts is the same recipe though.
Can this ganache be used on fondant cakes
For drips
Hi Tameeka! I’ve never used ganache on a fondant finish but I hear that it can be done with this recipe.
Hi Whitney, I’ve just stumbled on your recipe. It’s very easy to follow. I like it very much. So what can the cake be covered with before dripping the ganache on it? Tnx very much.
Hi Lydia! I typically use this drip technique on a buttercream covered cake or ganache covered cake.
hi tameka, did you try it on a fondant cake?
yes. i used mine on fondant cake and it came out perfect.
can i pls have a slice?
Hi Whitney! First, I’d like to thank you for your amazing tutorials and
delicious recipes! Your videos have brought out my love of baking and I’m loving it! A couple questions, I’m making my son a birthday cake and I’m making a “blood” ganache drip. Do you suggest a specific food colouring to make it lol like blood? Also, I was wondering how you go about pricing cakes as I’m all of a sudden getting many requests to make cakes and I don’t know how to price them out! (Maybe new tutorial?) Thank you so much ❤️
Hi Nancy! I’m so happy to hear that your cakes are in demand and pricing cakes is such a good blog post idea! That was ALWAYS the hardest part of cake orders for me, but I’d basically charge a base price depending on the size of the cake and then try to calculate how much time the decorating would take me and add on from there (for example, $100 for a 6-inch cake as a base price, then go up from there depending on if they want custom decorations, lots of intricate piping, ganache drips, etc.). For the blood ganache, I’d use my white chocolate ganache recipe with AmeriColor Super Red: https://amzn.to/3Xngtjg. If you need to use more than 1/2 tsp of the food coloring, consider adding more melted white chocolate to the ganache to thicken it up (since food coloring is added liquid that could thin the consistency). Hope that helps!
Thank you so much!
So, when I did a white chocolate drip recently, 2 things happened.
1) the frosting swirls that I put on the top of the cake slid off. (The chocolate was not warm and the cake was in the fridge over night)
2) even with the cake sitting in the fridge, and the drip being room temperature, the drip kept dripping even after the cake had been taken out of the fridge. The chocolate never stopped dripping. (Slowly..but it kept moving)
Any ideas?
Hi Amy, what ratio did you use for the white chocolate ganache recipe? It sounds like there was too much cream added to the white chocolate, making it too runny in consistency (that’s happened to me before when I’ve used a 1:1 ratio and even a 1:2 ratio). If the ganache is too runny even at room temperature, the drips will continue running and making other decorations (like the swirls on top of your cake) slide.
she did mention in the recipe it was a 3:1 ratio chocolate to cream
Hi.
Thank you for sharing
will the drip dry hard so that I can add silver or gold lustre dust on the drips ?
Hi Asmara! Although the drip sets up nicely, it won’t dry hard enough for you to add luster dust to it. If you want a metallic drip, I would recommend using plain melted White Chocolate or Candy Melts, since both of those will dry hard enough to paint over.
Hello, you mention that the chocolate can be colored to make different color drips. I am trying to color mine silver, is there any food gel silver I can use? I have read that a special coloring is needed when trying to color white chocolate?
Thank you!
Hi Nadia! To make a shiny silver metallic drip, you’ll actually need to drip the cake with melted white chocolate (instead of ganache) and paint on the silver color when the chocolate has hardened. It’s the only way to get a metallic finish on a drip, as there isn’t a way to make the ganache metallic or paint on top of ganache (it’s too sticky for a flawless finish). Here’s some more info on the technique: https://allthingscakeshop.com/gold-drip-cake/
Hi. When’s the right time to mix in the white food color gel?
After you whisk the white chocolate and heavy whipping cream together and have created a uniform consistency, then you can add a few drops of white food coloring to whiten it.
Freeze spray from chef rubber helps cool the drips quickly so you can control the length
How do you get that perfectly smooth buttercream? I’ve tried and tried, but it always has an uneven look.
Hi Donna! Smooth buttercream took me a long time to master, but I wrote out a tutorial here with all of my best tips and recipe: https://sugarandsparrow.com/how-to-frost-a-cake I hope that helps!
What is that gorgeous color on the cake? The white looks wonderful next to it
Thanks, Linda! The color gel I used is Americolor Fuschia: https://amzn.to/2Pspabi
I am a home-baker and I am soooo happy for this tutorial!!!
Love your cakes! Thanks again
Hi Nicola! That makes me so happy to hear!! I hope this tutorial helps 🙂
Hi there, I’m about to attempt this as my first drip cake but it is for tomorrow so I’m worried about how to store the cake overnight. Some websites have said if I put the completed cake in the fridge overnight that the chocolate ganache will bubble and look bumpy for tomorrow. Can you please advise what best. (It’s very humid currently where I am so I’m worried about the chocolate continuing to drip if it stays too warm).
Thanks
Hi Paula! No need to worry about storing the cake in the fridge overnight. I do it all the time with no problems at all! The drip always looks the same after storing in the fridge (no bubbles or anything!). Just follow the steps in this tutorial and make sure that your test drip yields perfect results before completing the drip and you’ll be good to go!
Hi I’m wondering if white chocolate Ganache be infused with anything? Like Thai tea or earl grey !
Hi Noora! Although I’ve never done it before, I’m sure you could soak a tea bag in the heavy whipping cream and infuse it before (or while) bringing it to a boil. I’ve definitely added spices like cinnamon to my heavy whipping cream before bringing it to a boil and pouring it over the chocolate and it’s worked amazingly as well. Let me know if you try infusing it with a tea bag, I’m so curious now!
Hi there,
I’ve tried this method twice and it worked wonderfully at first. Glass like texture on top- perfect drips. I then stored the cake in the fridge and the ganache has become completely rippled. Like waves running across the entire top. Any idea why this happened? I used your buttercream recipe- and chilled the cake in the fridge for two days prior to dripping. Could it be the frosting dried out and it’s sucking the moisture from the ganache? I’m just at a loss.
Hi Megan! I’ve never ever had white chocolate ganache ripple before – it always looks just like when I first dripped it after storing in the fridge. I’ve never added a drip after chilling a cake for two days though. Typically I add a drip after chilling the cake for thirty minutes or overnight at the most. So your theory on adding the drip after the cake has had too much time in the fridge might be where things are going wrong. Did you use the same ratio in the recipe on this post or alter the ingredients in any way? Is it only the top of the cake that ripples or the drips as well?
I used the same ratio and have only noticed the ripples on the top. So odd! Fingers crossed the next one turns out- it’s resting with a crumb coat tonight- I’ll frost tomorrow and drip in the afternoon! Let’s see if that helps. For storage afterward would you suggest cover and refrigerate or room temp? Thanks!
Let me know how it goes!! After I drip the cake I usually pop it back in the fridge for about 5-10 minutes to let the ganache set up before continuing to decorate the cake. After I finish decorating I put it right back into the fridge until I’m ready to deliver it or bring it to room temperature for serving. I spent some time googling wrinkly ganache but I’m not finding concrete answers. The best guesses seem to be that the cake is too cold and makes the chocolate set too fast. Hoping this next round with less chilling time on the cake is perfection!
Hi, if I don’t have any heavy whipping cream can I use whole milk instead?
Hi there! I’ve never tried that before, but I don’t think whole milk will have enough fat to turn the white chocolate into ganache. You can feel free to give it a go, but I can only recommend heavy whipping cream for best results.
I had the same problem as Megan except I didn’t chill my cake for two days. But the cake was chilled for longer than 30 minutes. I was doing a textured water color effect so I was chilling the cake for about 5 min after each color (it was chilled for about an hour before starting the colors). After I finished with last color I put it in the fridge and in the meantime made my ganache. The ganache was at room temp in less than 20 min for me. The ganache seemed perfect before I put the cake in the fridge at night and in the morning found the ganache wrinkled. Any new ideas since Megan’s post of what may have caused the wrinkles?
Hi Macy! It’s still a puzzler as to why the ganache wrinkled. I’m going to have to do some experiments to see if I can replicate that to see what the problem might be. I feel like it has to be a temperature thing, like the ganache is slightly too cool or warm, I’m just not sure which. I’ll let you know if I can figure it out after some experiments!
Hello and thanks for the tips! White chocolate is so fussy haha. Two questions: what size cake did you use and where do you get your large bottles of Americolor? I wasn’t sure if Amazon’s were good quality or not. Thank you!
Hi Nikkole! Americolor sells their products on their website at https://www.americolorcorp.com/ and you can also find them directly from Americolor on Amazon. Both channels are totally reliable because they’re from the same company (as long as you make sure Americolor is the Amazon seller), just different means of selling them.
Thank you! I kind of had a derp moment when I read about their website. Of course they have a website. Thanks for being kind while letting me know haha.
Haha no problem!! 🙂
Thank you very much!!! It worked perfectly on my first try! I have been having so many issues with white chocolate until now! I really appreciate it, you were right it was all about patience with the cooling process.
That is so wonderful to hear, Wendy! I’m so glad it worked out on your first try!!
So glad to have found this , but I have one question; Can this be used to “ganache” a cake? Would it be hard enough, or do you think it would be better to use less cream to give a “harder” finish? Thanks in advance! 🙂
Hi Iman! I have never covered an entire cake with white chocolate ganache before, but after a little research, it seems this recipe would be the right ratio with a few additional steps. First, after making the ganache, place it in an airtight container in the refrigerator for at least 4-5 hours so it can set. Next, remove the ganache from the fridge and leave it out on the counter to soften slightly, then whip with your stand mixer on medium for about 30 second. It should then be the consistency of peanut butter, which will be perfect for frosting the cake. After frosting the cake place it back in the fridge to make it extra firm. Like I said before, I haven’t done this with white chocolate ganache before but after reading several other blog posts this is the same ratio of white chocolate to heavy whipping cream that other bakers are using to ganache their cakes. Hope that helps!
What color did you use for your buttercream?
Hi Monica! I used this Fuschia color gel by Americolor: https://amzn.to/2BzkrNO
Hi Whitney! Thank you so much for your straightforward advice and instructions. I have a question… can you substitute the heavy cream for whole milk? I am assembling the cake now for my daughters birthday tomorrow. I can’t find any heavy cream where I live believe it or not lol… Thank you in advance!
Hi Shannon! Although I have never tried it before, I hear you can substitute whole milk + butter to create a sort of DIY heavy whipping cream. I found some instructions here: https://www.itsyummi.com/making-chocolate-ganache-without-heavy-cream/
Hi
I am looking to use a dark chocolate ganache as my crumb coat, do you think it will be OK to then apply a white chocolate ganache as drip on my cake on top?
Thanks in advance
Hi Mandy! I’m sure it would work to do a white chocolate ganache drip on top of a dark chocolate ganache finish. I would just follow the same instructions as detailed above 🙂
Worked great first try! The only issue I had is that it was on the cool side in my kitchen that day (probably around 65F), so letting it cool for 20 min was too long and it wouldn’t drip. I simply put the squeeze bottle full of chocolate in a hot water bath for a minute or two and it worked great after that. Thanks for the great tutorial!
Awesome, Nikki!! So happy it worked for you and great job troubleshooting the kitchen temperature!!
Is Americilor water-based? I thought that kind of food coloring didn’t work with white chocolate? I’d love if I was wrong, I’m having a hard time finding oil-based or powdered color in store anywhere
Hi Ashley! Americolor is water-based, but it works really well for coloring ganache. I think it’s because the process of making ganache involves adding so much liquid, it changes the chemistry of the mixture. While melted chocolate will seize if you add water-based food color, chocolate ganache won’t since it’s so liquid to begin with. And since Americolor gels are so concentrated, you don’t need to add a ton to get a rich color. Hope that helps!
Hello. This question is not really relevant, but what food dye did you use to get that colour of buttercream on the cake? I’m guessing you use americolor but I just would like to know what the name of the colour is because the colour is really amazing 🙂 Thanks in advance.
Hi Emma! I used Americolor Fuschia for coloring the buttercream. Here’s a link: https://amzn.to/2Xpjbp9
Ho Whitney, can i use heavy double cream instead of heavy whippjng cream here
Hi Jessica! Yes, double cream and heavy whipping cream are one in the same, so you could totally use that.
I would like to couloir the drips gold. Can I paint over the ganache with lustre dust (mixed with solution)?
Hi Kassandra! I’ve never tried a gold drip before, but after a little research it sounds like painting on ganache won’t work (it doesn’t set hard enough). Instead, you’ll need to drip the cake with melted white chocolate or Candy Melts and refrigerate it afterwards to let the drip set firm. After that, you can use an edible gold paint to paint the drips. Here are my recommendations for edible gold paint: https://sugarandsparrow.com/metallic-gold-buttercream/
Thank you Whitney xx
The other option is to do ganache with a firmer ratio (4:1) and then also dye the ganache with yellow(ideal is gold food dye). That adds a hue of gold so when you’re covering it with gold dust, you don’t see white peeking through… it matches the gold dust 😉
Hello. Amazing cake Whitney!
I would like to make this ganache for a drip cake but would like it light blue. I’d prefere not to use whitener, do you know if adding blue color the ganache will turn green?
Thank you!
Hi Eva! To get a pure light blue, you’ll need to whiten the ganache first. Since the ganache is yellowish in nature, adding blue will make it more of a light green.
Ok, thanks a lot for your response. Then I will maybe try a dull shade of light blue since I prefere to avoid the whitener… it woukd make a light green or with a little chance, a light turquoise ganache.
Sorry, I have another question… How much chocolate do I have to use to drip a cake?
Thanks again!
This recipe makes enough to make two drip cakes, so you can either try halving the recipe or do what I do: make the full amount, drip the cake, save the rest of the ganache in an airtight container and store it in the fridge for a future drip cake (it’ll last two weeks).
Thanks again Whitney! Very useful tip!
One question … after placing the ganache in the sponge cake, do I have to put it in the fridge and when it is out of the fridge in the activity and it is hot it will melt?
Hi Janet, the ganache shouldn’t melt outside of the refrigerator unless it’s sitting above 85 degrees for several hours. It’s best to keep it in an air conditioned environment but it should be fine outside for a few hours.
Hi hi. Question…. Can i make the drip a day in advance?
Hi Linet! You definitely can make the ganache a day ahead. See the recipe notes above for how to store it. You can also drip the cake the day before you add more decorations and store it in the fridge until you’re ready to move on.
Will any gel color work. I was u see the impression the chocolate might seize if didn’t use powders it oil based colors.
Hi Sarah! Since ganache involves whisking chocolate together with heavy whipping cream (liquid), it changes the chemistry of the chocolate and won’t seize like it would if it were just plain melted chocolate when you add the food color gels. I always use Americolor for coloring white chocolate ganache, which are water-based gels, and it works just fine!
Thank you.
Thank you so much for this post! My first attempt at a white chocolate drip turned out exactly the way you described. I’m going to make your recipe today!
Yay! Let me know how it goes, Karen!
Hello, this cake looks amazing, where I can buy this mix of funfetti which you used at the bottom of the cake?
Hi Emilia! The sprinkles are SprinklePop “Bewitched”: https://sprinklepop.shop/products/bewitched-sprinkle-mix
Can I use white chocolate ganache over a cake covered with fondant?
Hi Ana! I have never tried dripping a fondant covered cake before, so I can’t recommend it. From what I have read on the internet, the chocolate ganache will make the fondant too sticky and soft. What’s recommended instead for dripping a fondant covered cake is royal icing. Here’s an article I found describing how to drip a fondant cake with royal icing: http://www.deliciouslyyours.com.au/baked—your-diy-blog/a-little-bit-of-drizzle-for-your-cake
hello, i just loved your explanation on this, i just want to be sure if it will work just as well over cream cheesse buttercream or if i should use a plain buttercream over the first to “receive” de ganache? Thanks in advance.
Hi Nelia! This recipe will totally work over cream cheese buttercream. Just be sure to follow the steps above as you would with a vanilla buttercream and you’ll be good to go.
Will the drip be shiny or dull/flat?
Hi Stacy, the white chocolate drip has a little bit of shine to it, but it’s mostly like it is in the picture: more opaque.
Whitney, Thanks so much for this recipe! I look forward to using it on my buttercream cakes. It sure seems to be all the rage. My question for you is my 12 year old granddaughter wants a light turquoise drip on her favorite birthday cake recipe. I tried so hard to talk her into a buttercream icing with drip and sprinkles but her heart is set on her favorite (Southern Living ) cake and icing recipe. It is made with real whipping cream, cream cheese, powdered sugar and grandulated sugar and 10 Hersey’s chocolate candy bars chopped fine and folded in. Because of the whipped cream it has to be kept frigerated and then I sit out for about 15 minutes before serving. Do you think if I follow your instructions exactly that I could drip a cake that has chilled icing with the above ingredients or too risky?
Hi Martha! You can totally use this drip cake tutorial with a whipped cream frosting. As long as the frosting is nice and chilled you’ll be good to go!
I’m trying to make white chocolate covered Oreos and am wondering if you think your ganache recipe will give me the liquidy consistency I need to dip the cookies and then solidify enough that I can stack a few cookies and not have them look sloppy. Thoughts?
Hi Jessica! For white chocolate covered Oreos I would just dip them in melted white chocolate. That way, the chocolate will dry firm on the Oreo instead of semi-soft (like ganache will). The melted white chocolate will be liquid enough for dipping.
Hi Whitney
Thank you for this foolproof method. I haven’t had great success with ganache in the past and definitely not with the white variety lol but this turned out beautifully!
That’s so wonderful to hear, Rania!! I’m so glad this recipe and method works for you. Thanks for letting me know!
how long does it take for the ganache to set before I can add decorations on top of it? I plan on adding some gumpaste flowers on top…and the last time I tried to add decorations the ganache was still soft… does it ever dry completely or is it always soft? also do I have to refrigerate or can it sit at room temp?
Thanks
Hi, Melinda! I recommend placing the cake in the refrigerator after dripping the cake with ganache for about ten minutes. After that it should be firm enough to add your gumpaste flowers. It’s always a little bit soft, but not so soft that it will make your decorations slide or keep dripping.
Hi. I used this recipe last night and it ended horribly! I made the ganache and it was all fine and then I left it, like in the recipe to come to room temp and it was just a ball of elastic. I then heated it in the microwave to loosen and nothing. I had managed to do the drip around the cake but when trying to cover the top it was too hot so melted to buttercream but then if I left it the ganache was too hard to spread! I ended up using my fingers to try and push it around the edges of the cake. Not my finest hour!!
Oh no, Rachel! Was it a long time between dripping the sides of the cake and trying to fill in the top? I’m having a hard time understanding why the drips ended up ok but the top didn’t.. It sounds like next time, maybe add 1/2 cup of heavy whipping cream to your 1 cup of white chocolate chips (so, more liquid). In my environment, 1/3 cup of cream to 1 cup of white chocolate works well for me, but it’s not always the case for everyone.
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Hi! Can I put this on the cake if I’m not serving it for 24 hours?
Hi MarLyn! You certainly can! I usually drip the cake the night before and keep it in the refrigerator until about an hour before serving.
Best,
Whitney
I’m planning on making a naked cake and using light pink drip on the bottom cake and light blue drip on the top cake for my daughters gender reveal party in a couple weeks , my question is will it be ok for the cake to be out in upper 80 degree weather? We are having it outside .
Hi Shellie! That sounds like an awesome gender reveal cake! I’m sure the cake will be fine at that temperature for an hour or so. I would keep the cake in the fridge until about an hour before serving/presenting it just to make sure the buttercream doesn’t start to melt.
How long should it be left to cool before I do the dripping?
Hi Claire! It takes 30 minutes to 1 hour (depending on the temp of your kitchen) before the ganache is room temp and ready to drip. A few ways to check if it’s ready to drip: 1) the bottom of the bowl the ganache is in won’t be warmer than your hand, 2) when you dip a spoon in it, it doesn’t run off the spoon for longer than a few seconds, and 3) do a test drip on a cold buttercream cake to see how far the drip travels. If it quickly reaches the bottom of the cake it’s too warm, if it doesn’t travel far enough it’s too set and will need to be warmed up a little more.
Omg. How did you get that pink buttercream colour? Which colours did you use to get that????? Gorgeous
Thanks, Izzy! I used Americolor Fuschia food color gel to get the pink buttercream color: https://amzn.to/2Z19C03
Hi! you say in your recipe that is a 3:1 ratio… but the measurments don’t add up… if i’m using the 79ml (1/3cup) shouldn’t i use 237gr. of white chocolate instead of the 190gr. that’s on the recipe?? i’m going to make the recipe, but i don’t want the ganache to be too runny!! thank you!
Hi there! By 3:1 ratio I am not going by weight of the ingredients, but rather by amount. So, for every 1 Cup of white chocolate chips, you would add 1/3 Cup of heavy whipping cream. In other words, 3 parts white chocolate to 1 part heavy whipping cream. Does that make sense?
Hello
I have fondant accents on the sides of the cake and am going to top the cake with a coloured white chocolate ganache .Could I leave the cake out of the fridge overnight .Otherwise the fondant accents will melt if kept in your fridge .
Hi Shreya! You can leave the cake out of the fridge overnight if you’d like. After the white chocolate ganache drip is set it won’t drip any further.
I’m very happy with the result. the cake look beautiful.
That’s amazing, Laura! I’m so happy to hear that you loved this drip cake tutorial!
I did this with using color melting chocolate wafers. The drip worked out almost beautifully but then as the cake was condensating, the color from the ganache started to bleed and run down the cake? Any ideas?
Hi Kristin! I’ve never used melting chocolate wafers for a drip before, so I can’t say for sure what happened. Color separation has never happened with the above ganache recipe, but depending on the brand of chocolate wafers or the type of food color gel you used, it seems like something went wrong with the color somehow. I would research to see if other people had the same issue with the particular brand you used.
Hi Whitney, first of all, thanks for such detailed recipe and tips 🙂 I have a question – what do you think, can I apply chocolate ganache over the whipped cream? I am from Serbia, and here is not so popular to use buttercream like in America, and frankly, I still can’t find recipe for buttercream that will work good… Thanks!
Hi Bambi! Thanks so much for your kind words about my recipes and tips. I’m so happy they’re helping! You can definitely do a chocolate ganache drip over stabilized whip cream frosting. Just follow the exact same steps in this recipe and tutorial (make sure the cake is chilled before dripping, that the ganache is room temp before dripping, etc).
Hello
What would be the perfect ratio to coat a cake with white chocolate ganache under fondant?
Thank you
Hi Tee! I’ve never covered a cake in whipped white chocolate ganache before, but everything I’ve researched on the internet tells me to use a 3:1 ratio of white chocolate to cream (same as the recipe in this post), then store it in an airtight container in the refrigerator for 1-2 hours. It should be about peanut butter consistency at that point, and you just add it to a stand mixer and whip it for a few minutes. Here’s where I got those directions from: https://sugargeekshow.com/recipe/white-chocolate-ganache-recipe/
Hi, I’m thinking of trying to cover a car shaped cake in this ganache recipe as when I’ve used fondant before it’s lost the sharpness of the car shape and made it look soft and rounded! I think a ganache recipe will work better as it will just drip all over and keep the perfect shape! Do u think this will work and will I be able to add further detail once it’s set ?
Hi Sarah! I think a drip-consistency ganache might be too soft underneath fondant, but I’m not entirely sure (never tried it before!). Any time I’ve made a fondant cake I’ve used buttercream underneath, then smoothed and chilled it until firm before adding the fondant. I would look for a tutorial online and see what’s recommended for carved cakes like what you’re working with.
Can i use this gnash for cream frosting cake? Thank you in advance for the reply
Hi Erlinda! You can use this ganache recipe for frosting a cake. After you make it, store it at room temp in an airtight container for a few hours until it’s nice and set (the consistency of peanut butter). Then, whip it in your stand mixer on medium for about 2 minutes. It will whip into a frosting consistency that’s perfect for cakes!
Hi
Can i add gold powder to the white chocolate ganache ? I really want a gold drip.
Hi Erna! Adding gold powder to white chocolate ganache won’t result in a gold drip (you’d have to add a LOT of gold powder and it would ruin the consistency). Instead, when doing a gold drip you’ll need to use melted white chocolate (ganache is too soft to paint) and then paint on the gold. I’ve never done a gold drip before, but after researching it sounds like that’s the way to go. Here’s a quick article that details which products to use: https://allthingscakeshop.com/gold-drip-cake/
Can i color the drip?
Hi Avery! You can totally color the drip with any food color gel of your choice!
I love your website, and you are so generous with your advice! I find drips so hit and miss .. I’m finding white ones result in big air bubbles at the end of the drip which look ugly, what have I done wrong??
So happy to hear you’re finding the website helpful, Katy! I’ve honestly never had an air bubble show up on the drip itself. My suggestion would be to gently stir/whisk the white chocolate ganache to eliminate the air bubbles before you start dripping, and try dripping with a spoon (as shown in this post).
Can I ask why the ratio is different for a milk chocolate drip and a white Chocolate drip? I did a milk choc drip yesterday without thinking it would be a different ratio and it was wayyy too runny!
Hi Grace, the ratios are different for a reason. Since white chocolate is not a true chocolate, the chemistry acts differently when made into ganache and requires less heavy whipping cream than milk or dark chocolate. The chocolate ganache may seem runny when hot, but it should thicken as it cools to room temp (it takes a little bit longer to set than white chocolate ganache because there is more liquid). If it was too runny at room temperature, gently reheat the ganache in a double boiler and add a little more chocolate to thicken it up, or add a little less liquid next time.
Hi Whitney,
Do you ever frost the entire cake with white ganache? If so, do you also do the drips?
Thanks,
Hesther
Hi Heather! It is possible to frost a cake with white chocolate ganache but there are different steps involved: use the same recipe as above (make 2-3x the recipe depending on how large your cake is) then place it in a shallow dish and let it sit at room temp until it’s the same consistency as peanut butter. Whip with your stand mixer for one minute to fluff it up, then use it just like buttercream. You can follow the instructions above to create a ganache drip on top of the ganache finish. I don’t usually frost my cakes with ganache, but a lot of bakers who live in warm climates prefer it.
Thanks so much! I really appreciate all
Of your tips, tutorials and posts. They are so inspiring!
Hi,
I was wondering why would a chocolate drip… fall off the cake? Simply slide? I used the ratio you mentioned, the cake was cooled for 30 mins and the ganache was barely dripping but it simply slipped off the cake… it would not stick 😐 sorry I don’t know how to explain it better, hope Ive made myself understood.
Hi Julie! So sorry that happened, I’ve actually never heard of it happening before. What was the base that you dripped on (American Buttercream, Swiss Meringue Buttercream, Fondant, etc)? I always use an American Buttercream base and chill it before dripping and have had absolutely no issues with the drip coming off of the cake.
Hi. I’m wondering if you can tell me what colour you used to get the colour on the cake please. It’s beautiful.
Hi Julie. I used Americolor Fuschia to color the buttercream base: https://amzn.to/31LS7nh
Hi, I’m wondering if I can decorate THE ganache with sprinkles or if they will fall off/colour the ganache? Om thinking black sprinkles on the white and also adding other decorations on top (LOL Surprise cake)
Best regards
Hi Frida! You can totally decorate the ganache with sprinkles. Here’s a tutorial with all the details: https://sugarandsparrow.com/sprinkle-drip-cake/
Hi, thankyou for sharing your great tips on chocolate ganache for drips. I was wondering what brand/colour you have used to get that vibrant pink!! It’s gorgeous
Thank you vicki
Hi Vicki! The buttercream color pictured was made with Americolor Fuschia. Here’s a link: https://amzn.to/2TG13rT
Hi, would this recipe be enough to drip a 6inch cake?
Hi Steph, it definitely is!
Hi
thank you for sharing ur tips on ganache. I make whipped cream cake instead of buttercream. Whenever I use the dripping, my cake corner start falling off . Plz suggest me if this recipe of ganache will work on whipped cream cake or not
Thanks
Hi Sunyana. In my experience, this technique only works with stabilized whipped cream frosting and you have to get the frosting very cold, until it’s firm to the touch, before dripping with ganache. Otherwise it’s too soft to hold its shape under the weight of the ganache (which is why the edges fall).
Hi there,
I don’t have any white food coloring on hand, I was wondering if I could use a very small amount of violet coloring to make the ganache whiter, like how you would with buttercream?
Hi Jennifer! I’ve never tried whitening ganache (or buttercream) with violet food color gel but I hear it works. Give it a try!
Hello! If i do a cake with whiped cream instead of buttercream will it work okay?
Hi there! If you frost the cake with a stabilized whipped cream frosting and make sure it’s very cold before adding the ganache, this technique will work just fine.
I followed your recipe exactly and used high quality white Choco . It was so runny and never set. It continued to drip to the bottom of the cake and pooled on the cake board.
Sorry to hear that, Jo. If the ganache is not setting at room temperature, it means there is too much liquid added. Sometimes this can even be caused by adding too much food color gel (adds to the liquid content). You can easily troubleshoot that by gently reheating the ganache and adding more white chocolate to thicken it up. Remember that for next time.
Hi! I haven’t tried this recipe yet but can this be turned into a whipped ganache to use instead of buttercream?
Hi Dannah! It totally can. After combining the white chocolate and heavy whipping cream, allow the ganache to chill until it reaches the consistency of peanut butter, either at room temp or in the refrigerator. Then, whip with your stand mixer for a few minutes to create a whipped ganache. Enjoy!
Hello I’m planning to make an 8″ inch cake and I was wondering if this recipe is enough or should I double it?
Hi Juliana! This recipe is definitely enough for an 8″ cake as is. Excited for you to try it!
Hi Whitney!
Thanks for your recipe & tips!
I wanted to know what kind of heavy whipping cream you recommend using for this dripping? I live in a country where there are not too many options of heavy cream. For example, a plant-based (non-dairy) heavy cream used for chantilly cream would work? For a better reference, you can see it at this link https://articulo.mercadolibre.com.ar/MLA-630763405-chantypak-x-1-lt-_JM
Thanks in advance!!
Hi Natalie! I’ve never tried non-dairy heavy cream before, so I’m not sure how it will work. I use this heavy whipping cream: https://bit.ly/3ecBczO but I think it’s also called “double cream” outside of the US. Hope that helps!
I tasted great but was way to thick
Hi Abi! Thanks for the feedback. If it’s too thick, it either means that the ganache is too set or you haven’t added enough liquid. To troubleshoot, either add a little more heavy whipping cream next time or keep an eye on it to make sure it doesn’t set too much before using as a drip. You can always heat it up in the microwave in 5-10 second increments to gently thin it out.
I followed the recipe but unfortunately it was a mess for me. The drip went down the cake and wouldnt set at all. 🙁
Hi Tess! Sorry that the drip was too runny. It’s really important that you try a test drip before committing to dripping the entire cake. If the drip is too runny, it either means it’s too warm or that too much liquid was added (if runny at room temp). Next time, if it’s runny at room temperature you can troubleshoot by gently reheating the ganache in a saucepan, adding more white chocolate (about 1 Tbsp or so) to the mixture, and whisking until uniform. You’ll want to keep an eye on it as it cools to test whether or not it’s cool enough to drip. Hope that helps!
I love your dark chocolate ganache so though I would try this. But it was too thick and elastic and I have to keep microwaving it to think it down. What went wrong?!
That’s happened To me too I was thinking It could be the brand of the chocolate
Im making a drip cake for my daughter In laws sister, can it be left out of the fridge for a few hours and can I use white cooking chocolate drops
Regards Gail
Hi Gail! Although I recommend storing a drip cake in the refrigerator until about an hour or two before serving to best preserve the decoration, it can be left outside of the fridge for days at a time as long as your environment isn’t too humid or warm enough to melt the buttercream. A few hours will be totally fine. I have never tried making this recipe with white cooking chocolate drops, but after a quick google search it looks like those will work. Just be sure to chop them up nice and fine so that when you add the boiling heavy whipping cream everything comes together smoothly.
Can I use milky bar chocolate because I’ve made a white chocolate drip before Using supermarket branded chocolate and the drips were really thick and lumpy at the bottom so would the brand milky bar work?
Hi Haleema! I have never tried the brand Milky Bar before. Feel free to try it and let me know if it makes a difference! Otherwise, if the drips end up too thick, the best way to troubleshoot is to see if gently warming it for 5-10 second spurts in the microwave makes the consistency better for dripping (it might be too thick at room temperature and you may have better success if it’s slightly above room temp). Or you may need to reheat the ganache fully and incorporate a tsp or two more boiled heavy whipping cream before bringing it back down to room temp.
Hi can you use red food color gel to color it
Hi Alana, you can certainly use red food color gel (or any color) to tint ganache!
Thank you for this recipe, white chocolate drips were my dreaded enemy for a while haha! I used this recipe a few weeks ago for a drip cake and it works out beautifully- even in the Caribbean heat!
Quick question- I only have Wilton’s White-White and Chefmaster White on hand- could either of these colours work?
Yay, I’m so happy to hear that Nickola! I think those white color gel brands should work just fine. I have only tried this with Americolor Bright White so I can’t say for sure, but they seem similar ingredients-wise so I’d say go for it!
Hallo.
Was heißt ,,Schwere Schlagsahne”? Es ist mir unbekannt.
Danke.
Hi Tatjana! “Heavy Whipping Cream” is whipping cream with a milk fat content between 36 and 40%. I think it is also called “heavy cream” or “double cream” in other parts of the world.
Is this recipe enough to cover a 10″ cake? Will i have to double the recipe?
Hi Adrienne! This makes more than enough to drip a 10″ cake. If you want to make whipped ganache from this recipe and frost the cake with it I would double it.
Hi! Can you use this recipe to frost the whole cake with?
Hi Tanya! You can make this ganache and put it in the refrigerator to let it set up a bit more, then whip it with your stand mixer to turn into frosting consistency!
I am struggling with making my ganache on the white side! I used some “Bright White”. I was going to paint it Rose Gold. Horrible!! Any other way to get ‘Rose Gold’ ganache?
This is for my son’s bride’s wedding cake!
Hi Sandy! I’ve never done it before, but the only way I’ve heard of making a metallic drip work is to use melted white chocolate or candy melts for the drip instead of ganache. The white chocolate ganache ends up being too sticky to paint. After dripping the cake with melted white chocolate, let it set firm and then paint it with a luster dust/alcohol mixture or Edible Art Paint. Hope that helps!
Hi would you be able to tell me exactly what white chocolate I can get and the heavy whipping cream . I know it says it has to be over a certain gram but I’m not finding that. Please let me know thank you.
Hi Jen, any brand of white chocolate and heavy whipping cream will do. I use Nestle or Hershey’s white chocolate chips and generic store brand heavy whipping cream. The gram measurements are listed in the recipe. Hope that helps!
I need a pink drip for a cake I’m making. Can I color the white chocolate ganache?
Hi Jill! You totally can color this ganache pink. I would use Americolor Bright White first to whiten the ganache before adding pink food color gel though, as the ganache itself is more yellow in color and adding pink color gel to yellow ganache will give you an orange result.
What kind of buttercream did you use for your cake? It turned out really nice
Thank you, Rahil! I used my vanilla buttercream recipe and tinted it with Americolor Fuchsia color gel: https://sugarandsparrow.com/vanilla-buttercream-recipe
You’re amazing thanks
Hi! I’ve tried to make a white chocolate drip without success. If I add my whitening gel it seizes up the choc and dries it out almost immediately, even after just a few drops. (I used “the cookie countess” white gel). My gel colour also made the choc speckled, like the color particles aren’t dissolving (I used Chefmaster gel food colour, tried with an open and a brand new bottle, same result). Any tips?
Hi Mitzi! I have never tried those color gels before, so I’m not sure if it’s the gel that is the culprit or the process. I swear by Americolor Bright White and have never had an issue. Are you adding the food color gel right after whisking together the simmered heavy whipping cream and chocolate, while the ganache is still warm? Or are you waiting until the ganache is room temperature to add the gel? I always add mine right after whisking the mixture together, so if you haven’t been doing that I would try that next time or add the food color gel in with the heavy whipping cream and then bring all of it to a simmer before pouring it over the chocolate. Let me know if that helps!
Can i use liquid food colour on this ganache
Hi Osward! Yes, you can. After you whisk together the white chocolate and heavy whipping cream, add the food color while the mixture is still warm. Hope that helps!
Hi there,
Thank you for this white chocolate drip recipe, you say that use a 3:1 chocolate to cream ratio, but your recipe isn’t 3:1, I’m a bit confused?
Hi Jo. By 3:1 chocolate to cream I mean three parts chocolate and one part cream. So, 1 cup of chocolate and 1/3 cup cream, because 1 cup is three parts (or 3x) 1/3. Does that make sense?
Hi, what size cake would this recipie cover
Hi Haleema, this recipe yields quite a lot, enough to drip two 8 inch cakes.
Thankyou, have you tried flavouring candy melts using liquid flavouring. I assume this would change the consistency of your recipie but if slightly more candy melt was added to bring back consistency do you think that would work. Also in your recipie if gel food colouring was added to the heavy whipping cream before adding the chic, when on the heat would that be best time to add it to ensure it fully incorporates?.
I personally haven’t tried flavoring candy melts, so I’m not sure how that works but feel free to experiment! And if you add the gel coloring to the heavy whipping cream, just go ahead and add it right into the pan with the heavy whipping cream and bring it all to a simmer before pouring it over the chocolate. I usually add the gel coloring after whisking together the heavy whipping cream and chocolate though.
Thank you so much for this! I made my first ever drip cake last weekend and it came out perfectly!!! So happy with the results thanks to your easy to follow instructions
So happy to hear that, Megan! Yay!
Hi I’ve just tried to whiten my ganache with americolour white soft gel paste and it’s still yellow with little white flecks, and ideas why?
Thankyou
Hi Claire, sorry to hear that the coloring is acting up! I think it may be because the ganache is too cool when you add the coloring. With the ratio of chocolate to cream in this recipe, it doesn’t take long for the ganache to cool, so sometimes even if you add the ganache right after whisking it all together you might have some separation. To troubleshoot, try whisking things together over heat while adding the coloring or add it in with the heavy whipping cream so that when you whisk everything together it’s already in there working its magic. Hope that helps!
Would this recipe worl on an icecream cake? Thanks in advance.
Hi Andrew! It definitely will. Since the ice cream cake will be very cold, it will slow down the ganache drip considerably more than a chilled buttercream cake, so try to do a test drip when the ganache is a little warmer than room temp (but not so hot that it melts the cake!). Hope that helps!
We’re trying a tsunami cake tomorrow with edible glitter. If i do a 2:1 ratio, do you think it will “tsunami” with the glitter? Or should I go thinner?
How fun! I have never made a tsunami cake before so I am not sure what ratio to go with. I would assume that 2:1 would be the best for that technique, but I would do a little research to see what ratios others are using for tsunami cakes.
Is there a way of painting the white chocolate black after doing the drip?
Hi Su! I have never tried painting a drip. Instead, I would make semi-sweet, dark, or milk chocolate ganache and add a little black food color gel to color it if you want a black drip. Here’s my recipe for those ganaches: https://sugarandsparrow.com/ganache-drip-cake-tips/
Hello!
I need rescue in my white chocolate ganache dripping. I tried 2 time with your recipe and it doesn’t come that smooth and runny. I comes quite thick and the drips are not long. What could be the reason? Maybe I am not heating the cream enough? I don’t have a microwave so I have to go for the traditional method where I heat the cream. I am using Valhrona white chocolate which is high quality chocolate. I cannot understand why this is happening! Please help.
Thanks
Hi Ann Marie! It sounds like an issue with the cream. I always heat mine over the stove until it’s just about to boil, then whisk it with the chocolate. If it’s not incorporating well, I put the entire bowl over the burner (be sure to wear an oven mit!) and continue whisking until it all comes together smoothly. If you’ve well-incorporated the cream and chocolate and still find the ganache to be too thick, try adding 1-2 Tbsp more heavy whipping cream next time. Hope that helps!
This is so so helpful. Thank you!
Of course, Lianna! Happy to help!
What can i do for the drip to go hard in order to paint it?
Hi Nicoletta! If you want to paint a drip, I would suggest trying melted chocolate or white candy melts instead of ganache. I’ve never painted a drip before, but when I’ve researched it that is what I see recommended. Feel free to experiment with painting the ganache though – like I said, I’ve never tried it before!
can you use this recipe on a buttercream cake?
Absolutely, Hannah!
yay thank you so much 🙂
Hello! Can I use this recipe on a semi-naked cake?
Hi Daisy! You sure can!
HI,
Would this work on a whipped cream cake?
I made one last night and my drip just would not stay on the cake. I am wondering if its just my consistency or if its because it’s a whipped cream cake.
Hi Maggie! I’ve never personally tried this recipe on a whipped cream cake before, but I have seen it done from other bakers who use a stabilized whipped cream frosting and make sure the cake is very cold before dripping. When you say the drip would not stay on the cake, do you mean it was too runny?
Your recipe says 3;1 ratio. I understand that to be three parts chocolate and one part cream. However, the actual recipe is written 1 cup cream and 1/3 cup chocolate. That seems the opposite to me. Did you mean 1 cup chocolate and 1/3 cup cream?
Hi JoAnn! 1 cup white chocolate and 1/3 Cup cream is correct, which is what the above recipe calls for. Enjoy!
Hi Whitney, do you know if colour mill’s white colouring will work ok to colour the ganache for the drip? Thank you
Hi Laura! I’ve never tried Colour Mill before but after reading the description it should work just fine!
Thank you so much ma am so grateful
Could I use this recipe to ganache the cake?
Hi there! You could. To make it into a ganache frosting, chill it in the refrigerator until it’s completely cooled and set (about 30-45 minutes). It should be peanut butter consistency. Then, place it into a stand mixer and whip it on medium for a minute or two until it becomes frosting consistency. Enjoy!
Love this tutorial – I feel confident t to try this! Love the brightening white tip.
Is there such thing as too much food colouring or gel? I’ve said I’ll make a Wiggles cake and re drip is done in 4 very bright colours.
Hi Carolina! So excited for you to try this recipe! In my experience, it doesn’t take much food color gel to make a vibrant colored drip, so just be sure to start with just a little bit. If you add too much food color gel it can affect the consistency of the drip and make it too runny because it adds extra liquid, but you shouldn’t need to add a whole lot to get a vibrant drip. Hope that helps!
Hola! Tengo que hacer un chorreo color fucsia, en un pastel cubierto de crema chantilly. Será que debo usar otro tipo de chorreo? Cómo de glacé? Por favor! Agradecería tu ayuda!!
Hi Mery! This recipe should work for a whipped cream covered cake. Just be sure to chill the cake after frosting it and follow the tips in this recipe and you should be good to go. Hope that helps!
Can you double the recipe? If I refrigerate a drip cake, will it be ok when it comes to room temperature or will something happen to the drop?
Hi Aja! You can double this recipe. The drip should set in the refrigerator and not budge when you take it out.
Loved this recipe and the tutorial. Will use it again and again. Thank u. Cake was lovely.
Yay, Caroline! So happy to hear that you loved this recipe and found the tutorial helpful 🙂
Hi there Whitney, DYour drip recipe works awesome – thanks a lot! I’d really LOVE to know how you got the sprinkles on this cake like this please?!
Thanks in advance! New Zealand xx
Hi Stacey! So happy you love this drip recipe! Here’s a tutorial for how to add sprinkles: https://sugarandsparrow.com/decorating-cakes-with-sprinkles/
Pls how can I add a peach color and also shiny peach dust to the drip
Hi Obehi! I would use a Peach color gel (like this one: https://amzn.to/3rTsJZM) and add a few drops to the ganache mixture before letting it cool. Then, after you drip the cake and let it set up in the refrigerator, you can add some luster dust (like this: https://amzn.to/3rVyVkk) to the drip.
Hi! Thank you for sharing your recipe! I used Ghiradelli’s Classic White choc chips for this recipe. I ended up having to apply like 5 times the amount of the gel food coloring (AmeriColor’s Bright White) right after the ganache mix. I might as well have used the food coloring as the drip!
Why do you think this happened?
Hi Mimi! I’m not sure why you had to use so much, but I have never tried this recipe with Ghiradelli chocolate chips before. Did the drip work well after adding that amount of food color gel?
Hi, I love your tutorials! I have just made your buttercream icing and some more with freeze dried raspberry powder which is fantastic, all ready for decorating my cake tomorrow! I was wondering if I could flavour the white chocolate ganache with some freeze dried raspberry powder? Would it spoil it or alter the consistency for dripping do you think? Thanks in advance
Hi Mia! That all sounds delicious! I’ve never added freeze dried fruit powder to ganache, but I think it’s worth a try! I would start with 1/2 tsp and make sure it doesn’t affect the consistency, then adjust from there. Let me know if you try it!
Hi Whitney, thank you for getting back to me so quickly! I followed your recipe for the white chocolate ganache and added 1/2 tsp of freeze dried raspberry powder to the white chocolate ganache! The ganache was a little too thick so I added more double cream to get the perfect consistency! The drips worked perfectly and tasted delicious! Loads of compliments! Thank you again!
That’s amazing, Mia! I’m so happy to hear that it worked and now I want to try it!
would i be able to add food coloring to this recipe? i want to make the drip orange xx
Hi Olivia! You absolutely could color the drip. Just add a few drops of food color gel after the ganache is mixed up and still warm.
Hi there! Very useful post, thank you!
One question, when adding the white Americolor food color gel, doesn’t the chocolate seize, since it’s water-based?
Hi Electra! Once the chocolate is whisked into the heavy whipping cream and all incorporated, the chemistry of the mixture changes in such a way that you can add a water based food color gel without the chocolate seizing. Hope that helps!
Hi! This is a great recipe. I have just one question. Can I use milk instead of cream?
Hi Eli! My understanding is that milk doesn’t have high enough fat content to make this ganache the right consistency, so I can’t recommend anything other than heavy whipping cream.
que color es la crema … bello todo
Thank you!
Worked perfectly for me. White choc ganache makes such pretty drip, not clumpy. I always need that reminder to be patient to wait for the right temperature, too. Thank you haha! I’ve tried other drip methods… candy melts, melted canned frosting… but white choc ganache is the most reliable and the best texture and taste in my opinion! Thank you!
I also used Colour Mill white food coloring and it worked very well!
Hi,I am Antonet from South Africa, thank you sooo much ….THIS WORKS!!!!
Yay, Antonet! I’m so happy to hear you had success with this recipe!
Hi for this recipe what size cake did you use? .,
Hi James! The cake pictured is a triple layer 6 inch cake but this recipe makes enough to drip larger cakes than this, probably even enough for a two tiered cake.
I tried this recipe and it was amazing!! Thank you
Yay, Tishaniya! I’m so happy to hear that! Thanks for letting me know 🙂
Hi there , I’m doing a 2 tier drip cake at the moment , would it be better to drip the bottom tier once they are put together or before I put the top tier on ?. And is it best to keep the middle of the bottom tier free from drip icing. . I hope I’ve managed to explain that properly . Hope you can help . Thanks so much xx
Hi Jo! I would drip the cakes before assembling them and keep the middle of the bottom tier free from drip icing so that when you put the top tier on it doesn’t smoosh down the drip. Hope that helps!
What is the name and brand of those sprinkles?
Hi Indira! These were called “Bewitched” by Sprinkle Pop and sadly they don’t make this mix anymore! Here’s a similar one that I love though: https://amzn.to/3IrKRk5
Hi! I tried this for the first time and it was great! Question: do you think it would hold up on an hour long drive? It is in the fridge now and will be served in 3days.
Hi Angela! I’m so happy this drip recipe was a hit! It will definitely hold up on an hour long drive. I would refrigerate it until you leave and then keep the air conditioning on in the car for the ride. Hope that helps!
Hello, I had a question. If I was to color the ganache pink, will I need to whiten it first, or can I just start adding the pink?
Hi Emily! I would whiten the ganache first, since adding pink to yellow ganache results in more of an orange-pink color. If you want a true pink, add a little whitener first.
Hello there! Could you tell me what consistency this ganache sets to? I’m trying to figure out if I can use it on my one year olds smash cake. Thank you!
Hi Melissa! It sets maybe a tiny bit firmer than peanut butter. It should be totally fine for a smash cake! I’ve used this recipe on a smash cake before and it went great 🙂 congrats on your little one turning one!
Hi Whitney, just wondering will this work on a cake with cream cheese frosting? Or will the flavors clash – if so, is there a different kind of ganache that would work better you could recommend? Thanks!
Hi Lorna! Cream cheese buttercream pairs wonderfully with this white chocolate ganache drip. I’ve made it before and it’s lovely!
Can you do this with a cream cheese frosting?
Hi Elizabeth! Yes – you can absolutely do this drip on a cream cheese frosting. Just make sure the frosting is chilled until it’s firm to the touch before dripping the cake.
What white ganache recipe do you use for using as a firm base underneath fondant? Thank you.
Hi Karen! I don’t work with fondant much anymore, so I would look for a good white chocolate ganache recipe that can be used under fondant. It looks like this one might be a good recipe: https://veenaazmanov.com/cake-decorators-white-chocolate-ganache-recipe/
Can I heat the heavy whipping cream in the microwave instead of the stove before adding the chocolate ?
Hi Paula! I’ve never tried that before but I bet it would work as long as you can heat it to simmering.
This works pretty well. Altho I’m not mathematician, but 190:80 is not a 3:1 ratio. Not sure if that was a typo or if you added a smidgen more cream to thin it out a little. But just thought I’d point that out cuz i almost did it wrong the first time.
I’m glad it worked well, Maggie! The ratio is by volume, not weight (1 Cup of chocolate to 1/3 Cup heavy whipping cream). 190g is a weight measurement and 80ml is a volume measurement, so you need to go by the Cups/volume measurement to get the 3:1 ratio.
Buen articulo . Gracias por compartirlo. Saludos!
The grocery store was out of whipping cream…can you substitute 1/2 & 1/2?
Hi Sharon! I’ve never tried that before so I’m not sure what the results will be, but feel free to experiment! After a quick Google search it looks like it’s possible with an equal amount of half and half. I just wonder about the final consistency without the additional fat that you’d get from heavy whipping cream.