Drip cakes are a cake decorating style that has taken the baking world by storm. It doesn’t seem like they’re going away anytime soon, so I thought I’d revisit my drip cake recipe! In this post I share the different types of drip cakes I’ve made in the past, to show how versatile of a design it is. I also wanted to share white chocolate drip cake to make a drip cake!

However, classic ganache recipes use cream and chocolate. To make the ganache drips, all you have to do is bring the heavy cream to a boil, and pour it over the chocolate. After letting it sit for a couple minutes, the chocolate softens. Then you give the ganache a good stir until it’s smooth, and let it continue to cool. The more challenging part of drip cakes is adding the drips onto the cake. Some people prefer one over the other, and I recommend using whatever method you feel most comfortable with.

The Spoon Method The first method is the spoon method. The pros are that you don’t need any special tools. I think everyone has a spoon in their kitchen! You simply take about a teaspoon of ganache, and carefully pour it over the edge of a chilled buttercream cake. This will prevent rouge bits of ganache from flying off the bottom of your spoon all over your counter and cake.

The Squirt Bottle Method The second method uses a plastic bottle. Once the ganache is made, pour it into a plastic squirt bottle. Not everyone has these on hand, but they’re pretty cheap! Squirt bottles allow you to add a drip to a cake much more quickly.

It also is a lot easier, and cleaner! If you have leftover ganache, you can simply pop the cap on your bottle and throw it in the fridge. To reuse it, just pop the bottle into the microwave and reheat in 15 second intervals until it’s the right consistency. While we all love techniques that make baking easier and faster, you have to be careful when it comes to ganache drips. If you try to add drips too quickly, you can get runaway drips that end up running right off your cake board. How Do I Get That Perfect Drip Look?