Wrap the cooled cake in foil and place in the fridge for 30 minutes. This is done to help hold the cake together when cutting it into shape.
Remove the cake from the freezer and place onto a serving tray. Cutting the shape on the tray prevents the cake from falling apart when moving it after being cut.
Place the template on top of the cake and cut out the Fennekin shape. Keep the left over pieces and cut out the ears (if template is wider than the cake) and the body/legs. Adding an extra layer in the body gives a better distinction between the body and the tail.
Save the extra cake for breakfast.
Cover the cake (top and sides) with Lemon Curd Frosting. Be sure to wipe up any excess ganache off the cake board.
Place the extra body piece on the cake and cover it with lemon curd frosting.
Place the cake in the fridge for at least 1 hour (overnight is fine) to ensure that the Lemon Curd Frosting is set. If it is too soft then it will blend into the raspberry cream.
Remove the cake from the fridge and , using the photo or a Fennekin image as a guide, add the raspberry cream to the ears and the tip of the tail. Save a small amount to use for the pupils.
Use the Vanilla Cream to create the whiskers and eyes, again using the photo or a Fennekin image as a guide.
Dob a small amount of raspberry cream on for the eyes.
Take the ganache into a zip lock/piping bag and make the pupils, nose and mouth.
Lastly, take a blunt knife and make indentations in to frosting to mark out the tail, the facial features and the ears.
Place the cake in the fridge until ready to serve (or serve straight away)