A Beginner’s Guide to Cake Decorating
Are you new to cake decorating? Do you struggle with achieving a professional-looking finish on your cakes? Look no further. In this article, we’ll share six simple tips to help you decorate a cake like a pro. Whether you’re a beginner or an experienced baker, these tips will help you take your cake decorating skills to the next level.
Recommended Equipment
Before we dive into the tips, let’s talk about the equipment you’ll need to get started. While you can substitute some of these tools with more common utensils, having the right equipment can make a big difference in the quality of your finished cake.
* A cake platter: A pretty cake platter is a great starting point for a pretty cake.
* A cake leveler: This tool helps you achieve perfectly level cakes. If you don’t have a cake leveler, you can use a serrated knife, but be careful not to press too hard and make a mess.
* A piping bag: A large Ziploc bag will also work in a pinch, but a piping bag is ideal for decorating.
* Piping tips: These are inexpensive and make all the difference with decoration on the cake. We recommend using a Wilton 2D tip or an Ateco 846 or 848 tip.
Tip 1: Three Layers Look Better Than Two
Taller cakes look better than shorter cakes, so choose a 3-layer recipe or increase a 2-layer recipe by 50%. This will give your cake a more dramatic look and make it easier to decorate.
Tip 2: Level Your Cakes
Not all cakes bake up level, so it’s essential to level them before decorating. If you have a good eye and a steady hand, you can use a sharp serrated knife to level your cakes. If not, use a cake leveler. We recommend using a Wilton cake leveler, which is inexpensive and easy to use.
Bonus Tip: Let Your Cake Cool Completely
Let your cake cool completely before leveling or frosting. Warm cake will fall apart, and the icing will melt. Be patient and let it cool completely.
Tip 3: Choose Your Frosting Wisely
The type of frosting you use can make a big difference in the quality of your finished cake. For the easiest and prettiest cake decorating, use a sturdy icing that you can easily manipulate. It should be easy to spread to help keep from dragging up large crumbs in the cake but not so thin or so warm that it falls off the cake.
We recommend using buttercreams, cream cheese frosting, or Swiss meringue buttercream. These are sturdy, smooth, not too thick or thin, and pipe well.
Tip 4: Make Extra Frosting
Mistakes happen, and the last thing you need is to run out of frosting. Make 50% more frosting than the recipe calls for to give you some wiggle room. You’ll often need extra for decorative piping on top, so don’t be afraid to make extra.
We find that we typically need 5 cups of frosting for a 2-layer cake and 6-7 cups for a 3-layer cake.
Bonus Tip: Freeze Leftover Frosting
Still have extra icing after decorating your cake? You can freeze it for later use. Simply put your leftover icing in an airtight container and freeze for a few weeks. When you’re ready to use it, place the container in the fridge overnight to thaw. You may need to re-whip it to get it back to the right texture before using.
Tip 5: Do a Crumb Coat
A crumb coat is the first very thin layer of icing on a cake. It’s essential for achieving a smooth, crumb-free outer layer of frosting. Don’t spend too much time on it; just make sure to coat the cake evenly and keep the frosting thin.
After crumb-coating your cake, put it in the fridge or freezer for 15-20 minutes to allow the frosting to firm up. When you’re ready to add your final layer of frosting, you’ll be grateful for that crumb coat!
Bonus Tip: Add a Ganache Drip
Adding a chocolate ganache drip is an intermediate level technique, but it’s definitely worth trying. This will add elegance and make your cakes look polished. We have a separate post on how to do a ganache drip, so be sure to check that out.
Tip 6: Decorate the Top!
Decorative piping on top takes your cake to new heights. Even an amateur can do this with the right tip. We recommend using a large, closed star tip, such as the Ateco 848 or 846.
If you’re nervous about piping, practice on a paper plate first. When you’re confident in your design, scrape your practice swirls back into your piping bag and pipe away! If your piping doesn’t turn out as you hoped, add some sprinkles. Well-placed sprinkles on top are a great addition to any cake.
Bonus Tip: Fill Your Piping Bag Easily
If you struggle with filling your piping bag, try this: put your tip in your bag, then place your bag in a tall cup. Stretch the top of your bag around the rim of the cup so you have a nice, wide opening for filling. Then use a spatula to spread frosting over the cup and into the piping bag. No more mess!
Frequently Asked Questions
* What is a naked cake?
A naked cake is a cake layered with icing and covered with little to no icing on the outside, essentially just a glorified crumb coat. Naked cakes are perfect for people who don’t like too much icing, and since they require minimal decoration, they’re a great choice for bakers who are just learning how to decorate a cake.
* What can I use instead of buttercream frosting?
While American buttercream is the most common choice for cakes, it’s not the only option. If you like your frosting to be less sweet, try using stabilized whipped cream frosting, ermine frosting, or Swiss meringue buttercream.
* How do you freeze a decorated cake?
Put your decorated cake in the freezer for a few hours to let the icing harden. Then, carefully wrap the whole thing in plastic wrap using a few layers, and finish with a layer of foil. When you’re ready to eat it, remove the foil, transfer your cake to the fridge, and let it thaw still covered in plastic overnight.
Video Tutorial
Watch our video tutorial below to see these tips in action.
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* How to Brown Butter with Video!
* Beef Stew Recipe
* Mini Chocolate Chip Cookies
What is a naked cake? A naked cake is a cake layered with icing and covered with little to no icing on the outside, essentially just a glorified crumb coat.
What can I use instead of buttercream frosting? While American buttercream is the most common choice for cakes, you can also use stabilized whipped cream frosting, ermine frosting, or Swiss meringue buttercream.
How do you freeze a decorated cake? Put your decorated cake in the freezer for a few hours to let the icing harden, then carefully wrap the whole thing in plastic wrap using a few layers, and finish with a layer of foil. When you’re ready to eat it, remove the foil, transfer your cake to the fridge, and let it thaw still covered in plastic overnight.
