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Frost Form kit for easy perfect cake icing
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  • Frost Form kit for easy perfect cake icing

Frost Form kit for easy perfect cake icing

Don't worry about smoothing your cakes, just pour the ganache into the Frost Form kit and admire the result! This kit has been designed to give you the perfect icing for your cakes in the blink of an eye. It will ensure a fast, impeccable finish on your sponges or cakes. Containing 6 pieces, this revolutionary kit will quickly become a must-have in your cake-making equipment Cake designer !

Available in 2 sizes: 15 cm diameter and 20 cm diameter. In the 2 formats, you'll be able to assemble cakes up to 18cm high.

Diameter:
Quantity :
98.50 €
Tax.Inc
In Stock

Order now and receive it on...

between Wednesday 3 April and Monday 8 April   with  Chrono Express International

Description

Perfect smoothing in no time is now possible thanks to the new Frost Form kit.

This innovative kit will enable you to create impeccable finishes on your cakes, while remaining easy to use and within everyone's reach.

And here's the manufacturer's step-by-step guide to using this Frost Form kit for perfect results.

It comprises 6 parts:

  • 1 rigid transparent base to hold the shape + a rigid transparent round base
  • 1 stainless steel crust-cutting circle
  • 1 contour + 1 round soft plastic base

Instructions for use:

  1. Use the stainless steel ring to cut each layer of your cake to the right diameter. Tip: Use a well-chilled cake (preferably overnight). Fill your cake and leave to set in a cool place.
  2. Glue the rigid transparent base to your cake board with a little buttercream or ganache, then stick the round soft plastic base on top. Glue your filled cake on top (centered on the base) cake board). Leave to set in the fridge for 20-30 minutes.
  3. Place your cake on a small tin or a dummy (or a mold), place the rigid transparent base around it (angled part outwards) and place the cake on top (see video).
  4. Wrap the plastic contour around your cake and push it down into the rigid transparent base. Make sure the contour touches the bottom of the base. Attach the clip. Tip: do NOT bend the clip. Simply attach it while holding it straight.
  5. Hold the clear rigid base and lift to slide your cake into the Frost Form. Tip: make sure you have equal space all around before filling the Frost Form.
  6. Pour your icing into your Frost Form. Tip: we recommend starting with a dark chocolate ganache before trying buttercream or other chocolates.
  7. Fill to the top. For this technique, a very generous amount works best.
  8. Use a small silicone spatula to clean the top and make the outline neat. Gently tap your Frost Form on a tea towel to level the top. Refrigerate your cake for at least 3-4 hours, if not overnight. You can also freeze it for 45-50 minutes.
  9. Use the small tin again (or the dummy or a small mold) to lift the cake out of the rigid transparent base (see video). Then unclip and 'peel' the soft outline to reveal a perfect smoothness!
  10. Use a metal spatula to loosen the cake from the round plastic base and to flatten and smooth the top of the cake. Fill any air bubbles with ganache and smooth.
  11. Storage: to avoid distorting the material, store your soft contour inside the rigid base, or secure it with an elastic band. If you notice any deformation, run it under hot water and the material will relax.

Not dishwasher-safe.

Available in 2 formats: 15 cm diameter and 20 cm diameter. In both formats, you can build up to a cake height of 18cm.

Video demonstration :

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