Ingredients
Method
- Place the frosted cake in the refrigerator and let it firm up for 30 to 60 minutes before you start the ganache.
- Chop the candy melts into very small, even pieces so they melt quickly and evenly.
- Scrape the chopped candy melts and the white chocolate chips into a bowl that is safe for the microwave, then pour the heavy cream over the top.
- Heat in the microwave in 20 second bursts, stirring well after each one, until the mixture is completely smooth with no flecks of solid chocolate left.
- Set the bowl aside for 15 to 30 minutes so the ganache cools down to between 85°F and 95°F. Check it with a candy or instant read thermometer before using.
- Take the cold cake out of the refrigerator. Either pour the ganache over the top and gently push it toward the edges so it runs down the sides, or spoon it into a pastry bag fitted with a medium tip and pipe drips around the rim, then fill in the middle and level it with an offset spatula.
- Slide the finished cake back into the refrigerator to set until you are ready to add the final decorations.
Nutrition
Notes
Keep the cake cold right up until the moment you pour. A chilled surface slows the ganache down and stops the drips from running all the way to the plate.
Chop every piece of chocolate and candy melt down to pea size. Large chunks stall the melting process and leave you stirring far longer than you planned.
If stubborn lumps remain, press them against the side of the bowl with a silicone spatula or buzz the mixture with an immersion blender, then microwave another 10 to 15 seconds until glossy.
Patience during the cooling stage is everything. The ganache needs a full 15 to 30 minutes to reach 85°F to 95°F, and using it warm will produce thin, runaway drips.
Prefer a brighter white drip? Stir a drop or two of white gel coloring into the ganache after it melts, keeping in mind that liquid coloring can loosen the texture.
For the tidiest edge, pipe the drips first with a medium round tip and space them evenly, then flood the center and smooth it flat.
Store the decorated cake covered in the refrigerator for up to 3 days. Let slices sit at room temperature for about 15 minutes before serving so the frosting softens.