Square frost form kit 15 cm

Storage tips for Frost Form:
To avoid any deformation, store the soft outline inside the rigid base or hold it with a rubber band. If you notice any deformation, run it under hot water to restore the material's flexibility.

Step 1: Assembling the layer cake with the Frost Form
Cut each layer of your cake using the stainless steel circle to get the right diameter. Tip: use a well-chilled cake, ideally rested overnight. Top each layer of your cake and let it firm up in the fridge.

Secure the clear hard base to your cake stand with a small amount of buttercream or ganache, then apply the soft plastic surround, securing it with a little buttercream as well.

Add a thin layer of buttercream on top of the soft outline, then position the stainless steel circle so that it is flush with it. Then place the soft plastic level sheet inside the stainless steel circle.

Once assembled, place the first layer of the cake inside, garnish, then add the second layer, and so on until the last one.

Let sit in the refrigerator for 20 to 30 minutes.

Then, carefully remove the stainless steel circle from the top without damaging the cake, then remove the flexible plastic level sheet.

This gives you a perfectly aligned and garnished layer cake.

Next Step: Assembling the Frost Form for the Cover

Place an object such as a wide-stemmed glass, a tin can or a wooden cube on your cake stand, then surround this object with the plexiglass circle, with the glass inside for example.

Assemble the square plexiglass base and the flexible plastic square, then place the cake on top.

Then place the base and the cake on the object to raise them.

Place the soft level sheet into the plexiglass circle. Once securely in place, gently lift the plexiglass circle away from the object. This will make it easier to assemble your Frost Form.

Step 3: Cover the layer cake with the Frost Form

Before applying the frosting, check that there is an even space all around inside the Frost Form.

Pour the frosting into the Frost Form. Tip: Start with a dark chocolate ganache before experimenting with buttercream or other types of chocolate.

Apply a generous amount to the edge of the Frost Form.

Use a small silicone spatula to smooth the top and get crisp edges. Gently tap the Frost Form on a kitchen towel to even out the top. Refrigerate the cake for at least 3 to 4 hours, or overnight. You can also freeze it for 45 to 50 minutes.

To unmold, use the small tin (or a fake cake or small mold) again to lift the cake off the hard, clear base. Then, gently peel away and remove the soft surround to reveal a perfectly smooth surface!

Finally, use a metal spatula to loosen the cake from the square plastic base and smooth the top of the cake. Fill any air bubbles with ganache and smooth the surface.