If you wanted you could actually let the ganache set completely, overnight and whip it up. It'll basically turn into an icing and you should be able to pipe with it, if maybe you want to pipe rosettes around the boarder and plop a fresh raspberry in the middle of each one. So you get little white chocolate raspberry thingies. That would be so cute.

@skate yes i was hoping for a firmer consistency.

I know it seems that ganache is super runny but if you let it set a little and let it thicken it won't run so much. So yes piping on the top would maybe help keep it on top, however you don't need to if you don't want. The more cream you add the more fluid the ganache will be, and the less it will set. So if you want it thicker, make your chocolate content a little higher or let it cool more before putting it on top. Ganache is super easy to make.

Do you have a recipe for raspberry cream cheese frosting? I didn't think of that but it sounds great

Ah i got it! Ill make the make the cake layers and do the raspberry filling. Then do a smooth coat of cream cheese frosting with a simple border at the bottom (maybe a textured side instead). Add a boarder of rosettes on top and gently pour the ganache in the center. The rosettes will hold the ganache in place. Garnish with whole raspberries.

Does that sound pretty?

Ive never made ganache before and don't want to eff it up. Should i just make a mousse instead?

@dear... I misspoke. What I mean is a ganache works a lot better for the drip. Especially texture wise. You'll also find that most bakers would use a white chocolate ganache for the drips, apposed to straight up melted chocolate. Simply because it'll give a better mouth feel and even when it's set, it'll be nice and creamy with a smooth feeling. It's also really easy to accidentally seize white chocolate as it's highly temperamental, so a ganache has a larger margin of error. Plus I think it tastes better, but that's 100% a preference.

This is so fancy! I would just throw some white chocolate chips into the cake batter (which I know would mostly melt), use jam on the inside and frost w cream cheese frosting. Also add some white chocolate drizzled over just the top. But I'm lazy

The thing is he really wanted the cream cheese frosting. These three elements must be in the cake. I'm just trying to create the perfect balance of flavor.

What skate said. Except I'm not really a fan of the chocolate drip but that's neither here nor there.

Now I want cake.

Oh I would also recommend making a white chocolate liquor simple syrup soak to spritz the cake with before frosting. Or a plain simple syrup. It's not mandatory, but It'll keep everything moist and will add a little kick, if you like that kinda thing.

@dear... chocolate melted, or chocolate melts won't work. She would have to use a ganache.

I honestly wouldn't do a cream cheese frosting. That's a very heavy dense flavor, and I feel like with the raspberry it's nice to keep things light and fresh. I would use white chocolate mousse as the filling as well as the raspberry. And then use the white chocolate ganache whipped as a frosting. Then I'd use white chocolate ganache dyed his favorite color as a decorative chocolate drip.