To cover a bigger cake, just increase the ingredients, following the same 1:3 ratio. Preheat your oven to 170C/150C Fan, and line two 6'/15cm deep cake tins with parchment paper. You can either pour the ganache on top of your cake and let the excess drip on the sides by pushing it gently with your spoon, or you can drip along the edges of the cake first and then fill in the middle. To use as a drip, make sure that your cake is smooth and chilled. Preheat your oven to 170C/150 Fan, and line two 8'/20cm cake tins with baking parchment. Let it cool for about a minute before using on your cake. Make sure to mix well so that there are no lumps of chocolate. This will take 2-3 times until you achieve a perfectly smooth consistency. Line three 6-inch round cake pans with parchment paper and spray with non-stick cooking spray. In a heatproof bowl, microwave both ingredients in 15 second intervals, mixing with a spoon in between each round. 90 grams white candy melts/wafers (I prefer to use Guittard or Merckens.I have found that the rule of thumb to making white chocolate drips is a 1:3 ratio - heavy cream to chocolate.īelow is the recipe I use to cover a 6" cake.
When you’re ready, pour the ganache into the center of your cake, then use the back of a spoon or the tip of an angled spatula to coax it down the sides. Pour over top of the cake and spread to the edges to allow the ganache to drip down the cake. Place your iced cake on a cooling grid set over a baking sheet. In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips. Stir in corn syrup and allow to cool until slightly thickened. Place chocolate chips into a heat resistant bowl (glass or metal). Microwave in 30 second increments, stirring until smooth until chocolate is melted combined. Because the fat ratios are different in baking chips and candy melts, you will not be able to apply the same recipe for dark chocolate drips to white drips. In a microwave safe bowl, combine chocolate chips and heavy cream. Keep in mind that I do not use white chocolate chips for these drips I use candy wafers or melts. Today, I will be sharing the recipe for white chocolate drips. (I posted a recipe for dark chocolate ganache drips a while back that you can check out here) Warm the heavy cream in a microwave safe bowl in the microwave until it is very warm, but not. Everyone has their preference, but for me, I prefer my drips to be on the thicker side and have different lengths going down the cakes. Instructions: Chop your chocolate into very small pieces. They can't be too thin or too thick, because they need to be pourable yet still keep their shape.
Many of you asked for the recipe, and I am so excited to share it!ĭrip cakes have become such a popular trend, and I am definitely a huge fan, but getting the right consistency can be difficult. Last week I posted a video on Instagram of a cake I made using a white chocolate drip.
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