Drip cakes are not only beautiful but delicious too! Did you know that white chocolate ganache needs extra cream? Check out our recipe below to get the perfect drip every time.
The Perfect White Chocolate Ganache Drip
16 oz. white chocolate (make sure it is a real white chocolate, not a candy coating)
8 oz. heavy cream
1 TB butter (optional, makes ganache shiny even when set)
Heat heavy cream and butter over heat or in microwave until simmering. Stir in white chocolate and optional coloring. For this pink color, we used a tiny amount of pink Americolor oil candy coloring. Reheat if necessary and stir until all ingredients are combined. Place ganache in a squeeze bottle and add to cake. Store leftover ganache in the fridge.