Strawberry Buttercream with Chocolate Ganache Drip

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
Pour the hot cream over the chopped chocolate. Let it sit for about 2 minutes, then stir gently until smooth.
Stir in the butter (optional) to give the ganache a shiny finish.
Let the ganache cool for 5-10 minutes. It should be slightly thicker but still pourable when ready for the drip.
Assembling the Cake (or Cupcakes)
Frosting: Once your cake or cupcakes are baked and cooled, spread the strawberry buttercream generously on top. If you’re making a layered cake, use the buttercream between the layers as well.
Ganache Drip: Place the chocolate ganache into a piping bag or use a spoon. Drizzle it over the edges of the cake to create the “drip” effect. If you’re working with cupcakes, simply pour the ganache in the center to allow it to drip down the sides.
For extra decoration, garnish with fresh strawberries, chocolate shavings, or sprinkles.
Serving and Storage Tips