Here are a few tips and tricks for making drip cakes.
Start with a chilled frosted cake.
Cool your ganache to a little warmer then room temperature
Use a plastic bottle to control your drips
Do a test drip before going all in.
1/3 cup heavy cream
1 cup white chocolate chips
Heat heavy cream in a heat proof bowl in the microwave for 45 seconds
sprinkle in the white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.
Stir slowly until the cream and white chocolate are combined.
If some of the bits of chocolate aren't fully melted, heat the mixture again for 20 seconds, and stir.
If it seems too thin or thick, you can add a touch of more chocolate chips or heavy cream. The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed.