Add the melted and cooled white chocolate and beat again. I would just follow the recipe of the biscoff one, but switch it to caster sugar rather than light brown sugar! Instagram Home > Blog > White Chocolate Drip Recipe (Beginner Recipe). Ive used americolor gel even fusia color and pink but just cant get that perfect bright pink. **One thing to note!! Do you know where else i could purchase it from? I cant think of any easier way of decorating a cake. Cake is not cooked after 1 hour. How to add chocolate drips to a cake: I personally perfect the pastry bag method, but they all work just fine! Microwave for 20 second intervals, stirring in between each interval, until all the chocolate is melted. I wanted to make the sponge using 3 6 inch tins, what would be the quantities as I dont have 8 inches, Honestly I am not sure as this is a 48 I would guess slightly less than 2/3 of the recipe x, Hi Jane, On the other hand, ifits not warm enough, you will end up with short, stubby little drips. I used this piping tip for the buttercream! I actually prefer the way drips look when theyre added to a cake using the spoon method, but I rarely do it because its harder to film! Im afraid I only use that one as I find it works best! If that makes sense? You want pure white chocolate high in cocoa butter. As an Amazon Associate we earn from qualifying purchases. Learn how to make quick and easy white chocolate ganache that can be used for creating a flawless glaze or a delicious smooth frosting. Do you love buttercream but want the stability of ganache? After a lot of back and forth, Ive finally settled on calling this my colored drip recipe. The ratio of white chocolate to heavy cream is super important in this recipe. Did you use the melted white chocolate in the mix?x. You will need 175g for this recipe. Copyright 2023 Sugar Geek Show on the Cookd Pro Theme, Fresh Strawberry Cake With Strawberry Buttercream. The standard is either a 3:1, or a 4:1 when it comes to a white chocolate ganache. Halving and baking into one tin would be the same baking time x. Cant wait to try this recipe. Thanks so much xx, Weigh the eggs in their shells, and get as close to the weight of the rest of the ingredients (500g) and go with that! Theme by Sugar & Sparrow, (190g) white chocolate chips or bar, chopped into bits, food color gel or whitening gel (optional). Finally, you slather on the buttercream and smooth it around. To glaze your cake with ganache, it's important to wait until your ganache has cooled to 90. (Needs to be a blue stripy cake!) Love your recipes Jane, I used this one to make a rapunzel cake for my daughters 4th birthday. Do you know if the Wilton icing colour in the shade ivory is white? A simple, two-ingredient recipe for a delicious frosting, filling, drip, or glaze. If you want to make some dark chocolate ganache, we have a great recipe for that as well! Hope that helps, happy baking! Did you know white chocolate ganache doesn't sweat? Jane started her blog, Janes Patisserie, in 2014 after training at Ashburton Chefs Academy. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency. Many thanks, Amy, What chocolate did you use? There are two ways to easily add colored drips to a cake. Immediately use by dripping over a chilled cake. Microorganisms need water to grow and ganache is mostly sugar and fat so it's pretty shelf-stable. After lots of testing, I found that using 1/4 cup + 1 Tbsp of heavy cream is a more foolproof recipe, and I have updated this recipe to reflect that. Melted white chocolate wasnt used in my mix. Thanks, What exact chocolate did you use and what exact cream did you use? Congrats on the book.. cant wait!!! This way the recipe can be scaled to what you need. My goal is to share recipes and tutorials that help you create desserts that look just as good as they taste. Hey! And how much? I looked at your lemon and raspberry cake buttercream but not sure how much I would need to fill and cover a cake this size. How tall does it end up? Would this recipe work using white chocolate orange instead of just white chocolate? Using real chocolate will result in a firmer chocolate. Janes Patisserie. Am I over cooking them and they have become to dry? If I was to add freeze dried raspberries or something would that work? Bring the cream to an almost boil and pour it over the . I found the cakes needed 70 mins to cook in the middle but the edges were then quite dry. To make the white chocolate ganache drip, you'll need authentic white chocolate and heavy cream; that's about it. X, Hey, it would work very well you would just need to use a strong food colouring such as progel or sugar flair! Choose a cake pan size(based on 2" tall cake pan). Then you need heavy cream. Hi, this also happened to mine. Hi Jane, I used the recipe for your white chocolate drip and it did not turn out like yours haha. Making this as a 3 layer cake. Hi Jane going to be making this soon , please could you tell me what the ration of cream to chocolate would be , if i used milk chocolate? We also share information about your use of our site with our social media, advertising and analytics partners. Made this recipe a few times and is always delicious! Add to microwave safe bowl and add heavy cream. A ganache is a mixture of melted chocolate and cream, which makes a more thick and rich mixture than an icing. My daughter has requested a lemon cake for her birthday. I made it a couple years back, and used to make it with more heavy cream. You would need to use about 2/3 more of the recipe, so 1.6x the recipe in total! I was wondering how I would convert the recipes to fit that tin size ? 1/2 tsp food coloring gel or whitening gel (optional) For the chocolate drip, we used white chocolate chips and cut it with heavy cream. Hi Jane, Xx, Yes so for three layers I do a 400g mix *weigh the eggs in shells and get as close to 400g as possible) the decoration I would only reduce slightly by about 1/5 maybe as you still want enough to do it all! You need it because white chocolate is actually the color of ivory or vanilla milk. If it does cool too much, you can reheat it again and let it cool to the correct temperature. It was either too soft, too grainy or too hard! If you are using a smaller sponge you might not need as much buttercream or ganache is the only thing, but otherwise yeah that would be fine. Would it work better in the cake mix or in the buttercream? I would use a lemon extract (lemon and white chocolate is a great combo) x, Thank you so much, your recipes are absolutely amazing and I love your videos thank you x, Hi Jane! Once set, add more buttercream onto the tops and sides of the cake, and smooth around covering the cake completely in buttercream. Love this recipe!!! If I was to make this chocolate cake, how much cocoa powder would you recommend I substitute in?! I admit that it took me a really long time to fully understand how to make white chocolate ganache and even longer to figure out how to make it perfectly. Product prices and availability are accurate as of the date/time indicated and are subject to change. Hope that makes sense! Please let me know if you do try it and it works! Do you use an 8inch sandwich tin or a 8 inch deep tin please? Thanks you x. I was just wondering how you managed to get your white chocolate ganache so white! All Rights Reserved. This is normal, especially if the chocolate was heated to a boiling point. Is this true or not many thanks x. Quitting My Corporate Job to Bake Full Time, My Business Model: A Baker Who Doesnt Sell Her Cakes, Things To Consider Before Quitting Your Corporate Job, Copyright 2023 Chelsweets | Bamboo on Trellis Framework by Mediavine, Runaway drips drips that run all the way down the cake and right off the cake board, Watery, thin drips, that looks more like colorful streaks than drips, Ganache that seems to melt the buttercream, Short, stubby drips that resemble candle wax, For the white chocolate, I love using the. How would you go about doing this? Would you use eggs from the fridge or room temp? I never noticed milk being added in any of your recipes that Ive previously made. Valentine's Day, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. You would mix in the cooled melted white chocolate to the cake mix once its been mixed x. Hi the white colouring you tagged is unavailable and has been for months I was wondering if you knew of any other brands that were similar or as good? Thanks so much jane xx. Thank you so much!! Gel food coloring is incredibly concentrated, so it allows you to use less. Hes obsessed with milkybar so that will be the theme. The Easiest Recipe: Milk Chocolate and Heavy Cream Just because chocolate drip cakes are beautiful, doesn't mean they have to be complicated. But, the great thing about these chocolate drip cakes is you can use whatever type of cake you want decorate them however you want! Its such an elegant, yet playful cake design. What did I do wrong? If some bits of chocolate aren't fully melted, heat the mixture again for 20 seconds, and stir. Hi Jane . Bring the heavy cream to a simmer, then pour it over the melted chocolate. Gently pour 1 cup of white chocolate chips into the heavy cream. Bake the cakes in the oven for 50-60 minutes, or until baked through - check with a skewer to make sure they're done! Thank you! Ant type of buttercream frosting will work for drip cakes. I am making a joconde cake with strawberry filling and I'm worried about mixing it with the right chocolate flavour so I chose white chocolate but I'm not sure about its use with fondant? I want the 4 layers still but smaller tins. And if its a deep tin, can I use a loose bottomed tin? To speed up this process, I got a tip from my friend Cynthia from Caked By Cynthia. If you have a kitchen scale you can also weigh your white chocolate chips. While adding food coloring would cause melted white chocolate to seize (and create the chunkiest mess!! For starters, think of edible sparkles; just a pinch will make your drip shine nicely. Heat in 20 second increments, stirring well between each, until melted and smooth. I normally use water ganache for my drips with white chocolate and food coloring. One way is to use plastic bottles. For the ganache decoration, it is a bit different to my others. Do I make chocolate ganache the same way using milk or semi-sweet chocolate chips? I like to use mini white chocolate chips, because they melt better. Add in the eggs, self raising flour, and vanilla extract and beat again until combined well. Using a small amount of buttercream, spread and smooth around the cake sides and top for a crumb coat and add to the fridge for at least 30 minutes. Thanks! You want it about 85-95 . If you want to melt your chocolate the old-school way, use a double boiler or bain-marie. X, Hi Jane, As long as you use a good quality colour (not one from a supermarket) it would be fine! I find vegan butter makes buttercream a lot softer, and Im not sure how vegan white chocolate works, but assumably it will be similar yes! This is so cute. Melt 10 ounces white chocolate in short bursts in the microwave (stirring after each burst) or in a double boiler over just-simmering water on top of the stove. Look how beautiful the cake is!! While these extra steps may lengthen the process, its worth it to make sure your drips are perfect. Focusing on dishes that will wow at your next party, my goal is to create food and drinks that are as beautiful and fun as they are delicious. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you want your colorful drips to be a super vibrant color, I highly recommend using gel food coloring. Please help. 154 Comments. I hope it goes well! Now for the fun part, adding the drips to the cake. . Yes, some of them are extremely simply, but there is nothing wrong with that. Stir. However, because they're smaller, I'm able to fit more of them in 1 cup than if I were to use regular white chocolate chips (170g vs. 160 g). If I wanted to do a 10 inch cake of the same height as this, how much of the ingredients will I use? The truth is making white chocolate drip cakes is as easy as it gets. Its not a problem though! In a stand mixer, or a large bowl, beat together the unsalted butter and light brown soft sugar until light and fluffy. I would just use my white chocolate cupcake recipe!x, Hi Jane, I tried it before but I think the sponges were a bit domed and I put a bit too much in so the jam just splurged out and the sponges were slipping. Could I use this recipe for cupcakes or would you recommend using chips instead of melted chocolate in the sponge? When you let the white chocolate ganache sit for a bit, the cocoa butter starts to harden and the consistency starts to resemble peanut butter. I always look for small bubbles forming around the edge and a soft boil starting in the middle. So, what exactly is ganache (pronounced guh-NAWSH )? How much would I need of everything if I was to make just two sponges? Looking forward to baking this cake this weekend and realised I only have one deep tin and then 2 sandwich tins. I have also emailed you about a question as I needed to attach a photo so I would appreciate it if you could get back to that when you have time! Maybe just adjust the timing? Can this recipe be used to dip cake pops? I try and wait at least an hour to decorate. I love the look of this cake and I cant wait to try it but I wondered if I could make it three tier not four, if so how would I change it? Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside. Just thought Id check before I bake it as I noticed a very similar one (mini egg one) has baking powder ), it wont cause the white chocolate ganache to seize. I usually go with a 3:1 ratio for my white chocolate ganache which produces a creamy but fairly firm ganache. If your ganache is too warm, it will be thinner than you want, and will run straight down the cake and pool at the bottom of your cake board. Id then want to split the one layer into 2 and decorate x. Hi Jane Im planning on making it this weekend for a friends birthday, very excited! Add the final sponge on top. A lot of people worry that adding food coloring will cause the ganache to seize up. Melt. The second tip is to make sure your ganache is the righttemperature!! Make a vanilla cake? This white chocolate ganache base can be colored any shade, using food coloring. 2,000 calories a day is used for general nutrition advice. It might have just been that it wasnt at the right temperature as it does naturally thicken after a while! x, Awww amazing! If you try this colored drip recipe, Id love to hear what you think of it! If you don't want to use a patterned scraper, just use a large flat metal scraper! The most common issues people run into when making drip cakes include: Most of these problems are caused by adding the ganache to a cake when it isnt the right temperature. Hi, no I do not recommend this recipe for cake pops. You split into the two tins like the rest of the recipe and bake for the same time! Thats it, once you add the drip you can chill the cake until youre ready to finished decorating. The beauty of my recipe is that its made with only two ingredients. Could I put jam in between the layers too? This recipe makes about 1 cup of ganache, which is plenty to add drips around an 8-inch layer cake. When you first make ganache it's very soft and liquid. She works exclusively with ganache in her high heat/humid area of Miami, Fl. I love this recipe but am looking at doing a raspberry and white chocolate cake. Put the cake back in the fridge until ready to serve. March 21, 2022 at 11:10 am. In this case, its worth adding a bit more cream (like 1tbsp at a time) so it becomes thinner but you really need to keep checking it as its easy to add too much xx. you could be, it could also be the oven or the tin you are using. Hi Jane, I make so many of your recipes thank you! This is explained on the post I have linked the white colouring I use! Im wanting to do it for my little ones birthday but she has asked for pink buttercream, is it as simple as using food colouring/jel and it will be okay? Still wanting to do the four layers just dont want the cake as wife could you help me with the amount of ingredients would it change at all. x, Hi Jane, I love this blog! Allow it to slowly run down the side of the cake for a couple minutes. And if so, do you know if it will work as the one you have used in your recipe is sold out everywhere , Im really sorry I am not sure! Many thanks! Preheat oven to 350F (176C). A lot of people ask what colorful stuff on the sides of my cake are! Thank you so much. but yes you can, its just best to do a border of buttercream and put jam in the middle of it, and make sure the sponges are flat!) Place white chocolate in a microwave safe bowl and heat on 30 second intervals, stirring between each interval until the chocolate is smooth. 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. Too cold and it's rock hard. Preheat your oven to 170C/150C Fan, and line two 8"/20cm cake tins with baking parchment. Love all your recipes and videos! Scrape the sides and bottom of the bowl. The ratio of heavy cream is different if you use white candy melts. Because you are using white chocolate, the ratio of how much cream you use for the amount of chocolate is completely different. Total game changer. Hey! The icing wouldnt stick to the cake and I could not get a smooth finish. Thanks in advance love all your recipes x, Hoping you can help, would like to use this recipe next week for a wedding cake, Hi Becky, I need to ask exactly the same question as I need to bake this in 10 inch tins. If your ganache get's too firm, just microwave for 10 seconds and stir until softened. If not, adjust as needed. You can pour the ganache over the top of your frosted and chilled cakes for a super shiny and delicious coating! Thank you!! The great thing about white chocolate ganache is that you've already added liquid to your chocolate to form an emulsion which results in ganache. Thankyou xx, I always use tins at least 2.5 deep sandwich tins are way too shallow for this recipe! In a stand mixer, or a large bowl, beat together your unsalted butter and caster sugar until light and fluffy. But, you can always make and frost the cake up to a day ahead of time, and then add the make and add drip the when youre ready to decorate. There are others but they are powder colours! I add the buttercream on using a small angled spatula, and smoothed around the edge with the patterned scraper! Also thanks for the tip over the white food colouring for the chocolate ganache, I made your biscoff drip cake with Cadburys white chocolate and was not happy with the end colour, it was too yellow. I love ready recipes! Option one: Using the microwave. Yes it can! This cake lasts for 3-4 days at room temperature! Add the eggs, one at a time, whisking well between each addition. Heat milk and chocolate until melted and combined, cool to room temperature.*. All images & content are copyright protected. Sami xx, Hi Jane Ive currently got this cake baking in the oven but I went with the white chocolate sponge option, can I just ask why the addition of milk when making the white chocolate sponge? Thanks xx, Hiya, so do you want a plain buttercream instead then?xx. Microwave for 1 minute. What are the cake tins you use for your 8 inch cakes. Enjoy! Baking time may be about 25 minutes but I have not tested this so cant be 100% sure x, No worries; I made this cake for my birthday and put a tiny bit of pink colour in the frosting and oh my it was amazing! Its creamy, its sweet, and its full of the white chocolate flavour. White chocolate ganache works great for making perfect drips on cakes, using as a glaze or for frosting your cakes instead of buttercream for a great vanilla flavor and is stable enough for using in high heat/humidity areas. The result, though, is one of the prettiest; thats for sure! Yes you can once it's at peanut butter consistency. What would be the cake measurements to do 3 layer vanilla sponge and split mix between 3 tins. Hello! Hi Jane, i want to use the butter cream without the white chocolate, do I need to add more of the other ingredients to have the correct amount of buttercream to cover the cake? Tip: If you cool the drip too much, you can reheat it and let it cool again. Love allllll of your recipes If I were to cook the cake the day before decorating it, would I need to leave it in the fridge overnight or at room temp? Table of Contents How to Make a Chocolate Drip Cake Add in the icing sugar and beat well until smooth and fluffy. Once you find a ratio you like, stick with the same chocolate brand for the most consistent results. The cream will keep the mixture nice and smooth, even with the addition of food coloring. Learn how your comment data is processed. Hi Jane. Its quite nice to have a different style rather than my usual smooth effect, and this cake was perfect to try it on! This is the perfect time to use it to make drips on your drip cake or for glazing your cold cake like my unicorn cake. In a medium bowl, whisk flour, baking powder, and salt until well combined. Drip cakes dont have to be scary, but there are a few things to keep in mind to make sure you get that perfect drip look! White Chocolate Drip Recipe (Beginner Recipe), The Best Stevia Cafe Latte Recipe (Sugar-Free + Keto) Recipe. How would you go about adding raspberry into the mix or buttercream for this? The video for this recipe calls for 1/2 cup of heavy cream. Cover your ganache with some plastic wrap (so it's touching the surface of the ganache) to keep a film from developing which can cause your ganache to be grainy. Can I have a link to the cake tins you use please. Or shall I just do normal buttercream? This is the most important step, once youve made the chocolate ganache it needs to cool down. Yes you can use any ganache under fondant, Your email address will not be published. If you've never made a drip cake before, fear not! Welcome to my Kitchen! Whiten or color the ganache (optional), then cool ganache at room temperature for anywhere from 5-20 minutes (depending on your kitchen environment), or until the ganache itself is slightly above room temperature. I would normally drop down to 160 from 170 not 150? What kind of colouring would you recommend? Learn how to make it extra white, drip cakes with it, and troubl. A vanilla flavoured sponge, with a white chocolate buttercream, and a white chocolate drip. I hope your drip cake turns out amazing :), Funfetti Layer Cake: Delicious Recipe from Scratch, [] decorate as desired and enjoy! Also, with some practice and a few tools you can frost a cake like a professional to look just like fondant. Whisk together until the ganache is uniform in consistency and there are no bits of chocolate left on your whisk. Ganache and I have a love/hate relationship. Add the white chocolate and double cream to a bowl, and microwave until smooth. Adding colored drips to a cake is the perfect way to take your cake decorating skills to the next level! Does the cake need to be room temp rather than cold when doing the drips? Instead, the cream is replaced by fridge staples - milk and butter. and would the cake measurements be 400grams and 7large eggs? I love using chocolate ganache for a fudgy filling in my cakes or for adding great stability for stacked and sculpted cakes. Theyre incredibly versatile, which is why theyre great for everything from birthday cakes, to baby shower cakes, to a 4th of July drip cake. Could I use the same quantities in the buttercream and just add lemon or would I need to make it without the white chocolate? Add the heavy cream to the bowl and mix well. Yes but the ganache is a 2:1 ratio instead of 3:1 xx, Hi Jane Making this for my husbands birthday and cant wait! You can also throw off the consistency of the mixture if you add too much liquid food coloring. CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. It was delicious sweet but you can never have too much sweet! While a normal chocolate drip recipe is about a 1 to 1 ratio of chocolate and heavy cream, white chocolate drip is typically 1 part cream to about 2 to 3 parts chocolate. The cake consists of: cake layers infused with white chocolate and espresso whipped white chocolate ganache filling espresso Swiss meringue buttercream white chocolate ganache drip White Mocha Cake Layers For the cake layers themselves, I used both white chocolate and espresso in them. Turn the mixer to medium speed and beat for 2 minutes, until the mixture is smooth. | These nutrition facts are based on estimates, always double check product labels. Really sad about this one not working for me , Hiya! Your pic shows a bright pink. Thank you! Last time I made a drip cake the drips went to the bottom of the cake and didnt leave a trace of where it had fallen down. The best part of my chocolate ganache drip recipe is that it's made with only two ingredients. This colorful drip recipe is perfect for any drip cake! In general, white chocolate ganache can be kept at room temperature for up to two days but then needs to be refrigerated after that. xx. It may be about 6 large?! I use the same process for making perfect drips on my cakes! After frosting, chill the cake in the fridge for at least 30-60 minutes. White Chocolate Ganache Frosting I want to bake this cake but without the white chocolate buttercream. Aww thank you so much I am so pleased! x, I would say its the limit, but it should do x, Hiya, Im looking at making this cake for my friends birthday but looking at making it in 7 inch cake tins as I would like a taller cake, do you recommend adjusting time of bake & amount of ingredients please She told me to pour my ganache into a shallow dish so the ganache cools quickly. For the buttercream, I followed the same idea in my triple chocolate cake of adding the melted chocolate to the buttercream and it works absolute wonders. If youve never made a drip cake before, fear not! You can also have issues if the cake hasnt been properly chilled. Thankyou so much for this recipe and step by step guide x, Oooo how lovely! Place chocolate chips into a heat resistant bowl (glass or metal). Ive struggled with what to call it too! That applies to everything from birthday cakes to wedding cakes. so usually this means with a wooden spoon yeah? The ratios are different when you use milk or semi sweet chocolate instead of white chocolate. You can use your favorite cake and buttercream frosting recipe. I was wondering if you managedto work it out please? Too warm and it's a drippy mess. Pinterest X, Haha omg! Mine always looks yellow ? It is worth trying a lower temperature or lining your tin differently x, I made the white chocolate buttercream and it ended up sooo hard and thick i couldnt spread it and by the time Id done the crumb coat i couldnt even get it out the bowl nevermind spread it on the cake , Hey! I prefer this method, since it makes the process so much easier. How would you adapt it to make it 5 layers please? Sometimes it can be that the buttercream has also split slightly but its hard to know! I used this method to make the pink ganache drips on my circus animal cake. Scrape down the bowl and paddle, give the melted white chocolate a few stirs and make sure it's not hot enough to melt the butter (if it is still too hot, wait a few minutes before adding! Repeat with the second and third sponges. A tiny drop will create beautiful, bright colors like my pink drip cake! They also work great for buttercream! Could it be to do with microwave settings or did I not do it long enough? Remove from the microwave when the chocolate is fully melted and add the white food coloring gel. To make the perfect white chocolate ganache for drip cakes you will need to measure out both ingredients carefully. This is the first time Ive tried one of your recipes, Ive been admiring for a while! This helps for even melting. Which would be best to add to? Facebook I have just made the white chocolate cake exactly as directed. Extra ganache can be covered with plastic wrap or kept in an airtight container for up to 3 weeks! Also be sure to tag me @chelsweets and use the hashtag #chelsweets, so I can see your beautiful creations on social media! Is the Fan temp right? Ganache can be used in the same way- to frost a cake, decorate a cake or even as a cake or pastry filling. Thanks! That sounds like too much mixture which could make them greasy if they are underbaked slightly! Well start by discussing the most basic part of colored drips, the ingredients theyre made with! I'll update when I make it at the end of this month. You're too sweet, thank you! Sugariflair white extra or Colour Mill white works! STEP 1. Your results may vary. You need to make sure there is more buttercream on the sides of the cake than you need, as some will be removed as you smooth it over. Have a good Day, Hi Jane, if I wanted to use this recipe for 2 x 10 cakes what would the measurements be? I have had SO MANY requests for a white chocolate drip cake so I decided this was the perfect time to create it, and I know you are all going to love this recipe. If you want to make your ganache whiter like I have, you can use this white food colouring it works for buttercream, ganache etc!! Pour into a shallow pan or dish to let stiffen up. Then, you do a crumb coat around the outside to fill in the gaps and seal in the crumbs. Hi! Thank you, You can follow one of my other drip cakes most of them are three layers if you dont want it as tall. x. Question for you? Get the best of both worlds from the white chocolate buttercream recipe! Set aside until just warm to the touch, about 5 minutes. Hi Jane , A four layer white chocolate drip cake with white chocolate buttercream and a white chocolate ganache drip! Many thanks, Hi, I used this buttercream recipe to decorate cupcakes and it was lovely thank you. Put the first cake onto a cake board of plate. Select an option below to calculate how much batter or frosting you need. Or how what ingredients would it be to make a single layer of sponge? Xx, Hi Jane in your two tier celebration cake your top tier was two 6inch split in to four layers, would I follow your measurements for that one and the cooking time and just alter it to. Would I be able to make the buttercream icing using the vegan flora unsalted plant butter please? Can you make a black drip with this recipe? I would use maybe 75g-100g flour substituted for cocoa powder? Coloring a white chocolate drip is super easy! Sorry! Loose bottomed is completely fine as it doesnt affect the bake x, Amazing cake! Would I be able to colour the buttercream pink?. Using candy melts will result in a softer chocolate so play around with your ratio to see what works for you. Thankyou xx, Hello! Then test out one more drip, just to be safe! X, I think as long as you really really beat the butter enough on its own it will be fine Im not the biggest fan of the dr oetker gel as I dont find them strong enough so I just hope its blue enough for you x, Hi Jane, I cant get hold of any medium eggs so how many large eggs would I use instead? Kitchen Tricks is not affiliated, associated, authorized by, endorsed by, or in any way connected to the brands and companies mentioned on this website. This looks amazing !! No idea on the baking times though x. Hi Goong to be making this at the weekend but want to do a 3 layer cake like your Biscoff one and cover this with a layer of ganache. Youtube. Heat in the microwave in 20-second intervals, gently stirring between each. Required fields are marked *. What if the weight comes to say like 465g with 7 eggs and then when I put another in it goes to 513g? I was I just wondering if knew whether milkybar chocolate would work for this? Thanks x, Hello! This, for example means 100 ml (1/2 cup) of cream and 250 grams (1 1/2 cup) of white chocolate or 50 ml (1/4 cup) of cream and . In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer, whisking constantly. Spray 3 8-inch round cake pans with nonstick baking spray and set aside. Unfortunately I only use the one I have linked x. Hi Jane! What this means is the amount of chocolate to cream in a recipe. If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream! It was in a fab oven. Hey so Im wanting to do the sponge for this cake but in a 6inch cake tin. The most important thing you need is high-quality white chocolate, not the fake stuff made with trans-fats. Your email address will not be published. I always store my ganache with plastic wrap touching the surface to prevent a film from forming. You can also use an immersion blender, to blend any small pieces that have a hard time melting. Browse for cakes on Pinterest, and youll see the famous drip texture is the single most popular way of decorating a cake right now. Any idea where I went wrong? It can separate over time though so it's best to keep it chilled when you're not using it. Many thanks Marie, Hi, Believe it or not, you can colour this ganache very easily. You can also use food coloring of other colors to decorate beautiful cakes for special occasions, from Halloween to Christmas. The easiest way is to use colored candy melts in place of the white, such as pink candy melts for a pink drip, blue candy melts for a blue drip, etc. I can't find vegan white chocolate and I use vegan chocolate? Start by spooning the ganache into a piping bag or a zip-top bag with the corner snipped off. However both times it turned out gloopy. Hope you see this before I make it tomorrow , Made this for my dads birthday and it went down an absolute treat! Also I love your recipes I have done so many of them, and Ive been practising to make one for my daughters birthday and thats what this one is for. Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Im Jane, a food writer, photographer and blogger. Yup, white chocolate ganache behaves totally different and the ratio of cream to chocolate is much smaller. Thankyou xx. Set the cake in the fridge again for 30 minutes! Just a quick question. I find so much joy in my kitchen and hope to inspire you to do the same! Thanks x. Whats the ingredients for 2 deep 6 inch cake tins please? I was just wondering If I wanted to do a milk chocolate drip, how would you do this please? Thank you! Ive just realized Ive ran out ! It will also help slow down the speed at which the drips run down the cake, which will help them from running all the way down the cake. The final ingredient is white food coloring. As I read somewhere that the buttercream may split? To provide a nice smooth surface, we suggest icing your cake with buttercream, cream cheese frosting or your favorite icing before glazing your cake. I used double cream and green & blacks organic white chocolate. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. But they always same quite greasy ? Sorry for any confusion!! I have a full tutorial on how to frost a layer cake. It can be made in any color, using gel food coloring. Making a camera cake so I dont want it to sink in haha. Could I use the sponge from the biscoff cake but with caster sugar but use the measurements from this recipient buttercream and ganache? If you pour ganache on an un-iced cake, it will most likely seep into the cake and give you an uneven finish. All I have ever wanted from this blog is to create easy recipes that are suitable for all levels, and will be enjoyed by all. Repeat as necessary until all the chocolate bits are fully melted and incorporated. Great recipe, I cannot wait to give this a try! As simple as it is to make, I have had my fair share of split and grainy ganache incidents. Thanks x. Hi Jane I want to make a milkybar version of this how would I go about it please. You totally can! ), then add it in. The entire white chocolate cake topping comes together in just ten minutes or sooner, so you can decorate a cake like a professional bakery in minutes. White Chocolate Ganache Recipe. Im afraid I havent tried the white chocolate orange in the ganache/sponge, but it would work in the buttercream! Ive added in the link for you apologies, I thought Id put it there already haha! also I dont have deep tins so plan on splitting the recipe between 4 8inch tins, how long would this need to be in the oven for in this case? Make one drip on the side of your cake, and let it flow. Hi Jane, I attempted to make this last week and had a disaster trying to ice the cake. Make sure the cake is properly chilled before adding the drips. Remove the bowl. Watch my video on how to make white chocolate ganache! What quantity of the ingredients would I use for a 3 layer cake for the white choc buttercream? You are very welcome!x. Thanks, Alana xx. It's usually due to me rushing or being impatient, but still. x. Hi jane, just wondering how much ingredients are needed to make a 12 inch 4 layer vanilla sponge cake? Timing is everything! If you havent done so, chop the candy melts into very small pieces. Ganache to seize ( and create the chunkiest mess!!!!!... 1 cup of white chocolate chips I read somewhere that the buttercream on a. Beat well until smooth and fluffy drips with white chocolate in the middle lengthen process. Her blog, Janes Patisserie, in 2014 after training at Ashburton Chefs Academy highly using! 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