If you’ve ever swooned over those crisp, clean striped cakes on Instagram and wondered how on earth bakers get those lines so perfect, this tutorial is for you. Frost Form makes the process surprisingly achievable — as long as you follow each step with care. Today, I’m walking you through the entire process from prepping the liner all the way to the big peel-and-reveal moment!
What You Need
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Frost Form and Frost Form liner
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Non-toxic masking tape or painter’s tape
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Bent-edge spatula
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Mock ganache (you’ll make this twice!)
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Fully stacked and chilled cake
Step-by-Step: Creating Flawless Stripes
1. Tape Down the Liner
Lay your Frost Form liner flat on the counter.
Using non-toxic masking tape or painter’s tape, secure the liner:
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Tape both sides of the liner where they will overlap at the back of the cake.
- Tape the bottom 1cm, placing tape right under the writing this is to allow room your your removable base.
Then, place the tape in the pattern of your choice — this is where you design the layout of your stripes. From thin, crisp lines to thicker bold stripes, your tape placement determines your final pattern.
This step keeps the liner perfectly still and establishes your stripe design.
2. Make a Small Amount of Mock Ganache
Prepare a small batch of mock ganache and let it cool for just a few minutes.
It should still be pourable — not hot, not thick.
Here’s the recipe:
For couverture chocolate:
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177g couverture chocolate
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40g oil
For compound chocolate (candy melts):
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162g compound chocolate
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54g oil
Gently melt the chocolate in the microwave and add the oil. Mix until smooth, then allow the ganache to cool slightly before spreading.
3. Spread the Ganache Over the Liner
Using a bent-edge spatula, spread a thin, even layer of ganache directly over the taped liner areas.
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Consistency matters here: a smooth, even coat = smooth, even stripes
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Don’t rush this part — your future self will thank you
4. Let the Ganache Set
Leave the ganache-covered liner on the counter for 10–20 minutes until it’s semi set.
You’ll know it’s ready when:
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The chocolate has dulled & is no longer shiny.
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It’s will not move when you lift it up
Once semi set, carefully remove the tape from the liner.
This ensures the liner is ready to slide cleanly into the Frost Form base without pulling or shifting.
5. Position Your Cake
Place your chilled, filled cake into the Frost Form base.
Now, very carefully:
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Slide the liner down into the base and around the cake
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Make sure it slots firmly into the base
Take your time — you don’t want to smudge your stripes.
6. Refrigerate
Pop the whole setup into the fridge for 10–15 minutes so the stripes set completely.
7. Make Your Main Batch of Mock Ganache
While the cake chills, make a full batch of mock ganache.
Before pouring it into the Frost Form, cool it to around 27°C (about 80.6°F).
This temperature is crucial: too warm and it can melt your stripes; too cool and it won’t flow smoothly.
8. Fill the Form and Let It Set
Pour the cooled ganache into the form, covering the cake completely.
Let it set:
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2 hours in the fridge, or
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45 minutes in the freezer, or
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Overnight if you want to be absolutely sure everything is fully set
9. The Best Part: Peel and Reveal!
Once fully set, gently peel away the liner…
And admire your perfectly striped cake!
This is the moment that makes all the careful prep worth it.
