White chocolate ganache drip: how-to


I recently made this white chocolate and raspberry ganache drip for a lovely girl’s 21st birthday party. Ganache drips can be scary if you’ve never tried them before! – but they’re actually one of my favourite decorations to do, because they are so easy (and also ridiculously yum). As long as your cake has been chilled for long enough, you shouldn’t struggle with this (having a chilled cake is the most important part!). I thought I’d put all my experiences with ganache drips in one wee post, so you can replicate it yourself!

You can also use this tasty ganache recipe for donut toppings, cake fillings, a replacement for buttercream on muffins, on cookies, or even as a topping on sundaes (yum!)

White chocolate ganache requires white white icing colour. If you don’t have this handy, that’s fine – you can replace the white chocolate with dark or milk chocolate to make a chocolate-coloured ganache drip, which looks (and tastes 😉 ) just as good!

You will need:

1x chilled cake, already iced with buttercream (chilled for at least 2 hours! Overnight is even better!)

100g high-quality white chocolate (I use Whittaker’s)

100mL fresh cream

A few drops of Wilton White White Icing Colour (if you’re a NZer, you can purchase this online at cakewarehouse.co.nz)

1x tablespoon or teaspoon

1x clean pot, big enough for the above ingredients

(Yes, that’s alllll you need!)

Some people like to use squeezy bottles to achieve the drip that they like, which is fine, too. I’ve personally never tried it, because a simple spoon has been more than successful for me.

It’s important to note that if you want a thicker, more easily controlled drip, that you use slightly more than a 1:1 ratio of chocolate to cream. The more cream you use, the runnier your drip will be. It depends on the look you want to achieve, though. If you want more of a messy looking drip (which can look pretty delicious), then a runnier ganache is what you might want to achieve; in this case, use slightly more cream, and use it fresh out of the pot – no need to leave it to cool.

Note that the drip in the cake above was achieved with a slightly thicker ganache that I had left to cool for a few minutes.

Also, when choosing your white chocolate, use one that you’ve either had good experience melting it, or one that’s designed to melt. I’ve had some terrible white chocolate-melting-experiences, all because I chose a poorer quality chocolate. 😦 One that I wouldn’t recommend using is Cadbury Dream. If you have access to Whittaker’s brand (the best chocolate brand, in my opinion!), then I highly recommend it!


  1. Melt your chocolate slowly at a low heat on your stove. The key word here is slowly. You don’t want to melt it too quickly, especially as white chocolate can behave strangely if it’s heated too fast. You also don’t want to burn your chocolate. This step musn’t be rushed. Start at the lowest heat on your stove if necessary, and just slowly work your way up, if your chocolate isn’t melting.
  2. Once the chocolate has melted, slowly begin pouring the cream into the pot, continuously stirring the mixture. When I make ganache, I literally never stop stirrin’!
  3. Keep stirring and add Wilton White White icing colour until it has reached the desired white colour.
  4. Depending on how drippy you want your drip, I usually leave my ganache to cool for a wee while (a couple of minutes) before I start spooning on to my cake. This just allows it to be more controllable.
  5. Now begin spooning small amounts of ganache on to the very edge of the top of the cake. Start with small amounts, and you can always add more to achieve larger drips.
  6. Spoon ganache on to the top of your cake to cover the top, while being careful not to add too much to where the drips have begun. This just avoids overflowing the drips (unless this is the look you want to achieve). I use a flat icing spatula to then spread it at the top gently.
  7. If you are going to add sprinkles or other toppings that you want to stick to the ganache, I suggest you add them before you place the cake in the fridge again. Once the ganache sets, it can become hard and won’t allow sprinkles etc to stick to the cake. However, I recommend allowing the ganache to set in the fridge before adding cake toppers or flowers, as you don’t want to mess up your perfect-looking ganache.

My favourite thing about ganache drips is that they add a lot of texture to a simple cake. You can add heaps, or just have a few drips here and there for that extra ‘oomph’!

Ganache drips are also excellent at hiding buttercream mistakes, or less-than perfect buttercream icing, so they’re a great addition if you’re a beginner, and your buttercream skills are yet to be perfected. 😉

If you’re looking for more cake decorating recipes, try out my praline recipe that I also used for the praline shards in this cake.


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