White Chocolate Ganache Recipe 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!

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.

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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.

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.

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.

Simple White Chocolate Ganache Drip

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.

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.)

The Ultimate Guide To White Chocolate Ganache

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.

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.

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.

White Chocolate Drip Cake!

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.

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!

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:

Naked Strawberry Layer Cake With White Chocolate Ganache Drip

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!

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!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.

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.

Perfect White Chocolate Drip

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:

If you have yet to check out my YouTube channel, head there to see more cake recipe videos, decorating tutorials, and my entire Cake Basics series in video format. Hit the subscribe button while you’re there so you never miss a new video!

How To Make A White Drip Cake: Easy Recipe & Video Tutorial

Make Ahead Tips: this ganache can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it,  microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.

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.

Chocolate Ganache Drip Cake @ Not Quite Nigella

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