How to Make a Perfect Tiered Cake with Frost Form

Creating a clean, professional-looking tiered cake doesn’t have to be intimidating. With the help of a Frost Form, you can build beautifully sharp tiers while keeping your cakes stable and easy to stack. In this guide, we’ll walk through each step—from prepping your base to stacking your finished tiers—so you can create a show-stopping cake with confidence.

1. Attach a Thin Cake Board to the Base Plate

Before you begin building your cake, it’s important to prepare your base.

• Using buttercream or ganache, attach a thin cake board to your Frost Form base plate.

• Choose a board that is about 1 inch smaller than your cake so it disappears cleanly once the cake is unmolded.

This step ensures your cake has a firm, centered foundation as you build.

2. Stack Your Chilled Cake Inside the Crumb Cutter and Liner

With your base ready, place your chilled (but not frozen) cake layers inside the Frost Form crumb cutter and liner. Stack them as you normally would with buttercream or ganache between each layer.

Once assembled, let the cake set in the refrigerator or freezer. This helps firm up the structure so it holds its shape beautifully once removed from the form.

3. Apply a Thin Crumb Coat (Optional but Recommended)

After the buttercream has fully set:

• Remove the crumb cutter and liner.

• Apply a thin crumb coat of buttercream or ganache around the cake.

This optional step locks in loose crumbs and gives you an ultra-smooth finish once the final coat is applied inside the Frost Form.

4. Place Support Dowels in the Cake

Proper support is essential for a stable tiered cake.

• Insert support dowels into each tier to prevent sinking or collapsing.

• The dowels should be just slightly higher than the cake itself—not flush.

  • This allows the cake board above to rest on the dowels, not on the cake.

• For larger cakes, you can also add a center dowel for extra stability.

This internal structure is crucial, especially for tall or heavy designs.

5. Fill the Frost Form with Buttercream or Ganache

Next, prepare your Frost Form:

• Fill it with buttercream or ganache, making sure the interior coating is smooth and even and level with the top of your dowels.

• Place the filled form in the fridge or freezer and allow it to set.

Tip: For best results, we recommend using the recipes provided on our website—they’re formulated specifically for optimal stability and sharp edges. 

Click here for all of our recipes 

6. Remove and Stack the Cakes

Once the buttercream or ganache has set:

1. Peel to reveal your beautiful cake.

2. Slide a bent-edge spatula underneath your largest cake to gently release it from the base.

3. Transfer it to a cake board.

4. Repeat this process for each smaller tier, stacking each one carefully on top of the larger tier below.

Thanks to the support dowels and set frosting, your tiers will sit level and secure.

Final Thoughts

Using a Frost Form makes it easier than ever to create crisp, clean, professional-looking tiered cakes. With proper chilling, internal support, and smooth finishes, your cake will not only look amazing but will also hold up beautifully during transport and display.

If you want the sharpest edges and most reliable consistency, be sure to try the buttercream and ganache recipes on our website—they were crafted specifically to pair with the Frost Form system.

Ready to build your next tiered masterpiece? You’ve got this! 🍰✨

Watch the video here: