To make a unique relief on the cake using KEEP FORM silicone moulds, we need:

• cake
• ganache
• mould

Before disassembling each element of this not tricky composition, I want to give you one piece of advice: DO NOT USE THE MOULD FIRST TIME ON THE CAKE FOR THE CUSTOMER.
First test the technique farther or just on a flat surface. Feel the process and only then use the technique. This will save your nerves and strength and save you from a sleepless night in the kitchen with a tears.
The process looks like this:

1. Prepare the ganache. For this technique, dense ganaches are suitable (they are also called concrete or dry). There are many recipes on the Internet. We have prepared the simplest ganache recipe for you here.
2. Cover your cake with a rough layer of ganache and refrigerate. The cake should be covered with the same material that will be used with the mould. Don't experiment trying to stick ganache onto cream cheese. Will not work. Ganache on the cake - ganache on the mould. The perfect combination. There is no need to freeze the cake. Ganache stabilizes perfectly and hardens in the refrigerator.
3. Bring the ganache to a liquid state and apply to the mould
4. Tap the mould well to remove any air build-up in the ganache. It is more convenient to do this if the mold is put on the plank in advance.
5. Wait until the ganache on the mould stabilizes a little (it will be close to a creamy consistency) and apply another layer of ganache on the mould so that all the edges of the mould are covered with a 3-5 mm layer of ganache. This is necessary in order to give integrity to your relief. If the edges of the mould are not covered, the relief will simply crumble or remain in the mould after cooling.
6. Place the mould on the chilled cake. There should be no condensation on the cake. Align the mould on the surface of the cake so that the relief is strictly vertical and even. Nobody likes barrel-shaped cakes ?!
7. Send the cake with the mould to the refrigerator for 35-40 minutes. or in the freezer for 25-30 minutes.
8. Remove the mould by first freeing the mould around the perimeter from the ganache drips so that there are no restraining factors. Then carefully remove the entire mould.
9. They did everything as expected, but there are flaws in the relief? No problem. Finish the finish with the same ganache using adorable handles and a spatula.

Now there can be no doubts! You will succeed!