If you want to create a black ganache, just start with dark chocolate. This way, you’ll need to add less food coloring.
The finished glaze should be silky and free from lumps. If your cake is really cold, then your drip can be a little bit warmer. If your drip is a little too cold, then your cake should be a little bit warm. It might take some tries to figure out that sweet spot.
You should only add food coloring to a white chocolate ganache glaze. Do not use liquid food coloring as this will make the glaze too runny.
Avoid dumping too much glaze on top of the cake as this can create a mass of unwanted drips.
It’s okay if extra drips form while you glaze the top of the cake.
