How to Make Transfer Cakes with Mock Ganache Using Frost Form

If you love clean cake designs with perfectly smooth finishes, transfer cakes using mock ganache and Frost Form are an absolute game-changer.

This technique allows you to create stunning piped designs directly onto the Frost Form liner before filling your cake. The result is a flawless finish with crisp detail and sharp edges- without the stress of decorating directly onto the cake.

Whether you’re creating elegant wedding cakes, modern celebration cakes, or fun custom designs, transfer cakes are an easy way to achieve professional-looking results every time.

What Is a Transfer Cake?

A transfer cake is created by piping a design directly onto the Frost Form liner before the cake is assembled inside the former. Once the mock ganache is poured and fully set, the design transfers perfectly onto the outside of the cake.

It’s one of the easiest ways to achieve clean, polished cake designs with minimal mess and maximum impact.

Tools You’ll Need

Before you begin, gather the following:

• Frost Form Kit
  
• Frog tape or painter’s tape
• Piping bag
• Mock ganache
• Chilled Crumb-coated cake attached to you Former base. 

Step 1: Prepare Your Mock Ganache

Begin by making a small batch of mock ganache and allow it to cool slightly.

Mock Ganache Recipe

For Couverture Chocolate

• 177g couverture chocolate
• 40g oil

For Compound Chocolate (Candy Melts)

• 162g compound chocolate
• 54g oil

You can allow the ganache to firm up either at room temperature or in the fridge, then gently reheat it in 5-second microwave bursts, stirring between each round.

The ideal consistency should be smooth and spreadable, but not runny.

Step 2: Prepare the Liner and Stencil

Lay your Frost Form liner flat on your work surface and position your stencil on top.

You'll need to tape off a few areas of the liner so that ganache doesn't get into places that would interfere with how the kit works:

1. The bottom edge – Tape off the bottom 10mm all the way across. This allows the liner to slot down neatly around the removable base.
2. The overlap seam – Where the liner rolls into its cylinder shape and the clips attach, mark off the overlapping area. If ganache gets in here, it will seep out.

Use frog tape or painter's tape to secure both the liner and stencil firmly in place on your counter. This step is essential for preventing movement while you are making your design.

 

Step 3: Pipe Your Design

Transfer the mock ganache into a piping bag and pipe your desired design.

You can keep it simple with clean shapes and patterns or create more detailed decorative elements depending on the design you choose. But make sure whatever design you make to move fast so the ganache does not fully set. 

Once piped, allow the design to set slightly before moving the liner.

This usually takes around 5–10 minutes.

You’ll know it’s ready when the ganache starts to look dull rather than shiny and is firm to the touch.

You can now slowly remove the tape. 

Step 4: Assemble the Frost Form

• Place your former over a small object like a tin or glass. Then place your chilled Crumb-coated cake attached to you Former base onto the a small object like a tin or glass then lift the former up to slide your cake into it. 

Next comes the most delicate part of the process:

Carefully pick up your liner and wrap it around into shape and hold it gently with your two hands.

Then carefully slide the liner down over your cake and into the former.

When the liner reaches the bottom, gently wiggle and adjust the liner until it slots securely into place around the former base.

Take your time here! It can take some adjusting but you will get there with patience. 

Once complete, place your Cake and Frost Form into the fridge to chill while you make your ganache. 

Step 5: Prepare the Remaining Mock Ganache

Prepare the required amount of mock ganache based on the height of your cake.

Allow the ganache to cool slightly before pouring. The ideal working temperature is:

26–28°C (78.8–82.4°F)

This temperature is important because it keeps the ganache fluid enough to pour smoothly without melting or distorting your design.

Step 6: Pour and Set

Carefully pour the mock ganache into the Frost Form, fully surrounding the cake.

Pour slowly and evenly to help prevent air bubbles and maintain a perfectly smooth finish.

Once filled, place the cake into the fridge and allow the mock ganache to set completely. This will take a minimum of 2 hours in the fridge. 

Step 7: The Final Reveal

Once fully chilled and set, carefully remove the former and peel away the liner.

✨ Your piped design will now be beautifully transferred onto the outside of the cake with a perfectly smooth finish and crisp detail.

To finish, remove the lip or excess Mock Ganache from your design with a scraper or knife. This creates a sharp edge.

The result is a clean, professional cake design that looks incredibly impressive while being surprisingly simple to achieve.

Tips for Success

For the best transfer cake results:

• Make sure your design is slightly set before moving the liner
• Make sure the piped design isn’t too raised
• Avoid using ganache that is too warm
• Work slowly when inserting the liner
• Chill the cake completely before removing the liner 

Final Thoughts

Transfer cakes with mock ganache and Frost Form are one of the easiest ways to create modern, flawless cake designs with minimal effort.

The combination of smooth ganache, sharp edges, and transferred detail creates a professional finish that works beautifully for weddings, birthdays, and custom cakes of all styles.

Once you try this technique, you’ll want to use it for every cake project.

Ready to create your own transfer cake?

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