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, confectionary coating or even powdered sugar + extract to get the effect, but the best consistency is 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'll 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 (aka whipping cream)
- White or dark chocolate
- Gel or paste food coloring (appropriate for use with white chocolate)
- Angled palette knife
- Microwaveable glass bowl
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.
Microwave the cream and chocolate mixture until the chocolate melts, zapping it in 30-second increments. Take it slow to make sure you don't burn your chocolate.
(For white chocolate, which is delicate, you might even want to use your microwave's low setting.)
Once you have a runny, silky and bump-free glaze, you're ready to roll!
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 food colors out there that don't play well with chocolate.
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.
To get that perfect dripped look on the sides, spoon your glaze mixture on little by little. Go small to maintain some control over the drips. Some perfectionists even use a piping bag rather than a spoon to apply the ganache, for even more control.
Whatever your approach, avoid putting too much glaze on the top. That happens in the next step.
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!