How to Cover Chocolate Biscuit Cake with Ganache
Achieving a smooth, professional ganache finish on a chocolate biscuit cake (CBC) is easier than you might think — especially when using Frost Form. Once your cake is fully set, the form does all the precision work for you, creating sharp edges and beautifully even sides with minimal effort.
This guide focuses solely on the finishing process: how to cover a prepared CBC with ganache using our system.
You can find the recommended recipes here:
Click here for the CBC recipe
Click here for Mock Ganache recipe
Click here for the the Butter Ganache recipe
Click here for the Spread Ganache recipe
Preparing the Form for Your CBC (Before Filling It)
Before making and pressing your chocolate biscuit cake mixture into the Frost Form, you’ll need to prepare the crumb cutter so the cake sets neatly and releases cleanly.
Here’s how to prepare the form:
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Place a piece of parchment paper on top of a larger piece of aluminum foil.
This double layer creates a sturdy, non-stick base that won’t tear when removing the CBC later.
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Wrap both layers tightly around the bottom of the crumb cutter.
Make sure the parchment side is on the inside, touching the cake.
Pull the foil snugly around the outside so the bottom is fully sealed.
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Make sure the bottom is completely flat.
Press the foil against the counter surface and smooth it out.
A flat base ensures your CBC has an even, level bottom. -
Place the Frost Form liner inside the crumb cutter.
Make sure it sits flush against the sides.
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Press in your CBC mixture firmly.
Use a rolling pin, potato masher, or tall glass to pack the mixture down tightly.
Pressing ensures a clean shape and reduces air pockets that could show on the final surface.
Once the mixture is firmly packed, chill the cake until fully set — ideally overnight.
Then proceed with the steps below.
Why Ganache Is Perfect for Frost Form Cakes
Using ganache gives:
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Ultra-smooth sides
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Sharp, clean edges
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A stable outer shell for decorating
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A polished, professional appearance
We recommend fluid ganache, such as:
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Butter ganache (chocolate + butter)
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Mock ganache (chocolate + flavourless oil)
These pour effortlessly and settle into a flawless finish.
You can also use:
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Spread ganache
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Hybrid ganache
…but these are best piped rather than poured.
Before You Begin: Ensure the Cake Is Fully Set
Chill your CBC until it is completely firm — ideally overnight.
Step 1: Remove the Crumb Cutter and Liner
Once your chocolate biscuit cake is fully set:
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Remove the crumb cutter.
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Carefully peel off the inner liner.
Important:
After removing the liner, wash it thoroughly and dry it completely.
You’ll be using the same liner again when you refill the Frost Form with ganache — a clean liner ensures a flawless outer shell with no marks or chocolate residue.
Step 2: Attach the Cake to the Base
Attaching your cake securely prevents shifting during the ganache pour.
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Place the base liner on your cake board.
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Spread a thin layer of melted chocolate or buttercream — this acts as edible glue.
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Sit your CBC onto this and press gently.
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Chill again so it bonds firmly to the base.
A secure base is essential before placing the cake back into the form.
Step 3: Place the Cake Back Into the Frost Form
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Place your cake (now attached to the base plate) into the former with the liner around it.
Now the cake is ready to be surrounded with ganache.
Step 4: Prepare a Fluid Ganache
Your ganache should be:
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Smooth
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Shiny
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Pourable
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Slightly cooled
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Not hot
Recommended options:
✔️ Butter ganache
✔️ Mock ganache (chocolate + oil — extremely fluid and beginner-friendly)
Spread or hybrid ganache may be used, but should be piped, not poured.
Step 5: Fill the Frost Form With Ganache
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Pour the ganache slowly over the top of the cake.
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Allow it to gently flow down into the gap between the cake and liner.
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Tap the form lightly to release air bubbles.
The form acts as a mold, creating perfectly smooth sides and sharp edges.
Step 6: Chill Until Fully Set
Place the filled Frost Form in the:
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Fridge: 2–4 hours
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Freezer: 45 minutes
The ganache must be fully firm before unmolding.
Note: the larger the cake, the longer it can take for the ganache to set fully. Let it set overnight if you want to be sure it is set before removing the liner.
Step 7: Remove the Frost Form and Reveal the Finish
Once chilled:
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Release the former by pushing it down.
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Peel away the liner gently.
You should see:
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Smooth, flawless sides
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Razor-sharp edges
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A glossy, professional ganache
Final Tips for Success
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Always use a clean, freshly washed liner before pouring ganache.
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Make sure the cake securely attached to the base before filling the form.
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Avoid using hot ganache — it can melt the CBC.
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Tap the form gently to eliminate air pockets.
Final Thoughts
Covering a chocolate biscuit cake with ganache becomes simple and consistent using Frost Form. With a clean liner, a fluid ganache, and proper chilling, you’ll achieve that signature smooth, sharp-edged finish every time — perfect for celebrations, gifting, or professional use.