Ganache

6 - 12oz. Bags of semi-sweet chocolate chips (I like the mini chips best as they melt better) 2 ¾ cups of heavy whipping cream Heat the heavy whipping cream until it just reaches a boil. Pour it over the chocolate chips and stir until melted and mixed well (you don’t want any lumps). Pour into an air tight container with a lid and let sit for a few hours or overnight on the counter. The ganache will be thick and firm after resting. To loosen it up before applying to the cake, heat in the microwave for one minute and stir well until it is loose enough to spread evenly.

Cake Moss

I save my extra vanilla cake scraps to make my moss. I crumble the up with my hands, and then crush them in a food processor until they are a fine crumb texture. Make sure there isn’t any butter cream on the scraps or the crumbs will bind up and get gummy. (If your cake is super moist, you can crumble them up and let them sit out for a few hours until they dry out, then food process.) Add a couple drops of green food coloring and roll it around again until it is the desired color of green for the moss. Use what you like and then any extras can be placed in a plastic bag and put in the freezer until needed again.