Choose your drip flavor and combine all ingredients in a microwave-safe bowl. Caramel and Chocolate Drip can be heated at full power, but always heat white chocolate drip at 50% power.
Heat in the microwave at 20 to 30-second increments, stirring for at least 30 seconds to one minute after each heat. Switch to a whisk once the chips/bits are mostly melted. Lots of whisking will help the dip melt faster and prevent overcooking.
Drizzle the melted ganache or caramel drip down the sides of your cake (make sure the cake's frosting is set up and cold to the touch) using a squeeze bottle as shown in my video tutorial. Store any leftover drip in the fridge for up to 2 weeks, and reheat in the microwave to use again as a drizzle.