To make a unique relief on the cake using KEEP FORM plastic molds, we need:

• cake
• ganache
• mold

Before disassembling each element of this not tricky composition, I want to give you one piece of advice: DO NOT USE THE MOULD DIRECTLY 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 in 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. Run your palm over the surface of the plastic mould and you will feel that one side is smooth and the other rough. Ganache must be applied to the smooth side
4. Bring the ganache to a liquid state and apply to the mould
5. 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.
6. 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.
7. Place the mould on the chilled cake. There should be no condensation on the cake. The advantage of the plastic mould is that it holds the vertical very well. Therefore, it does not need to be carefully leveled over the surface of the cake. You can not be afraid of the barrel-shaped form.
8. Send the cake with the mould to the refrigerator for 30-35 minutes. or in the freezer for 20-25 minutes. Plastic moulds cool faster than silicone moulds.
9. 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, edge by edge. The mould must be removed from one side to the other. It won't work from the top to the bottom.
10. 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!