Is Your Cake Floating?

Troubleshooting Floating Cakes When Using Your Frost Form

You've poured your ganache into your Frost Form, but suddenly—your cake is floating! Don’t worry this can be easily fixed. Here’s a step-by-step guide to understanding why this happens and how to resolve it using a few simple steps.

Why Did My Cake Float?

When pouring Mock Ganache or Butter Ganache into your Frost Form, floating cakes are usually caused by one of these common issues:

1. Not Enough Buttercream or Ganache as "Glue"

   • If you didn’t use enough buttercream or ganache to secure your cake to the base plate, it might lose grip and float when you pour the ganache.

2. Skipping the Fridge Step

   • Chilling your cake in the Frost Form for at least 30 minutes before pouring ganache is crucial. The chilling process hardens the buttercream, keeping your cake stable.

3. Ganache Was Too Hot

   • If your ganache is too hot, it can melt the buttercream or soften layers of your cake, causing it to rise.

How to Fix a Floating Cake

If your cake floats while using the Frost Form, stay calm! Here’s how to bring it back into place:

1. Press It Down

   • Grab a heavy glass, small bowl, or another weighted object.
   • Place it directly on the floating cake and press gently but firmly.
   • Hold it in place for about a minute until the cake settles back down.
     

2. Keep Applying Pressure

   • Continue pressing until the ganache semi-sets.
   • To speed up the process, place the cake in the fridge and continue to hold the glass. This helps solidify the buttercream and ganache, stabilizing the cake faster as the fridge is colder.

3. Top It Off

   • Once the cake is secure and the weight is removed, pour extra ganache into the Frost Form to cover the top.
   • Let it set as usual, and then Peel to Reveal for a flawless finish.
     

Pro Tips for Preventing Floating Cakes with Your Frost Form

1. Secure the Cake to the Base Plate
• Before stacking your cake, apply a generous layer of buttercream or ganache to the base plate. This acts as an anchor and prevents the cake from floating.
  
2. Press Down Cake Layers
• When stacking your cake within the liner, apply enough pressure to your cake to sufficiently push it down until you feel resistance against the buttercream/filling. Press with the back of your fingers to make sure it is evenly pushed down all the way around. Repeat this for every layer of sponge you put in to ensure all your layers are connected and secure. 
• When placing the first layer of your cake into the liner and crumb cutter, ensure the flattest side of the sponge cake is positioned at the base. Avoid placing the domed side down, as this can make it more challenging for the cake to remain stable.
  
3. Refrigerate 
• Always chill your cake for at least 30 minutes. This creates a sturdy foundation for pouring ganache.
  
4. Crumb Coat your cake                                                                             For added protection apply a thin layer of buttercream or ganache to the outside of the cake. Making sure to cover every bit of exposed cake and filling in any gaps, especially where the cake meets the removable base.  Chill again for at least 30 minutes (or until you buttercream or ganache is completely set) before placing into your Frost Form and filling the form.
   
5. Use Ganache at the Right Temperature
• When using Mock or Butter Ganache with Frost Form, ensure it is liquid and pourable but not warm to the touch. Pouring overly hot ganache can melt the buttercream and cause the cake to release from the base.
  

Final Thoughts

Floating cakes may seem like a disaster in the moment, but with these tips, you’ll be able to fix and prevent them with ease. Remember, the key to a smooth, flawless Frost Form experience is proper preparation and a little patience.

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