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.

Tips for Success with Buttercream

If you struggle to get buttercream smooth—and you’re tired of scraping your cakes for half an hour—we have the solution for you. When used correctly, Frost Form allows you to achieve perfectly smooth buttercream and sharp edges with far less effort.

Below are our best tips to help you get flawless results every time.

Tools

Start With a Crumb Coated Cake

For the cleanest finish possible, we strongly suggest starting with a crumb coated cake. A thin crumb coat locks in loose crumbs before the cake goes into the form, helping prevent crumbs from mixing into your final buttercream layer and ensuring a smoother, more professional result.

How to Crumb Coat:

Start with SOFT buttercream, we suggest microwaving your buttercream in 5-second bursts. Be careful not to over-heat or it will melt. (Alternatively, you can melt a small amount and mix back in). You want the buttercream to be soft, thin, and easily spreadable.

Spread a small amount of buttercream on the top of the cake
Continue spreading a THIN layer of buttercream down the sides until the cake is evenly coated
Scrape smooth with a WARM scraper
Using a palette knife, carefully and lightly pull the buttercream on the top of the cake towards the center until the edge is squared and clean

❗️Make sure the crumb coat is as THIN as possible or you won’t have enough space to pipe the buttercream down the sides of the form

Start With the Right Buttercream

We suggest using one of the buttercream recipes on our website, as they have been specifically created to set best in the Frost Form.

Alternatively, you can use most butter-based buttercream recipes or any meringue-based buttercream recipe, such as Swiss or Italian meringue buttercream, which are ideal for achieving a smooth finish.

You can find all of our recommended recipes here

Buttercream Needs to Be Soft

In order for buttercream to reach the bottom of the form, it needs to be softened. This ensures the buttercream flows evenly and prevents air pockets.

Tempering Buttercream (The Most Important Step)

We soften buttercream by tempering it. This means removing a portion of the buttercream, warming it in the microwave, and mixing it back into the batch.

Repeat this process as many times as needed until the buttercream becomes very smooth and slides easily off the spatula—but is not melted.

Each time you repeat the process:

Remove less buttercream
Microwave for less time

Example:

First round: remove about ⅓ of the buttercream and microwave for 20–30 seconds
Second round: remove less buttercream and microwave for 10–15 seconds
Third round: microwave for 5 seconds

Be gentle with this process and take your time. You may need to do 4-5 times if you are being extra gentle.

Important:
Never microwave the entire batch of buttercream. Overheating can prevent it from setting properly in the form.

Use an Extra-Large Piping Bag

Once tempered, transfer the buttercream into a large piping bag. A large bag (18-21 inch) allows you to apply enough pressure from the top of the bag to fully and evenly fill the form. We suggest using these.

Using a Frost Caddy makes it easier to fill a bag of this size!

Secure the Cake Before Filling

Before filling the entire form, pipe a small dab of buttercream on four sides of your cake. This helps secure the cake in place and prevents it from shifting while filling.

If your cake does shift, that means your buttercream was NOT soft enough. Next time be sure to temper it one or two more times before piping it into the form.

The buttercream should be soft enough that it slides easily off your spatula. (But not melted)

Smooth the Top

Tap your filled form on the counter to even out the top. Use a Frost Finisher to smooth out the buttercream.

Set the Buttercream

Allow the buttercream to set:

In the fridge (recommended to prevent condensation)
Or in the freezer if you are short on time (45 minutes)

Note: Freezer setting can cause condensation, so refrigeration is best whenever possible.

Save Your Leftover Buttercream

Always save leftover buttercream in case you need to fill air bubbles.

If you notice any air pockets after removing the form, simply use a small palette knife to fill the holes—and voilà!

Smooth, professional buttercream results without the endless scraping. ✨

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Tips for Success with Buttercream

Tips for Success with Buttercream