Most of these problems are caused by adding the ganache to a cake when it isn’t the right temperature. Drip is a streetwear style that is popular with young people. It’s characterized by baggy clothes, big sneakers, and lots of jewelry. If you want to stand out at the next rave or music festival, this style might be for you. If you make this buttercream in advance, cover the bowl with plastic wrap to prevent crusting. American buttercream can sit out at room temperature for up to 24 hours or lasts up to a month in the fridge. Just be sure to give the frosting a good stir with a rubber spatula once it thaws to push out any air bubbles and get the consistency smooth again.

In this cake recipe, you need 1 cup buttermilk; if you don't have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own. Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan. With this in mind, if you use regular white chocolate chips, you may want to slightly overfill your cup measure to account for this difference. Food coloring gets darker over time, so it's best to gradually add the food coloring, which is best for lighter colors.

If you don’t have any plastic bottles on hand, you can also use a spoon or an offset spatula to carefully push the ganache over the edge of your cakes, creating each drip. We allow a 14-day period for any unwanted goods to be returned to us in their original condition. This is in line with all domestic web or telesales policies.

The second way you can add drips to a cake is with a plastic bottle. Once the ganache is made, carefully pour it into a plastic squirt bottle. After letting it sit for a couple minutes, the white chocolate softens. Then you just add in a squirt of blue gel food coloring and give it a good stir until it’s smooth. In a medium glass bowl, melt navy blue chocolate candy melts and water in the microwave. Heat for 30 seconds at a time until the chocolate candy melts have mostly melted. You can also freeze the cake and buttercream separately. Once the cake sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them, then freeze. You can freeze the buttercream on it's own in a tub, or refridgerate it and it will last as long as the best before date on the butter you used. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.While adding food coloring would cause melted white chocolate to seize (and create the chunkiest mess!!), it won’t cause the white chocolate ganache to seize.

Make this ganache drip recipe ahead of time or save leftovers! Once it’s made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks. That’s not me being whimsical, I really did make an April showers drip cake with thin blue drips to emulate raindrops You can freeze the drip cake fully assembled (althought I wouldn't recommend freezing sprinkles or any chocolate decorations). To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don't it could damage the decoration as it defrosts and softens. Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. If you notice this in your mixture, heat the mixture again for 15 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated.

The foundation of a drip cake

I recommend scraping the bottom of your spoon against the bowl each time you scoop up a bit ganache.

After each adjustment to your ganache, you need to do another test drip. It’s worth taking the extra few minutes to make sure your ganache is the perfect temperature. My Tips for Making the Best Blue Drip Cake There's quite a lot to do before you get to the drip part of a drip cake. It all starts with cake, and I like to make my drip cakes with at least three layers of cake. This is because a taller cake adds more drama to the drip effect, and makes it look extra impressive. A nice smooth coating of buttercream is also essential for the drip to have an even surface to fall down. If you'd like the cake or buttercream recipes I've used here, head to The Recipes section. Chilling your cake will help your drips stay in place once they’re added and help prevent them from running down too far. Tip #2: Make A Test DripWhat has more significance, though less empirical and far more subjective, is the experience of the masses. In the words of award-winning cannabis cultivator Kyle Kushman in the Nextflix mini-documentary Explained: Weed: “When you have someone labeling something as 70% sativa, 70% indica, it’s 100% subjective. It’s done by somebody smoking it and deciding that they are getting either an indica or a sativa effect from it.” If you try this colored drip recipe, I’d love to hear what you think of it! Please leave a rating, and let me know your thoughts by sharing a comment 🙂 The most common type of drip is a dark chocolate drip, so I'd recommend using dark chocolate for your first few forays into the drip cake world. White chocolate is also popular, while milk chocolate trails behind and is rarely used from what I've seen. The extra milk in both white and milk chocolate make them harder to work with, but not impossible. If you want to get technical, the best type of chocolate to use has between 50-60% cocoa.