Despite initially struggling with cake decoration, I’ve been determined to master the art since realizing it wasn’t a natural talent of mine. My sister’s wedding cake still haunts me seven years later, but now, after taking classes, I’m finally seeing progress. With a solid foundation in place, even the smallest details can make a significant difference. In this post, I’ll be sharing some fundamental cake decoration tips I’ve learned over the past few weeks of classes.
While this is only the first set of lessons in a series of three, I’m excited to share my growing knowledge with you and hope to continue learning and refining my skills.
Basic Cake Decoration Tips
Don’t Be Afraid to Spend a Little Money
When I first started learning about cake decorating, I invested in a class that significantly shifted my approach. Unlike previous attempts where I only spent money on a tip set and icing bags, this time around I was willing to put more resources into my craft. The class list had 26 items, with some categories having multiple sections – for instance, one entry listed two large and small offset spatulas, as well as two straight ones of the same size.
Prior to purchasing the necessary products, I estimated the total cost would be around a few hundred dollars, which was roughly what I ended up spending. As I continued to practice and improve, I found myself needing additional supplies, including a second set of cake boards and icing bags.
According to Creative U’s guidelines, the fundamental tools for cake decorating include a pastry bag (fabric or disposable), a basic set of decorating tips, spatulas, food coloring, a turntable stand for the cake, and cutters in various shapes and designs.
Make Your Own Icing
While I don’t feel right sharing the exact recipe we paid for, I’ll reveal that it was a challenge for me to accept. As someone who prioritizes real food, Crisco isn’t something I’d typically use. However, it’s essential for achieving the desired texture and rose designs in our frosting. The reason is simple: at room temperature, butter becomes soft and handling it makes it even softer, resulting in a melted mess if we’re not careful.
To get past my own reservations, I recommend following this recipe and making adjustments as needed. You can also experiment with flavorings from the cake or candy aisle, as our instructor suggested bringing powdered sugar to class to achieve the right consistency for stiff icing and precise rose designs.
One final tip: when using a stand mixer, be mindful not to overmix beyond number 4, as this can introduce too many air bubbles into your icing. The end result is subpar.
Left Handers are Unique
As I followed the instructions, I felt confident in my abilities. That was until our teacher pointed out that as a left-hander, I should be decorating cakes differently than others. She demonstrated an alternative technique on the Wilton practice board, which surprisingly didn’t hinder my performance. However, it wasn’t until I discussed this with my husband that I truly understood the importance of adapting to my handedness.
His insight was eye-opening – as a left-hander, if I decorated from left to right and lost control, I risked ruining the entire cake. By working from right to left instead, I could avoid costly mistakes and ensure a flawless finish.
Flip Your Cake Over
While it’s commonly known that a crumb coat is essential before applying a final layer of frosting to a cake, there’s a crucial step that often gets overlooked: leveling the cake itself. The purpose of this process is to ensure that the crumbs don’t become visible in the finished product. To achieve a smooth and even surface, I highly recommend investing in a quality cake leveler, which can make all the difference.
Although my initial experience with a budget-friendly model was underwhelming, I’ve since learned to appreciate its value. In fact, using this tool has become an indispensable part of my cake decorating process. Alternatively, you could use a bread knife, but it’s essential to exercise caution when handling sharp objects.
After leveling the cake, you’ll be left with crumbs, which can be easily removed by turning the cake upside down – a simple yet effective solution that yields surprising results.
Piping Gel and Parchment Paper are Pretty Amazing
Lori from A Cowboy’s Wife shared a Wilton cake decorating class photo with her story, which inspired me to share my own experience with Cake Carousel. While specific techniques may vary between programs, many principles are similar, as my cake pop instructor emphasized the value of Wilton’s methods. Piping gel is a key tool for transferring designs onto cakes.
If you want to replicate your child’s artwork on a birthday cake, for instance, place parchment paper over their drawing and outline it with piping gel using tip #3 or #4. Flip the paper, and use a brush to apply the design to the cake. With clear piping gel, you’ll have a crisp outline ready for further decoration.
That Turntable, Though
When it comes to investing in essential baking tools, I’m often asked what products are worth the purchase. My answer is rooted in personal experience, as I’ve witnessed firsthand the impact of certain tools on baking success. Case in point: my teacher’s impressive crumb-coating technique using a 16-inch bag and the quick icer tip number 789. With minimal effort and pressure, she effortlessly transformed the turntable, leaving me – quite frankly – impressed.
The ease with which she achieved this result was nothing short of remarkable, making it clear that this tool is a game-changer for any baker looking to streamline their process. And let’s not forget its versatility – whether you’re smoothing out icing or tackling another task, this neat little tool has got your back.
Smooth Out that Icing
For a surprisingly effective way to achieve a silky-smooth finish on your cake’s icing, look no further than an unlikely hero: the humble Viva paper towel! While it may seem unconventional at first, this common household item holds the key to a professional-looking finish. The process begins with a gentle smoothing of the icing using a small offset spatula, followed by a brief waiting period. Once the cake’s surface is tacky to the touch, you’re ready to unleash the power of the paper towel.
Simply place the non-patterned side of the towel against the cake and use it to smooth out the icing, working your way across the surface until you’re left with a flawless finish.
It’s Probably Not Stiff Enough
My greatest challenge lies in achieving the perfect consistency for my icing. As I type this, I’m inspired to get baking and refine my skills – perhaps you’ll be motivated to do the same! After all, who doesn’t love a good cupcake? Having experimented recently, I found myself struggling with icings that were too runny. The problem is that if the icing isn’t stiff enough, it won’t adhere properly to the cake, leaving decorations and designs looking less than impressive.
To combat this issue, my solution was simple: add more powdered sugar. Yes, you read that correctly – lots and lots of it!
Want to be the Best? Practice!
As I continue to hone my decorating skills in this culinary class, I’ve found myself going through multiple icing bags and cake boards – it’s all part of the process! Being in a classroom setting has its perks, as I get to rotate between classes and enjoy the fruits of my labor (or should I say, crumbs?). My fellow students love when I bring in my freshly baked creations for them to devour, and I must admit, I do too.
It’s amazing how much more enjoyable it is to practice on a real cake rather than having to consume it all myself. Speaking of which, I highly recommend mixing things up from the traditional chocolate or vanilla. So far, I’ve had the pleasure of working with an earl grey tea cake and apple pie-inspired design. And as I’m writing this, I’m busy preparing for my next masterpiece: a S’mores-themed cake that we’ll be decorating tomorrow!
Ombre is Way Easier Than It Looks
As I missed class last Thursday, I decided to take matters into my own hands and teach myself the art of making an ombre cake. After conducting a quick Google search, I stumbled upon Tessa Huff’s Style Sweet blog, where she shares her recipe for creating a stunning multi-colored masterpiece. Her use of four different shades and three layers inspired me to try something similar, although on a smaller scale – opting instead for three shades and two layers.
Despite the differences in my approach, her instructions proved easy to follow and yielded a beautiful cake. One crucial lesson I learned from this experience is that each layer should be baked as a separate cake recipe, rather than splitting one recipe in half. This simple adjustment made all the difference in achieving a professional-looking finish.
Impression Mats are Helpful
After mastering the art of achieving a silky buttercream finish, you can elevate your cake design game by incorporating impression mats. These mats are incredibly versatile, allowing you to create intricate patterns with minimal effort. Whether you’re aiming for a whimsical swirl or playful polka dots, there’s an impression mat designed specifically for each style. For instance, I personally use the polka dot mat (one of my favorites!) to add visual interest to my cakes.
To apply the design, simply place the impression mat on top of your smooth buttercream and press gently in the desired area. As you gain more experience with cake decorating, you’ll discover that these mats are just as effective when used with fondant and gum paste, opening up a world of creative possibilities.
To Write or Not to Write
While my friends may struggle to decorate cakes, I’ve got a unique advantage. You see, I spent two wonderful years working at Walmart’s deli department while pursuing my associate’s degree in college. This experience allowed me to hone my cake decorating skills when the bakery closed and an impromptu message was needed. I’d often sneak away to practice on chocolate chip cookies, eventually rivaling – or even surpassing – the professionalism of the bakery staff, despite being a lefty.
My advice for mastering this skill? Follow Michelle’s expert guidance on The Spruce, but take her tip one step further: hold your cake at chest level with your non-dominant hand and down low with your dominant hand to achieve that perfect writing look.
My Final Tip: Have Fun
As I often tease my friends, I’m living proof that there’s always more to do. With a packed schedule, I’m juggling multiple roles: mom to two active girls, graduate student, teacher, Junior Class Sponsor, and sponsor of our school’s culinary competition team. When not busy with these responsibilities, you can find me scribbling away on this blog or taking a cake decorating class. My girls adore watching Nerdy Nummies together, which gives me ideas for my own baking experiments.
My initial experience with cake decorating was underwhelming, to say the least. Without dedicating sufficient time and effort, I found it more frustrating than fulfilling. But now that I’m back at it, I’m thrilled to see my skills improving and my confidence soaring. Nothing beats witnessing someone’s joy when they take a bite of a culinary creation I’ve crafted.
If you’re passionate about baking or cooking like me, I encourage you to explore your creative side through classes or online research. And remember, the most important ingredient is having fun – be a Nerdy Nummy!
