Flawless Cakes with Frost Form

Name: Flawless Cakes with Frost Form
Ingredients: amount buttercream; mock ganache (chocolate and oil)

Serves 1

Serves 1

Directions

1Stack your cakes within the liner and crumb cutter.
2Apply a good amount of buttercream on the bottom to adhere the cake to the base.
3Once stacked, slide the crumb cutter about halfway up before putting it in the fridge.
4Give your cake a crumb coat to seal in crumbs.
5Prepare mock ganache using chocolate and oil, ensuring it's not overheated by checking if the bowl feels warm to the touch or using an infrared thermometer.
6Once your ganache is ready, pop your cake into your form.
7Pour the ganache straight into the form.
8Let the ganache set in the fridge or freezer.
9Peel to reveal your beautifully smooth cake.
10Flip your cake over, slide a knife or palette knife under, and remove the base and base liner.
11Place your cakeboard and flip the cake back over.
12When the cake is ready to serve, let it come to room temperature for a couple of hours.

Frothformcrumb cutterfridgeinfrared thermometerpalette knifecakeboard

Stack cakes within the liner and crumb cutter for straight cakes.
Use a good amount of buttercream on the bottom to adhere the cake to the base.
Slide the crumb cutter halfway up before refrigerating to make it easier to remove.
Give the cake a crumb coat to seal in crumbs and prevent floating.
When making mock ganache, do not overheat it; let it cool if warm to the touch.
Let the cake come to room temperature for a couple of hours before serving for beautiful cutting.

Serves 1

Serves 1

1Stack your cakes within the liner and crumb cutter.
2Apply a good amount of buttercream on the bottom to adhere the cake to the base.
3Once stacked, slide the crumb cutter about halfway up before putting it in the fridge.
4Give your cake a crumb coat to seal in crumbs.
5Prepare mock ganache using chocolate and oil, ensuring it's not overheated by checking if the bowl feels warm to the touch or using an infrared thermometer.
6Once your ganache is ready, pop your cake into your form.
7Pour the ganache straight into the form.
8Let the ganache set in the fridge or freezer.
9Peel to reveal your beautifully smooth cake.
10Flip your cake over, slide a knife or palette knife under, and remove the base and base liner.
11Place your cakeboard and flip the cake back over.
12When the cake is ready to serve, let it come to room temperature for a couple of hours.

Frothformcrumb cutterfridgeinfrared thermometerpalette knifecakeboard

Stack cakes within the liner and crumb cutter for straight cakes.
Use a good amount of buttercream on the bottom to adhere the cake to the base.
Slide the crumb cutter halfway up before refrigerating to make it easier to remove.
Give the cake a crumb coat to seal in crumbs and prevent floating.
When making mock ganache, do not overheat it; let it cool if warm to the touch.
Let the cake come to room temperature for a couple of hours before serving for beautiful cutting.