White Chocolate Ganache Drip
This simple recipe and technique will give you the perfect white chocolate ganache drip for your cake - every time!
- 2 tbsp white chocolate chips finely chopped
- 1/2 cup 100 g candy melts, chopped
- 3 tbsp heavy cream 43 g
Chill frosted cake
Chop the chocolate into small pieces
Add to microwave safe bowl and add heavy cream
Microwave for 20 second intervals, stirring in between each interval, until all the chocolate is melted.
Once melted, let sit for 15-30 minutes, until it reaches 85-95 degrees fahrenheit
Either pour over cake, spreading towards the outside of the cake so it drips or add to a pastry or plastic bag with a medium trip and drip around the edges, then fill in the center and smooth with a spatula.
Put back in the fridge to chill until ready to finish decorating.
Serving: 1cake drip | Calories: 565kcal | Carbohydrates: 49g | Protein: 2g | Fat: 39g | Saturated Fat: 28g | Cholesterol: 67mg | Sodium: 94mg | Potassium: 85mg | Sugar: 48g | Vitamin A: 660IU | Calcium: 89mg