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.

Extender ganache

5 de agosto de 2024

Si buscas una ganache sabrosa, fácil y súper estable, te encantará nuestra receta de ganache con crema para untar. ¡Es una receta divertida y versátil con numerosas opciones de sabor según el tipo de crema que uses!

Ingredientes

Chocolate: Puedes usar chocolate cobertura o chocolate compuesto para esta receta. La cobertura es chocolate real que contiene manteca de cacao, mientras que el chocolate compuesto suele contener grasas vegetales. ¡Siéntete libre de elegir chocolate con leche, blanco o negro!

Crema para untar: Usa cualquier crema para untar a base de grasa. Algunas opciones excelentes incluyen Nutella, crema de chocolate blanco, crema Biscoff o crema de avellanas. ¡Las opciones son infinitas!

Sugerencia de sabor: Prueba combinar ganache de chocolate blanco con Nutella para crear una ganache que sepa a barras Kinder.

Tabla de receta de ganache para Frost Form:

- Guía de tamaño: Esta receta es suficiente para llenar un Frost Form con un pastel dentro de hasta 7” de altura. Si quieres una altura diferente, divide los ingredientes por 7 y multiplícalos por la altura deseada. Por ejemplo, si tu pastel mide 5” de alto, divide los ingredientes por 7 y multiplícalos por 5.

- Medidas: No recomendamos usar tazas, mililitros ni otras medidas volumétricas para nuestras recetas, ya que pueden no ser precisas. En cambio, todas nuestras recetas están listadas en gramos. Para lograr la mejor precisión en la repostería, recomendamos invertir en una balanza de cocina.

Método

Derrite el chocolate: Coloca el chocolate en un recipiente apto para microondas. Caliéntalo en intervalos de 30 segundos, revolviendo entre cada sesión. A medida que el chocolate esté casi derretido, reduce el tiempo a intervalos de 15 segundos para evitar que se queme.
Calienta la crema para untar: Calienta tu crema hasta que se vuelva líquida, usando el microondas en intervalos de 10-15 segundos. Si calientas la crema en su frasco, asegúrate de quitar cualquier papel aluminio antes de meterla al microondas.
Combina: Vierte la crema calentada en el chocolate derretido y mezcla hasta que esté completamente integrado.
Coloración: Usa solo colorantes a base de aceite para esta ganache. Los geles harán que se corte.
Decora o vierte: Asegúrate de que tu ganache no esté demasiado caliente. Si lo está, déjalo enfriar un poco. Cuando esté listo, puedes verterlo en tu molde o decorarlo con manga pastelera según necesites. Nota: Algunas cremas como Nutella pueden hacer que la ganache sea más espesa, en cuyo caso recomendamos usar manga pastelera para evitar bolsas de aire.
Deja reposar: Deja que tu pastel repose un mínimo de 2 horas en el refrigerador.