If you love the sleek, flawless sides that the Frost Form helps create, you already know that the texture coating can make or break the result.
When working with mock ganache, however, one pesky problem often crops up: leakage — that slow, sneaky drip of chocolate around the base of your cake before everything sets.
The good news? With just a few simple temperature and handling tweaks, you can keep your mock ganache right where it belongs and achieve those clean, professional edges every time.
Step 1: Don’t Overheat the Chocolate
Leak prevention starts before the ganache even touches your Frost Form. The key is in how you melt your chocolate.
When chocolate gets too hot, it becomes thin and unstable — meaning it’s much more likely to leak once poured.
Here’s how to melt your chocolate gently and safely:
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First melt: Microwave for about 50 seconds.
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Next rounds: Continue in shorter bursts — 30 seconds, then 20 seconds, then 15 seconds as it nears full melting.
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Final step: When only a few small pieces remain, stop microwaving and let the residual heat do the rest. Stir until completely smooth.
This gradual melting process keeps your chocolate stable and helps your mock ganache reach the ideal consistency for use in the Frost Form.
Step 2: Let Your Ganache Cool
Before pouring, let your mock ganache cool to around 26°C (78°F).
At this temperature, it thickens just enough to stay in place without becoming too stiff to spread. Pouring while it’s too warm makes it thinner — and that’s when leaks happen.
Patience pays off here: slightly cooled mock ganache is far easier to control and gives you that signature smooth finish.
Step 3: Cool It the Right Way
There are two effective ways to cool your mock ganache — both work well as long as you stir regularly:
1. Counter Method
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Let the ganache rest at room temperature for 20–30 minutes.
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Stir occasionally to help it cool evenly and prevent a skin from forming on top.
2. Fridge Method
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Place the bowl in the fridge for 10–20 minutes.
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Stir every few minutes to avoid uneven cooling or firming too quickly.
Once it reaches 26°C (78°F), your ganache should be slightly thicker but still pourable.
Step 4: Double-Check Your Frost Form Setup
Before pouring, make sure your liner is slotted all the way down around the base of your Frost Form.
Even a tiny gap can give your ganache an escape route — a quick check before pouring can save you a lot of frustration later.
A Little Leakage Is Normal
Even with perfect technique, you might notice a thin line of chocolate at the base — and that’s totally fine!
Mock ganache behaves a bit differently from traditional chocolate-and-cream ganache, so a small amount of leakage is normal.
If you are finding it hard to remove the former due to leakage, just let the form sit on the counter for roughly 20 minutes and the base should slide off much easier.
Important Notes
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These tips apply only to mock ganache.
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Always check that your liner fits snugly before pouring.
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Don’t rush the cooling — patience is the secret to flawless results.
- If you are finding it hard to remove the former due to leakage, just let the form sit on the counter for roughly 20 minutes and the base should slide off much more easily.
In Short
Melt your chocolate gently.
Cool your mock ganache to 26°C (78°F).
Double-check your Frost Form liner.
And don’t stress over a few small leaks— Frost Form is designed to help you achieve that picture-perfect finish every time.
