Drip cakes seem to be quite popular, and one of the most popular is the ganache drip cake, probably because of the range of colors and types you can make. I decided to start easy with a white chocolate ganache drip, and I got the recipe for a water ganache (yes, that’s a thing!!) from Sugar Geek Show which means you can make your drips dairy-free and even vegan if you’d like.
I’ve never made a drip cake, so this was a grand experimental adventure. I didn’t have an occasion for this cake, so I decided to keep it ridiculously simple, and just make a basic cake with yummy buttercream frosting, and use that as my backdrop for my ganache drip cake experiments.
Making the ganache was actually quite easy: adding warm water to white chocolate, allowing it to melt a little, and stirring. I had gotten some condiment bottles to help with the ganache drip cake, and the most difficult part about making the ganache was getting it into the condiment bottles. I did it without a funnel, which was maybe a little risky, but not too bad.
The condiment bottle made getting the ganache on the cake an absolute breeze. The ganache dripped beautifully, and because the buttercream was chilled, it didn’t just drip all the way to the bottom of the cake. It also stayed fluid enough that if you wanted a little bit more or a longer drip, you could add ganache and it blended almost seamlessly.
I’m really excited to see just how much fun I can have with different ganache drip cake designs in the future. On a personal note though, I think I’m going to try some drip cakes that aren’t made with white chocolate…I’m really not fond of the flavor of white chocolate, even if it is pretty and nice to work with. What are your favorite drip cake drip materials?
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