21 easy cake decorating ideas and toppings
- We may receive a commission if you purchase anything after clicking on one of the links in this article. We have a plethora of ideas on how to design a cake at home. We’ve included instructions on how to decorate a cake with icing sugar, marzipan, marshmallows, and other edible decorations. Our cake decorating ideas and toppers can be of assistance if you are seeking for them. Our selection includes everything from royal icing to buttercream, and everything from desiccated coconut to fruit. This collection contains procedures and strategies that are simple and straightforward. The majority of them are inexpensive and may be used to decorate a range of different cakes, such as traditional Victoria spongecake, chocolate cake, classic lemon drizzle cake, and luscious chocolate brownies, to mention a few. It is not necessary to spend hours upon hours decorating a cake. Three simple cake decorating designs for kids are demonstrated in the video above by Sarah, a vlogger for our Kids Kitchen channel. She transforms ordinary cookie cutters and sprinkles, writing frosting, and marshmallows into show-stopping cakes with little more than her imagination. So whether you’re seeking for ideas for children’s birthday cakes or just want to spice up your standard cake decorating skills, check out more of our easy cake decorating inspiration below.
How to decorate a cake:Easy cake decorating ideas
This is an illustration. 1of21 Chocolate is one of our favorite methods to adorn a cake, and we use it all the time. It may be melted and used to make ganache, or you can just sprinkle your cake with cocoa powder to give it a light coating of chocolate flavor. Furthermore, it is not necessary to use chocolate to cover a chocolate cake; you may use chocolate to cover any cake of your choosing. Tips for melting chocolate: When melting chocolate, keep the heat low and melt it slowly to avoid burning it.
Because white chocolate contains far more sugar than milk or dark chocolate, it will melt considerably more quickly.
- Recipes to attempt that call for melted chocolate include: Find the recipe for Triple Chocolate Cake here: Triple Chocolate Cake Get the recipe for chocolate truffle cake: Chocolate Truffle Cake Get the recipe for chocolate dipped cupcakes by clicking here.
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- A variety of fruits, ranging from fresh raspberries to dried raisins, can be used as a cake topper, and each one has its own unique flavor.
- Tips for success: If you’re using fresh fruit, wait until the very last minute to add it to the dish.
- Recipes to try that use fruit include: Learn how to make Lorraine Pascale’s raspberry, vanilla, and white chocolate cake by downloading the recipe.
- Get the recipe for Mary Berry’s strawberry cake by clicking here.
- Flowers, ranging from rose petals to lavender sprigs, may be used to embellish your cake to give it a springtime vibe.
Flowers can be tied together and placed around the edge of your cake, or rose petals can be scattered over the top of your buttercream.
It is possible that eating flowers from your garden can cause an upset stomach.
Cake with almonds, apricots, and rose petals Get the recipe for this delicious cake: Beetroot Chocolate Cake Get the recipe for this delicious dessert: Rose and raspberry cake.
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Think about candy bars such as Maltesers, Milky Bars, Smarties, Mars bars, and others.
Otherwise, the chocolates will fall all over the place.
Fondant that has already been rolled out may be found in the cake decorating department of most supermarkets.
You may purchase fondant in a variety of colors, or you can make your own by mixing a few drops of food coloring into white fondant to create your own color pallet.
Dust the surface with icing sugar to prevent it from sticking, then roll it out with a clean rolling pin.
Get the recipe for The Princess and the Pea’s Kids’ Birthday Cake by clicking here.
7of21 The addition of marshmallows, whether melted or whole, may transform a basic bake into a show-stopping dessert creation.
The inexpensive cost of marshmallows in most shops makes them a convenient alternative for producing birthday cakes or food presents for children’s parties.
If you overcook the marshmallows, you’ll end up with a sticky mess on your hands, so proceed with caution.
Here’s how to make them: Hummingbird Bakery marshmallow cupcakes.
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Drizzle it freely over your cake, use it to create shapes by cutting out templates from paper and dusting over them, or mix it with water and flavoring extract to form an icing sugar paste that is great for spreading over big cakes or cupcakes.
Otherwise, the icing sugar will melt.
The recipe for Mary Berry’s frosted fairy cakes may be found here.
9of21 This is a fantastic approach for concealing any errors in your cake’s design.
Simply cover your cake with buttercream, chocolate icing, or royal icing and push the icing flowers into the cake’s edges.
The more chocolate fingers or cigarellos you have, the better the outcome.
Recipes for chocolate fingers and cigarellos that you should try: Find the recipe for Digger Cake here: Digger Cake.
Especially if you’re pressed for time, the cake decorating section at your local supermarket may be an absolute lifesaver.
One of our favorite methods to decorate is with multi-colored sugar sprinkles – a tiny amount of buttercream and a liberal dusting can transform your cake into a bright and cheery surprise for your guests.
Recipes to try that use sprinkles include: Get the recipe for dairy-free cupcakes: Dairy-free cupcakes Here’s how to make them: Vanilla cupcakes from Hummingbird Bakery Get the recipe: Sprinkle fairy cakes with icing sugar Get the recipe for Christmas cupcakes: Christmas Cupcakes This is an illustration.
- Instead of using sugar sprinkles or sweets, this is a healthy alternative that appears to be just as effective.
- The fact that coconut is so light means that it can be used in almost any cake, from lighter flavors such as vanilla and lemon to heavier ones such as chocolate and carrot cake.
- It’s also worth taking a peek online before traveling to the store to see if there are any good offers to be discovered.
- Here’s how to make them: Jammy coconut squares Find the recipe for Coconut and Lime Cake here.
- With this simple cake decorating concept, you can completely modify the look of your cake in minutes.
- As a last suggestion, if you’re cooking this for someone in particular, you might substitute their favorite sweets for the ones listed in our recipe.
- Recipes to attempt that call for desserts include: Find the recipe here: PickMix Cake.
Get the recipe for chocolate smash cake: Chocolate Smash Cake This is an illustration.
You may either cover the entire cake from top to bottom or simply sprinkle some on top of your buttercream – either choice you choose, your cake will turn out beautifully.
Sweet pecans are an excellent match for chocolate cake if you’re preparing it with peanut butter.
Recipes to attempt that call for mixed nuts include: Here’s how to make it: gluten-free carrot and walnut cake Find the recipe for red velvet cake here: Red Velvet Cake Get the recipe for “Easy Carrot Cake” by clicking here.
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Marzipan is a delicious topper for Christmas and Simnel cakes, and it is especially good for rich fruit cakes.
To avoid cracking or drying out the marzipan, you’ll want to work as rapidly as possible with it as well.
Get the recipe for Simnel Cake: Simnel Cake How to make a marzipan cake to decorate a cake Instructions on how to frost a Christmas cake This is picture number 15 out of 21.
You can accomplish this with writing icing, but you may also use edible art pens or special cake decorating stamps to emboss phrases into fondant, which are available at craft stores.
It must be thick, though, in order for you to be able to pump it through a fine nozzle in order to write messages.
When it comes to finishing your cake, caramel is a very impressive way to do so, regardless of whether you’re cutting corners and using readymade ingredients or pushing your baking skills to the next level and making it from scratch.
Top tip: If you opt to create caramel from scratch, make careful to cook it slowly over a low heat, otherwise it will burn and you will have to start over from the beginning.
Here’s how to make them: salted caramel topped brownies Learn how to create caramel by following this recipe.
It’s highly recommended that you try this cake decorating method if you enjoy meringue as much as we do.
Using a blow torch or a quick burst in the oven will give you that classic, crisp meringue finish you’re looking for.
Recipes to try that call for meringue include: Find the recipe for Stacie Stewart’s slim carrot meringue cake here.
Spreads, ranging from Nutella to marmalade, are a terrific option if you’re short on time and money when it comes to decorating a cake or cupcake.
Sprinkles, fondant forms, or fresh fruit can be used to decorate the top of the cake, depending on your preferences.
This will allow the spread to melt a bit and make it simpler to work with.
Find the recipe for Marmalade Cake here.
Whether you use a palette knife to spread it on, a pastry bag to pipe swirls, or a spoon to splodge it on, royal icing can truly elevate your cake above the others.
Learn how to create royal icing at home with our step-by-step instructions.
This will ensure that the consistency of the mixture does not change during the cooking process.
Recipes to try that call for royal icing include: Here’s how to make it: Red velvet peppermint cake Get the recipe for Mary Berry’s Christmas cake: Mary Berry’s Christmas cake This is a representation of image20of21.
Our cupcake queen Victoria Threader is an expert when it comes to producing fondant forms, and with her helpful step-by-step illustrated recipes, you’ll find that preparing them is lot easier than you thought it would be.
The following is a top tip: Fondant shapes are perfect for making ahead of time as long as you store them in an airtight container and handle them with care when it comes to placing them on your cake.
Find the recipe for fondant dog here: Fondant dog Find out how to make the recipe: Fondant name blocks This is image number 21 in a series of 21.
Cream is a simple ingredient to deal with and may be spread or piped onto your cake depending on its thickness and thickness of the cream.
For this reason, if you’re planning on creating your cake ahead of time, put it in the refrigerator and add the cream topping immediately before serving.
Recipes to attempt that call for cream include: Learn how to make this classic Black Forest gateau. Find the recipe for Strawberry and Cream Cake here. Get the recipe for this chocolate and double cream cake: Chocolate and Double Cream Cake Find the recipe for Lemon Cream Cake here: Lemon Cream Cake
58 Easy Cake Decorating Ideas That Will Impress Your Guests
When my family gets together to celebrate, I can always depend on three or four folks asking if I’m bringing this chocolate peanut butter poke cake to share. If you don’t have a chocolate cake mix, you may use a white or yellow cake mix and add 3 tablespoons of baking cocoa to the batter. Moreland, from Wichita Falls, Texas, says: Recipes may be obtained by clicking here. Find out how to design a cake like a pro with this tutorial! 2/58
Confetti Birthday Drip Cake
Vanilla drip cake with tons of sprinkles and whipped vanilla buttercream is a rich and fluffy cake with a vanilla drip flavor. After all, it’s nearly difficult not to smile when you see the bright, colorful confetti! The following is a letter sent by Courtney Rich of Highland, Utah 3/58
Layered Princess Cake
This lovely princess cake can provide a particular touch to any celebration. No matter if you’re throwing a birthday bash, princess celebration, or baby shower, this is guaranteed to be a hit. — Taste of HomeTest Kitchen5/58 (Taste of Home)
Construction and decoration of this BB-8 cake are straightforward. A cake mix provides you a head start, allowing you to spend more time arranging the simple cake decorations rather than baking. Cooking with a Taste of HomeTest Kitchen7/58
Malted ChocolateStout Layer Cake
If you’re looking for a dessert that will be the talk of the party at your St. Patrick’s Day gathering, look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article. 8/58
This wonderful unicorn cake is as bit as delicious as it is beautiful to look at. Using smaller pans for baking results in astonishing height, and a few easy decoration techniques transform it into a show-stopping dessert. — Lauren Knoelke of Des Moines, Iowa, is a writer. Check out our guide on how to use a piping bag the proper way. 9/58
Cherry Nut Cake
This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes: 10/58
Homemade Confetti Cake
There are loads of sprinkles on top of this rich and fluffy vanilla cake, and it is topped with a whipped vanilla buttercream. After all, it’s nearly difficult not to smile when you see the bright, colorful confetti! Highland, UT11/58 —Courtney Rich
Majestic Pecan Cake
This dish is a true testament to its title. The three-layer cake with pecan dots is topped with homemade frosting, which is baked from scratch and decorated with edible flowers. — Karen R. Jones of Claypool, Indiana, submitted this entry. 12/58
Candy Land Cake
The mother of a 5-year-old boy requested me to prepare his 5-year-old birthday cake, and when I asked her what he wanted on it, she said, “Oh, just pile on gobs and gobs of sugar.” Instead of heaping on candy in a random manner, I decided it would be more appropriate to make it seem like the Candy Land game.
It was a hit with the birthday boy, his buddies, and family members! —Pen Perez, a resident of Berkeley, California 13/58
Yummy Chocolate Cake
My husband and I are attempting to eat more healthfully, but we still have a sugar tooth. This rich, nutritious chocolate cake is a huge help in that regard. It’s a luscious delicacy, especially when topped with creamy icing! The following is from LaDonna Reed of Ponca City, Oklahoma: 14/58
Cranberry-Orange Cake with Lemon Glaze
I used cranberries as decorations for a wedding and then set myself the goal of figuring out how to use up the leftovers. The end product was this lovely, really delicious cake with cranberries in the batter and occasionally sugared cranberries on top, which was quite gorgeous! Jade Klope, of Paducah, Kentucky, sent in this message: 15/58
Red Velvet Pound Cake
Delicious red velvet pound cake with a rich, velvety texture and a wonderful balance of ingredients. Prior to frosting the cake, let it to cool completely before adding some toasted nuts to the top for a little additional crunch. — Robin Smith lives in the town of Old Fort in North Carolina. 16/58
Black Walnut Layer Cake
It’s the ideal blend of flavors in this moist red velvet pound cake. Prior to frosting the cake, allow it to cool completely before adding some toasted walnuts to the top for a little of additional crunch! — North Carolina’s Robin Smith resides in Old Fort. 16/58
Minted Chocolate Torte
Since it was first made, our family has been able to enjoy this magnificent tiered cake. The drink is popular for a variety of events. — Barbara Humiston of Tampa, Florida, submitted this entry. 18/58
PineappleMacadamia Nut Cake
This delectable dessert is a creation of my own design. A tremendous favorite with relatives and friends, it even elicited intense bidding during a charity auction in the neighborhood! — Greta Kirby of Carthage, Tennessee, submitted this entry. 19/58
Blue-Ribbon Red Velvet Cake
The interior of this two-layer beauty is a vibrant shade of crimson. It asks for more cocoa than typical red velvet cakes, which results in a cake that is very chocolatey. Feel free to experiment with different colors of food coloring to fit the occasion. At the 2006 Alaska State Fair, this recipe was awarded a blue ribbon in the holiday cake area for its creativity. This cake, I believe, will be a hit at your home as well as mine! Anchorage, Alaska resident Cindi DeClue writes: 20/58
Mama’s Spice Cake
This cake is something I prepare whenever I have a yearning for a nice old-fashioned delicacy. Great cooks in my family have been making it for decades, and their families have been enjoying the lovely spice taste and thick icing. • Nancy Duty, a resident of Jacksonville, Florida (21/58)
Chocolate-Cherry Brownie Cake
The techniques for preparing this cake were given to me by my grandma, and I’ve incorporated some of my own personal touches. As the chocolate melts, it prevents the icing from being too dry and gives it a texture that is comparable to that of chocolate ice cream I receive more requests for the frosting than I do for any other item on my menu! Susan Hayes, of Massapequa, New York, sent this message. 22/58
Berry Dream Cake
I use cherry gelatin to create a marbled look on a boxed cake mix, which is very pleasing.
It has a really festive appearance. You may decorate it with whichever fruit you choose! — Margaret McNeil of Germantown, Tennessee, sent in this photo. 23/58
Malted ChocolateStout Layer Cake
If you’re looking for a dessert that will be the talk of the party at your St. Patrick’s Day gathering, look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article. 24/58
Cream Cheese Sheet Cake
Perfect for a get-together, this delicate, buttery cream cheese cake with a thin coating of fudge frosting is light and fluffy. It is usually a hit during get-togethers. Individuals frequently return for second and even third helpings of their favorite dish. — Gaye Mann of Rocky Mount, North Carolina, is a writer. 25/58
Pina Colada Tube Cake
We called this cake a “pina colada” cake because it has coconut, pineapple, and rum, much like the drink. It’s a nice, relaxing way to wrap up a large spread of food. — Debra Keil of Owasso, Oklahoma, is a writer. 26/58
Strawberry Jam Cake
When I need to make a cake for a special event, this is the recipe I turn to since it is so well received by everyone. Every year, I bake it for a Relay for Life cake raffle that we do at our place of employment. It has raised a significant amount of money for a very worthy cause. Tammy Urbina of Warner Robins, Georgia, sent this response. 27/58
Cranberry Pecan Upside-Down Cake
Cranberries are a household favorite in our household. I originally prepared this dish in the 1990s, and it was a huge hit. It started off as a pineapple upside-down cake, with a few tweaks here and there by the author. It stores well and travels well, making it an excellent dish to bring to church feasts. And we like sharing it with our son and grandkids, who are also fans. Doris Heath of Franklin, North Carolina, sent in this message. 28/58
Southern Lane Cake
This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! The following is an excerpt from Mabel Parvi’s Ridgefield, Washington 29/58
Halloween Witch Cake
The ghouls and goblins at your party will be delighted by the presence of this witch cake, if you’re seeking for an extra-special dessert to serve on Halloween night. TASTEFUL HOME TEST KITCHEN 30/58
Layered Yellow Cake with Chocolate Buttercream
This yellow cake will quickly become your go-to recipe for birthdays, but the moist cake paired with a delicious chocolate buttercream is actually excellent for any celebration or event. Milwaukee, Wisconsin’s Taste of HomeTest Kitchen provided the feedback. 31/58
Mint Angel Cake
When guests see this beautiful cake, they will be compelled to save space for dessert! Crushed mint candies can be sprinkled on top for a simple garnish. In Stratford, Ont., Agnes Ward writes: 32/58
Coconut Chiffon Cake
The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year. 33/58
Ginger-Walnut Tube Cake
It’s my husband, Ken, who really like this tube cake with chunks of crystallized ginger in it.
Feel free to top it with a citrus glaze if you want. — Nancy Zimmerman works at Cape May Court House in Cape May, New Jersey.
ChocolatePeppermint Ice Cream Roll
Here’s something extra-special from the freezer for you. Peppermint ice cream folded inside a handmade chocolate cake makes for a refreshing end to a delicious supper. Wilmore, Kentucky resident, Mrs. Jill Evely 35/58
Lemon Ricotta Cake
Originally passed down from my grandmother and mother, this dish is a treasured family recipe. The luscious four-layer cake, which is garnished with shaved lemon zest, is the ideal treat for when you want to dazzle your guests. • Nanette Slaughter, Sammamish, Washington (36/58).
Make a simple cake more interesting by adding raspberry gelatin and frozen berries. The festive results are topped with a light, fruity whipped topping (or this whipped topping replacement), and they form a pleasant and delicious dessert for guests. Marion Anderson of Dalton, Minnesota, sent this response. 37/58
So-Easy-It’s-Spooky Bat Cake
This stunning dessert is made with a packaged cake mix as the base. Then, using cocoa, you can do a simple and amazing trick to create a bat silhouette. Babbitt, Minnesota resident Crystal Schlueter shared her thoughts. 38/58
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina 39/58
Three-Layered Carrot Cake
When I was growing up, my mother adored carrots to the point that she used them in various meals at least five times a week. Her specialty was a handcrafted carrot cake, which she produced for every special occasion and was in high demand. When I cooked this on her 70th birthday, she sobbed with every bite, and she still does. Paula Marchesi of Lenhartsville, Pennsylvania, sent in this letter. 40/58
Banana Split Icebox Cake
The other day, a buddy demonstrated the simple method of making a traditional icebox cake using simply heavy cream and graham crackers. With the addition of the fruit, it becomes even more spectacular. Everyone at the potluck will be able to enjoy a banana split without any hassle now! • Shelly Flye, a resident of Albion, Maine 41/58
Raspberry Fudge Torte
This special-occasion cake is a hit with everyone who sees it and tastes it. It often surprises people when I tell them that this torte is made from a basic cake mix; they assume I got it from a bakery. —Julie Hein, of York, Pennsylvania et al. 42/58
Rainbow Layer Cake
The rainbow tint on this lovely cake is made possible by the use of fruity gelatin. The lemon icing adds a fresh and bouncy touch to the cake. —Dawn Shackelford from the city of Fort Worth, Texas 43/58
On any summer party table, this patriotic-themed cake will be a visually gorgeous and delectably tasty centerpiece. Please forward this to all of your relatives and friends as a way to show your support for our military. — Cooking at the Taste of Home Test Kitchen 44/58
Decadent Fudge Cake
This sumptuous cake, which is created with four different varieties of chocolate, is a hit with everyone because of its rich flavor. —Anna Hogge, a resident of Yorktown, Virginia 45/58
Peeps Sunflower Cake
The sunflower, which happens to be one of my favorite flowers, served as the idea for this cake. Flower petals are created with yellow marshmallow peeps, and I meticulously arranged chocolate chips in a circular arrangement to represent the seeds found in the center of a sunflower for added visual interest.
This cake is simple to make, yet it appears to be rather amazing. Elizabeth Eledge of Cleveland, Tennessee sent this message: 46/58
Baby Shark Cake
The sunflower, one of my favorite flowers, served as the idea for this cake. Flower petals are created with yellow marshmallow peeps, and I carefully arranged chocolate chips in a circular arrangement to simulate the seeds found in the center of a sunflower to create a striking centerpiece. Despite the fact that it is simple, this cake appears to be rather amazing. • Bethany Eledge, from Cleveland, Tennessee • 46/58
Cranberry Cake with Tangerine Frosting
Sweetened cranberries and candied citrus adorn this deceptively simple yet gorgeous dessert. It’s my favorite Christmas dessert since it has such a dramatic appearance. mdash Sandy Gaulitz, Spring, Texas48/58 Sandy Gaulitz, Spring, Texas
Red, WhiteBlueberry Poke Cake
This patriotic poke cake, complete with sparkling red and blue stripes, is a delicious summer treat that is easy to create with the kids. —Elisabeth Schulz, Blossvale, New York (49/58 p.m.)
Marvelous Marble Cake
The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley: 50/58
Rainbow Cake with Clouds
Some cakes are able to stand on their own without the need of frosting. To create fluffy clouds on top of this vibrant Rainbow Cake, use a small amount of whipped cream. J.T. Tigchelaar of Jerseyville, Ontario sent this in: 51/58
Wacky Argyle Cake
With this outrageous dessert, you’ll be the talk of your ugly Christmas sweater party. Have fun with the décor, picking out the colors and patterns that appeal to you the most. Cooking with a Taste of HomeTest Kitchen52/58
Confetti Cake with Brown Sugar Buttercream
For years, my family has enjoyed this simple and soft cake on special occasions. When decorated with colored icing and confetti, it transforms into pure party delight. Karen Berner of New Canaan, Connecticut, sent in this message. 53/58
Coconut-Lemon Ice Cream Cake
This lemon ice cream cake is a delicious treat that my family enjoys at any time of year, but it is especially refreshing on a hot summer day like today. The combination of cream of coconut and lemon juice is delectable, and the streusel lends a satisfying bite to the dish. Instead of the shortbread, you may use any crunchy sugar, lemon, or coconut biscuit of your choice, as long as each cookie is around 2 inches in diameter. Jennifer Gill of Canton, Ohio, sent in this message 54/58
Giant Cupcake Pumpkin
Decorate a complete plate of cupcakes to make a cheerful statement about your life. After everyone has taken in the big picture, they may all enjoy a tasty treat. —Gena Lott, Ogden, Utah (55/58).
Ice Cream Cake
I prefer to decorate the top of this ice cream birthday cake with jimmies for the birthdays of my children. Becky Herges, of Fargo, North Dakota, sent the following response: 56/58
Autumn Tree Cake
Jimmies are a favorite topping for my children’s birthday cakes, which I make with ice cream and fruit. Becky Herges, of Fargo, North Dakota, provided the following statement: 56/58
Rustic Honey Cake
When my sons were younger, they were not allowed to drink milk, but they were permitted to consume yogurt.
This was a cake that they could actually eat. In addition, it is a dessert that does not have an overwhelmingly sugary flavor, which is always a welcome change of pace. —Linda Leuer of Hamel, Minnesota
Chocolate Gingerbread Yule Log
The traditional yule log sponge cake is a holiday favorite, and this variation, made with fresh ginger and spices, is even better! The festive show-stopper can be prepared ahead of time. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin The original publication date was April 22, 2019.
How to make Edible Gum Paste for Cake Decorating
Because of its numerous applications, a Gumpaste recipe is a must-have recipe for any cake decorator’s recipe collection. It is possible to use this edible gum paste recipe to produce cake toppers and other cake elements that may be eaten because it does not contain egg whites but rather meringue powder. It’s something I use all the time for kids’ cakes. The steps to produce immediate baby booties, the steps to make baby shoe cake toppers, and the steps to make baby booties cake toppers are all included.
What is the difference between gumpaste and fondant?
- Fondant is used to cover the surface of a cake. We like fondant that is lovely and soft so that we can form it around the cake with ease, as well as so that it is pleasant on the palate when we eat the cake. Gum paste, in contrast to fondant, is similar in appearance but contains edible gums. This edible gum contributes to the toughness of the paste, which can even dry rock hard. The objective of gum paste is to be used in the creation of decorations that can maintain their shape over time. For example, the spikes on this Frozen-themed cake are created with gum paste since it is strong and can retain its shape
- If you wanted to make these spikes out of fondant, you would not be able to since fondant does not dry as firm as this. Gum paste can also be used to create sugar flowers, sugar figurines, and other decorations for cakes. Making fondant stronger and stiffer by incorporating CMC into it is a good idea. However, gum paste flowers are still the most effective.
Recipe for edible gum paste for sugar flowers – how to create gum paste for sugar flowers
I have two recipes for gumpaste, Why?
On this blog, you’ll find two gumpaste recipes: one with egg white and one with meringue, as you can see in the recipe section above. The first recipe is an adaptation of Nicholas Lodge’s Gumpaste recipe, which uses egg whites, and I use it almost exclusively to produce my sugar flowers, as you can see in the photos. It is not intended for sugar flowers formed with wires to be eaten; thus, egg whites can be used to make them. Recipe for Homemade Gumpaste for Sugar Flowers – Gum Paste for Sugar Flowers Edible gums such as Tylose or CMC are used in the preparation of sugar flowers, which is an unique sugar dough known as gumpaste recipe.
- Making gum paste recipe at home is a simple, straightforward, and effortless procedure, and I’ve provided you with two recipes that will be the solution to all of your cake decorating and gumpaste flower needs.
- It is not possible for me to use the first gumpaste recipe since it is prepared using raw eggs, and I do not have access to pasteurized eggs.
- As a cake decorator, I was a little alarmed when I observed all of the children at the birthday celebration devouring the towers of cake.
- I experimented with practically every recipe that I could find on the internet.
- My personal formula was developed after multiple tests, and I have finally landed on this particular recipe.
- These are the recipes that I use for all of my children’s cakes that require hard materials.
Which gumpaste recipe should I use?
Meringue powder can be pricey and difficult to come by in some areas.
When making gum paste for something that will not be eaten, such as sugar flowers, it is best to use a recipe that contains raw egg whites rather than cooked. If you require edible gumpaste that can be eaten, this meringue powder-based gumpaste is a good choice for you.
What gumpaste should I use for hot humid weather conditions?
It is recommended that you use the first gumpaste recipe produced with egg whites if you live in hot and humid weather. This edible gumpaste for cake decorating would also be suitable for other cake projects if you live in hot and humid weather. These projects dry more quickly and remain more rigid due to the inclusion of egg whites in both of them. Recipe for Edible Gum Paste by Veena Azmanov – Instructions on how to create the gumpaste recipe
Ingredients and substitutes
- Egg White or Meringue Powder—my gum paste recipe calls for meringue powder, which I use in my recipe. You may use it to make sugar flowers, but it will be a costly paste to utilize for that purpose. As a result, I only use it when I’m making a gum paste recipe that can be consumed. It is not intended for sugar flowers formed with wires to be eaten
- Thus, egg whites can be used to make them. – Powdered sugar – There are many different brands available on the market, some of which are manufactured from beet sugar and others from cane sugar. When it comes to cake decorating, I usually recommend using powdered sugar derived from cane sugar. Having said that, when it comes to gum paste, it really doesn’t matter which one you use. One thing to keep in mind while baking is to make sure your powdered sugar is fine rather than coarse (yes, I use a kind that isn’t very fine, hence the remark)
- CMC / Tylose- This is a type of edible gum that is the MOST IMPORTANT component of this recipe. Even though there are numerous gum paste recipes out there, this one just needs CMC or Tylos and nothing else. These may be purchased at any cake decorating store in your area or on the internet. It’s not too costly, and it has a lengthy storage shelf life
- Using clear vanilla extract, you can avoid the gum paste from taking on an ivory colour due to the vanilla extract’s astringency. After all, I sometimes do not have clear vanilla, just my own vanilla extract, and as a result, I frequently use Rose Extract in my gum paste recipe.
How to create easy baby booties in minutes, How to make baby shoe cake toppers, baby booties, and other baby-themed decorations. Cake Toppers in the Shape of Baby Shoes Make any baby shower or birthday cake extra charming by including these adorable quick baby shoes or baby booties in the mix. There is no need to purchase cutters or print templates, nor is there a need to wait for them to dry. Simply prepare them and arrange them on the cake. Making last-minute baby shower cakes is now a piece of cake.
Step by step instructions (pin)
- What you need to know about making fast baby booties. Creating baby shoe cake toppers, baby booties, and other baby-themed decorations is simple. Decorations for Baby Shoes on Cake Baby shower or birthday cake decorations made of these adorable quick baby shoes or booties will instantly become more adorable. NO need to purchase cutters or print templates, nor is there a need to wait for them to dry before using these methods. Simply create them and arrange them on top of the cake to complete the presentation. Making baby shower cakes at the last minute is no longer a hassle!
What is the best way to create fast baby booties? How to make baby shoe cake toppers, baby booties, and other baby-themed crafts. Cake Toppers with Baby Shoes Make any baby shower or birthday cake extra charming by using these adorable quick baby shoes or baby booties. There is no need to purchase cutters or a printing pattern, nor is there a need to wait for them to dry. Simply create these and arrange them on top of the cake. Last-minute baby shower cakes are now a piece of cake.
It can still be put to good use. All you have to do is heat it for 5 seconds in the microwave and then knead it pretty thoroughly with some vegetable shortening. Once it has become soft and flexible, it is ready to be re-used.
My gumpaste is too soft?
If your freshly prepared gumpaste looks to be excessively soft, avoid adding too much powdered sugar and allow it to rest for a few hours before using it. If it’s still a little soft after resting, you may add additional powdered sugar until it’s more malleable again. If the gumpaste becomes too soft as a result of excessive kneading, again, simply allow it to rest for a few hours and it will firm back up.
Can I put gumpaste in the fridge?
Aim to avoid using too much powdered sugar when making fresh gumpaste and to let it rest for many hours after it has been created. You can add more powdered sugar until it becomes malleable if it remains soft after resting. If the gumpaste becomes too soft as a result of excessive kneading, set it aside for a few hours and it will harden back up.
Frequently asked questions
Is gumpaste something you can eat? Yes, all of the materials used in gumpaste, including the gums such as CMC, tylose, and gum tragacanth, are completely edible. Despite this, it is not particularly appetizing, especially when it becomes hard. If you’re going to utilize egg whites directly on a cake, make sure you use pasteurized egg whites. Alternatively, you may make my edible gum paste for cake decorating recipe. Is it possible to substitute fondant for gumpaste? Yes, for a variety of reasons.
- Make a simple modeling paste, similar to the one I’ve demonstrated below, but with CMC included.
- Sugar blossoms are not advised for use (see next question) Is it possible to use fondant for gum paste while making flowers using CMC?
- Aside from that, due to the presence of gelatin and glycerin in fondant, it never actually dries out completely and becomes firm.
- What can I do to make gumpaste dry faster?
- Continue to keep the oven turned off, but leave the light turned on!
- What is the best way to color gumpaste?
- Never use food coloring that contains water.
Gumpaste will dry up in the majority of situations in less than 24 hours. When crafting sugar flowers, individual petals may be completed in a few of hours, however a larger item may take a few days or longer. In hot and humid temperatures, it may take more than 24 hours to complete the process.
How to make a quick modeling paste
Adding CMC or Tylose to your fondant would be the quickest and most straightforward method of creating a rapid modeling paste if you live in a warm climate. With 250 grams of fondant, a teaspoon of CMC works perfectly. Cake toppers, such as animals and this Birdhouse cake, may be made with just a few basic ingredients and modeling paste. Character Modeling Paste for Use on Cupcakes THIS RECIPE SHOULD BE SAVED ON PINTEREST FOR LATER. HAVE YOU TRYED MY RECIPE? Please send it to me so that I may see it.
Additionally, a compilation of my instructions and recipes may be found onPinterest here.
Homemade Gumpaste Recipe.
Edible gums such as Tylose or CMC are used in the preparation of sugar flowers, which is an unique sugar dough known as gumpaste recipe. These harden the petals, allowing us to roll the paste very thinly, resulting in beautiful sugar flowers that are realistic in appearance. The process of creating your own gum paste recipe at home is straightforward, easy, and stress-free, and I have provided you with two recipes that will be the solution to all of your cake decorating and gumpaste flower needs.
- 450 grams powdered sugar
- 2 tablespoons Tylos / CMC
- 1 tablespoon Meringue powder
- 12 teaspoon cream of tartar
- 2 tablespoons light corn syrup
- 12 teaspoon Vanilla Extract (or Almond)
- 3 tablespoons water (warm, up to 5 tablespoons)
- 1 tablespoon vegetable shortening
- 450 grams powdered sugar
Veena Azmanov has a Pinterest account.
- Mixing the dry ingredients: Place 2 cups powdered sugar, Tylos / CMC, cream of tartar, and meringue powder in a mixing basin and thoroughly combine. Wet ingredients- After that, add 3 tablespoons of warm water to the light corn syrup and completely combine. Combine the wet and dry ingredients in a large mixing bowl and mix thoroughly for at least 2 minutes. If necessary, add a small amount of water. To avoid over-wetting the powdered sugar, avoid adding excessive amounts of water
- The mixture should become sticky, which is exactly what we are aiming for. If additional water is required, add a few teaspoons. The meringue powder in the confectioners’ sugar will make it sticky, similar to egg white, which is exactly what we want otherwise the gumpaste will crumble and become difficult to work with. After that, stir in the remaining powdered sugar. Continue to knead the dough well. If additional water is not required, stop adding it. Using your hands, make a ball of dough. Next, massage in the vegetable shortening until you have a smooth and malleable dough. Tip: I separate my gum paste into 250 gram parts and keep them separately in a sealed container. Thus, I only use one piece of the dough every batch. It is best to let the dough rest in your refrigerator for a couple of hours before using it. It will get significantly firmer. As a rule, keep gumpaste tightly wrapped in plastic wrap before placing it into an airtight ziplock bag. Label the container and preserve it in a sealed box so you can tell when it was created.
- 2 cups powdered sugar, Tylos / CMC, cream of tartar, and meringue powder – combine in a mixing bowl until well combined
- Wet ingredients – combine in a separate mixing bowl until well combined. Wet ingredients- Next, combine 3 tablespoons warm water with the light corn syrup and carefully mix
- Stir for at least 2 minutes after you’ve added the wet components to the dry ones. If necessary, thin with a little water. Tip: Powdered sugar requires very little water to dissolve, so avoid the urge to add too much water
- The mixture should become sticky, which is exactly what we are looking for. You can use a few teaspoons of water if required. The meringue powder in the confectioners’ sugar will make it sticky, comparable to egg white, which is exactly what we want otherwise the gumpaste will crumble and become difficult to deal with
- After that, stir in the remaining powdered sugar until it is evenly distributed. Keep kneading until the dough is smooth. Except when absolutely necessary, avoid adding additional water. You should be able to form a ball of dough
- Then, using your hands, massage in the vegetable shortening until you have a very smooth and pliant dough. I separate my gum paste into 250 gram parts and store them separately in a plastic container to keep them fresh. Thus, I only use one portion of the dough per batch. It is best to let the dough rest for a few hours in the refrigerator before using it. After a few hours, it will become significantly firmer. Remember to store gumpaste well-wrapped, first in plastic wrap and then in a ziplock bag. In order to keep track of when you produced it, label and preserve it in a sealed box.
calorie count:2 kcal There are no carbohydrate calories in this recipe. 0 g of protein 0 g of fat The amount of saturated fat in this recipe is 0 g. The amount of cholesterol in this recipe is 0 mg. Sodium: 0 milligrams Potassium: 0 milligrams 0 g of sugar Iron: 0 milligrams Calculations for dietary information and metric conversion are performed automatically. I cannot guarantee the veracity of the information. If this information is crucial to you, you should double-check it with your favorite nutrition calculator.
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It’s the Perfect Time to Try These 5 Surprisingly Easy Cake Decorating Techniques
Created March 19, 2020 If you’ve got the time and energy, we’ve got the methods you’ll need to create a stunningly adorned cake from start to finish. And don’t worry, you don’t need any previous experience. Despite their spectacular appearances, these techniques are suitable for beginners! It’s possible that if you’ve ever found yourself stopping in the middle of a YouTube video, mesmerized by someone effortlessly piping perfect frosting roses onto the top of a cake or blending three colors to create an ombre effect, you’ve come away with the impression that cake decorating is something only experts can do.
We’ll walk you through the process of decorating a cake, from the equipment and preparation to the step-by-step directions.
The time you complete reading this essay, you will be well equipped to create a cake that any bakery would be happy to have on show in their bakery case. Using one (or more) of these five stunning and beginner-friendly cake decorating techniques, you will be certain to get spectacular results!
Gather Your Cake Decorating Tools
The right tools for the job (such as an offset spatula) may make all the difference when it comes to cake decorating, while others are merely pleasant to have. We’ll take you through each tool in both categories so you can make an informed decision.
- A light-colored cake pan (or pans) is used to reflect heat and prevent cakes from becoming overbaked. A cooling rack is used to aid in the rapid and equal cooling of cakes. To line the bottom of the pan with parchment paper and a pencil, so that the cake comes out clean
- With an offset spatula, you can frost without worrying about your hand getting in the way. Rubber spatula: Used to scrape the frosting out of the bowl and for a variety of other tasks. Spatula for baking or icing that is straight: to smooth frosting quickly and neatly
- Waxed paper: This will help to keep your serving platter clean. Piping bag and tips: to decorate your cake with attractive embellishments by piping them on. Shortening and paper towels: These will assist you in adequately greasing your pan.
- Cake stand with a swivel base: This allows you to adorn your cake more readily. Using the stand’s rotation, you’ll be able to smooth the sides. Bench scraper: Can be used to level frosting in a way similar to that of a straight baking/icing spatula
- Cake circles made of cardboard: These may be placed below your cake to help transporting it easier.
After that, let’s move on to the preparation tasks that will make decorating a snap.
7 Steps to Take Before Decorating Your Cake
If you’ve done a good job of preparing your cake, cake decorating will be much easier—and the results will be much nicer. That starts right from the beginning, with the baking pan you use to bake it in. Listed below are the seven actions that you should do to ensure that everything runs smoothly:
1.Pick the right pan and prep it well:
A glossy or light-colored pan (rather than a dark nonstick pan) will produce a cake that is light and delicate. Prepare it well, and the cake will come out entire, making frosting easier (since there will be no holes to put in!) and more enjoyable. Here’s how to accomplish it in a failsafe manner:
2.Make sure cake layers turn out flat:
Layers that are flat stack well. Here’s how to make sure yours comes out looking nice and tidy: 1.
- Before you begin baking, make the following preparations: Place a similar quantity of batter in each pan, then tap each pan on the countertop to ensure that the batter is distributed equally
- After baking, cooling, and removing the cake from the pan, you should do the following: If the top of your cake has taken on a domed appearance, slice it horizontally to produce a level surface. To remove the domed piece of the cake, bend down so that you’re gazing at it at eye level as you work, and gently saw it away with a serrated knife. In order to stack layers properly, place cakes with the top (previously domed side) facing down.
3.Measure for even layers:
Allowing the cake to cool before slicing it in half is recommended for accuracy when making layer cakes that require splitting the cake in half. Measure halfway up the cake’s side and make a toothpick mark at that location. Continue measuring and marking the cake all the way around. Cut the cake in half using a large serrated knife and the toothpicks as a guide to start cutting.
4.Brush off crumbs:
This fast and simple procedure can help your icing adhere better to your cake. After the cake has been allowed to cool completely, use your hand to brush away any loose crumbs that have adhered to the cake. Remove the cake from the pan by brushing it off the top, bottom, and sides. Place the cake on a clean surface.
5.Prepare your serving plate:
Because the last thing you want to do after decorating your cake is to have to move it, it’s ideal to frost your cake on your cake stand, cake plate, or whatever serving dish you want to use. To keep your serving surface clean, cut four strips of waxed paper and arrange them around the edge of the plate’s perimeter. This paper border will collect any drips or stains that may occur throughout the process. Then, after you’re through decorating, you can pull the pieces out from beneath the cake, and you’ll be left with an immaculately clean surface.
6.Add a crumb coat:
To avoid having to move your cake once it has been decorated, it is recommended that you ice the cake on a cake stand, a plate, or whatever serving item you want to use. Using four strips of waxed paper, wrap the plate’s edge around the plate’s perimeter to keep it clean. All dripping or smearing will be caught by this paper border. Following completion of the decorating, you may slip the pieces out from under the cake, revealing a spick-and-span surface.
7.Choose your look:
Whether you want beautifully smooth sides and precise edges or a full-on garden landscape made up of piped rosettes, leaves, and grass on your cake, the decision is up to you.
Consider your options and gather the resources you’ll require. Afterwards, we’ll walk you through the process of bringing your design to life. After you’ve completed these preparation steps, you’ll be well on your way to completing a successful decorating project. Are you ready to get started?
How to Decorate Your Cake: 5 Looks We Love
The good times are about to begin. We’ll walk you through five easy but stunning decorating techniques that we adore: smooth sides and sharp edges, decorated sides, drips, piping, and ombre. Smooth sides and sharp edges, decorated sides, drips, piping, and ombre
How to Frost a Cake With Smooth SidesSharp Edges
When you offer a beautiful cake with smooth sides and crisp edges, everyone will believe it was purchased from a bakery. The secret to pulling it off is to use a crumb coat to ensure that your final coating of icing is perfectly smooth. The icing of your choosing is required as an ingredient. To complete this task, the following tools will be required: An offset spatula is required for obtaining this appearance, and a rubber spatula may be used for some of the less precise work that is required.
- Before you begin: Apply your crumb coat and allow it to dry completely before continuing.
- Then, starting from the middle, spread the mixture using your offset spatula.
- Using a pastry bag, start piping icing on to the sides of the cake.
- Your goal is to make sure that there is enough icing on the sides to completely cover them all.
- Begin by softly scraping the icing to smooth it out and create a uniform coating.
- If you are using a revolving cake stand, maintain the hand that is holding the spatula in one place while spinning the stand.
How to Decorate the Sides of Your Cake
A sweet (or salty) ring—or skirt—of decorations around your cake may truly bring it to life. The key to successfully completing this method is to work while your frosting is still fresh, allowing the embellishments to adhere. The following ingredients are required: Decorate the room with whatever you like. Chopped peanuts, pretzels, and chocolate shavings are among of our favorite toppings; we used 12 cup of the latter for our 8-inch cake recipe. To complete this task, the following tools will be required: Waxed paper to line your dish and keep it clean, as well as the tools you’ll need to put your decorations together.
- Although using a spinning cake stand makes the application of the decorations a bit more flawless, it is not required.
- When embellished, the method with smooth sides and sharp edges described above looks stunning.
- Line the plate with four strips of waxed paper, then place the cake on top of the waxed paper-lined plate.
- The simplest way to accomplish this is to cup your hand so that the toppings are retained in your fingertips and can be easily pushed into the edge of the cake with your fingertips.
We think decorations look attractive when concentrated on the lower part of the cake but it’s your cake, so you pick! 4.To conclude, gently peel the waxed paper strips out from under the cake to create a nice and tidy presentation of the finished product.
How to Decorate You Cake with Drips
Drips are the way to go if you want an exquisite appearance as well as a decadent flavor. The key is to get the temperature of the topping precisely perfect so that it flows smoothly. Pour your drips on right before serving to give your dish the finest presentation possible. The following ingredients are required: You can choose the topping of your choosing. To begin, we recommend using canned caramel sauce since it is easy to work with and flows well at room temperature. For this 8-inch cake, we used a third of a cup.
- Before you begin, consider the following: Allow the frosting to cool before icing the cake again as desired.
- How to do it: 1.Prepare your topping by doing the following: Fill a liquid measuring cup halfway with water.
- 2.Make a test drip by spooning a little amount of topping along the border of the cake.
- If this is the case, give it a good stir and try again.
- 3.Pour the topping into the middle of the cake: Begin pouring the topping into the center of the cake.
- With a straight spatula, carefully nudge the topping toward the cake’s perimeter, where it will trickle down the sides at its own leisure.
- We like to top the cake with a sprinkling of flaky sea salt if we’re using caramel sauce as a glaze.
- When working with ganache, it’s very vital to go through the testing process since you’re striving for a temperature that’s exactly perfect (not too hot, not too cool, just right).
- So, after making the ganache: stir, let stand and test.
- We propose the Coconut-Macaroon Chocolate Layer Cake, which is coated in a beautiful ganache.
How to Decorate a Cake with Piping
Impressive piping is something you can master—we guarantee! Initially, we’ll go through five straightforward pipe procedures. The key to achieving success with any of these is to avoid overfilling your piping bag with the ingredients. You’ll have greater control over your situation if your luggage is just half filled. The icing of your choosing is required as an ingredient. We used Betty CrockerTM RichCreamy Vanilla, which we colored in a variety of colors. To complete this task, the following tools will be required: A pint glass, a rubber spatula, a piping bag, and piping tips are all necessary tools for this project!
- Before you begin, consider the following: Apply a preliminary coat of frosting that is smooth and even, if desired.
- Prepare your piping bag by filling it halfway.
- Fill the bag halfway with frosting, using your rubber spatula to do so.
- Close the top by twisting it.
- One hand should be placed at the top of the bag.
- Apply pressure from the top of the cylinder.
When you’re ready to finish the shape, you should stop applying pressure. Before you start, practice on a piece of waxed paper to get a feel for it. The most of the time, you’ll be holding your bag at a 90-degree or 45-degree angle to the cake, depending on the situation.
- To create a rosette, start with a medium or big star tip and work your way down. Starting from the inside and working your way out, pipe a tight circle. Before you raise the tip, you should stop exerting pressure, but you should continue directing the frosting. This will assist in allowing the tail end of the rosette to lay down rather than sticking straight up. The bag should be lifted once the form has been completed.
- To pipe a leaf, start with a leaf tip and work your way up. Apply a brief burst of pressure, then release the pressure. To finish the form, move your tip in a straight line.
- To pipe grass, use a grass tip or a tip with several openings. In order to prevent the grass from growing too long, apply a quick burst of pressure. Release the pressure and then raise the clump to complete it. Pipe grass clusters should be kept close together.
- To pipe stars or star flowers, use a medium or large star tip to get the desired effect. Maintain a straight posture with the bag. For each form, apply pressure, halt, then pull up to complete it.
- To pipe a dot, start with a large circular tip and work your way down. Apply more pressure to the dot with your upper hand if you want it to be large, and less pressure if you want it to be little. Stop exerting pressure and raise the tip to complete the task
Make a dot with a big round tip by piping it. Apply more pressure to the dot with your top hand if you want it to be large, and less pressure if you want it to be little with the same hand. Lift the tip up and away from the body to complete the move;
How to Give Your Cake an Ombre Fade
This magical look is much more simple to achieve than you might think. The only thing is to make sure you don’t overfill your piping bag (again). To save time, it is advisable to prepare the plastic piping bags before you begin so that you do not have to halt throughout the process. Frosting and food coloring are required as ingredients. To complete this task, the following tools will be required: It is necessary to use a piping bag and an offset spatula. Use a big round tip, or just use the bag without a tip if you have one.
Before you begin, consider the following: Allow the crumb coat to dry completely before applying the next layer.
For this project, you’ll need three colors; however, you’ll need more of the lightest color than the others because it will be used to cover the top and a portion of the sides.
2.Now that your frosting has been coloured and your crumb coat has been set, you’re ready to get started.
Pipe a band down the side of the cake, starting at the bottom.
The darkest color has been applied, and the next, lighter color is now being added.
Piping immediately over the deepest color should be your first step.
4.Now it’s time to move on to the lightest color.
Fill up the top third of the top third by piping along the sides.
Starting in the middle, pipe the frosting in a spiral motion around the whole top of the cake until it is completely coated.
Holding the offset spatula vertically on the side of the cake, softly press down on the piped bands to make them more even.
6.When there is an excessive amount of icing on your spatula, clean it.
Continue to work your way around the cake until the sides are completely smooth.
7.Smooth out the top by holding your clean offset spatula horizontally against the top.
8.If necessary, run your spatula down the edge of the cake, between the sides and the top, to smooth it out.
Whether you choose to learn all five of these methods or just one, we hope you discover that cake decorating is a pleasant and fulfilling hobby that will make everyone who gets to enjoy your creation feel special.