How to Use Your Frost Form Kit: A Step-by-Step Guide

Step 1: Prepare Your Cake 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 leave them in the fridge overnight. Once chilled, trim your cake using your crumb cutter.

Step 2: Secure Your Cake Layer

Pipe a generous amount of buttercream or ganache on top of your former base and liner base to adhere to your first layer of cake.
Slide your first layer of cake into the liner, pressing it down to secure it well to the former base and liner base.

Step 3: Attach the Liner Base

Secure your liner base onto your former base using a small bit of buttercream or ganache.
Ensure your liner base is flat and centered. Place your liner into your crumb cutter and position both on top of your former base and liner base. There’s no need to fasten your clip for this.

Step 4: Build Your Cake Layers

Using a large piping bag filled with your frosting of choice, begin to pipe your layers of frosting.
Continue to place your layers of sponge and pipe in your frosting until complete. Ensure to press down your cake layers well to secure them each time.

Step 5: Remove the Crumb Cutter

Your crumb cutter should slide off easily if you have followed the steps carefully. If it is hard to remove, turn your cake and liner upside down, with your clip over the edge of your counter, and push your crumb cutter down.

Step 6: Center Your Cake and Liner

Make sure your cake and the liner are properly centered using the guide on your liner base.
Slide your crumb cutter up halfway to ensure your liner is straight and flush with your crumb cutter.
Place your cake in the fridge for about 45 minutes or until the frosting is firm. Alternatively, set it in the freezer for 20 minutes.

Step 7: Use a Small Item for Support

Place a small item such as tinned goods, a glass/jar, a dummy, or a tin into the center of your former.
Place your cake with the former base and liner base on top of this small item.
Tip: Use an item slightly taller than your former.

Step 8: Slide Off the Crumb Cutter

Carefully slide your crumb cutter off the cake and peel off your liner to reveal your perfectly straight cake.

Step 9: Insert the Cake into the Former

Wrap your liner around your former base and slide it down into your former.
Ensure the angled side of the liner is overlapped on the outside, and the bumpy side is facing outwards.
Hold your former and lift it to slide your cake into the former. Secure the clip on your liner.

Step 10: Frost the Cake

Cover the top of your cake with frosting. Use your frost finisher to scrape around and tidy up the top of your cake.
Pipe or pour your frosting into the space between your liner and the cake. If using buttercream, soften it to a custard consistency.
Ensure your liner is securely slotted into the bottom of your former and wrapped around the former base.

Step 11: Chill Your Cake

Chill your cake in the fridge for 3-4 hours or overnight. Alternatively, set it in the freezer for about 30 minutes to 1 hour.
Once set, your frosting should be firm to touch, and your liner will come away from the frosting easily.

Step 12: Release the Cake

Place your cake on top of a small object and pull down your former to release the cake.
Unclip your liner and gently peel it off to reveal your cake.

Step 13: Smooth and Finish

Use your frost finisher to run up the seam created by your liner and to smooth the top if necessary.
Fill in any air bubbles with leftover frosting and scrape away to smooth.

Step 14: Remove the Former Base

Place a cake board on top of your cake and flip it upside down.
Use a small sharp knife or palette knife to carefully slide between your former base and liner base until it pops off easily.
Spread frosting on the top of your cake (technically the bottom of your cake) and flip it back to its original position.

Step 15: Final Touches

Step 16: Share Your Creation

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