Flawless Cakes with Frost Form

Serves 1
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Directions

  1. 1Stack your cakes within the liner and crumb cutter.
  2. 2Stack your cakes within the liner and crumb cutter.
  3. 3Stack your cakes within the liner and crumb cutter.
  4. 4Apply a good amount of buttercream on the bottom to adhere the cake to the base.
  5. 5Apply a good amount of buttercream on the bottom to adhere the cake to the base.
  6. 6Apply a good amount of buttercream on the bottom to adhere the cake to the base.
  7. 7Once stacked, slide the crumb cutter about halfway up before putting it in the fridge.
  8. 8Once stacked, slide the crumb cutter about halfway up before putting it in the fridge.
  9. 9Once stacked, slide the crumb cutter about halfway up before putting it in the fridge.
  10. 10Give your cake a crumb coat to seal in crumbs.
  11. 11Give your cake a crumb coat to seal in crumbs.
  12. 12Give your cake a crumb coat to seal in crumbs.
  13. 13Prepare 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.
  14. 14Prepare 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.
  15. 15Prepare 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.
  16. 16Once your ganache is ready, pop your cake into your form.
  17. 17Once your ganache is ready, pop your cake into your form.
  18. 18Once your ganache is ready, pop your cake into your form.
  19. 19Pour the ganache straight into the form.
  20. 20Pour the ganache straight into the form.
  21. 21Pour the ganache straight into the form.
  22. 22Let the ganache set in the fridge or freezer.
  23. 23Let the ganache set in the fridge or freezer.
  24. 24Let the ganache set in the fridge or freezer.
  25. 25Peel to reveal your beautifully smooth cake.
  26. 26Peel to reveal your beautifully smooth cake.
  27. 27Peel to reveal your beautifully smooth cake.
  28. 28Flip your cake over, slide a knife or palette knife under, and remove the base and base liner.
  29. 29Flip your cake over, slide a knife or palette knife under, and remove the base and base liner.
  30. 30Flip your cake over, slide a knife or palette knife under, and remove the base and base liner.
  31. 31Place your cakeboard and flip the cake back over.
  32. 32Place your cakeboard and flip the cake back over.
  33. 33Place your cakeboard and flip the cake back over.
  34. 34When the cake is ready to serve, let it come to room temperature for a couple of hours.
  35. 35When the cake is ready to serve, let it come to room temperature for a couple of hours.
  36. 36When the cake is ready to serve, let it come to room temperature for a couple of hours.

Ingredients

  • amount buttercream
  • amount buttercream
  • amount buttercream
  • mock ganache (chocolate and oil)
  • mock ganache (chocolate and oil)
  • mock ganache (chocolate and oil)

Equipment

Frothformcrumb cutterfridgeinfrared thermometerpalette knifecakeboard

Tips

  • 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.