Chocolate and ganache decorating tool.

12" (30.48cm) square frame - made from high quality acrylic.

Includes 1 square ring that allows 12" cakes to be perfectly ganached.
Instructions:

Place parchment paper on a tray/board on a flat surface.
Remove centre section and place the Ganache Frame on the parchment paper.
Place ganache in the middle of the Ganache Frame and spread until it fills the frame.
Use a large scraper to remove excess ganache and level ganache with the frame
Refrigerate ganache for 30 minutes or until set.
Remove from fridge and use a hot spatula to smooth ganache surface.
Run the tip of a hot sharp knife around the inside of the frame to release the ganache from the frame.
Gently remove the frame from the ganache.
Secure your cake to the corresponding cake board.
Spread a small amount of ganache on top of the cake and place ganache lid in the centre of the cake surface.
Place piece of parchment paper on top cake ganache surface on cake.
Place tunr-table upside down on surface of cake, and flip the cake carefully so that the ganache surface is on the bottom and cake board on top.
Apply ganache to the sides of your cake, using a scraper to create a smooth finish.
When smooth sides are achieved, carefully flip the cake back over.
Peel off parchment paper to reveal smooth straight edge.
Allow cake to set for a few hours in a cool place.
Tips

These lids can be made in advance and stored in between parchment paper in the fridge
To achieve sharp edges with applying fondant, use the inner circle from the Ganache Frame