This collection of 31 cake decorating ideas is perfect for any occasion, from birthdays to holidays. These ideas are simple yet stunning, perfect for beginners and can be customized with party colors. The creativity showcased is impressive, making cake decoration feel special.
Some of the best birthday cake decorating ideas include confetti drip cake, piping sprinkles everywhere, naked cake ombre, and DIY piÑ’at cake. These ideas are easy to make and require no fancy tools or time.
For beginners, the guide will help them start decorating their own cakes, whether it’s icing a cake, layering sponge, or theming. Additionally, there are 25 easy birthday cake decorating ideas that anyone can make, including tips on how to decorate a cake like a pro.
These ideas include adding sprinkles, frosting, fruit toppers, and more, making your cakes look better than ever. The how-to video is included for easy home cake decorating, and the ideas are sure to result in a party-worthy creation.
In summary, these 31 cake decorating ideas are perfect for any occasion, from birthdays to holidays, and are sure to make anyone feel extra special.
📹 BUTTERCREAM LETTERING MADE EASY… | 3 New Tips to Make You Better! #shorts #cakedecorating
BUTTERCREAM LETTERING MADE EASY… | 3 New Tips to Make You Better! In this #shorts video, I share 3 easy tips to help you …
📹 10 Hacks For Decorating Cakes Like A Pro
In this cake decorating tutorial I share 10 hacks for decorating cakes like a pro, used by professional cake decorators to make …
I think serving a cake that is still VERY cold from freezer(but not frozen-more al dente) just makes it taste richer. Especially if it is a cream cheese base frosting. Did this for my self decorated wedding cake, when still partially frozen, it traveled well to the ceremony site too. Thank you, thank you, thank you for posting.
Very clear article! If you’re finding shelf liners aren’t “stay still” enough, use a piece of Dycem. This weird rubbery stuff is sold in rolls and is often used by OTs and PTs, but it works great for keeping basically anything in place without gluing or taping it down. It’s nearly infinitely reusable, so one roll will last you years. I use it in my cake carrier to keep cakes and cupcakes still for transporting, under cutting boards, to keep cat food dishes from sliding on a slick floor… So many options!
Cake strips. They’ve saved me endless fretting and I could give away my gadget for slicing the tops off. Cake strips are easy to make, too. Wet paper towels encased in foil, wrapped tight around the pans. Cake layers separate from the side of the pans and come out nice and flat, and without that browned layer on top. Lifesaver!
I’ve always found that adding syrup to an already sweet cake batter just to make it moist is kind of an overkill. Especially if you plan on icing it with American buttercream which is basically butter and yet again sugar. Just make batter with oil or butter and learn when it’s best to take it out of your oven, don’t over-bake. And if it’s a biscuit batter – ice it with heavy cream between layers, it will take in the moisture like a sponge.
Amazing….I do eat a keto diet so I don’t buy cakes out this will be a blessing for my children I will just use alternative ingredients like monk fruit and place of the sugar and cassava flour what tapioca flour or almond flour in place of white flour I can make my own buttercream I just need the decoration squeezy thing 😆thanks for sharing.
Hola muchísimas gracias por esa primera parte tu ya articles SOS más que interesantes me ayudan muchísimo y ruego al cielo los puedas subtitular estoy demasiado interesada en aprender de tus técnicas eres demasiado profesional estaré muy pendiente por si te es posible no solo Yo BN lo anhelo muchísimas personas acá en Medellín Colombia nos reunimos y tratamos de traducir pero se nos hace muy un abrazo y muchísimas gracias dios te guarde
Try Fantasia Fondant, @t you won’t regret it. It is a very forgiving fondant with a long work time, which makes it easy to work with for beginners and pros. Fantasia Fondant is formulated with elasticity making it a high performing fondant when covering cakes or performing in silicon cake molds. The colors of Fantasia Fondant are vivid and fadeproof. This fondant will not prematurely dry, crack, tear, break and ‘elephant skin” even when rolled super thin to cover cake dummies. Offers a less sweet taste that resembled a homemade marshmallow fondant.
Okay I realize this article is 2 years old and has hundreds of comments, I don’t know if my comment will even get answered, but I have a question. I’ve been doing cupcakes mainly for a while and am interested in graduating to cakes. The problem is I cannot wrap my head around the height of the cakes I see beautifully decorated like the ones in this article. I don’t think I could even eat half of a proper slice as they’re gigantic. How is this normal and is there some other way people divvy them up when serving? I feel dumb for asking but I can’t wrap my head around it.
Thanks for the explanations. Now I know why I just buy them, it’s the work of a professional. Funny thing is, I don’t even like them, never did. Butter cream should be prohibited along with sugar syrup. The glycemic index is off the roof so no wonder kids either fall asleep after it or start walking on the ceiling.