How to make a Striped Cake with Luster Dust

How to Make a Striped Cake Using Luster Dust & Frost Form

A clean, modern finish—without stressing over wet ganache

If you love the look of crisp, metallic stripes on cakes but hate waiting for ganache to dry (or risking dents and smudges), this method is for you. Using luster dust and a Frost Form liner, you can create stunning striped cakes with minimal effort and maximum control.

This technique is beginner-friendly, repeatable, and ideal for sharp, professional results—no drying time required before assembly.

Why This Method Works So Well

Traditional striped cakes often require ganache to be partially set before applying liners—one wrong move and the finish is ruined. With this approach:

• The design is created on the liner, not the cake

• No waiting for ganache to set

• No dragging or disturbing soft ganache

• Clean stripes every single time

Tools & Ingredients You’ll Need

• Non-toxic masking tape

• Luster dust (We suggest metallic luster dust over edible glitter)

• Flavorless oil (sunflower or vegetable oil)

• Two food-safe paintbrushes

  • One fluffy brush for dusting

  • One clean brush for applying oil

• Mock ganache or butter ganache

❗ Important:
No, we do NOT suggest trying this with buttercream.

Step 1: Tape Your Design

• Lay your Frost Form liner flat on a clean surface

• Tape the liner down to stop it shifting

• Place the tape just under the printed words on the bottom of the liner

• Add additional tape strips to create your desired stripe width and spacing

💡 Tip: Wider stripes feel bold and modern; thinner stripes look elegant and refined.

Step 2: Oil & Dust the Liner

1. Lightly spread a thin layer of oil over the exposed liner

   

2. Using a fluffy food-safe brush, dab the luster dust onto the oiled sections

   • Do not drag or spread—dabbing keeps edges crisp

3. Gently sweep away any excess dust with a clean brush

   
   
   Note: We suggest using metallic luster dust. Edible glitter *can work, but it is more likely to spread and bleed into the ganache 

4. Carefully remove all tape to reveal your striped design

   

Step 3: Insert the Liner Around the Cake

• Place your cake on the base plate

• Very carefully slide the liner down into the base around your cake

  

• Make sure it slots between the base and the base plate

• This may require a little wiggling and shifting

⚠️ Take your time here—slow and careful movement prevents smudging the design.

Step 4: Prepare the Ganache

• Make your mock ganache or butter ganache

• Allow it to cool slightly before using

Ideal working temperature:

• 25–27°C

• 77–81°F

At this temperature, the ganache is slightly thicker but still pourable.

Step 5: Fill, Chill & Reveal

• Fill the Frost Form with ganache as usual

• Set the cake in the fridge or freezer until fully firm

• Once set, peel away the Frost Form liner to reveal your stripes

  

✨ Clean, sharp, metallic stripes—no stress, no waiting, no ruined ganache.

Final Thoughts

This striped cake method is a game-changer if you want:

• Consistent, professional finishes

• No need to let ganache dry before assembly

• Minimal risk of mistakes

• Maximum visual impact with minimal effort

Once you try this technique, it’s hard to go back. Happy decorating! 🎂