Beat the softened butter until pale and fluffy. Gradually add powdered sugar, followed by heavy cream and vanilla extract, beating until smooth, light, and spreadable. Adjust consistency with extra cream if needed.
5. Assemble and frost
Stack the cooled cake layers with buttercream between each layer, ensuring they are level. Frost the entire cake with a smooth, even coat of buttercream. Chill the cake for 30 minutes to firm up the frosting before adding the drip.
6. Make the vampire blood drip
Heat the heavy cream until hot but not boiling. Pour it over the white chocolate chips and let sit for 1 minute, then stir until fully melted and glossy.
Add red gel food coloring a little at a time until you reach a deep, blood-red shade. Let the ganache cool slightly so it thickens but still flows.
7. Create the drip effect
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