The ratio of heavy cream is different if you white candy melts. Candy melts cannot be swapped for the white chocolate in this recipe! They are not interchangeable.

Once the ganache is smooth, mix in the blue gel food coloring until the ganache is evenly colored. If you plan to use a plastic bottle to add your drips, pour the mixture into a plastic bottle. Baking has always been a form of therapy for me in a way that I can always escape what is happening in the world and just enjoy baking some sort of cake, cookie, dessert or anything else. Some bakers like to use white candy melts in place of white chocolate chips to make white ganache, but I don’t like the taste of candy melts. So the whitening method is my favorite option. With that in mind, there are a few things that are super helpful to know when making a blue drip cake. I share everything you need to know below, and walk you through each step of the process. How Do I Make Blue Drips for a Cake? Make this colored drip recipe ahead of time or save leftovers! Once it’s made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks.The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the sprinkles). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers. Can this cake be made in different size cake tins? Make this ganache drip recipe ahead of time or save leftovers! Once it’s made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks. Oh hellooo most requested recipe OF ALL TIME. I am not even joking, this recipe has been requested over and over again and I am ~finally~ posting it on to my blog! It’s taken a fair old time as I wanted to get it right! Once it's the right consistency, add the drips to the chilled cake using a plastic squirt bottle or spoon. After covering the sides of the cake with drips, chill the cake in the freezer for 5 minutes to help the drips set.

Mix 2/3 cup of unsalted butter into the dry ingredients on a medium-low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly. And I will also say from the beginning… YES I KNOW THE RAINBOW HAS SEVEN COLOURS. This cake, is only six. When baking this cake, I just find making 6 colours so much easier, and you can see the obvious differences. I am not bothered about the seventh! Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking. Look how beautiful the cake is!! I used these combs on my cake to create the style and you can use any of them! Its quite nice to have a different style rather than my usual smooth effect, and this cake was perfect to try it on! It honestly makes me so beyond happy to see people bake my recipes every day, and I couldn’t be prouder. 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. Yes, some of them are extremely simply, but there is nothing wrong with that.The second tip is to make sure your ganache is the righttemperature!!It should be just slightly warmer than room temperature. Beat 1 1/2 cups unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth. Leftover ganache can last in the fridge for up to a month. I have a little shelf in my fridge door dedicated to bottles of leftover ganache! Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

That’s not me being whimsical, I really did make an April showers drip cake with thin blue drips to emulate raindrops To make these blue ganache drips, all you have to do heat your heavy cream until it’s steaming, then pour it over the white chocolate. The ratio of heavy cream is different if you use white candy melts. Candy melts cannot be swapped for the white chocolate in this recipe! They are not interchangeableColorful drips are such a simple and gorgeous way to decorate a cake. It’s one of my favorite decorating techniques, and that’s why I’m sharing this tutorial on how to make a blue drip cake! I actually prefer the way drips look when they’re added to a cake using the spoon method, but I rarely do it because it’s harder to film! Additional Tips For Colorful Drip Cakes