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.

Elegir una Ganache

1 de agosto de 2024

Hemos creado una tabla completa que destaca las diferencias y propiedades clave de todas nuestras recetas de ganache. ¡Úsala para encontrar el ganache perfecto para tus necesidades!

¿Qué son los chocolates Compuesto y Couverture?

• Chocolate Compuesto: Hecho con grasas vegetales en lugar de manteca de cacao, lo que lo convierte en una opción más económica.
• Chocolate Couverture: Hecho con manteca de cacao, ofrece mayor calidad y un sabor más intenso.

Siempre revisa los ingredientes de tu chocolate para saber qué tipo estás usando.

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8 comentarios

Hi, thank you for all recipes.
there are many different types of chocolate available on the market.
How can I tell if a chocolate is compound or couverture?
Sometimes the packaging doesn’t mention either of these words, and instead, it lists ingredients like cocoa mass, cocoa powder, or cocoa butter.
In such cases, how can I identify what type of chocolate it is?
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FROST FORM replied:
Hey, Coverture will contain cocoa butter. if it doesn’t contain cocoa butter its compound.

Kind Regards, Emily Coyle

Hello ! I love using mock ganache! But I always have difficulty pulling down the former as my ganache seems to leak around the edge and set? Any advice on how to get it out more easily?
———
FROST FORM replied:
Hey,

Leave your ganache to cool so it thickens slightly. This will help prevent this.

Kind Regards, Emily Coyle

Want to layer a 6 inch cake on a 8 inch cake, what is the best Ganache to use.

———
FROST FORM replied:
Any of them will work ! Our preference would be Mock ganache.

Kind Regards, Emily Coyle

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