It has saved me hours of trying to get a straight cake. I can honestly say it has saved my sanity, and it has let me enjoy the decorating.
Frost Form owner, customer survey 2026
How to use your Frost Form
Stack it. Fill it. Peel it. That's the whole thing.
Frost Form gives you a smooth, clean slate to decorate on.
You build your cake inside it, fill the gap with frosting, and peel the liner away. The crumb cutter trims your layers, so there's no levelling by eye. The fiddly part is done, and you get on with the part you actually enjoy.
Five stages, start to finish
1. Trim and stack your layers
Trim the crust off your cake layers with your crumb cutter, then stack them on the former base.
2. Chill
20 to 30 minutes in the fridge. Then slide the crumb cutter off and peel the liner back. Your layers are trimmed and perfectly aligned.
3. Set it up
Place your cake into your form. The removable base is designed so it slides straight in.
4. Fill
Pour or pipe your frosting into the gap, then cover the top. Give it a gentle tap on the counter to bring any air bubbles up. Chill for two hours to set, or 50 minutes in the freezer.
5. Reveal
Pull the former down, unclip the liner and peel it away. Run your frost finisher up the seam and you're finished.
What you'll need from your own kitchen
These aren't in the kit. You'll have them already, or they're easy to pick up.
- A cake tin the same size as your kit. A 6" kit needs a 6" tin. The crumb cutter trims the outer crust off, so your cake comes out at exactly the right size.
- Something tall to stand your cake on. A tin of beans does the job
- A large piping bag, ideally 18 to 21 inches. A small one won't hold the pressure
- Two cake boards, or two plates or serving dishes
- Your cake layers, baked the day before and chilled overnight
What you can fill it with
Buttercream
Soften it right down to a custard consistency before it goes in. The softer the better.
Ganache
Our butter ganache pours straight from the bowl into the form. No piping bag needed.
No bake
You don't have to bake at all. Chocolate biscuit cake, ice cream cake and plenty more work just as well.
Can I use my own recipes?
Yes, you can. We'd still point you towards ours first. They're tried and tested with the kit, and they tell you how to get each one ready to use, which is the part that really matters. Buttercream needs softening to a custard consistency. Ganache goes in warm enough to pour. Get that right and any recipe will work.
Don't forget
Your cake layers need a night in the fridge before you start.
Frost Form owners rate us an average of 8.7 out of 10.
You don't need a steady hand. That's the whole point of it.
Every kit comes with our recipe booklet, full access to our recipes, unlimited support from us, and a 10 year warranty.