What is Frost Form and how does it work?

Frost Form is a patented cake decorating system that creates perfectly smooth, sharp-edged cakes without the need for traditional scraping techniques. You stack your cake layers inside the kit, pipe or pour your frosting into the space between the liner and the cake, chill until set, then peel away the liner to reveal a flawless finish.

Is Frost Form suitable for beginners?

Absolutely — it was designed to make professional-looking results achievable for all skill levels. Whether it's your first cake or your hundredth, the kit guides you through each step. First-timers are recommended to start with the Butter Ganache recipe, which is straightforward to pour and sets reliably.

What sizes does Frost Form come in?

Frost Form kits are available from 3 inch all the way up to 10 inch round, plus a 6 inch square kit and 6 and 8 inch heart kits. Always match your kit size to your cake tin — if you bake a 6 inch cake, use a 6 inch kit.

Can you use buttercream in a Frost Form?

Yes, but buttercream needs to be softened to a custard-like consistency before use — the softer the better. You can loosen it in the microwave in short 10–20 second bursts. Pipe it in using a large piping bag to maintain pressure and get full coverage around the sides.

Can you use cream cheese frosting in a Frost Form?

Yes — cream cheese frosting works well as a filling inside your cake layers. Follow Frost Form's specific guidance for using it on the outer layer, as consistency is key to getting a clean result.

What temperature should ganache be when pouring into Frost Form?

Your ganache should feel warm to the touch but not hot. If it's too hot, it can melt the buttercream holding your cake in place and cause it to float. Let it cool down before pouring, testing with the back of your hand.

Why is my cake floating in the Frost Form?

A floating cake is almost always caused by two things: not enough buttercream or ganache used to secure the cake to the base plate, or not chilling the cake long enough before pouring the ganache. Chill for at least 30 minutes after assembling, and press each cake layer down firmly to anchor it before filling.

Why does my Frost Form cake have a seam or air bubbles?

A small seam where the liner overlaps is completely normal — it smooths away in seconds with a Frost Finisher or side scraper. Air bubbles can be filled with leftover frosting and scraped flat. Neither is a sign something went wrong.

How do I clean and store my Frost Form kit?

Wash the liner in warm soapy water before first use, then rinse under hot water on both sides for a few minutes and dry thoroughly. To store, place the liner back inside the former with the angled end on the outside, and insert the bases — this keeps the liner in shape between uses.

How long do I chill my cake in the Frost Form?

After filling with ganache, chill in the fridge for 3–4 hours or overnight. If using the freezer, 30 minutes to 1 hour is usually enough. The frosting should be completely firm before you peel to reveal.

How far in advance can I bake my cakes for use with Frost Form?

You can bake and freeze your cake layers up to 2 months in advance. Wrap them tightly in several layers of cling film to keep them fresh, then chill overnight in the fridge before trimming and using with your kit.

How to Crumb Coat

21. März 2026

How to Crumb Coat Cakes for Frost Form

When creating perfectly smooth cakes with Frost Form, one of the most important preparation steps is the crumb coat. While it may seem like a small detail, a proper crumb coat plays a major role in ensuring your ganache finish is clean, stable, and professional-looking.

In this guide, we’ll walk through why crumb coating matters, the tools you’ll need, how to prepare your cake in the Frost Form liner, and two simple methods for crumb coating using either buttercream or ganache.

Tools Needed

Before you begin, make sure you have the following tools ready:

Frost Form Kit
Palette Knife
Stainless Steel Scraper

These tools will help you apply and smooth the crumb coat efficiently while preparing the cake for the Frost Form ganache process.

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What Is a Crumb Coat?

A crumb coat is a thin layer of frosting or ganache applied to a cake before the final coating. Its purpose is to trap crumbs and create a smooth, sealed surface for the outer ganache layer.

When working with Frost Form, the crumb coat serves several additional important purposes.

The Purpose of Crumb Coating

A proper crumb coat will:

Seal in crumbs
This prevents loose cake crumbs from mixing into the final ganache layer, keeping your finish smooth and clean.

Seal the bottom of the cake
The crumb coat seals the base where the cake meets the plate, preventing mock ganache from flowing underneath the cake and causing it to “float” inside the form. This is especially useful if you are having issues with fluid ganache like mock ganache causing your cake to float

Prevent ganache from seeping between layers
Without a crumb coat, liquid ganache can seep into the cake layers, creating uneven surfaces and potential stability issues.

Create a barrier between cake and ganache
This barrier often allows you to use less ganache, resulting in a thinner and more refined outer coating.

Step 1: Stack the Cake Within the Frost Form Liner

Before crumb coating, your cake should be stacked inside the Frost Form liner using the crumb cutter.

Important tips for stacking:

Use a generous amount of buttercream on the base plate so the cake adheres firmly to the base.
Make sure the cake is centered and level.
Once stacked, place the cake in the refrigerator or freezer.

Allow it to chill until the buttercream is firm and set. This step ensures the cake stays stable when applying the crumb coat.

Step 2: Choose Your Crumb Coat

You can crumb coat using either:

Buttercream
Ganache

Both methods work well with Frost Form, depending on your preference and workflow.

Crumb Coating with Buttercream

Buttercream should be soft and spreadable, but not melted.

How to Prepare Buttercream

Take a small amount of buttercream.
Microwave it for 5–10 seconds.
Mix this softened buttercream back into some unmelted buttercream.
Stir until the texture is smooth, soft, and spreadable.

The goal is a consistency that spreads easily but still holds structure.

Apply the Buttercream

Using a palette knife, gently spread the buttercream over the cake.

Make sure to:

Apply a thin, even layer
Cover all exposed cake surfaces

Seal the Bottom of the Cake

Pay special attention to the bottom edge where the cake meets the base plate.
This area must be fully sealed to prevent ganache from flowing underneath the cake later.

Don't have your Frost Form kit yet? It's everything you need for a flawless finish.

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Smoothing the Crumb Coat

Once the cake is covered:

Scrape the sides gently
Use your stainless steel scraper to smooth the sides.

A helpful tip is to heat the scraper under hot water, dry it off, and then use it to scrape the cake. The warmth helps create a smoother finish.

Smooth the top

Using a palette knife:

Gently pull the buttercream from the outer edge
Move it toward the center of the cake

This creates a clean, flat top.

Chill the Cake

After crumb coating, place the cake back in the refrigerator.

Let it chill for at least 30 minutes to 1 hour before filling the Frost Form with ganache.

The crumb coat should feel firm and set before continuing.

Optional Method: A Slightly Thicker Crumb Coat

If you prefer an extra thin outer ganache layer, you can apply a slightly thicker crumb coat.

However, this method changes how the ganache must be applied.

Important considerations:

You must use a pourable ganache, such as:
- Mock ganache
- Butter ganache
There will not be enough space to pipe ganache, so it must be poured into the form instead.

Because the crumb coat fills more of the space inside the liner, you will also need less ganache overall.

Final Thoughts

Crumb coating is a simple step that makes a huge difference when using Frost Form. It stabilizes your cake, prevents ganache issues, and ensures a beautifully smooth finish.

By properly sealing the cake and chilling it before filling the form, you’ll create the perfect foundation for a flawless ganache coating every time.

Whether you use buttercream or ganache, taking the time to crumb coat correctly will make the entire Frost Form process easier, cleaner, and more consistent.

A great crumb coat is the foundation, Frost Form takes care of the rest.

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How to Crumb Coat

How to Crumb Coat Cakes for Frost Form

Tools Needed