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How to Make A Two Toned Drip Cake Tutorial

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Hi friends! For my Ganache Drip Cake Series, I’m starting with this blog post on how to make a two-toned drip cake. In this blog post, I’ll cover everything about making a two-toned drip for cakes. This two-toned drip cake tutorial will allow you to create colorful drips for your cakes! A quick video is at the bottom for easy viewing.

This blog post is for intermediate and advanced cake decorators with experience making ganache drips for cakes. When doing multiple colors, some leftover colored ganache is expected. I’ve tried finding a solution for leftover colored ganache, ranging from using it on ice cream to cake scraps, but it is so sweet. Most of the time, I throw it away. I know, I hate waste as well. This type of ganache just can’t be reused for content if you make content. So be aware that there will be some leftover ganache, and work this into your costs when selling cakes. I am using compound chocolate melts (candy melts) for this cake because of using more than one color and waste factor. The melts also already come pre-colored. The ganache drip recipe using candy melts is located at the bottom of the blog post after the step-by-step tutorial. It will not make any sense to use real white chocolate chips and have to throw them away. Here’s a blog post on using real white chocolate chips and coloring the ganache with gel food coloring to make long 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 a two toned drip cake.

How to make a Two Toned Drip Cake Step by Step

Materials Needed

  • Sweet Tooth Fairy Meltables in Purple and Yellow (I added a bit of brown gel color to create a goldenrod color and purple gel color to deepen the purple hue. It looks orange in the images and video.) (Any similar brand will work, but I like working with Sweet Tooth Fairy because of its consistency.)
  • Tipless Piping Bags
  • Bakery Tissue or Wax Paper
  • Measuring Tape (I used Wilton Cake Measuring Tape but it’s no longer in stock. Any clean measuring tape will do.)
  • Scribe Tool or Knife
  • Metal Cake Scraper or any kind of straight kitchen tool

Step by Step Instructions

Step 1: Start with a frosted and chilled cake and measure its diameter using a measuring tape.

Step 2: Mark the center with a scribe tool or a sharp knife.

Step 3: Place the cake scraper in the center and draw a line on the top of the cake using a metal cake scraper as a guide.

Step 4: Place a folded bakery tissue on one of the halves. (I recommend cutting the tissue in half because the top of the tissue flopped over on the ganache as when I was walking to the fridge.)

Step 5: Press down the wax paper for it to adhere to the cake.

Step 6: Follow the recipe below to make a drip ganache. Place the ganache into a tipless piping bag. (This is my preferred method of applying drips instead of using a plastic squirt bottle.) Please make sure the piping bag is warm to the touch but not too hot, as it will melt the buttercream. When it is ready to be used, snip off a small tip off the piping bag.

Step 7: First, perform a test drip on a side of the cake. Slowly turn the turntable and apply light pressure to a few drips for a few seconds. (I count the seconds in my mind.) If you are happy with how the drips look, continue applying the drips.

Step 8: Continue applying the drips until you hit the bakery tissue, then apply the ganache on top in a circular motion.

Step 9: Continue to fill in the ganache.

Step 10: Once you’re done filling in the ganache, fill the small holes with a tiny bit of it. You don’t want to squeeze out quite a bit, or it’ll create overflows on the cake.

Step 11: Refrigerate the cake for 10-15 minutes until the ganache is firm enough. After 10 minutes, start making your second color. Pour the ganache into a tipless piping tip and let it cool for 5 minutes or so.

Step 12: Slowly peel the bakery tissue away to reveal a clean half of the ganache.

Step 13: Repeat steps (7-11) to apply the goldenrod drips on the edge of the chilled buttercream cake using the quick light pulse technique for a few seconds.

Step 14: Fill in the second color ganache and the tiny holes.

Step 15: Pop the cake in the fridge to complete the process!

After the cake is in the fridge, you can decorate it however you wish! For this cake, I painted the goldenrod drip with edible luster gold and vodka, piped a buttercream border with a 4B piping tip, and added lettering and sprinkles, which are a mix of purple and gold sprinkles I had in stock.


How to Make A Drip Cake RECIPE

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How To Make a cake drip using confectionery chocolate meltables

  • Author: Diana Yvette


  • 3 oz Compound Chocolate Melts 
  • 1 oz heavy whipping cream (room temperature)


  • Place the 3 oz of meltables in a microwave safe bowl and pour 1 oz heavy whipping cream into the bowl.
  • Heat up the bowl for 30 seconds and give it a good stir.
  • Place the bowl back into the microwave and heat for 15 more seconds until it is all melted. Take care to not overheat the ganache! If you think it needs more time in the microwave, heat another 15 seconds.
  • 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. 

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How to make a Two Toned Drip Cake Instruction Video

You can find more video tutorials on my Youtube Channel

Answers to your questions about making two toned drip cake

Can I refrigerate the ganache drip?

You can, but the texture and consistency may be funky if you reheat it. It is a worth try testing it out!

Help! Why is my ganache too runny?

The ganache probably needs to be cooled off a bit more or add in a bit more chocolate melts.

Help! 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.

If you loved this two toned drip cake tutorial, you’ll love these tutorials too:

Drip Cakes Inspiration

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