I have been searching for the correct technique to use poured buttercream. I want to make a cake that has this poured look but with very bold colors.  Navy blue  and tangerine. 

Would I freeze the cake and then pour on the opposite color? How do you keep the buttercream from melting or blending?  How do you make the drips uniform ?

Any tips would be so helpful ! Thanks 

if you post the picture to your gallery (in the caption just say that the picture is for inspiration that it's not yours) you can probably copy paste & post it in the thread here but either that or post the link to it for best results

and you can also give credit for the picture if you know who did the cake

http://www.google.com/imgres?imgurl=http://sugarywinzy.com/wp-content/uploads/2015/04/SugaryWinzy-Salted-Caramel-Buttercream-and-Ganache-on-Banana-Chocolate-Chip-Cake.jpg&imgrefurl=http://sugarywinzy.com/salted-caramel-buttercream-and-ganache-on-banana-chocolate-chip-cake/&h=1083&w=700&tbnid=KZec5TPkrFgrzM:&zoom=1&docid=TdzoLS85rxYk3M&ei=TciBVdehKNLKogTE1JfYDw&tbm=isch&ved=0CCgQMygLMAs

http://www.cakecentral.com/gallery/i/3343488/death-by-chocolate

this is a perfect example except it will be buttercream and some wild colors

Looks to me like it's a buttercream cake with ganache poured over top. I'm guessing the ganache would have to be a bit on the cool side so it doesn't all run down the side. The cooler ganache gets the more viscous it becomes.

You can use white ganache with color added instead of poured buttercream

You can use white ganache with color added instead of poured buttercream