Cool the cake thoroughly before decorating. Remove crumbs and level the cake by placing the bottom layer on top. Insert strips of paper under the cake to prevent mess and remove before decorating. Spread icing smoothly over the cake layers and fill between layers to add height and flavor. Ice the cake on a platter before decorating to prevent accidents. Common decorations include icing, glazes, jellies, chocolates, sprinkles, fruits, nuts, and colored sugars.

1. TIPS FOR SUCCESSFUL
CAKE DECORATION

2. 1. Cool the cake thoroughly.
2. Remove the crumbs of the cake before
starting to decorate.
3. Put the bottom part of the cake upward to
make the cake level.
4. Cover the cake with fondant, foil, tulle or
ruffles.
5. Insert strips of waxed paper or aluminium foil
under the cake before starting to decorate to
avoid unnecessary mess. Remove the strips
before making the border design.

3. 6. Use the right consistency of flavour and
texture of the icing.
7. Put adequate icing at the center of the top
layer. Then, spread the icing over the cake.
Using a spatula, push the excess to the sides.
Make sure the icing on top is smooth.
8. Add extra height and taste to the cake by
using icing, pudding or fruit as cake filling.
9. Ice the cake on the serving platter to prevent
accidents in transferring.

4. 10. For a layered cake, spread frosting or filling
over the frost, or filling over the fruit cake
layer. Then put the next layer on top. Press
down this layer lightly to ensure that the cake
sticks to the filling with no air space in between.
11. Hold the spatula vertically against the sides
of the cake and press lightly while turning the
cake around.

5. 12. To minimize difficulty in making the frosting
smooth, choose any of the following:
Use a cake comb to create designs and smoothen
the design.
Use the tines of the fork to make lines or curves.
Use a spatula in creating designs.
Cover the top and sides of the cake with
chocolate curls, nuts and cherries or sprinkle
with cocoa powder or powdered sugar.
Use the metal cones / tips to pipe out borders
along the upper and lower edges of the cakes.

6. 13. Observe pressure control- the amount of
pressure you apply to the decorating bag
controls the uniformity and size of the
decoration.
14. Observe the correct position of the
decorating bag or the proper angle and direction
for cake decorating.

7. Common Cake Decorations
 Icing
 Glazes and jellies
 Icing – fondant, butter cream, boiled icing
 Chocolates
 Sprinkles
 Fresh, preserved/ crystallized fruits
 Fruit purees
 Nuts, whole or crushed
 Colored/ flavoured sugar