Today I’m showing you how to make a Valentine’s Day Rainbow Drip Candy Cake. This Valentine’s cake is covered with rainbow chocolate ganache and lots of Valentine candy. Also included in this tutorial is how to make white chocolate ganache, and how to color it using candy colors.
“If it ain’t broke, don’t fix it”, right? You guys showed me that you loved my Christmas Candy Cane Rainbow Melt Cake, so when I went to Dollarama looking for Valentine’s candy and giant heart shaped lollipops were on the shelf, I knew I had to recreate the Christmas version of this cake into a Valentine’s version! But I also knew my fellow cakers wouldn’t stand for a complete replica without me teaching something new. So I decided to branch out and learn something new myself. How to color white chocolate ganache!
If you have ever tried to color chocolate with gel paste, you will know the horror of seeing the perfectly melted, smooth chocolate turn into a brick of solid chocolate at the addition of a tiny bit of gel paste. It sucks. Not only is it an expensive mistake, it’s also a waste of time! I didn’t want to risk ruining white chocolate ganache with this idea, so I went ahead and found the candy color pots on Amazon (link below), and as it turns out Bulk Barn also carries the primary color set from Wilton. The candy colors worked perfectly! Mostly. I hate using coloring out of a pot as the whole dip a toothpick in is really annoying. Afterwards I did manage to find squeeze bottle varieties, so next time I would use those.
Hunting down ingredients is what I find myself doing a lot of the time now. I found the giant lollipops, the tall skinny marbled hearts and the shorter colored heart lollipops all at Dollarama. I found the rest of the candy, and the tall chocolate heart at Bulk Barn. With that said, I hope I save you some time, but remember that you can use whatever you can find, and work it into the design just like I did.
Valentine’s Day Rainbow Drip Candy Cake
- 8″ round prepared cake, covered in white buttercream
- Heart shaped candies (lollipops, gummies, hard candies etc)
- White Chocolate Ganache
- Heat whipping cream in a microwave safe container until cream is steaming.
- Add chocolate chips and butter, and let sit for 1-2 minutes in the hot cream.
- Once chips have softened, stir chips until smooth and no lumps remain.
- Divide ganache into 4 equal amounts in small bowls.
- Insert a toothpick into the red candy color and stir into one bowl of ganache. Repeat for the other colors and leave the forth one without color, or add a small amount of white coloring.
- At this point, if ganache is still warm, or too thin to use on the cake, allow for it to cool for a bit longer.
- Once ganache has cooled, put colored ganaches into separate piping bags.
- Starting at the center of the cake, squeeze the ganache on moving the bag towards the outer edge of the cake, and squeeze enough ganache out so that it pours over the edge of the cake.
- Repeat with a second color, then a third etc. Work your way around the entire cake until there are drips flowing over the entire edge of the cake.
- To apply the candy, start with the largest ones first and on the left hand side of the cake. Press the lollipop sticks down into the cake so that they are secure, but are at varying heights. Place the lowest/shortest candy at the right hand side of the cake.
- Once all the candy is applied as desired, serve to your loved ones! The cake is best consumed within 2-3 days and should be kept in a sealed container in the fridge.
For more Valentine’s Day ideas, watch our playlist: