White Chocolate Ganache For Cake Covering And Drip

How to make White Chocolate Ganache for Cake Covering and Chocolate drips

Do you want to cover your cake with white chocolate ganache and master how to make a chocolate drip. This video should help

For the outside of a cake I use 4:1
Eg 400g White Chocolate:100g Double/Heavy Cream

For drip I use 3:1
Eg 300g White Chocolate:100g Double/Heavy Cream

You can do this 2 ways.

In the microwave…..

1. Pour your cream over the white chocolate and place into the microwave (in an appropriate bowl, plastic is best) for 45 seconds, then remove and stir thoroughly.
2. It will not be done yet, return it to the microwave for 10 seconds and then stir again.
3. Continue to do this until you only have the tiniest bits of white chocolate left.
4. Leave this to rest for 60 seconds, as the heat from the white chocolate should melt the last bits, this will prevent it splitting, from overheating.
5. Cover with cling until you are ready to use it.

Pour Hot Cream Over The Chocolate


1. Heat the chocolate and then pour it over your chocolate (do not boil it as it will scold the chocolate)
2. Let this just rest for 60 seconds, then stir and continue from stage 2 above, if needed.

I use Callebaut White Chocolate
I also used Colour Mill Oil Based Colours & Cake Scraper (which is fab)
Scraper https://tidd.ly/4bfYpyo
Colours https://tidd.ly/3XUkTRk




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