How to Make the Best White Chocolate Ganache for Drip Cake
How to Make the Best White Chocolate Ganache for Drip Cake
If you’re reading this post you may be ready to try a drip cake. I’m so excited for you! Drip cakes do not have to be intimidating. If you learn these few simple tips it should help your experience be pretty easy! And, of course, you will get better with practice. This post is specifically about how to make the best white chocolate ganache for drip cake, so take note that the recipe differs depending on what type of chocolate you are working with. OK, let’s get started!
The Best White Chocolate Ganache Recipe for Drip Cake
My white chocolate ganache uses heavy cream and white chocolate chips. But, I don’t just use any brand for my white chocolate. My absolute favorite is the white chocolate chips from Gygi. I use these for frosting and the drip. The ones I use the most from Gygi are called Guittard White Cookie Drops. If you compare these chips to another brand of white chocolate chips, you’ll see the Gygi ones are much whiter in color! This makes it bring out a true white drip on your cake rather than a more yellow-tinted white that you will get if you use another brand of white chocolate chips.
There a just a few simple steps to making this white chocolate ganache, but the order matters because it is what will bring you the best results! If you do it any other way you risk your white chocolate seizing or the ganache getting too clumpy.
White Chocolate Ganache Recipe
Step #1: Heat up a ⅓ cup of heavy cream in the microwave for 60 seconds.
Step #2: Pour the heavy cream over 1 cup of white chocolate chips one tablespoon at a time.
Doing it one tablespoon at a time helps you have control of the consistency of the ganache. If you pour in the ⅓ cup all at once you run the risk of it being too runny. Depending on the brands you use and other factors, you may not end up needing the entire ⅓ cup of cream to make the ganache.
Step 3: Slowly stir together the cream and white chocolate chips until you reach a smooth consistency.
If the white chocolate chips do not melt completely from the cream, put the mixture in the microwave for 10 seconds. Stir together again. Continue this process until all of your white chocolate chips are melted and you’ve reached the desired consistency.
How to Apply White Chocolate Ganache to a Drip Cake
Now that you know how to make the best white chocolate ganache for a drip cake, let’s talk about the best way to create the drip on a cake. There are some tools that help this process go more smoothly, but there are several different ways you can do this.
I personally use this drip bottle for my drip cakes. Also, it makes it so much easier to have your cake on a turntable so you can easily turn your cake as you apply the drip. It’s totally worth investing in these products if you make cakes regularly! However, you can also apply drip to a cake by using a piping bag or by spooning it over the edge of your cake.
After applying the drip around your entire cake, pour the remaining white chocolate ganache on top of your cake and blend it in with the border you created from the drip.
Quick Tips for Applying White Chocolate Ganache to a Drip Cake
Drip Cake Tip #1
Hold the drip bottle at an angle so the drip falls down the side of your cake like a waterfall.
Drip Cake Tip #2
Freeze your cake for at least 10-15 minutes before you apply the drip. This will help your buttercream and overall cake set. (If you need to make room in your freezer, you can move things over to your fridge just for those few minutes while your cake is chilling. And then you can move it back over when you take your cake out.)
Drip Cake Tip #3
Make sure your drip is warm to room temperature before applying it to your cake. This will help your drip not go too far down toward the bottom of your cake. Also, your drip will thicken up a bit as it cools. This will help the consistency of it as well.
Drip Cake Tip #4
If you want to tint your white chocolate drip, I recommend using Americolor Food Gels. They are water-based so that, along with the barrier the cream provides, will allow your ganache to stay smooth while you add the food gel.
Drip Cake Tip #5
When applying the drip, start with one drip to see how it will turn out. This will give you an idea of the consistency of your drip. It will also help you gauge how much pressure you need to apply to your drip bottle.
Drip Cake Tip #6
Start the drip at the top of your cake and let it drip over the edge of your cake like a waterfall. Pull back your bottle a little bit if you want some drips to be shorter than others.
Drip Cake Tip #7
You can’t go back over your drip once you do it, so it’s best to just go for it. Don’t worry, it’s going to look great!
How to Make the Best White Chocolate Ganache for Drip Cake
OK, those are all of my best tips and tricks on how to make the best white chocolate ganache for a drip cake! I hope these tips help. If you want to see some video tutorials on making the ganache and applying the drip you can watch these Instagram Lives here:
Be sure to follow me there @cakebycourtney to get all the best tips and tricks on all things cake!
Also, two of my favorite cake recipes that use this white chocolate ganache and drip technique are my Biscoff Cake and my Snickerdoodle Cake. Oh, and my Cotton Candy Cake would be another fun one to try! I’d love for you to try them out and then for you to let me know what you think!
