And then there’s drip length. Do you want your drips run all the way to the cake board? Should they vary in length, or have a uniform look? You tell me!!

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 DripWith this in mind, if you use regular white chocolate chips, you may want to slightly overfill your cup measure to account for this difference. The thing about white chocolate chips is that they aren’t exactly as white in color as they seem to be. To whiten the ganache, I swear by Americolor Bright White food color gel. It works like a dream every time, and you only need about half a teaspoon per batch of white chocolate ganache to get a perfectly bright white. A vanilla flavoured sponge, with a white chocolate buttercream, and a white chocolate drip. Honestly, so much white chocolate I question how many times I will write the phrase in this blog post!

For the best results, use good quality professional food colourings. My favourite brands are Pro Gel and Sugarflair. You can buy these easily online. Other well known brands are Colour Mill and Americolor. Once the ganache is smooth, mix in the blue gel food coloring until the ganache is evenly colored. If you plan to use a plastic bottle to add your drips, pour the mixture into a plastic bottle.Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking. Some bakers like to use white candy melts in place of white chocolate chips to make white ganache, but I don’t like the taste of candy melts. So the whitening method is my favorite option. I love all things cake, we all know this, but a rainbow cake is something else. The absolutely insanely bright colours, the sweet taste, and all things cute take it to a different level entirely! It is just glorious. We allow a 30-day period (from the date of receipt) for any faulty goods to be returned to us. See below for any product-specific exclusions/disclaimers.