White Chocolate Ganache Drip Cake
A simple recipe for making white chocolate ganache, used for dripping over a layer cake.
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Ingredients
- 4 oz white chocolate chips or chopped white chocolate
- 1 - 1 ½ oz heavy whipping cream
- "bright white" gel food coloring
Instructions
- Frost and chill your cake in the refrigerator. This recipe makes enough white chocolate ganache drip for an 8-inch layer cake.
- In a microwaveable bowl, combine the white chocolate chips with 1 ounce of the cream.
- Microwave the chocolate chips and cream for 1 - 1 1/2 minutes on 50% power, stirring until smooth. If it seems too thick, drizzle in a little more cream, just a teaspoon at a time, but be careful not to make it too thin.
- To offset the yellow color of the white chocolate, stir in a few drops of "bright white" gel food coloring.
- To add the drip to your cake, you can just pour it on top of the cake, then spread it out to the edges with an offset spatula, letting it drip down any way it wants.
- For more controlled drips that are evenly spaced, use a spoon to drip small amounts of the ganache around the edges, then fill in the center with more ganache to cover the top of the cake.
- Set the cake in the refrigerator for a few minutes to chill and set before adding anything on top, such as piped buttercream swirls.
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