How to Prepare & Store Your Liner
Initial Cleaning:
- Unroll your liner and wash it in warm, soapy water before its first use.
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Rinse the liner under hot water on both sides for a couple of minutes.
- Dry the liner thoroughly. This process will help to uncurl the liner.
Folding the Liner:
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Fold the angled end of the liner towards the smooth side. Ensure to crease it well.
- Next, fold the other side towards the textured side, making sure to create a sharp crease.
Storing the Liner:
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Place the folded liner into the former. Ensure the angled end of the liner is on the outside.
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Insert the former base and the liner base.
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Store your kit in this manner to maintain the proper shape of your liner.
Stacking your layers
- Use the same size cake as your Frost Form kit. For example, if you are using a 6” kit, bake a 6” cake. Wrap your cake layers and refrigerate them overnight.Then trim your chilled cake using your crumb cutter.
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Attach the liner base to the former base using a small amount of buttercream or ganache. Ensure the liner base is flat and centered.
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Pipe a generous amount of buttercream or ganache on top of the former base and liner base to adhere to your first layer of cake.
- Begin to pipe or spread layers of frosting onto each cake layer, pressing down to secure each layer and ensuring the cake is well-centered with even space around the base. Repeat until you have layered all your cake.
- Optional: Apply a thin layer of softened frosting around your cake to lock in the crumbs. Refrigerate the cake for about 45 minutes or until the frosting is firm, or freeze for 20 minutes.
Placing Your Cake
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Place a small item, such as a tin or jar, into the center of your former. Place your cake with the former base and liner base on top of this item.
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Wrap the liner around the former base and slide it down into the former. Ensure the angled side overlaps on the outside, and the textured side faces outwards.
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Hold the former and lift it up to easily slide your cake into the former. Secure the clip on the liner without folding it. Ensure even space all around before filling. Adjust the cake if needed.Place the cake back into the fridge until you are ready to use it.
Important: Ensure the liner is securely slotted into the bottom of the former and wrapped around the former base to lock it in place.
Fill With Frosting
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Use our Butter Ganache recipe for easy preparation. Pour the frosting directly into the Frost Form, covering the top of your cake. Use the frost finisher to tidy up the top if needed. Gently tap the Frost Form on the counter to level the top and remove air bubbles.
- Depending on the frosting type, pipe or pour it into the space between the liner and the cake. Soften buttercream to a custard consistency for best results. Use a large piping bag to maintain pressure. You can find all our recipes on our website here
Chilling time: Chill the cake in the fridge for 3-4 hours or overnight. Alternatively, set the cake in the freezer for 30 minutes to 1 hour. The frosting will be firm to touch, and the liner will easily peel away.
Peel to Reveal
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Place the cake on top of a small object and pull down the former to release the cake. Remove the cake from the stand. For heart-shaped cakes, extra effort may be needed; use a hairdryer around the base if struggling. Unclip the liner and gently peel it away to reveal your cake. Fill any air bubbles with leftover frosting and smooth.
- Place a cake board on top of the cake and flip it upside down.
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Use a small sharp knife or palette knife to slide between the former base and liner base until it pops off. Carefully lift and peel off the liner base.
- Spread frosting on the top of the cake (technically the bottom). Place another cake board on top, flip again, and remove the board from the top.
- Most importantly Snap, Share and tag your creation @Frostform
