White Chocolate Ganache Drip Cake Recipe & Tutorial | Cake Basics

hi everyone i'm whitney from sugar and sparrow and today i'm going to show you how to make my favorite white chocolate ganache recipe for drip cakes white chocolate ganache is notoriously finicky and it takes some practice and patience to create the perfect drips with it having made this recipe for the past several years i have found what i think is the perfect consistency for drip cakes plus some tips for success and troubleshooting i hope this recipe becomes your go-to and these tips help you master your future drip cakes let's get started with this recipe white chocolate ganache consists of only two ingredients white chocolate and i'm using chips here you could also use a bar of white chocolate and heavy whipping cream this is also known as double cream to get the consistency just right i go with a three to one ratio of white chocolate to cream or three parts white chocolate to one part heavy whipping cream in other words about one cup of white chocolate to a third of a cup of heavy cream for best results i measure the white chocolate with the digital kitchen scale because it provides the most accurate measurement it's hard to accurately measure white chocolate chips in a dry measuring cup because of all the little spaces between the chips so instead i'm measuring out 190 grams of white chocolate if you don't have a kitchen scale here is what 190 grams looks like in a measuring cup you'll see that it's just slightly overfilled once you have your white chocolate measured out chop it up as finely as you can this will help it to combine more easily with a cream once we add it in place your finely chopped white chocolate into a heat resistant bowl i'm using a glass bowl here but you can also use stainless steel next measure out a third of a cup of heavy whipping cream and place it into a saucepan turn the heat to medium and whisk it constantly until it just starts to simmer if you've made chocolate ganache before with other types of chocolate you'll notice that this recipe calls for less cream this is because each type of chocolate has a different percentage of cocoa solids therefore each requires a different amount of cream to create the right ganache consistency white chocolate actually doesn't contain any cocoa solid so it takes the least amount of cream so back to the cream you'll know it's ready when it starts to bubble around the edges and simmer slightly in the middle when it reaches this point turn off the heat pour the cream over your white chocolate and whisk it all together i like to hold the bowl over the residual heat from the burner to assist in the melting process keep whisking until the mixture is fully combined smooth and there are no bits of white chocolate left on the whisk white chocolate ganache is naturally more yellow than you would expect unless you use a super white white chocolate which i have yet to find if you know of one let us all know in the comments to whiten the ganache i like to add about a half to three quarters of a teaspoon of americolor bright white you want to be careful not to add too much because it's essentially adding more liquid to the ratio here it's super important to get that ratio of white chocolate to liquid just right because there's a really fine line between the right amount and too much if you add too much heavy whipping cream or color gel your ganache will be runny even at room temperature and it will pool at the bottom of the cake like this you can also use other colors to tint white chocolate ganache keep in mind that since it's so yellow naturally any color gel you mix with it will be mixed with yellow as the base color unless you whiten the ganache first after making the ganache cool it at room temperature until it's slightly above room temperature this could take anywhere from 5 minutes to 20 minutes or more depending on your kitchen environment mine takes about 10 minutes to reach drip consistency on average so let's talk about some best practices for drip cakes number one always start with a chilled cake mine is frosted with my favorite vanilla buttercream recipe which i'll link below and it's been refrigerated for at least 30 minutes a cold cake will slow down the ganache strips better than a room temperature cake making it easier to end the drips where you want them to end number two do a test strip if you think your ganache has reached drip consistency use a spoon to gently nudge some ganache over the top edge of your cake and see how far the drip travels i always do my test strips on whatever side i would consider the back of my cake just in case the test strip needs to be scraped off if your test strip looks good keep on dripping the cake which brings me to number three you'll want to drip the sides of the cake first before filling in the top you can do this with a spoon by nudging ganache over the edges using more ganache for longer drips and less for shorter ones if your test strip didn't go so well you can place the cake back into the refrigerator to let the ganache set before gently scraping it off vertically with a small spatula then just wait another five minutes or so before attempting the next test drip another method for dripping the cake is with a piping bag simply fill a piping bag with your ganache and snip off about an eighth of an inch opening and then you can gently squeeze the ganache over the edges of your cake this was actually my first time trying this method and i loved it i think i'm actually gonna start piping my ganache from now on once the sides are dripped fill in the top by pouring some ganache into the center and spreading it until it just reaches where the drips begin it should self level pretty well so don't worry about getting it too smooth after you've finished dripping the cake pop it back into the refrigerator to let the drip set before continuing on in your decorating process this way it will be semi-firm and much more stable for piping sprinkling and doing what you want to do with your cake design whatever drip method you go for know that it'll take some practice to become confident and now a couple troubleshooting tips if your test strip is too runny even at room temperature it means that you somehow added too much liquid to fix it you can try heating your ganache back up and then melt about one tablespoon of white chocolate in the microwave and combine it with your heated ganache then just wait for the ganache to cool back down to slightly above room temperature before adding another test strip if it's still too runny repeat the process of adding a little more melted chocolate back in or start the whole recipe over with less liquid if the test strip is too thick and goopy it means that you let it cool for too long simply heat the ganache back up in 10 second spurts in the microwave until it thins out to drip consistency finally this recipe makes about 1 cup of white chocolate ganache which is about twice the amount you'll need to drip a 6 to 10 inch cake since there's not a whole lot of cream you can't easily cut the recipe in half instead you can store extra ganache in an airtight container in the refrigerator for up to two weeks when you're ready to use it microwave it in 10 second intervals stirring after each one until you reach drip consistency again and there you have it everything i know about white chocolate ganache i hope this recipe and these tips help with your drip cakes and please let me know in the comments if they do you'll find the links for the recipe and all the products i used in the video description below if you love cake be sure to head to my blog at sugarinsparrow.com for more recipes decorating tutorials and ideas for your cake making and whether you're just starting out with cakes or curious about my methods for layer cakes check out my cake basics playlist on my youtube channel hit the subscribe button while you're there so you never miss a new one thanks for watching

Channel: Sugar and Sparrow

Views: 95,702

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Id: sbN0jVZEtGI

Length: 7min 44sec (464 seconds)

Published: Fri Feb 04 2022