You lot nailed my chocolate drip cake recipe, and I couldn’t be prouder. Now let’s talk WHITE chocolate ganache - because no, you can’t just swap dark for white (trust me, I tried).

The beauty of the chocolate ganache drip recipe I shared was that it was drop dead simple. Two ingredients, minimal equipment, and a tablespoon. Voila! I've received queries asking if you can straight up substitute the dark chocolate with white for a white drip and that is a straight up NO.

White chocolate has a mind of its own. It’s fatter, slower, and trickier to work with - but follow the steps in my recipe below and you’ll get perfect drips every time.

White chocolate has a much higher fat content ratio than dark and behaves very differently - the glaze itself is more viscose and drips slower than a normal chocolate ganache would. Add extra fat (like butter), and your ganache won’t just split - it’ll stage a full-blown meltdown. No rescue, no redemption, straight to the bin..

But fret not, white chocolate drip is AS EASY as my normal chocolate drip again - 2 ingredients, minimal equipment, and yup, a tablespoon. 

Here's the free printable download, and below that is the step-by-step recipe with photos.

White Chocolate Drip Ganache Recipe

For glazing a 6" cake you'll need:

150g white chocolate, chips/buttons/chopped (I use Callebaut but Green & Black's is great too)

75g double (full) cream

Boil the cream in a saucepan over medium heat, stirring to avoid it catching at the base and burning, till reaching a soft bubbly simmer.

Pour straight on to the chopped white chocolate  and let rest for 10-20 seconds before stirring gently to melt all the chocolate and reach an even glossy consistency.

If all the chocolate has not melted yet, blast it in the microwave for a few seconds or place over a double boiler and stir till melted.

White Ganache Splitting and making you sad?

If you see it separating or looking a bit splitty add a dash of boiled cream to it to bring it all together. Your glaze is ready to use when it's between 30-35 degrees. 

Colouring your White Ganache

If you'd like to colour it you can use gel paste colours (avoid liquid as these tend to not be as concentrated and can risk the ganache getting runnier), powdered food colouring or cocoa butter based chocolate colouring. 

Want It Super White? Here’s the (Slightly Sketchy) Secret

One thing to note is that white chocolate is not truly white in colour - it has a creamy-ivory tone to it. If you'd like it pure white you'll have to add Superwhite food colouring powder aka edible Titanium Dioxide. It sounds sketchy but it genuinely is a food safe additive.

The Trick to Picture-Perfect Drips Every Time

It always helps making sure your cake is smoothly frosted and it helps even more when the frosted cake's had 5-10 minutes to chill in the fridge so that the warm glaze doesn't melt it when it goes on. 

Once your frosted cake canvas is ready for glazing make sure you have all your other décor ready at hand before you embark on the drips.

I always use a decorating turntable to make life easier. There is a massive range of them available from budget to pricey but the one I use in the bakery and at home falls into the budget bracket and is the best value find in terms of cake decorating turntables!

Spoon glaze along the edge, then go back and nudge it over with the back of your spoon - like coaxing lava off a cliff. Leave little gaps, keep it irregular. Drips should look effortless, not like they queued up in formation.

Ladle a few tablespoons of glaze onto the uncovered middle and spread to flood evenly. Your white chocolate drip cake is now ready!

Leave as is or decorate with whatever else to your heart's delight.

Nailed it? Tag me @angesdesucre - I wanna see. Screwed it up? Tag me anyway (I need a laugh). And if you can’t be bothered to make it, just order one of ours. No judgment. 

Lots of love,

Reshmi xoxo

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