Drip cakes are in vogue; they’re gorgeous! Now all cakes have this stunning finish, the icing frozen in time as the drips give texture to the sides of the cake. It’s creative, pretty and tasty.
Well, it’s also super easy to do. Mixing a chocolatey frosting that hardens and creates a drip is easier than you think. You only need three ingredients, and if you bake often, you probably already have them at home.
The first thing you’ll need is a cake, and since you can use any cake you want, I’m not covering it in the recipe. Even a store-bought yellow box cake is elevated to new weights with a white chocolate ganache drip.
To make the white chocolate ganache drip, you’ll need authentic white chocolate and heavy cream; that’s about it. Incorporated while warm creates a ganache, and it hardens nicely when poured over a chilled cake. Make sure the cake is cold!
There’s another ingredient in the recipe below, and that’s food coloring. Here’s the thing. White chocolate, especially when it’s the real deal, is a bit yellow, and that might not be what you’re looking for to decorate a cake. That’s why you must add a splash of white food coloring in gel. It won’t change your ganache’s flavor or texture but will brighten its color and give it a lovely pure white hue.
To blend your ingredients, you need to heat them. The traditional way would use the double boiling method to melt the white chocolate and incorporating it with the cream. Let me tell you, using the microwave is much easier, and as long as you heat the mixture in pulses, you’ll be alright.
One final thing before we get into our recipe. White chocolate drip can take any color you want. You just have to use different food colorings to turn it into lovely pink, blue, or even black drip frosting. The sky’s the limit here, and despite the color, this drip ganache will always taste luscious, creamy and very much like authentic chocolate.
Finely chop the chocolate chips and add them to a microwave-safe bowl.
Add the heavy cream to the bowl and mix well.
Heat in the microwave in 20-second intervals, gently stirring between each.
Remove from the microwave when the chocolate is fully melted and add the white food coloring gel.
Immediately use by dripping over a chilled cake. Flatten the center with a spatula.
Put the cake back in the fridge until ready to serve.