How to Make a Pink (White Chocolate) Ganache Drip Cake

Looking to impress your family and friends? I got you covered with this easy tutorial for making a beautiful drip cake.

Recently, we celebrated Galentine’s Day in style..and I mean grand style. The event was an absolute blast, a day to remember and will go down in the books. I discuss all the details in Ideas for Hosting an Elegant Galentine’s Day Brunch.

The food was amazing, the drinks superb, the company incredible, and every detail was carefully planned. One of the highlights of this incredible party was an amazing drip cake my good friend made for the event. It was an elegant dessert to celebrate our friendships and so loved by everyone that I have to share it with you, my virtual Galentine’s.

How to Make a Drip Cake

The first step to making one of these gorgeous pieces of art, is to start by baking the cake. In a Romantic Naked Cake Recipe Topped with Fresh Flowers, I show you how to make a 2 layer naked cake with buttercream icing.

For our drip cake, I suggest using five or six layers. That means you will need batter for three – nine inch pans. If you are using six layers, you will need to triple the ingredients and make enough for three cake pans. It is perfectly okay to use boxed cake mix for this recipe – you will need three boxes of white or yellow cake mix.

To make six layers, you will cut each cake in half to get all the layers you need. You may need to shave a bit more off the top of each pan to get the layers as flat as possible and use a bottom layer flipped over for your top layer, which will be flat and squared off. I’ll show you more pictures later in the post.

With this cake, my friend made a cream cheese and mashed berry filling. To make this filling, lightly thaw any berries in the microwave (for this cake we used strawberries and blueberries), add 1 teaspoon good vanilla extract and mash with a fork.

Tip: Do not put the fruit in the blender or food processor- you want it slightly chunky. It is not necessary to add sugar to the mash, there is plenty in the other elements of the cake, we want a balance so the cake is not too sweet.

In lieu of the cream cheese filling, you could use the buttercream icing I discussed in my above post and add the berry mash on top.

Add the buttercream or cream cheese filling with the berry mash to each layer of the cake. As I mentioned above, use a bottom piece of cake for the top layer so it will be nicely squared off.

Use buttercream or cream cheese filling for the outside of the cake and spread thinly with a cake knife. Remember, this is a “naked” cake, so we want some of the cake to show through the icing, especially on the sides of the cake, which is more visible and not heavily coated with ganache.

How to Make a Pink (White Chocolate) Ganache for Drip Cakes

To Make a White Chocolate Ganache for Drip Cakes, you will need the following.

• 1 cup white chocolate chips or white chocolate bar (chopped)
• 1/3 cup heavy whipping cream
• 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. The cream is needed for the fat content to get a good ganache drip. Use 3 parts chocolate to 1 part heavy whipping cream. Bring the cream to an almost boil and pour it over the white chocolate chips and whisk it together until smooth.

Tip: White chocolate isn’t white, it’s more yellow. To get a vibrant color you need to add white coloring.  If you can’t find “super white” to add to the drip, you can use a food grade titanium dioxide powder. Completely dilute and blend the powder in a small bit of heavy cream or canola oil before adding to the chocolate ganache.  Don’t just sprinkle on the chocolate – otherwise you’ll have a grainy drip.

To create the coloring for the cake, we used a gel food coloring in burgundy to make the chocolate pink. But first, we made it white (this way you will get a vibrant color).

Tip: If you just use pink dye, the color will not turn out as expected. My friend suggests using a tiny bit of burgundy food coloring instead to get the desired pinkish hue.

Let the ganache cool at room temperature for 20-30 minutes.

The cake should be as cool as possible before pouring on the chocolate ganache, at least 30 minutes in the refrigerator. And always test the consistency of the chocolate on the side of the bowl before putting on the cake.

Tip: If the ganache runs too quickly and pools at the bottom of the cake, the ganache is too warm, cool it for an additional 5-10 minutes. If it’s too thick and doesn’t run properly, it’s too cold and needs to be reheated in the microwave for 10 seconds.

Drip the sides of the cake with either a spoon or a bag before filling in the top. This method gives you more control over the length of the drip instead of doing the side drips first and letting the ganache all spill over.

Tip: Do not add too much ganache to the top when filling, or it may start to run down the sides and ruin the drips already created. Instead, spread the top until it touches where the side drips begin.

Lastly, decorate your cake with fresh flowers, macaroons, and fruit for an impressive and elegant display that will WOW your guests.

The presentation of the cake is outstanding and the taste delectable.

A drip cake is perfect for any elegant affair you are hosting and making it pink is perfect for wedding or baby showers, Valentine’s Day, Galentine’s Day, Mother’s Day or even a Birthday.

I hope you make a drip cake using my instructions and I would love to hear how it turned out! Enjoy!

PIN IT

Denise

xo

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