DIY ST. PATRICK'S DAY WATERCOLOR DRIP CAKE

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Stack and frost cake like normal with a nice crumb coat. Put in the refrigerator for 30 minutes.
Divide remaining buttercream into thirds. Using the food coloring, color 1/3 light green and 1/3 dark green.
Take the cake out of the fridge. Use offset spatula to place random patches of buttercream all over the cake.
Using the bench scraper or back of your offset spatula, lightly smooth out the cake sides. Don't over do it or you will loose the watercolor look!
Put the cake back in the fridge.
In a saucepan over medium to high heat, cook heavy cream until it starts to boil.
Take the pan off the flame and whisk in melting chocolate until it becomes smooth. Set aside to cool.
Once the ganache has cooled and the cake is cold, you can start the drip. Using a spoon, carefully add a little bit of ganache along the edges of the cake letting the overflow drip down. Once you have gone around the whole cake, fill the rest of the top with ganache. Put in the fridge to set.

*Makes One 6" Cake