Add a little extra "something" to your cake design with a coloured ganache drip in any colour, to complement your cake design. This makes enough ganache drip for one 6 or 7" cake.
½– 1 teaspoon corn syrup or liquid glucoseoptional
Gel or oil-based food colouring
Instructions
I use a ratio of 3 parts white chocolate to 1 part cream for my drips (3:1 ratio). The amount of ganache you’ll need to make for your drip will depend on the size of your cake and how much of a drip you want to do, but a good place to start is with 120g of chocolate or candy melts and 40g of cream. Adding corn syrup will give the ganache a little more shine when it sets, but it is completely optional.
Bring the cream to a boil (I usually just do this in a heatproof jug in the microwave).
Add in the chocolate (and corn syrup, if using). Let it sit for a minute or two for the chocolate to melt, then give it a stir until smooth. If it hasn’t quite melted, give it another 10-20 seconds in the microwave. Be careful not to overheat it – white chocolate can burn quickly and you will get sad.
Once it’s all melted and smooth and lovely you can add in your food colouring. Start with a small amount, mix well, and add more if needed. You may need to add a little whitener first to counteract the yellow in the chocolate, depending on the colour you’re aiming for (see the sections above on whitening ganache and colouring ganache).
Once the colour is the shade you want, let the ganache cool and thicken slightly.I like to transfer the ganache to a squeeze bottle to do the drip, but you can drip from a spoon if you prefer.
Notes
Cream - The cream you need is known by different names in different countries. Here in NZ it’s just regular cream or whipping cream. In other countries, it may be known as heavy whipping cream, single cream or full cream. Basically, you need a pourable, unwhipped cream that is around 35% fat.See below for more coloured ganache drip tips! 👇🏻