How to Make Colorful Drips for a Cake _ CHELSWEETS

Welcome back to the Chill Sweets Kitchen today .

I'm going to show you guys how to make my white chocolate Knoche , which is what I use to make the color drips on all of my cakes .

So some people like to use candy melts to also get the color drip effect .

But for me , I can always find white chocolate chips in my grocery store , but sometimes I struggle finding candy melts .

So for me , I think this is a little bit easier and more accessible .

So I'm gonna show you guys how to make it .

It's super simple .

You only have two real ingredients , I guess three of you include a gel food coloring as an ingredient , but it's very similar to my regular chocolate Binoche that I make .

But the ratio of chocolate to heavy cream is slightly different .

So here I'm using like I just said heavy cream and it's really important that you use this and not half and half .

Um heavy cream has roughly 40% fat in it and half and half actually has less than half the fat of that .

So it's really important to get that smooth and creamy consistency you really need heavy cream .

I'm also going to be using white chocolate chips that I have here .

Um These are just Nestle Toll House , but you could also use miniature white chocolate chips , which I actually recommend if you can buy them .

I think that Whole Foods carries um Geard deli miniature white chocolate chips .

And in my experience , it is actually not the best .

So if you didn't live near Whole Foods , I highly recommend trying them .

If not though .

I think almost every grocery store has regular white chocolate chips and that's what we're gonna be using today .

So I'm gonna go ahead and get started .

I'm going to be adding three parts white chocolate to one part heavy cream .

So with that in mind , I'm gonna go ahead and open up my baby white chocolate chips and I'm going to be adding 1.5 cups of white chocolate into my heatproof dish and then going to be adding just half a cup of heavy cream .

This ratio can vary slightly depending on the type of white chocolate that you're using .

But as you make it , you can adjust by adding slightly more white chocolate or slightly more heavy cream depending on if it's a little bit too thick or a little bit too thin .

But as I'm gonna explain later , um another way that you can either make your drips a little bit thinner and run further down a cake or thicker .

It depends on the temperature the was at when you drip it .

So I actually have a full tutorial up on how to add drips to a cake .

And that goes through all of those kind of technicalities .

So if you have any questions about that and actually making drips on a cake , um you can definitely check that out .

The tutorial link for that is included below .

So now that I have my heavy cream in my bowl , I'm just gonna go ahead and gently shake it to submerge all of my white chocolate chips .

So now I'm going to go ahead and eat this in the microwave in 32nd animals .

And I'm gonna repeat that until all of the white chocolate is melted .

All right .

So this is how my chocolate looks after my second uh session in the microwave .

You can see that it's really starting to melt .

So I'm gonna just gently stir it .

You don't wanna overflow the bowl , but you can really see that it is starting to incorporate together .

So we just want to gently stir that around until we think we've gotten it as incorporated as possible .

And it's important that we don't overheat the white chocolate .

You don't want to scorch it by um heating it for too long in the microwave .

So you really want to try to work it around as much as you can and help that heat from the bowl , just melts everything possible .

So you can really see our mixture is starting to come together .

And at this point , I'm gonna start to slur slightly more vigorously .

It's looking good .

So white chocolate and ash is always going to be an off white .

So if you're trying to get a perfect white drip , you will have to use a candy melt .

But if you're gonna be coloring it , any type of color , it works perfectly .

So I'm gonna go ahead and keep stirring here .

So our is really coming together .

But you can still see there are bits of white in here and it's chocolate that is not fully melted .

So we're gonna need to heat this up one more time in the microwave .

So I'm gonna go ahead and pop this in now .

So our has now been heated for three intervals , 30 seconds .

And as you can see most of that , those chocolate bits that we saw earlier are melted .

So we're gonna go ahead and give this another stir and then we're gonna let it sit for a couple of minutes just to really melt out any of those remaining bits of chocolate .

So the gnash is very warm right now .

It should be warm to the touch and um , that's gonna help melt away any of those extra bits of chocolate .

Once all of the white chocolate has been fully melted , we're gonna go ahead and add our gel food coloring and a little bit goes a long way .

So we're only gonna add one or two drops .

I'm gonna be coloring this gnash light pink today for an Easter cake that I'm making .

But again , any gel from the coloring works and you don't have to worry about white chocolate ganache season up like regular white chocolate would because the heavy cream in there helps keep it from season .

Now that we've let this sit , we're gonna go ahead and stir it and make sure there's no more um bits of white chocolate that are unmelted .

So it looks very smooth .

This is perfect .

So now we're gonna go ahead and add in our gel food coloring .

So I want this to be a light shade of pink .

So I'm just gonna add a single drop of gel food coloring here and remember when adding gel food coloring , you can always add more , but you can never take back what you've already added .

So always add a little bit and then work your way towards the shade that you're after .

So we're just gonna go ahead and gently stir this around and we're getting that beautiful shade of light pink that I'm after .

So now that our ganache is fully mixed and colored , I'm gonna go ahead and let this cool to room temperature before I add it to a cake because at this temperature it's way too warm and it would just run all over the place .

The other tip that I have for you is um some people like to add a ganache by just spooning it onto their cake .

But I really enjoy putting it in a plastic sport bott and these can be found on Amazon or even at Walmart or Target , they're really cheap and they make the process so much easier .

Also , if you have any leftovers , it's super easy storage in your fridge .

You can leave the ganache in your fridge for up to two weeks .

So I highly recommend um adding it into a square bottle once you're done and using that to apply it to the cake .

So hopefully you guys enjoyed this tutorial today .

If you did be sure to click the like and subscribe button below and if you want to see more of my cakes or the cake that I'm going to use this gnash on um You can check out my Instagram at Shells sweets .

The recipe for this white chocolate ganache is also up on Shells suits dot com .

So thanks so much for joining me today .

Hopefully , I'll see you guys again soon .