It also is thicker, and will not change the consistency of the white chocolate ganache. My favorite brand of gel food coloring is Americolor, but any brand will work.

A tiny drop will create beautiful, bright colors like my pink drip cake!

Gel food coloring is incredibly concentrated, so it allows you to use less. You can also throw off the consistency of the mixture if you add too much liquid food coloring. If you want your colorful drips to be a super vibrant color, I highly recommend using gel food coloring.Ī small amount of liquid food coloring can work too, but you won’t be able to get as strong of a color. The cream will keep the mixture nice and smooth, even with the addition of food coloring. Heavy cream does have a ton of fat in it, but it also has water in it! By melting the chocolate into the heavy cream, you prevent any seizing from the moisture in the food coloring. Why, you ask? It all comes down to the heavy cream that is incorporated into the mixture. While adding food coloring would cause melted white chocolate to seize (and create the chunkiest mess!!), it won’t cause the white chocolate ganache to seize. This white chocolate ganache base can be colored any shade, using food coloring. A lot of people worry that adding food coloring will cause the ganache to seize up. This allows you to create those beautiful, perfect drips! Since this recipe uses white chocolate and cream, it is technically a white chocolate ganache. By using so much white chocolate, the mixture will thicken as it cools. The ratio of white chocolate to heavy cream is super important in this recipe. Let them melt, give them a quick stir, and you have silky smooth ganache. You simply heat up the cream, and pour in the white chocolate chips. 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. 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 (175g vs. I like to use mini white chocolate chips, because they melt better. If you have a kitchen scale you can also weigh your white chocolate chips. We’ll start by discussing the most basic part of colored drips, the ingredients they’re made with! The beauty of my recipe is that it’s made with only two ingredients.Īll you need is a cup of white chocolate chips, and some heavy cream. Just because colorful drip cakes are beautiful, doesn’t mean they need to be complicated. Sorry for any confusion!! The Secret To My Colored Drips: 2 Ingredients I made it a couple years back, and used to make it with more heavy cream.Īfter 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. **One thing to note!! The video for this recipe calls for 1/2 cup of heavy cream. But you can call it whatever you’d like 🙂 Colored Drip Video Tutorial vs. I’ve struggled with what to call it too!Īfter a lot of back and forth, I’ve finally settled on calling this my colored drip recipe. What Do You Call Those Colorful Drips On Your Cake?Ī lot of people ask what colorful stuff on the sides of my cake are! Some people call it drip cake icing, others call it drip cake ganache. If you’ve never made a drip cake before, fear not! I’m going to share everything you need to know to make a colorful drip cake, and more.

Adding colored drips to a cake is the perfect way to take your cake decorating skills to the next level! It’s such an elegant, yet playful cake design.

Orange red yellow water color drips