Methods for Cake Decoration

Cake decorating, one of the sugar arts, consists of several basic methods. It can be as simple as pouring a glaze over a bunt cake or an elaborate beaded and filigreed wedding cake. Whether it is a mother decorating a cake for her child's birthday or a premier pastry chef creating an art piece, the embellished cake will certainly be appreciated and adored.

Butter Cream

A simple butter cream icing recipe can frost a layer or sheet cake. Using paste food coloring, the remainder of the frosting is divided and mixed into different colors. Using decorative tool tips and frosting bags, piping and decorative borders are worked onto the cake.

Fondant

Fondant is a thick sugar paste that is rolled out, placed upon the cake and then gently molded to the shape. It leaves a very smooth, seamless finish that is ready for royal icing piping, shapes formed from fondant or marzipan and other decorations.

Lambeth

The Lambeth method of cake decorating is old and traditional, using a complicated over-piping and decorative lacing over a fondant-covered cake. In addition, string work, scrolls and scallops may be added.

Gum Paste

Gum paste is another form of a sugar paste, stronger than fondant, used to make shapes for decorating cakes. Sugar is mixed with gums to make a modeling-clay-like consistency. The gum paste can be tinted, painted on or dusted with edible glitter and then placed on any cake surface.

Wafer Mache

Wafer mache is a new form of cake decorating created by Donna Horn. Made from edible wafer paper (rice paper), decorative sculptures are layered onto a formed cake. The sheets come in different colors and sizes.

Frosting Sheets

Pop in an edible ink cartridge and edible paper and use your computer and printer to print out anything you like. Ice your cake with your favorite frosting then slip the printed sheet right over the top and it will absorb into the icing. You can even get cupcake sizes.

Resources

• Frosting Sheets
• Basic Cake Decorating