9. Dripped White Chocolate and Berry Cake
For a brighter, more springtime look, swap dark chocolate for white chocolate. The contrast between white chocolate drips and a pale pink or pastel-frosted cake feels fresh and elegant, especially when topped with fresh berries.
Follow the same technique as the chocolate ganache drip cake, but use white chocolate instead of dark. Melt white chocolate with a small amount of heavy cream and let it cool until it reaches that ideal honey-like consistency. Drip it around the edge of your chilled, frosted cake, then top with raspberries, blueberries, strawberries, or sliced kiwi.
Materials include a frosted cake, white chocolate chips, heavy cream, fresh berries, and an offset spatula. Time required is about 40 minutes, with a medium difficulty level. A common mistake is overheating white chocolate, which makes it seize up and become grainy. Melt it slowly over low heat and stir constantly.