Place the chocolate into a medium sized bowl and set aside.

In a small saucepan, heat the heavy cream until it just begins to boil with tiny bubbles around the edges.

Pour the heavy cream over the white chocolate and let it sit for 1 minute.

Using a whisk, mix together the chocolate and cream until it's fully blended. Then mix in your coloring.

Let the ganache cool to room temperature for about 15 minutes before creating the drip onto the cake.

Pour a small portion of the ganache onto the top of the cake and using an offset spatula gently smooth it over the top and over the edge.

Put the remaining ganache into a piping bag and cut a small piece off the tip. Use the piping bag to add more drips along the edge of the cake or to elongate drips that have already started.

Place in the fridge to set completely before adding topper decorations.