Have you bought into the craze yet? We can't quit these colorful buttercream cakes with chocolate dripping oh-so-luxuriously down the sides.
You can use melted tempered chocolate, confectionery coating or even powdered sugar and extract to get the effect, but you'll get the best consistency with a ganache glaze made from white or dark chocolate.
In this case, we went full-on funfetti with white chocolate ganache colored bright party-pink, but you can follow the exact same method using dark chocolate if you prefer.
Bring On the Glaze
What You Need:
- Chilled cake covered in buttercream or fondant (The chilled part's important here, so keep it in the fridge until you're ready to get glazing)
- Heavy cream (or whipping cream)
- White or dark chocolate
- Gel or paste food coloring (appropriate for use with white chocolate)
- Angled palette knife
- Microwaveable glass bowl or measuring cup
1. Weigh out equal amounts of white chocolate and heavy cream
We stick to a 50/50 recipe for a ganache glaze because it gives a perfect consistency for drips and drizzles. Combine the chocolate and cream in a microwaveable glass bowl or cup and mix well.
2. Microwave the your mixture
Zap the chocolate and create mixture in 30-second increments, until the chocolate melts. Take it slow to make sure you don't burn your chocolate.
If you choose white chocolate, which is delicate, use your microwave's low setting.
Once you have a runny, silky and bump-free glaze, you're ready to roll!
3. Add Pigment
Now for the fun part! Get that ganache a bright, vibrant hue by adding gel or paste coloring.
Pro tip: You'll need a good gel or paste food color that's compatible with chocolate, so make sure you check the label. There are a few pigments out there that don't play well with chocolate.
4. Remove your chilled cake from the fridge
A super-cold cake is needed here because it helps slow down and set the glaze. Otherwise there's a good chance you'll end up with a sad, runny mess, and life's too short for that.
4. Do the drip
To get a perfect dripped look on the sides, spoon your glaze mixture on little by little around the edges. Go small to maintain control over the drips. You can also use a piping bag or even a squeeze bottle like Joshua John Russell for a perfectionist's pour.
Whatever your approach, avoid putting too much glaze on the top. That happens in the next step.
5. Fill in the top
Once the sides are looking good, fill the top with the rest of your glaze. Spoon this on bit by bit to avoid a big mess.
Now step back and congratulate yourself!
Got some extra ganache? Use it to whip up some decadent DIY candy!