How To Make a Long Ganache Drip For Cake
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Hi sweet friends! I am back with a new blog post on how to make a long ganache drip cake for my Ganache Drip Cake Series. In this blog post, I’ll go over everything about making a long ganache drip cake. This drip cake style is one of my favorite cake decorating techniques. A YouTube Video is at the bottom for easy viewing.
For this cake, I am using real white chocolate chips, and they are more temperamental. Some coloring with a food gel coloring is required to achieve the color you want. My go-to brand is Ghirardelli Classic White Chips. However, this chocolate has a yellow base, so using a bit of white food gel coloring first is strongly recommended if you want to counteract the yellow base and develop a true color for greens, blues, etc. You’ll also need to have some experience with making regular cake drips before trying this long ganache drip. Click here for a tutorial on using compound chocolate melts, which is easier, and no coloring is required. Some experimenting and practicing with long ganache drips is also strongly recommended before attempting it with an actual order, to save you heartache, wasted time, and customer disappointment.
A food scale is a MUST when making ganache drips. Using measuring cups will not yield optimal results for ganache drips. The ganache drip recipe, which uses real white chocolate chips, is located at the bottom of the blog post, following the step-by-step tutorial. This ganache recipe serves as a base, which means you will add approximately 5-10g more heavy cream to make the ganache more runny for long, flowing drips.
Would you rather opt for video tutorials instead of step-by-step instructions? We’ve got you covered with a comprehensive video tutorial that guides you through the process of creating cake with long ganache drips.
How to make a Long Ganache Drip Cake Step by Step
Materials Needed
Step by Step Instructions
Step 1: Follow the recipe card below for the ganache. Please read the recipe card and notes entirely to prevent redoing the ganache!
Step 2: Add the color (usually 1 drop is enough) to the ganache and stir.
Step 3: Continue to stir.
Step 4: Pour the ganache into a tipless piping bag within the tall plastic cup. This is my preferred method for applying drips, rather than using a plastic squirt bottle. I will write a blog post about this method soon.
Step 5: First, perform a test drip on a side of the cake. Slowly turn the turntable and apply light pressure at the edge of the cake for a few seconds. (I count the seconds in my mind.) Wait a few seconds to see how the drips fall. Keep the tipless ganache bag in the plastic cup (hint: turn the cup sideways because of gravity) because it will flow out of the tipless bag.
Step 6: Continue to apply the drips to the whole cake.
Step 7: Apply the ganache on top in a circular motion.
Step 8: Continue to fill in the ganache.
Step 9: Once you’re done filling in the ganache, fill the small holes with a tiny bit of it as needed to avoid creating overflows.
Step 10: Refrigerate the cake for 10-15 minutes until the ganache is firm enough.
Step 11: Create a swirly border with a piping bag with a 1M tip (can be found at Walmart, Michaels, and Hobby Lobby).
Congratulations, you made it this far and created a gorgeous long ganache drip cake! Check out below for a final look with pink buttercream, sprinkles, and Happy Birthday saying on the cake.
How To Make a Long Ganache Drip For Cake
Basic Drip Ratio for the white chocolate ganache
Ingredients
- 4 oz (113g) white chocolate chips
- 1 oz (28g) heavy cream (room temperature) (read the notes before you do this recipe)
Instructions
- Place the white chocolate chips in a microwave-safe bowl and pour heavy whipping cream into the bowl using the food scale.*(read the notes)
- Heat the bowl for 30 seconds and give it a good stir.
- Place the bowl back in the microwave and heat for 15 more seconds until it is all melted. Take care not to overheat the ganache! If you think it needs more time in the microwave, heat it for another 15 seconds.
- Add your color and stir into the ganache.
- Let it cool for 5 min and place it in a tipless piping bag in a tall plastic cup. Snip off a small tip when you are ready to apply the drips because the ganache will be very flowy and ready to flow out of the piping bag. Make sure you hold the plastic cup while bring up to the piping bag to the cake.
Notes
- When adding the heavy cream, increase the grams by 5-10 grams to make the ganache runnier.
- Usually, the ganache needs to sit and cool off after microwaving for about 10 minutes. Reduce the time as long the ganache is not too hot, or it will melt buttercream. The heat will help with loosening up the ganache.
- Do a test drip by applying the piping bag against the tall plastic cup to see what it looks like.
- You will have to experiment with the grams and how loose you want the drips to be.
How to make a Long Ganache Drip Cake Instruction Video
You can find more video tutorials on our Youtube Channel
Answers to your questions about making long ganache drips
Can the ganache drip be refrigerated?
You can, but the texture and consistency may be funky if you reheat it. It is worth try testing it out!
Why is my ganache too thick?
The ganache is probably too cold. You can reheat it for a few seconds ONLY. If it is still too thick, add a bit of heavy cream and stir.
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Did you make this craft?
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