Karen Sullivan

LONDON, NEW YORK, MELBOURNE,

MUNICH, AND DELHI

DK UK
Project Editor Martha Burley
Project Art Editor Kathryn Wilding
Managing Editor Dawn Henderson
Managing Art Editor Christine Keilty
Senior Jacket Creative Nicola Powling
Jacket Design Assistant Rosie Levine
Producer, Pre-Production Sarah Isle
Producers David Appleyard, Jen Scothern
Art Director Peter Luff
Publisher Peggy Vance

Cake Decorators Asma Hassan,

Sandra Monger, Amelia Nutting

DK US
US Senior Editor Rebecca Warren
US Editor Margaret Parrish
North American Consultant Kate Ramos

DK INDIA
Senior Editor Charis Bhagianathan
Senior Art Editors Ira Sharma, Balwant Singh
Editor Janashree Singha
Assistant Art Editors Tanya Mehrotra, Aastha Tiwari
Managing Editor Alicia Ingty
Managing Art Editor Navidita Thapa
Production Manager Pankaj Sharma
Pre-Production Manager Sunil Sharma
Senior DTP Designer Jagtar Singh
DTP Designers Satish Chandra Gaur,
Rajdeep Singh, Rajesh Singh, Sachin Singh,
Anurag Trivedi, Manish Upreti
13 14 15 16 17 10 9 8 7 6 5 4 3 2 1
001—193751—Oct/2013

First American Edition, 2013

Published in the United States by DK Publishing,
4th Floor, 345 Hudson Street, New York, New York 10014

Copyright © 2013 Dorling Kindersley.

All rights reserved.
No part of this publication may be reproduced, stored in a
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electronic, mechanical, photocopying, recording, or otherwise
without the prior written permission of the copyright owners.
Published in Great Britain by Dorling Kindersley Limited.

A catalog record for this book is available from the Library of Congress.
ISBN: 978-1-4654-1441-0

DK books are available for special discounts when purchased in bulk

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For details, contact: DK Publishing Special Markets; 4th Floor, 345
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Contents
INTRODUCTION 6
DECORATION PLANNERS 8
Floral 8
Children’s 10
Novelty 12
Elegant 13
Occasions 14
TOOLS AND EQUIPMENT 16
KEY INGREDIENTS 22
Buttercream frosting 24
Royal icing 34
Marzipan 36
Chocolate 38
Fondant 46
Gum paste 52
Mexican paste 53
DECORATING TECHNIQUES 54
3-D creations 56
Piping 72
Hand-modeling 86
Using cutters and molds 100
Stenciling 124
Painting 134
Imaging 148
Finishing touches 152
PROJECTS 162
CAKE BASICS 226
TEMPLATES 244
ABOUT THE CONTRIBUTORS 247
ADAPTING CAKE QUANTITIES 248
RESOURCES 249
INDEX AND ACKNOWLEDGMENTS 250
Introduction
CakE DECORatING has fondant, buttercream frosting, tempered chocolate,
enjoyed a huge surge in and royal icing to pipe or frost. Continue with over
interest over the last few 100 clear step-by-step Decorating techniques—
years, with enthusiastic all of which include tips from the experts to
beginners creating make the techniques failsafe and achievable.
celebration cakes, With over 20 simply glorious Projects from
exquisite cupcakes, three award-winning cake designers, you’ll find
and perfect cake everything you need to make special celebration
pops in their own cakes with great success. Finally, in an expansive
homes. This trend Cake basics chapter, there are delicious recipes
is possible thanks to the multitude of tools and for cakes in a wide variety of flavors, textures,
specialty ingredients that are now available, and shapes, and sizes, and instructions for making
the help of decorating classes, blogs, websites, them work—every time.
online videos, books, and programs that are Like all skills, cake decorating can take some
devoted to the subject. We are no longer afraid time to learn and a little patience to master. Some
to bake, and our creations are becoming more techniques are simple, others require practice.
sophisticated and adventurous as time goes on. all, however, will help you to create original cakes,
But how do we get started? What do we need to cupcakes, 3-D creations, and cake pops that are
know to create beautifully decorated cakes with sure to thrill your family and friends.
that perfect finish?
This is the ideal book for anyone who wants to Happy decorating!
learn how to make spectacular cakes of their own.
With its unique user-friendly structure, detailed
step-by-step instructions, and exciting projects,
it guides and inspires as you master the basics.
an introductory illustrated Tools and
equipment section shows you what you need
to know to streamline and enhance the process
of decorating cakes. Get started with a chapter
devoted to techniques for preparing and using your
Key ingredients, such as gum paste, marzipan,
8 decoration planners

Decoration planners
Floral

Filigree wedding cake

pp.214–16

Ruffled cake
pp.224–25

Blossom stencil cake Cupcake bouquet Cigarillo wedding cake

pp.205–07 pp.198–99 pp.210–12
 decoration planners 9

Gerbera

Wedding mini cakes Heart-shaped posy cake

p.213 pp.200–01

Cymbidium orchid

Orchids, cornflowers,
and baby’s breath

Purple roses

Butterflies and blossoms Creating flowers and sprays

pp.184–85 pp.90–91
10 decoration planners

Children’s

Princess cake pops

p.175

Teddy bear mini cakes Princess castle

pp.190–91 pp.170–75

Dinosaur cake Train cake Pirate cake pops

pp.167–69 pp.164–66 p.179
 decoration planners 11

Rabbit
Scary cake pops Halloween pumpkin cake
p.189 pp.186–88

Cow

Baby ladybug

Teddy bear

Pirate ship cake Modeling characters

pp.176–79 pp.94–95
12 decoration planners

Novelty

Handbag cake Sports’ ball cakes Suitcase cake

pp.202–04 pp.180–82 pp.208–09

Ballerina

Soccer
player

Gingerbread house Modeling characters

pp.194–95 pp.94–95
 decoration planners 13

Elegant

Blossom stencil cake

pp.205–07

Calla spray

Shades of pink
pp.196–97

Creating flowers and sprays

pp.90–91
Damask

Cigarillo wedding cake Ruffled cake Stencil designs

pp.210–12 pp.224–25 pp.132–33
14 decoration planners

Occasions

Christmas cake pops

p.223

Newborn celebration cake

pp.192–93

Filigree wedding cake Halloween pumpkin cake

pp.214–16 pp.186–88
 decoration planners 15

Poinsettia

Creating flowers and sprays

pp.90–91
Tumbling teddy bears

Festive yule log

pp.218–19

Stencil designs
pp.132–33
Valentine’s hearts

Festive stars

Cigarillo wedding cake Festive fruitcake Plunger cutter designs

pp.210–12 pp.220–22 pp.104–05
16 tools and equipment

Tools and equipment

almost all of the different effects, textures, decorative touches and, indeed, perfect finishes
for professional cakes rely on the use of specialty, widely available tools and equipment.
assembling a toolkit of these essentials can make cake decorating so much easier.

Baking and assembling

Prepare a flawless cake with the help of specialty tools for baking, frosting, stacking, and presenting.

Dowels are cut

to size and used
to support heavy
decorations or
multiple cake tiers.

Icing scrapers, with different edges,

help to achieve a smooth or textured
finish with buttercream or royal icing.

Cake-pop sticks come in

a variety of lengths and are
used to support decorations.

Nonstick fondant mats help

to measure, roll, and cut fondant, Fondant rollers are essential
dough, or other modeling pastes. for ensuring that fondant, gum
paste, and other modeling clays
are smooth and evenly rolled.

Turntables
not only make
frosting cakes
easier, but also
allow you to
access all sides
with a quick spin.
Candy thermometers
Separator plates snap check the temperature of
together and help to create ingredients such as tempered
balanced, supported tiered cakes. chocolate and spun sugar.
 tools and equipment 17

Fondant smoothers smooth

Pillars separate decorations, boards, or cake
and provide support toppings. Use two to achieve
for cake tiers. They crisp corners and edges.
come in many
different styles.

Cake levelers ensure a perfectly level cake and Cake boards and drums Thin cake boards
allow you to even out domes and other mistakes support individual cakes for multiple tiers.
made while baking. Thicker drums provide a sturdy base.

Molding and embossing

Use one of a number of different molds to produce two- and three-dimensional decorations,
and decorate the surface of cakes and decorations with the use of embossers.
Resin molds ensure that detailed Crimpers add design features,
decorations, such as lace or facial decorative shapes, and texture
features made from fondant or to fondant.
modeling pastes, hold their shape.

Veiners help emboss

veins and provide shape
to fondant or gum
Embossing mats are used for rolling paste leaves.
fondant. Press the paste into the
surface for a variety of textures.
Silicone molds are used
for chocolate, gum paste,
Embossing rollers are used to and fondant. Plastic molds
emboss the surface of decorations
are ideal for large
or fondant cake coverings.
creations, especially
those made from
tempered chocolate.
18 tools and equipment

Cutting
It is easy to cut both detailed and simple shapes accurately with the help of specialty cutters.
Many play a dual role by embossing at the same time.

Multi-ribbon cutters
make cutting accurate
lengths and strips
of fondant or other
pastes easy. Choose
Plunger cutters create crisp Patchwork cutters help emboss the the width and attach
shapes that are released with surface of cakes and decorations, or cut interchangeable cutters
the touch of a button. Some out detailed designs that can be painted, that can emboss and/or
also emboss the surface. dusted, or layered. cut decorative edges.

Cutting wheels help cut

Tappit cutters fondant, gum paste, and
are perfect for small, other pastes quickly, easily,
detailed decorations. and accurately. Many come
They can cut out fine with multiple heads for
shapes like letters different effects. Metal cutters help cut accurate shapes
and numbers and that can be layered or used as the basis
emboss a design for decorations. Many come in sets of
on the surface. multiple sizes.

Modeling
adding detail and modeling decorations is easy with the help of many tools that can create different
effects. You can purchase the essential tools (see opposite) in a set.
Flower formers allow you to
dry fondant or gum-paste flowers
and other decorations in a concave
shape, and support your creations
as you apply detail to the surface.
Flower nails provide control while
Flower picks are hygienic tools to piping. Rotate one between your
help you insert fresh or wired floral thumb and forefinger to turn it as
decorations into the surface of a cake. you pipe flowers onto the surface.
 tools and equipment 19

1 Veining tools, also known

as Dresden tools, add detail to
fondant or paste decorations.

2 Frilling tools can be rolled

across thinly rolled fondant
to create frills and ruffles.

3 Cone tools create detail

and texture. They double
as star embossers.
4 Ball tools can thin and
soften edges to create natural
petal shapes and contours.

5 Scallop tools help to

emboss shell patterns and
textures and cut shell shapes.

6 Bone tools smooth curves

when modeling, and cup and
frill flower petals.

7 Stitching (quilting) wheel

tools emboss decorations
1 2 3 4 5 6 7
and cakes with stitching effects.

Floral wire comes in a variety of

different “gauges.” Use it to produce
sprays of decorations, such as hearts
or stars, and to wire flowers and foliage.

Floral tape is used to cover

the surface of floral wire. Tape
together wires to create stunning
displays of flowers and leaves.

Flower mats help to shape petals and foliage with

soft curves and additional detail, such as veining, and
provide an excellent surface for drying.
20 tools and equipment

Piping
Piping can be used for a wide range of decorative work, including frosting cupcakes, lettering, trimming,
and embroidering. Build up a collection of tips (also known as nozzles) to make decorating easier.

Round tips are versatile and widely used. They come in Petal tips are available in many sizes and help to create Couplers allow you
many sizes, from tiny tips for piping dots, embroidery, realistic flower petals, as well as ruffles, drapes, swags, to change tips without
and lettering, to wider tips for prominent effects. and bows with royal icing or buttercream frosting. emptying the piping bag.

Piping bags
come in a variety
of sizes. Choose
larger ones to
pipe buttercream
frosting on cakes
or cupcakes, and
Closed star tips help to pipe ruffles Open star tips are perfect for piped
smaller ones for
on cupcakes or mini cakes, as well as borders, single drops of stars and
more detailed work
buttercream swirls and shells. flowers, and swirled cupcakes.
with royal icing.

Leaf tips have V-shaped openings, Drop flower tips help to create flowers with
perfect for pointed ends on leaves. Pipe one squeeze of the piping bag. Different cuts
them flat, ruffled, or as 3-D creations. determine the number of petals.

Shell and rope tips Multi-opening Basketweave Ruffle tips have a Piping bottles with small
are used to create ropes tips are ideal for tips are serrated teardrop-like opening tips help to pipe chocolate and
and shell borders in stranded details on one side to make that produces a range thinner royal icing, or to drizzle
varying sizes, scrolls, or beads, as well ribbed, wide stripes of ribbons, swags, designs on the surface of cakes,
and other borders. as scallops. of frosting. and ruffles. cookies, and cake pops.
 tools and equipment 21

Painting
Use pens, edible dusts, inks, and even glitter to add color, create detail, and add an exquisite finish to
your cakes and decorations. Paint freehand or with the help of stencils or an airbrushing machine.

Edible dusts and glitters can be added to edible glue or grain

alcohol to highlight, color, add detail, and finish cakes or decorations.

Paintbrushes
Choose synthetic Stencils can be painted
paintbrushes that in a variety of different
will not lose their mediums. Use them for royal
bristles in a Edible felt-tip pens come
icing artwork, embossing,
variety of sizes, in numerous colors and with
airbrushing, and dusting
with small different-sized tips for fine or
with edible dusts.
brushes for fine bold painting or lettering.
details and larger
ones for painting
expanses of color
and dusting.

Airbrushing machines
help produce professional results
and a perfectly even finish when
applying color and designs to cakes,
chocolate, and cookies. They are also
ideal for neat and extensive stenciling
work, and even for glazing.
 KEY
INGREDIENTS
A few basic ingredients form the building blocks of cake decorating.
Find out how to prepare these ingredients, flavor or color them
to your preference, and use them to frost, cover, and texture a cake.
24 key ingredients

Buttercream frosting
this type of frosting is made with butter, confectioner’s sugar, and cream or milk, and is lightly
flavored with vanilla or another flavoring. Use it to frost and fill sponge cakes and cupcakes.
Some buttercreams require cooking, but most can be whipped up quickly with an electric mixer.

Basic vanilla buttercream frosting

You can make this with or without cream or milk. It is ideal for crumb-coating, frosting sponge cakes,
and for piping onto cupcakes. You can also use it for brushwork embroidery (see p.139).

PREP 15–20 mins

MAKES 3 cups

Ingredients
❋ just over 1 cup unsalted
butter, softened
❋ 2 tsp vanilla extract
❋ 3 cups confectioner’s sugar
❋ 2 tbsp heavy cream
1 Cream the butter and vanilla
together with an electric mixer.
Beat in the confectioner’s sugar.
2 Beat in the cream and
continue mixing until the
frosting is light and fluffy.
or milk, plus extra
for thinning
❋ coloring paste, optional

3 transfer to a bowl and add

coloring paste, a little at a
time, until you get the right color.
4 the frosting should be firm
enough to hold a knife upright,
but soft enough to be piped.
 buttercream frosting 25

Variations
For flavored buttercreams,
replace the vanilla with another
natural extract, such as a nut or fruit
extract. try flavor pairings such as mint
and chocolate. You can even use pure
Rich, creamy, and fluffy, oils, such as lemon, orange, or
buttercream frosting is ideal for lavender. Start with 1 drop and
frosting and decorating sponge cakes. taste before adding more.

Chocolate buttercream
Ingredients this frosting works well with dark chocolate cakes. Follow steps
For chocolate buttercream 1–2 of the basic vanilla buttercream recipe. add the cocoa powder
❋ basic ingredients and beat until fluffy. Use milk instead of cream in step 2, and beat
(see opposite) plus: until smooth. If you prefer a lighter flavor, halve the amount of
❋ 1⁄2 cup cocoa powder cocoa powder. add it in at step 1, before you start beating.

For lemon or orange

buttercream
❋ basic ingredients
Lemon or orange buttercream
(see opposite) plus: this zesty buttercream is perfect on a vanilla sponge cake.
❋ finely grated zest Follow step 1 of the basic vanilla buttercream recipe, omitting
and juice of 1 lemon the vanilla. Instead of adding cream, use lemon or orange juice
or 1 orange in step 2, beating until smooth. add the lemon or orange zest,
mixing continuously.
For coffee buttercream
❋ basic ingredients
(see opposite) plus: Coffee buttercream
❋ 2 tbsp strong coffee,
this frosting has a light coffee flavor that can be deepened
such as espresso, cooled by using stronger coffee. Follow step 1 of the basic vanilla
buttercream recipe. Use only 1 tablespoon of cream and add the
For cream cheese
coffee, beating until evenly distributed, light, and fluffy. For a
buttercream
slightly marbled appearence, beat in 2 tbsp coffee powder instead.
❋ basic ingredients
(see opposite) plus:
❋ 7oz (200g) full-fat cream
cheese, softened
Cream cheese buttercream
this frosting is looser and creamier than a basic buttercream, but
sets nicely. Follow step 1 of the basic vanilla buttercream recipe.
Omit the cream and add the cream cheese, a little at a time,
beating vigorously until fluffy. keep 2 cups of extra confectioner’s
sugar on hand and add more to achieve the desired consistency.
26 key ingredients

Italian meringue buttercream

Rich, smooth, soft, and creamy, meringue buttercreams can be flavored with extracts or a dash
of citrus oil. Egg-based buttercreams like this are tricky to make and are too soft for detailed
piping. The end result is well worth the effort, however, since they are great for piping cupcakes.

PREP 25 mins

COOK 15 mins
1 Place the egg whites in the bowl of an electric mixer and beat
with a mixer until foamy with soft peaks. Beat in 1⁄4 cup of the
sugar, a little at a time, and mix until firm peaks appear.

MAKES 2 cups
2 In a medium pan, add the remaining granulated sugar
and 1⁄3 cup water and heat over low heat. Swirl the pan
gently to help the sugar melt and then turn up the heat to
medium. Bring to a boil and cook until the candy thermometer
Equipment reaches 250°F (121°C). Remove from the heat.
❋ candy thermometer

Ingredients 3 Continue to beat the egg mixture, using the lowest setting,
and pour in the sugar syrup, running it down the side of
the bowl. When the bowl is cool to the touch, add the butter,
❋ 5 large free-range
1 teaspoon at a time. Keep beating. If the mix is runny, keep
pasteurized egg whites
adding butter until smooth and stiff. Stir in flavoring, if using.
❋ 11⁄4 cups granulated sugar
❋ 21⁄4 cups unsalted
butter, softened
❋ flavoring, optional

Variations
Try other buttercream
frostings: German buttercream
involves making a pastry cream
by heating eggs, milk, sugar,
and cornstarch, straining, and
then beating in butter. French
buttercream is richer, using egg
yolks rather than whites.

Italian meringue buttercream should be smooth and stiff. Add flavors when the texture is right.
 buttercream frosting 27

Rolled buttercream
Rolled buttercream is a softer, shinier type of malleable frosting. It has similarities in texture
to traditional fondant, but it is so much tastier. It can be flavored with cocoa powder, if desired,
used to cover cakes and cookies, and strengthened for decorations (see p.87).

PREP 20 mins

MAKES 41/2 cups

1 In a large bowl, beat together the butter and corn syrup
until smooth and well-blended. Mix in the salt and vanilla
extract. Gradually mix in the confectioner’s sugar, a little at
a time, until the frosting becomes stiff.

Equipment
❋ dough hook, optional
2 If you have a dough hook, attach it now and use it to knead
the frosting until pliable and smooth. If the frosting is
sticky, add a little more confectioner’s sugar.

Ingredients
❋ just over 1 cup unsalted
3 If you do not have a dough hook, turn the frosting onto a
board dusted with confectioner’s sugar and knead by hand.
butter, softened
❋ 1 cup corn syrup
❋ 1⁄2 tsp salt
4 to use, roll the frosting out to the required thickness on a
clean surface dusted with confectioner’s sugar. apply to cakes
or use to decorate in the same ways as fondant (see pp.46–51).
❋ 1 tsp pure vanilla extract
❋ 5 cups confectioner’s
sugar, plus extra
for dusting

Tip
Rolled buttercream does
not keep as long as traditional
fondant. It needs to be stored in
the refrigerator in an airtight
container. Before rolling, warm it
gently with your hands and knead
on a surface dusted with
confectioner’s sugar.

A dough hook can help with the effort of kneading rolled buttercream.
28 key ingredients

Filling a layer cake

Cake layers always need to be leveled before they are filled (see p.239). Sandwiching thin layers makes
a sponge cake sturdier and eaiser to carve. Ganache (see p.38) can also be used to fill cakes, as can
whipped cream, jam, and fruit curds. avoid overfilling, and allow the filling to set before frosting.

Equipment
❋ cake board
❋ turntable or lazy Susan
❋ piping bag with large,
round tip

Ingredients
❋ cooled cake
layers, leveled
❋ buttercream frosting
(see pp.24–25) 1 Place the base layer and board
on a turntable, leveled-side up.
Fill the piping bag with frosting
2 Using a spoon, place a large
dollop of frosting in the
center and spread to the edges
and pipe around the inside edge. with a palette knife, until smooth.

Cake layers 3 Place the next layer

on top, leveled-side
always need down. For 2-layered
cakes, you are now
to be leveled ready to crumb-coat
and frost. to build the
before filling cake higher, repeat,
with the next layer
leveled-side up and
then the leveled-
side down. You could
LAYERING CAKES finish with a leveled-
Carving and covering cakes p.65 side down layer, for
a level surface.
Building tiered cakes p.68
Building with pillars p.69
 buttercream frosting 29

Crumb-coating a cake
Crumb-coating is like adding primer to a wall before painting it. It helps to ensure a perfect finish for
frosted or fondant-covered cakes. It smoothes over any cracks or holes in the surface and helps the
cake stay sealed and moist. You can crumb-coat with buttercream or, if desired, ganache (see p.38).

Equipment
❋ cake board
❋ turntable or lazy Susan

Ingredients
❋ cakes, leveled, and
layers filled with
buttercream frosting
❋ buttercream frosting
(see pp.24–25), thinned
with some milk 1 Place the cake on a board, on
a turntable. Using a palette
knife, carefully apply a thin layer
2 Start at the top of the cake
and swirl the buttercream
over the surface as you turn it
of buttercream to the cake. around on the turntable.

...ensure a
perfect finish
for frosted cakes

CRUMB-COATING CAKES
Carving and covering cakes p.65
Building tiered cakes p.68
Building with pillars p.69
Building asymmetrical
3 Spread the frosting around
the sides until evenly covered.
a few crumbs may be embedded
4 Refrigerate or allow to dry
for up to 2 hours. apply the
final layer of frosting (see pp.30–
cakes pp.70–71
in the frosting; this is normal. 31) or fondant (see p.50).
30 key ingredients

Frosting a cake
this method works best of all with buttercream frosting, although you could use ganache (see p.38) or
whipped cream. Use tools, such as serrated scrapers, to create a variety of textures as you frost. a textured
look can be achieved by spreading the frosting in swirls, rather than smoothing with a hot knife.

Equipment
❋ cake board
1 Dot a small amount
of buttercream on
the cake board and
❋ turntable or lazy Susan center the cake on top.
Place on a turntable
❋ untextured paper towels
and dollop a large
❋ scraper, flat-edged amount of buttercream
into the center of
the cake.
Ingredients
❋ buttercream frosting
(see pp.24–25)
❋ cake, leveled, layered,
and crumb-coated
(see p.29)

...achieve a textured 2 With a palette

knife, swirl and
smooth the frosting,
look by spreading the spreading it outward
and over the sides
frosting in swirls as you go.

FROSTING CAKES
Carving and covering cakes p.65
Building tiered cakes p.68
Building with pillars p.69
Displaying sugar flowers p.160
Displaying fresh flowers p.161
 buttercream frosting 31

3 turn the cake as you spread the frosting down and

around the sides of the cake, to cover it as evenly
as possible. When it is smooth, allow the cake to set
4 Fill a mug with boiling water and insert a palette knife
blade into it. When it is hot, dry it and run it around
the sides, turning the cake around with the flat surface of
for about 10 minutes, and then repeat. the knife against the frosting. Repeat until smooth.

5 Make the top smooth with a hot knife, turning

the cake with the flat surface of the knife against
the frosting. Move from one side of the cake to the
6 Place a sheet of untextured paper towel on the
surface and “polish” the cake so that the surface is
smooth. Use a scraper to smooth the frosting all the
other. allow the cake to set for about 15 minutes. way around the cake, if desired.
32 key ingredients

Piping cupcakes
You can frost a cupcake with buttercream frosting using a palette knife, rotating it on a flat surface
as you spread. For a quick, professional-looking finish, however, pipe the buttercream into a swirl, as
shown here. Use different tips for stars, shells, or a variety of effects and textures.

Equipment
❋ piping bag with large
open-star tip

Ingredients
❋ buttercream frosting
(see pp.24–25)
❋ cooled cupcakes
❋ sprinkles or edible
glitter, optional
1 attach the tip to the piping bag
and fill it half full with medium
-consistency frosting. More makes
2 Hold the tip ½in (1cm) above
the cupcake, at a 90° angle,
and pipe from the outside edge
the bag difficult to handle. inward, in a spiral.

...use different
tips for a variety of
effects and textures

PIPING WITH BUTTERCREAM

Making a piping bag p.73
Filling a piping bag p.74
Piping buttercream borders p.78
Piping a buttercream rose p.79 3 apply pressure so that an even
quantity is released. Slowly
increase the pressure at the center,
4 Release the pressure to end
the spiral at the center of the
cupcake. Decorate with sprinkles
Piping lettering p.84
so that the frosting forms a peak. or edible glitter, if desired.
 buttercream frosting 33

Filling cupcakes
Cupcakes can be filled with jam, buttercream frosting, ganache, cream, or even loosened peanut
butter, fruit mousses, and fruit curds. add in a marshmallow or another treat before filling, for
an extra surprise. there are two successful methods for filling cakes with liquid ingredients.

Cone method
With a sharp paring knife, cut out a cone shape from the center of each cupcake.
Slice off the tip of the cone, fill the cone-shaped cavity in the cupcake to just below
the top, and then replace the flat end of the cone on top. Proceed to frost as usual
(see opposite).

Piping method
If you have thin, smooth frosting or jam, you can use a plain round tip (pictured
below) or a specialized injector tip on a piping bag. attach the tip, load the piping
bag with filling, and then insert it into the center of the cupcake, from the top.
Gently press on the bag until the filling begins to expand out of the insertion hole.
Proceed to frost and decorate as usual (see opposite).

Tip
Always make sure the
cupcakes are completely cool
before attempting to fill them
or they will fall apart. Cooling
will also ensure that the filling
will not melt into the cupcake,
making it soggy and
messy to eat.

Using a piping bag will help to control the amount of filling you use.
34 key ingredients

Royal icing
Make this sweet icing with egg whites, confectioner’s sugar, and lemon juice. traditionally, it is
used to ice Christmas fruitcakes and to decorate gingerbread houses. With a few changes to the
recipe, it can be used for decorative piping (see pp.73–75) and “run-outs” (see pp.140–41).

Traditional royal icing

Royal icing dries hard, so keep it covered with plastic wrap or a damp towel while you are working.
the glycerine in this recipe stops the icing from becoming rock hard and provides a little shine.

PREP 15 mins

MAKES 31/4 cups

Equipment
❋ scraper or serrated
scraper, optional

Ingredients 1 Beat the egg whites in a bowl

until foamy. add confectioner’s
sugar, a spoonful at a time.
2 Stir in the lemon juice and
glycerine, then beat until stiff
and peaks begin to form.
❋ 3 large free-range
pasteurized egg whites;
or albumen powder,
To ice a cake, add more
mixed with water confectioner’s sugar
❋ 6 cups confectioner’s to thicken, if necessary.
sugar, sifted Use a palette knife
❋ 1 tsp lemon juice to spread on the top
and sides of your cake,
❋ 2 tsp glycerine as with buttercream
❋ fruitcake, leveled and frosting (see pp.30–31).
layered if desired, Use a scraper, as shown
covered with marzipan with a mini cake, for
a smooth finish. try a
serrated scraper for
a uniform texture.
 royal icing 35

Tip
Fill the piping bag with
royal icing (see p.74) and keep
the remainder covered. The icing
will last up to 2 weeks, so long as it
Whipped into a smooth icing
is well covered and refrigerated,
or thickened for piping, royal
icing provides an elegant but you may need to mix and
finishing touch to a special cake. thicken it with confectioner’s
sugar before using.

Royal icing for piping

this recipe is very similar to traditional royal icing, but it does not contain glycerine. this makes
it more appropriate for detailed piping work and gingerbread houses, when it needs to dry hard.

PREP 20 mins

MAKES 21/2 cups

Ingredients
❋ 3 large free-range
pasteurized egg whites
❋ 1 tsp lemon juice,
plus extra if needed
❋ 6 cups confectioner’s
1 Beat the egg whites in a bowl.
Stir in the lemon juice. Slowly
add the confectioner’s sugar.
2 Continue to beat until the
icing has a smooth
consistency like toothpaste.
sugar, sifted
❋ coloring paste, optional

3 add more lemon

juice if it is too
thick. Dip a toothpick
into the coloring paste,
if using. add just a dot
of coloring paste at
PIPING WITH ROYAL ICING a time—a little goes
Building with gingerbread a long way. Mix into
pp.66–67 the royal icing and stir
Basic royal icing piping p.75 until you achieve a
uniform color.
Piping dots, beads, and
flowers p.80
36 key ingredients

Marzipan
Marzipan is a thick, sweet almond paste that is traditionally used to cover fruitcakes
underneath royal icing or fondant. It is also a great medium for modeling and even molding
decorations for cakes. Its high sugar content allows it to last for months without refrigeration.

PREP 20 mins MAKES 2lb (900g)

Ingredients
❋ 3⁄4 cup granulated sugar
❋ 21⁄2 cups confectioner’s
sugar, sifted, plus
extra for rolling
and kneading
❋ 4 cups ground almonds
❋ 1 tsp pure
vanilla extract
❋
❋
1
⁄2 tsp orange juice
2 large eggs, beaten
1 Mix both the sugars and ground
almonds in a bowl. Make a well
in the center and add the vanilla
2 Use a palette knife to fold the
wet ingredients gently into
the dry ingredients, until you have
extract, orange juice, and eggs. a crumbly dough.

3 Dust a flat surface

with confectioner’s
sugar, and knead the
marzipan until smooth.
add more confectioner’s
sugar, if needed, to get
Tips the right consistency.
Marzipan can be colored
in the same way as fondant
(see p.47). Knead a dab of coloring
paste into the marzipan. Marzipan
has a soft texture and will dry hard
without a strengthener. Keep
decorations in an airtight
container once dry.
 marzipan 37

Tip
Apricot glaze seals cakes and
provides a sheen. It is made
by mixing 3⁄4 cup of apricot jam
with 3 tablespoons of water.
Almond-rich marzipan provides a
Gently heat in a small pan until
succulent layer of sweetness on fruitcakes.
warm and stir in 1 tablespoon
You can model it into a variety of shapes.
of brandy. Strain, and
brush onto cakes.

Covering a cake with marzipan

traditionally, fruitcakes are brushed with brandy and apricot glaze to encourage the marzipan to adhere
to the surface. Marzipan-covered cakes should rest for between one and seven days before being frosted.

Equipment
❋ cake board

Ingredients
❋ 8in (20cm) fruitcake
❋ apricot glaze
❋ confectioner’s sugar

1 Place the cake on a cake board.

Use a pastry brush to cover it
with apricot glaze (see tip).
2 Roll out the marzipan into
a circle 16in (40cm) in
diameter and 1⁄2in (1cm) thick.
...apricot glaze
encourages
marzipan to adhere 3 Lift it over the
top of the cake so
that it is centered and
smooth it over the top,
pushing out any air
COVERING WITH MARZIPAN
bubbles. Press the paste
Carving and covering down around the sides.
cakes p.65 If it cracks, pinch it
Building tiered cakes p.68 together or patch it with
Building with pillars p.69 excess. Rub it with your
fingers to smooth. Trim
Building asymmetrical off any excess.
cakes pp.70–71
38 key ingredients

Chocolate
a versatile ingredient that you can use for many decorating techniques, chocolate can be
temperamental. Whether you make ganache to frost cakes, melt and temper to create delicious
decorations, or prepare a batch of chocolate clay (see pp.44–45), follow instructions carefully.

Making ganache
Ganache is simply chocolate melted into cream, which is then whisked to silky perfection. It can
be poured over a cake while warm, or left to cool and spread with a palette knife (see opposite).

PREP 5 mins

COOK 5 mins
1 Break the chocolate
into pieces and
place it with the
cream and chocolate
MAKES 2 cups
in a medium heavy-
bottomed pan and
stir over low heat
until the chocolate
Ingredients has melted.
❋ 3⁄4 cup heavy cream
❋ 7oz (200g) good-quality
dark, milk, or white
chocolate, broken
into pieces

2 Remove from the

heat, transfer to
a heatproof bowl, and
whisk until glossy and
Variations thick. Pour over the cake
For a sweeter flavor, try or let cool for 1–2 hours
milk chocolate, but allow a longer before spreading.
time to set. You can chill ganache
and make into truffles, beat
into a fluffy frosting, or beat into
buttercream for an even richer
frosting. Make white chocolate
ganache in the same way.
 chocolate 39

Melted chocolate is the basis of a Tips

host of frostings, molded decorations,
For a smooth ganache
and other embellishments.
surface, dip a knife into hot
water, dry with paper towels, and
then run over the surface of the
cake. You can use a knife or
scraper to create textures. Try
marbling with dark or white
chocolate ganache.

Covering with ganache

Ganache is a popular alternative for those who find buttercream too sweet. It can be poured over
chilled buttercream for a smooth layer, or spread onto a cake that has been leveled and filled.

TIMING 20 mins

1 Place the base

layer of the cake
on the cake drum, set
on a turntable. Spread
Equipment a good quantity of
❋ cake drum or board soft ganache over
the top with a palette
❋ turntable or lazy Susan
knife. Place the next
layer on top.
Ingredients
❋ 2-layer cake, cooled
and leveled (see p.29)
❋ 1 batch ganache
(see opposite)

2 Drop a dollop of
ganache over it,
spreading it around.
apply a little more to
the center and repeat,
COVERING WITH GANACHE
bringing it down the
sides. turn the cake as
Carving and covering cakes p.65 you hold the flat side
Building tiered cakes p.68 of the palette knife
Building with pillars p.69 against the ganache.
Displaying sugar flowers p.160 Continue to spread
until smooth (see p.31).
Displaying fresh flowers p.161
40 key ingredients

Melting and tempering chocolate

Whether you want to wrap a cake (see Variation, opposite), use molds to create decorations (see
pp.120–23), or make curls or cigarillos, you must melt and temper chocolate so that it becomes
hard and glossy. the recipe below makes enough to wrap a cake or to fill three large molds.

PREP 5 mins, plus cooling

COOK 10 mins

MAKES 1lb 2oz (500g)

Equipment
❋ candy thermometer

Ingredients
❋ 1lb 2oz (500g) good- 1 to melt the chocolate over a
pan, break it into squares and
place in a dry, heatproof bowl.
2 Set the bowl over the pan.
the bottom should not touch
the water. Be sure there is no space
quality milk, dark,
Bring a pan of water to simmer. between the bowl and the pan rim.
or white chocolate

...provide a hard,
glossy finish

USING MELTED CHOCOLATE

Using chocolate molds p.60
Cutting chocolate shapes p.61 3 Stir occasionally to distribute
the heat. Heat until the
candy thermometer measures
4 Remove from the heat
and allow to cool until the
temperature is 80°F (27°C),
Piping with chocolate p.85
113°F (45°C). stirring frequently.
 chocolate 41

Melting and tempering in a microwave

this takes less time than the traditional method, but it may take some practice, since you will have far less
control of the heat. as with the traditional method, it is best to use a specialized candy thermometer to
test the temperature regularly. Overheating will cause the chocolate to take on a “white bloom” once hard.

PREP 5 mins, plus cooling

COOK 5 mins
1 Break the chocolate
into squares, place
it in a microwavable
bowl, and heat on full
MAKES 1lb 2oz (500g)
power for 30 seconds.
Stir, and heat again in
15-second bursts until
the chocolate is smooth
Equipment and melted.
❋ candy thermometer

Ingredients
❋ 1lb 2oz (500g) good-
quality milk, dark,
or white chocolate

2 test the temperature

and continue to heat
in short bursts until
it reaches 113°F (45°C).
allow to cool until
the temperature is
80°F (27°C), stirring
Variation frequently. the chocolate
to wrap a frosted cake, spread should remain at this
tempered chocolate over acetate temperature as you
that is a little larger in size than the use it, for instance, for
circumference and a little wider than wrapping a cake (see
the height of your cake. as the
Variation). Warm it a
chocolate begins to harden, wrap
it around the cake. When it is
little if it drops too low.
hard, remove the acetate.
42 key ingredients

Making chocolate curls

You can make curls with chocolate that has just been melted, but more attractive results are achieved
with tempered chocolate (see pp.40–41). apply more or less pressure with your knife or scraper to
vary the thickness. Scraping right through to the paper gives a full, steady curl.

PREP 10 mins, plus cooling

COOK 10 mins

MAKES 12–24 curls

Equipment
❋ scraper or metal
spatula, optional

Ingredients 1 Spread the chocolate over

parchment paper on a baking
sheet. tap the sheet to release air
For small curls, use a knife to
scrape the chocolate toward you,
forming curls with the blade. If it
❋ 7oz (200g) dark, white,
bubbles. Chill until just hard. is too hard, let it warm a little first.
or milk chocolate,
melted and tempered
(see pp.40–41)

Tips
For chocolate shavings, use
a vegetable peeler to “peel”
shavings from a square of chocolate
in short, firm strokes. Use a cheese
shaver for bigger shavings or curls.
White and milk chocolate are
softer and much easier to use
than dark chocolate.
For large curls, use a scraper
to push the chocolate away from
you, digging right through
2 Lift the curls with a skewer
to keep from leaving smudges
or melting the chocolate.
the surface. Refrigerate until required.
 chocolate 43

Painting chocolate leaves

Create realistic foliage for molded or modeled chocolate flowers, or add a simple
embellishment to cakes by painting melted chocolate over leaves straight from the garden.
Choose fresh, nonpoisonous leaves, and wash and dry them before using.

PREP 15 mins, plus cooling

COOK 10 mins
1 Melt and temper
the chocolate
(see pp.40–41). Dip
MAKES 12 large or a pastry brush in the
24 small leaves chocolate and paint it
over the back of a leaf.
Place it on a plate or
a sheet of parchment
Ingredients paper to cool and
harden. Repeat with
❋ 7oz (200g) dark, white,
the other leaves. Apply
or milk chocolate more layers of chocolate
❋ 12 large or 24 small, for thicker leaves.
fresh, nonpoisonous
leaves
❋ royal icing or edible
glue, optional

2 When the
chocolate has
hardened, simply
peel off the real leaf by
bending back the stem.
The chocolate leaf will
be revealed. You can
Variation apply to cakes with a
For cigarillos, paint tempered little melted chocolate,
chocolate over an acetate square. a dab of royal icing,
Leave 1⁄4in (5mm) unpainted at an or some edible glue.
edge. Roll it, press the 2 painted edges
together, and tape the unpainted
edge to the outside. Cool. Freeze
for 15 minutes, and slit the tape
to reveal a cigarillo.
44 key ingredients

Chocolate clay
this malleable medium allows you to create sculptures, ribbons, swags, and figures with ease. Unlike
tempered chocolate decorations, it dries firm and has no risk of melting. It is too firm to cover a cake
with, but if you want to wrap a cake in chocolate, you could use flavored fondant (see p.46).

PREP 15 mins,
COOK 10 mins MAKES 1lb (450g)
plus hardening

Ingredients
❋ 14oz (400g) dark, white,
1 Melt the chocolate
in a large heatproof
bowl over a pan of
or milk chocolate simmering water. In
a small pan (or the
❋ 3/4 cup corn syrup
microwave) heat the
corn syrup until runny
and warm. Pour into
the melted chocolate.
Remove from the heat.

Create decorative
chocolate touches
with ease
2 Stir together until
the chocolate and
corn syrup form a ball
and come away from
the sides of the bowl.
MODELING WITH CHOCOLATE You may need to add
more syrup, depending
Modeling a rose p.88
on the cocoa content
Modeling a tulip p.89 of the chocolate. If it
Modeling a basic figure p.92 takes a long time to
Modeling embellishments p.96 form into a ball, add
a little more syrup.
Using multi-ribbon
cutters p.118
Using silicone molds p.120
 chocolate 45

3 Pour the ball onto some plastic wrap and

wrap carefully. Leave for 2–3 hours to
harden. avoid getting water anywhere near
the clay, since it will cause it to mark and
separate—giving your decorations an
imperfect finish.

Tip
Clay will keep in the fridge
for several weeks, but keep it
well wrapped to prevent contact
with moisture. Don’t worry if it
cracks a little while chilling—once
kneaded at room temperature,
it will regain the appropriate
consistency.

4 When it is hard, break some off and knead

it with your hands until it is pliable. Use it
to fill silicone molds (see p.120) or to model
figures, flowers, swags, and other shapes. If the
chocolate hardens, simply knead it again and
the warmth of your hands
will soften it.

Chocolate clay is
a great medium for
modeling ribbons
and bows (p.96).
46 key ingredients

Fondant
Fondant, also known as sugarpaste, is a versatile product. Use it to cover cakes and drums,
and to create stunning decorations. It can be colored, flavored, cut, embossed, and used
in molds. If you do not want to make it, buy in any color from cake-decorating suppliers.

Traditional fondant
This is a classic recipe that works well for all types of fondant creations. It will keep for weeks
if wrapped tightly and stored in an airtight container.

PREP 20 mins

MAKES 2lb 2oz (1kg)

1 Soak the gelatin
sheets in a bowl of
cold water for about
10 minutes. Wring
dry and stir into 1⁄4 cup
warm water, one at a
Ingredients time, until dissolved.
❋ 2 sheets gelatin Mix in the glucose and
glycerine until well
❋ 1⁄2 cup liquid glucose
blended, and set aside.
❋ 1 tbsp glycerine
❋ 9 cups confectioner’s
sugar, plus extra
for dusting
❋ coloring paste

2 Sift the confectioner’s

sugar into a large
mixing bowl. Create
a well in the center
Tips and pour in the liquid
Pure extracts, oils, pastes, a little at a time.
or powders (such as vanilla, Stir, and mix until
almond oil, or cocoa powder) can it forms a soft ball.
flavor fondant. Knead in 1–2 drops
of flavoring at a time, distributing
evenly. Allow the fondant to rest
in an airtight container
for 30 minutes.
 fondant 47

Variation
Marshmallow fondant is more
pliable than traditional fondant.
Melt 10 cups mini marshmallows in
a microwave until just melted. Stir
One of the most versatile ingredients, in 9 cups confectioner’s sugar until
fondant can be used to cover cakes and smooth. add more if necessary.
create an array of decorations. turn onto a greased surface,
and knead until smooth.

3 Dust a surface with confectioner’s sugar

and lay the ball of fondant onto it. knead
it with your fingers until it is smooth and
pliable, adding a little water if it is dry, or a
little confectioner’s sugar if it becomes sticky.
When it reaches the desired consistency, roll
it out and use it immediately, wrapping any
leftovers in plastic wrap for later use. Leave
fondant-covered cakes to set and acquire a
crust. Decorations eventually dry hard, but
can take up to a few days, depending on
the humidity in your environment.

4 to color the fondant, use a toothpick to

apply a little coloring paste to the surface.
Fold the fondant over the paste and then knead
until it has a uniform color throughout. For a
marbled look, mix 1 or more colors of paste into
the fondant and knead it only partway through—
creating a streaked effect. Marble just before you
want to roll out the fondant. kneading it again
will cause the marbling to disappear.

Fondant shapes
can be embossed
with textured
sheets and cutters
(see pp.104–05).
48 key ingredients

Using embossing mats

this is an easy way to imprint fondant with texture, whether you are embossing the whole surface of
a cake or decorations. You could, for example, create a leather texture on a handbag cake. Some mats
have holes in them, allowing you to paint the surface of the fondant through them (similar to a stencil).

Equipment
❋ fondant roller
❋ embossing mat

Ingredients
❋ confectioner’s sugar
❋ 2lb 2oz (1kg) fondant
❋ vegetable shortening,
for greasing
❋ cake, crumb-coated with
buttercream frosting
1 Use confectioner’s sugar to
dust a surface. Lightly grease
the fondant roller and roll out the
2 Grease the embossing mat
and place it greased-side
down onto the fondant. Roll
fondant, to 1/4in (5mm) thick. evenly over the top of the mat.

...an easy way to

imprint fondant 3 Remove the mat
and lift the fondant
over the top of the
with texture crumb-coated cake,
using your hands to
smooth it down gently
without disrupting the
pattern. You can also
use this technique
EMBOSSING WITH MATS to emboss a covered
Carving and covering cakes p.65 cake drum (see p.51).
Building asymmetrical
cakes pp.70–71
Painting a color wash p.146
 fondant 49

Using embossing rollers

there is a wide range of different textured rollers that provide detail to the surface of fondant.
Delicate patterns like this damask-style roller can transform cake coverings. You can also purchase
“sleeves” that slip onto fondant rollers and work in the same way.

Equipment
❋ fondant roller
1 Follow step 1,
opposite, but roll
out the fondant so it
❋ embossing roller is just a little thicker.
Carefully and lightly
grease the embossing
Ingredients roller. You can also
dust it with cornstarch,
❋ confectioner’s sugar
but make sure to brush
❋ 2lb 2oz (1kg) fondant off any excess to keep
❋ vegetable shortening, from disrupting the
for greasing fine detailed pattern.

...provide detail
to the surface
of fondant 2 at the edge closest
to you, press the
roller into the fondant
and push it away from
you, all the way to the
other side. If you have
a sheet of fondant that
Tips is wider than the roller,
Buy embossing sticks to line up the roller so that
create patterns. They are ideal for it overlaps with the
smaller decorations or for cakes that section that has already
are not fully embossed. Use vegetable been embossed by about
shortening instead of confectioner's 1
⁄8 in (3mm). Keep the
sugar or cornstarch—these can roller straight as you roll,
cause cracking when pressed
applying even pressure.
into the fondant.
50 key ingredients

Covering a cake
apply fondant to leveled, filled cakes that have been crumb-coated with buttercream or wrapped with
marzipan. If you are covering a traditional fruitcake, brush the marzipan with a little water or brandy
before you apply the fondant to ensure that it adheres. Smooth out the air bubbles as you cover the cake.

Equipment
❋ cake drum or board
❋ fondant roller
❋ fondant smoother

Ingredients
❋ confectioner’s sugar
❋ 10in (23cm) 2-layer cake
crumb-coated with
buttercream (see p.29)
❋ 2lb 2oz (1kg) fondant 1 Dust a surface with
confectioner’s sugar. knead
and roll the fondant into a circle
2 Unroll the fondant sheet
onto the cake and smooth it
across the top with a smoother,
2in (5cm) wider than the cake. easing it down with your hands.

Smooth out the

air bubbles as you 3 trim off the excess
fondant. Press the
smoother evenly over
cover the cake the top of the cake and
then run it down and
around the sides of
the cake until perfectly
Variation smooth. to get a sharp
Mini cakes are frosted in the edge at the top of the
same way as large cakes; however, cake, you could use 2
the fondant should be thin—for smoothers at the same
large cakes, roll it to about 1⁄8–1⁄4in time, 1 on the top and
(4–5mm) thick; for mini cakes, it
the other on the sides,
should be 1⁄16–1⁄8 in (2–3mm) thick.
For cupcakes, cut out circles pressing them together
to sit on top. at the edge.
 fondant 51

Covering a cake drum

Cover cake drums in fondant using matching or contrasting colors of your choice. You can emboss
the fondant in the same way you would when covering a cake (see pp.48–49), add stripes or other
detail, and even paint or dust it. always let it set overnight to firm up before you decorate further.

Equipment
❋ cake drum
❋ fondant roller
❋ fondant smoother

Ingredients
❋ confectioner’s sugar
❋ tylose powder
❋ 2lb 2oz (1kg) strengthened
fondant (see p.87)
1 Dust confectioner’s sugar on
a surface and roll the fondant
out into a circle 1/16in (2mm) thick
2 Mix together a pinch of tylose
powder with 2 tablespoons of
cold water until well blended and
and 12in (30cm) in diameter. then brush over the cake drum.

...emboss the drum

in the same way you 3 Carefully lift the
fondant onto
would a cake the drum and, using
a smoother, smooth
from the center outward
to remove air bubbles.
Press down around the
Tip sides and trim off any
To keep from damaging the excess around the
surface of the covered drum, bottom of the drum
place the cake on a board the exact with a sharp knife.
size of the cake. Add a dab of edible Glue an edible or fabric
glue or water to the center of the ribbon around the
board and place the cake on top.
circumference to finish.
You can use ribbon or piping
to mask the join.
52 key ingredients

Gum paste
although traditionally used for fragile flowers, gum paste can be used to make any
decorations you wish. It dries very hard, and, even though it is technically edible, it is
not normally eaten. You can color it in the same way as you would with fondant.

PREP 30 mins, plus

thickening and chilling

MAKES 1lb 2oz (500g)

Ingredients
❋ 2 tsp powdered gelatin,
dissolved in 5 tsp warm
water and allowed to
thicken for 30 minutes
❋
❋
2 tsp vegetable shortening
2 tsp liquid glucose 1 Place the thickened gelatin
in a pan with the vegetable
shortening and glucose. Stir over
2 transfer to the electric mixer
bowl, adding the confectioner’s
sugar, tylose powder, and egg
❋ 4 cups confectioner’s
low heat until the liquid is clear. white. Mix at the highest setting.
sugar, sifted, plus extra
for dusting
❋ 4 tsp tylose powder
❋
❋
1 large egg white
coloring paste, optional
3 Continute to mix
until stringy and
white. Refrigerate the
mixture for 24–48
hours. Dust a board
with confectioner’s
sugar and knead the
Tips mixture until smooth
Keep gum paste in an and pliable. Color the
airtight container until ready to paste, as shown with
use. If the paste is sticky, work in fondant on p.47.
a little more vegetable shortening
until smooth and pliable. If it
is too hard and crumbly, add
a little more beaten
egg white.
 modeling pastes 53

Mexican paste
this soft paste is ideal for cutting out shapes and modeling, since it does not stretch or lose its
shape. Mexican paste is often used with tappits and patchwork cutters (see pp.116–17). It takes
a little time to incorporate the confectioner’s sugar, but its firm results are well worth the effort.

PREP 30 mins, plus chilling

MAKES 7oz (200g)

Ingredients
❋ 12/3 cups confectioner’s
sugar, sifted, plus extra
for dusting
❋ 3 tsp tylose powder
❋ vegetable shortening,
for greasing, optional 1 Stir the confectioner’s sugar and
tylose powder in a bowl. add
2 tablespoons of cold water and
2 Place on a surface dusted
with confectioner’s sugar.
knead until you have a smooth
❋ coloring paste, optional
stir until the mixture holds well. ball. Do not add any more water.

3 Wrap in plastic
wrap and chill for
24 hours. Remove
from the refrigerator
and knead on a
surface dusted with
confectioner’s sugar
Tip or greased with
Avoid using cornstarch to shortening until
dust surfaces when preparing smooth and pliable.
pastes, since it will make the paste Color it now, or spray,
harder. Once the paste is ready, you paint, or dust it when
can use cornstarch to dust in the decorations are dry.
usual way, although vegetable
shortening does produce better
results with pastes.
 DECORATING
TECHNIQUES
Whether you want to decorate frosted cakes with glitter butterflies,
create exquisite sugar flower sprays, hand-model a pretty fondant
princess, or pipe a three-layer cake, find every technique you need.
 3-D CREATIONS
Make your cakes truly spectacular and build strong
foundations for your designs by using 3-D decorating techniques
and a little imagination. Find out how to carve a cake into
a novelty shape; create a model from rice treats; build durable
shapes with gingerbread, fondant, or chocolate; and
stack cakes into tiers with dowels and pillars.
 3-D creations 57

Making a template
templates are important when building easy and accurate 3-D shapes. Draw around them to
cut out the pieces of fondant, chocolate, or modeling paste that you need. You could draw on
graph paper first, to help you with the proportions, or trace directly onto parchment paper.

Equipment
❋ graph paper
1 trace the outline
of a shape you want
to duplicate, such as
❋ cardboard a shopping bag, onto
graph paper. Neaten the
outline, using a ruler to
make it symmetrical, if
necessary. When you’re
happy with it, transfer it
onto parchment paper
and cut it out. Dust it
with cornstarch to
Create accurate prevent it from sticking
to your medium.
and easy 3-D shapes
by tracing your
own templates
2 to ensure that
the template is
accurate, cut the shapes
from cardboard and
glue them together
as a trial run. You can
also use this sample
Tip to support your
Use hand-drawn or traced creation as it dries.
templates to sculpt slabs of cake
into shapes, such as flowers with
curved petals, Christmas trees,
cartoon characters, or animals. Once
you have a good outline, use the
small leftover chunks of cake
as fillers for the shapes.
58 decorating techniques

Using crisp rice shapes

Use crisp rice cereal to create decorative 3-D designs. these are pliable and hold their shape
well, allowing you to make intricate designs, which are often not possible with cake. For
best results, refer to the object or a photograph of the object you are recreating.

Ingredients
❋ 4 tbsp unsalted butter,
1 Melt the butter
in a large pan over
medium heat and add
softened the marshmallows.
Cook for 3 minutes,
❋ 3 cups miniature
stirring, until the
marshmallows marshmallows melt.
❋ 1⁄2 tsp pure vanilla extract Stir in the vanilla
❋ 5 cups crisp rice cereal extract, remove
from the heat, and
❋ confectioner’s sugar,
add the cereal, mixing
for dusting everything together.
❋ buttercream frosting transfer to a bowl
(see pp.24–25) and refrigerate until
❋ sheet of fondant, rolled firm, about 1 hour.
to 1⁄4in (5mm) thick

2 Using a sharp
knife, carve the
basic shape of the
model, and then work
on finer details. If
necessary, you can
soften the crisp rice
Variation mixture any time
You can use food-safe plastic, by heating it for a
resin, rubber, or silicone molds few seconds in the
to create detailed shapes. Dust with microwave. this
a little cornstarch or confectioner’s will make it more
sugar, and then press the mixture
pliable, especially
firmly into the mold. Refrigerate
until firm, ease out, and cover
for molding the
with fondant (step 6). smaller details.
 3-D creations 59

3 You can also dust your hands with confectioner's

sugar, warm the mixture slightly in your hands, and
then mold it into shape. the firmer it is pressed, the
4 Mold details such as teddy bear ears, limbs, and
other small parts with your hands and press them
onto the model. If you need to, use toothpicks to keep
more likely it is to hold its shape. Use cutters, if needed. them in place.

5 When the model is complete, refrigerate until firm

(at least 1 hour). Gently warm a little buttercream
frosting to soften it, and brush over the model. this
6 Fold the fondant over the figure, pressing down
gently. If you like, add pieces of fondant over the
base layer to create details, moistening the back of
will help to fix the fondant in place. each piece with water to make the fondant adhere.
60 decorating techniques

Using chocolate molds

Build 3-D chocolate creations using large plastic molds. there are several types of mold,
such as this piano, that allow you to assemble an entire 3-D construction. Use dark, milk,
or chocolate, so long as it is correctly tempered (see pp.40–41).

Equipment
❋ mold
❋ soft cotton gloves

Ingredients
❋ dark or white chocolate,
melted and tempered
(see pp.40–41)

1 Polish the mold by wiping it

with dry cotton balls. Lay it on
a baking sheet on a flat surface,
2 Spoon the chocolate into the
mold, and press it into the
crevices with the back of a spoon.
propping up all the parts evenly. tap it gently to release air bubbles.

Tips
Place the chocolate creation
on top of a cake, or to its side,
and keep in a cool room until ready
to display. If there are any marks
on the chocolate, spray it evenly
with confectioner’s glaze to
produce a more uniform and
shiny appearance.
3 Refrigerate the chocolate for
about 20 minutes, until set.
Gently tap the mold to release
4 Wearing gloves, trim off any
excess with a knife. Brush
melted chocolate onto the pieces
the pieces onto parchment paper. to join them. allow to harden.
 3-D creations 61

Cutting chocolate shapes

Use a template or hand-drawn pattern to cut shapes from a slab of hardened chocolate and
assemble a 3-D construction, such as sides for a box. Use a very sharp, warm knife that cuts
through the chocolate neatly, and work fast, since chocolate can melt quickly when handled.

Equipment
❋ food-grade acetate sheets
❋ cardboard or baking
parchment templates

Ingredients
❋ dark or white chocolate,
melted and tempered
(see pp.40–41)

1 Line a baking sheet with a

food-grade acetate sheet. Cut
out templates (see p.57) from
2 Spread the melted, tempered
chocolate over the acetate
with a palette knife to the desired
parchment paper. thickness. Chill for 15 minutes.
...cut shapes from
a slab of hardened
chocolate

Variation
You can create curved 3-D
surfaces by placing another
acetate sheet on top of the chocolate
slab. When it begins to harden but is
still pliable, carefully wrap it around
a bowl or can. this will help to
support its weight and create
a curved shape.
3 trace the templates with a
knife, cutting through most
of the surface. Return to the
4 Heat a sharp knife in hot
water, wipe dry, and cut
through to the base of the shapes.
refrigerator and chill until hard. assemble as described opposite.
62 decorating techniques

Building with fondant

Create buildings, bricks, and other 3-D shapes like this boat, by using fondant stiffened
with tylose powder, tragacanth gum, or gum paste. Mold fondant to form any shape and join
the pieces together using edible glue. Use a template to design a unique 3-D decoration.

Equipment
❋ cardboard or parchment
paper templates
❋ cardboard or cardboard
box, for supports

Ingredients
❋ cornstarch, for dusting
❋ strengthened fondant
(see p.87)
❋ edible glue 1 Dust a surface with cornstarch
and roll out the fondant to the
desired thickness. Roll it thickly if
2 Cut the desired shape using
a template (see p.57) or a
ruler. then, cut a base to support
it needs to support other parts. the creation.

Mold fondant
to form any
shape you like

Tip
For tall creations, insert a
cake-pop stick, a wooden skewer,
or a food-safe wire into the fondant
to provide support. Strengthened
fondant dries out quickly, so work
on small portions at a time,
keeping the remainder
covered in plastic wrap.
3 Dry for 2–3 days on parchment
paper, until firm. For arched
shapes, place pieces on a curved,
4 Pipe, paint, or draw details
onto dry shapes before you
join them, making sure not to
cornstarch-dusted surface. smudge them as you do so.
 3-D creations 63

5 Using a small, clean

paintbrush, join
the shapes together
with edible glue, or by
simply moistening the
sides with water and
holding them firmly in
place until they stick.

Variation
Press the strengthened
fondant into molds (such as
building blocks or other shapes;
see pp.120–23) and, once dry,
stack or layer them to create a 3-D
construction. Work carefully
with delicate creations, since
they can break easily.

6 It is a good idea
to provide some
support inside the
creation until the
glue dries. Fold a
small cardboard box
to support a design
such as this boat.
You can place a box
or a cylinder inside
a fondant building
or a turret to give
added support.
64 decorating techniques

Creating strong 3-D objects

For complex modeling paste objects, such as this shoe, use cardboard or paper templates
to ensure accuracy. Choose a sturdy paste, such as gum or Mexican paste, and provide
adequate support for the shapes as they dry, so that they maintain their 3-D quality.

Equipment
❋ cardboard or parchment
paper templates
❋ cardboard box,
for support

Ingredients
❋ sheet of gum paste, or
other modeling paste
❋ cornstarch, for dusting
❋ edible glue 1 to make a shoe, roll the paste
on a cornstarch-dusted surface.
Roll a thick piece for the sole. Use
2 Create a support for the
shape. For a high-heeled shoe,
use a cardboard box covered in
a knife to cut around the template. plastic wrap for support.

Tip
While the paste is still
slightly pliable, emboss the
surface with modeling tools or
cutters, pressed just into the paste
but not through it. This is a good
way to make a shoe label, for
instance. Decorate after the
glue has fully dried.
3 Make supports for each part,
and let dry overnight. When
nearly dry, check the shape and
4 to form the shoe, paint edible
glue on the edges and press
them together. allow each part to
adjust, if needed. dry before moving on to the next.
 3-D creations 65

Carving and covering cakes

Carve cakes to create 3-D replicas of almost anything, from handbags and trains, to cars
and guitars (see below). Choose a firm, dense cake such as pound, which will hold its shape
and support the weight of the frosting. Be sure the cake has cooled before you freeze it.

Equipment
❋ cardboard or parchment
paper templates

Ingredients
❋ buttercream frosting
(see pp.24–25)
❋ round or square pound
cake, depending on the
shape of your design
(see p.231) 1 Spread buttercream frosting
between the layers of your cake,
and freeze for 30 minutes. For tall
2 Use a very sharp knife to
carve the cake into the basic
shape you want. then use a small,
❋ sheet of fondant, rolled
designs, thin layers work best. sharp knife for detailing.
to 1⁄4in (5mm) thick

Tip
Every carved cake needs a
basic layer of fondant wrapped
around it, as shown in step 3.
Once this has rested and formed
a crust, you can add more layers
of fondant in different colors,
as well as detail and
other decorations.
3 Let the cake rest for an hour.
Crumb-coat with buttercream
frosting (see p.29), then cover with
For 2-D shapes, use a very sharp
knife to cut carefully around a
template. Neaten the edges and
fondant. Press it into the crevices. then proceed with step 3.
66 decorating techniques

Building with gingerbread

the secret to a successful gingerbread construction is good-quality dough, a symmetrically
drawn template, and precise baking time. You will also need patience, since you have to wait
for the glue or royal icing fixative to dry as you construct, to ensure a sturdy finished product.

Equipment
❋ cardboard or parchment
paper templates

Ingredients
❋ gingerbread dough
(see p.235), rolled to
1
⁄4in (5mm) thick
❋ royal icing, for piping
(see pp.34–35)
1 to create a house, lay the
templates on the gingerbread
dough. Use a sharp knife to cut
2 Using a palette knife, move the
dough pieces onto a baking
sheet lined with parchment paper,
around the templates neatly. making sure they lie flat.

Variations
You can create trees, towers,
windmills, and fairy canopies with
gingerbread. For cylindrical shapes,
wrap the gingerbread pieces around
a can while they are warm. If you are
worried whether the construction
will work, do a trial run with
cardboard and glue.
3 Bake according to the recipe
instructions. trim any rough
edges with a sharp, hot knife, and
4 Once cool, pipe your designs
on the cooled gingerbread
pieces before you assemble your
let the pieces cool. creation, if desired.
 Use thin layers of icing to
stick the pieces together,
allowing each layer to dry
Once dry, pipe the roof before adding another
with royal icing to create
snow and icicles, or simply
decorate to taste

5 to assemble, work from the

bottom upward, applying
royal icing to the seams with
a palette knife.

6 allow each seam to dry. Be

sure the base is dry before you
attach the roof. Hold the pitched
roof in place for a few minutes.

Tips
Always assemble the
gingerbread construction on the
board on which it will be presented.
Moving it later could cause pieces
to shift. Royal icing can be colored
with shades of coloring paste,
helping to make the piping
stand out.
68 decorating techniques

Building tiered cakes

Stack a light, frosted sponge cake directly onto the cake below it without support. For dense
cakes covered in fondant or any cake structure taller than two layers (as shown here), you will
need dowels and cake boards to keep the structure steady and prevent it from collapsing.

Equipment
❋ cake boards, in varying
sizes, to suit size of cakes
❋ dowels
❋ wire cutters

Ingredients
❋ fondant-covered or
smooth-frosted cakes in
varying sizes, according
to your design 1 Dust the bottom cake with
confectioner’s sugar. Put a board
the same size as the small cake on
2 Insert a dowel into the cake.
Nick it with a knife at the
height of the cake. Cut all dowels to
❋ confectioner’s sugar
top. Press down gently for a guide. the same height with wire cutters.
❋ royal icing, for sticking

Variation
Use a long dowel and embed
it through all the cake tiers
from top to bottom. this will keep
the structure steady and prevent
movement. Cut circles from the
center of each board in advance,
to make it easier for the
dowel to run through.
3 Insert the dowels into the
cake straight down, until they
touch the board. Space them 1in
4 Carefully center and then
attach the small cake and its
board on top with a little royal
(2.5cm) in from the guideline. icing. Repeat for more tiers.
 3-D creations 69

Building with pillars

If you want to use solid pillars, simply dowel the cake (see opposite), positioning the dowels
where you want the pillars to be. Place the pillars on top of the dowels, securing them to the
cake and to the cake board above, with royal icing. For hollow pillars, follow this step-by-step.

Equipment
❋ dowels
❋ 6 pillars
❋ wire cutters
❋ cake boards, in varying
sizes, to suit size of cakes
❋ piping bag with small,
round tip, optional

Ingredients
❋ fondant-covered or 1 Place the dowels where you
want the pillars to sit—evenly
spaced around the cake. Mark the
2 Place a dowel into each mark,
pushing it through the cake
until it hits the board beneath.
smooth-frosted cakes in
cake with the position of each. Slide the pillar over the top.
varying sizes, according
to your design
❋ confectioner’s sugar
❋ royal icing, for sticking

Tip
An easy and reliable way to
construct a tiered cake is to use
a specialized stand—cakes sit on
plates that fit directly into it. You can
also use interlocking separators
that fit over a central post, thus
perfectly centering the tiers
and supporting them.
3 Using wire cutters, cut the
dowel so it is the exact height
of the top of the pillar. Cut the
4 Pipe or spread royal icing to
the top and base of each pillar,
slide them onto the dowels, and
other dowels to the same height. place the cake and board on top.
70 decorating techniques

Building asymmetrical cakes

asymmetrical cakes are not only visually stunning but are also relatively easy to make,
so long as you use a firm, dense cake (such as pound cake) and a dowel in the center for
support. Begin by partially freezing each cake on its board, since this makes carving easier.

Equipment
❋ 1 cake board, for the base
❋ 2 or more cake boards,
the size of your cake tiers,
with a hole the width
of the dowel pierced
through their center
❋ long wooden dowel,
sharpened at one end
❋ shorter dowels (see p.68)
❋ wire cutters 1 Carve the cakes when they are
almost frozen. Carve the top
of the base tier at an angle so it
2 Position the next tier on top.
Hold it firmly with one hand,
and use a knife to score the top of
slopes at a diagonal level. the cake at an opposite diagonal.
Ingredients
❋ 2 or more pound cakes
(see p.231), in varying
sizes, according to your
design; levelled and
layered with buttercream
❋ buttercream frosting
(see pp.24–25)
❋ cornstarch, for dusting
❋ fondant

3 Check that the layers are

even. Repeat to add more
tiers. Use the tier beneath for
4 When the cakes are all cut
with angled tops, crumb-coat
each cake (see p.29) and chill for
support as you cut. 30 minutes–1 hour.
 3-D creations 71

5 Dust a surface with cornstarch and roll out a large

piece of fondant. Carefully lift it over the top of the
bottom tier, smoothing downward to cover it (see p.50).
6 to stack the cakes, insert dowels (see p.68) in
all the tiers except the top one. Cut each dowel
using wire cutters to make sure that it sits flush
Repeat with all the tiers, until each one is fully covered. with the top of each angled cake.

7 Dot buttercream frosting in the middle of each tier

and stack one on top of the other, making sure
they are centered. the long dowel should run smoothly
8 Carefully press the long dowel through all the
tiers until it hits the cake board of the base tier.
Cut it so that it is exactly the same height as the
through the cakes and the holes in their boards. uppermost tier. add a decoration to disguise it.
 PIPING
Master the art of piping and elevate your cakes from simple
to sensational. Start by learning how to make and fill a piping
bag and practice the techniques—soon you’ll be creating
intricate piping with ease. Pipe flowers, foliage, borders,
lettering, embroidery, beading, stringwork, and other decorative
touches using a variety of piping tips and ingredients.
 piping 73

Making a piping bag

Make a piping bag yourself using a square of parchment paper. Fill it with a small quantity
of your piping medium, and pipe fine lines and effects easily. Snip the end and pipe without
a tip, or add a tip of your choice (see p.20), with or without a coupler.

Equipment
❋ parchment paper
or tracing paper
❋ masking tape

Simply snip the 1 Fold the lower corner of the

parchment paper upward so 2 Fold over the whole of the
top folded section without
end and pipe with that it is folded in half diagonally.
Run your finger along the fold.
creasing it, rolling it over until
you have a cone shape.
small quantities
of icing
3 Fold the bottom
folded section
around the outside.
Using your hand,
expand it out, and
then secure with a
little masking tape.
Tip Cut off any excess
Large piping bags are also paper from the top.
known as “pastry bags,”
although they can be used for any
type of piping work. Be careful not
to overfill the bags, even when
piping large quantities of icing,
since this makes it difficult to
apply uniform pressure.
74 decorating techniques

Filling a piping bag

a piping bag should be densely packed with filling, but only at the tip end—don’t overfill it.
Squeeze the icing toward the tip, removing any air bubbles. Use any one of the huge variety
of tips available to create a multitude of decorative touches on cakes and cupcakes.

Equipment
❋ piping bag with tips
❋ coupler, optional
❋ scraper, optional

Ingredients
❋ colored royal icing, for
piping (see pp.34–35)

Squeeze the icing 1 Fit the tip to the piping bag,

with a coupler, if desired, and
place it upright in a tall glass.
2 Remove the bag from the glass
and lay it on a flat surface.
Squeeze the icing toward the tip,
toward the tip, Spoon in the icing. using a scraper, if desired.

removing any
air bubbles 3 Lift up the piping
bag and twist the
excess bag at the top to
make sure that the icing
is tightly wrapped. Pipe
Tip as usual (see opposite).
Couplers are devices that
allow you to change tips without
emptying or refilling the piping
bag. A base piece is placed inside the
bottom of the bag, a tip is fitted
into the screw-on top, and the
top and tip are then screwed
onto the base.
 piping 75

Basic royal icing piping

Learn how to apply pressure to the piping bag correctly and increase your piping confidence.
Create small or large decorative touches by controlling the flow with firm or light pressure.
Stop the pressure completely and lift the tip away at the end of each design.

Equipment
❋ piping bag with tip
1 Fill the piping bag
with royal icing, as
shown opposite. Hold
the bag in your right
hand (or left, if you are
Ingredients left-handed), between
❋ royal icing, for piping your thumb and first
2 fingers. Hold the bag
(see p.35)
steady with your other
❋ cake, fondant-covered hand. When the tip
or iced with royal icing touches the surface
of the cake, gently
squeeze out the icing.

Control the
flow with firm or
light pressure 2 Even pressure is
crucial. too little
pressure will produce
scrawny lines, while
too much will make
the process difficult to
control. Let the icing
Tip catch the surface and
The consistency of icing is gently lift the tip away
very important. Make sure from the surface, letting
the royal icing is firm, but not the icing fall. at the end
runny. If it is too hard, the lines of the line, stop the
will break, curl, or crumble; too pressure and lift the tip.
soft, and they will run. See p.35
for details about royal
icing for piping.
76 decorating techniques

Piping with buttercream frosting

Much softer than royal icing, buttercream can be piped with any tip and in any color to create
a wide variety of decorative effects on frosted cakes or cake drums. It’s perfect for cupcakes,
too. Varying the size of the tip and the pressure you apply can change the design dramatically.

Shell border
Use a medium open star tip for
a shell border. Allow the frosting
to fan out as you drag and drop.

Zigzag border
An open star tip can create an
attractive pattern that works
well on the surface of cakes.

Swirl border
Use an open star tip to
create a series of interlinked,
scroll-like swirls.

Dot border
Create a row of
symmetrical dots or beads
with a medium round tip.

Stars and star border

Create individual stars (below)
or link them together as a
border, using a medium
open-star tip.
 piping 77

Piped leaves Basket weave Grass Longer grass

Use a small leaf tip to create A medium basket-weave Short strands of grass (and Pipe longer, wider strands
leaves, ruffling the lengths and tip is used here, with small even fur or hair) can be created of buttercream with a medium
dragging the frosting to a tip. sections of piping in a with a small multi-opening multi-opening grass tip to
woven pattern over longer grass tip. create grass and individual
lines of buttercream. hair strands.

Rosette border
Use a medium open star tip to
swirl tiny rosettes that can be
linked or used individually.

Pulled bead border

Use a medium round tip to
pipe beads and then slowly
release the pressure as you
drag each bead.

C-scroll border
Linking up a series of “C”s,
using a small open-star tip,
creates an easy and pretty
border; alternate “C”s with
“S”s for a different look.

Rope border
Create a sturdy rope or a
series of scrolls by linking
a series of backward “S”s
with a medium open-star tip.

Ruffle border
Pipe a simple ruffled border
using a medium petal tip,
dragging the frosting back on
itself and then forward again.
78 decorating techniques

Piping buttercream borders

Buttercream is an excellent medium for piping decorative borders and effects. You can pipe
figures, flowers, and other decorations, and even use it for brushwork embroidery (see
p.139). Get the consistency of the buttercream right (see p.24) and use the correct tips.

Equipment
❋ piping bag equipped with
an open star tip (such as
Wilton no. 21), filled
with buttercream frosting
(see pp.24–25)

Ingredients
❋ smooth-frosted cake
on a fondant-covered
cake drum

1 For a shell border, hold the

bag at a 45º angle just above
the cake surface. Squeeze, so
2 Relax the pressure and pull
the bag along the bottom
of the cake. Pull the tip along
that the frosting fans out. to form a point. Repeat.
Buttercream is
excellent for piping
For drop flowers,
borders and effects hold the bag directly
above the cake surface,
just touching. Squeeze,
letting the frosting build
Tip up to make a flower.
If the buttercream has air Stop squeezing then lift
bubbles after beating, press the tip away. You can
them out against the sides of the turn the hand that is
bowl with a spatula to help you holding the bag as you
achieve a smooth product. Don’t
squeeze out the frosting
overfill the bag, since it will
warm in your hands and
for a swirl, and/or add
the frosting will melt. a dragée to the center.
 piping 79

Piping a buttercream rose

Pipe a simple rose using buttercream frosting. It can be piped onto a small square of parchment
paper, directly onto a cake in a single movement (see Variation), or piped onto a flower nail,
as shown here, and then applied to the cake once the buttercream has firmed a little.

Equipment
❋ piping bag, equipped with
a coupler and a round
tip (such as Wilton
no. 12), filled with
buttercream frosting
(see pp.24–25)
❋ petal tip (such as
Wilton no. 104)
❋ flower nail

1 Hold the tip above the center

of the flower nail. apply
pressure and squeeze out a cone
2 Change to a petal tip. Hold the
bag at a 45º angle and squeeze
to form a ribbon of frosting that
shape of frosting. overlaps at the top of the cone.

3 Place the wide end

of the tip against
the base of the bud.
Squeeze and move the
tip up and then down
to the base. Repeat
Variation for 3 petals around the
to pipe a buttercream rose bud, overlapping each
with a single movement, attach a petal just behind the
large or medium open star tip to your edge of the first. Repeat
piping bag. Pipe a dab of buttercream the same technique,
to create a center, and then carefully
creating a row of 5
work your way around the center
in a counterclockwise motion petals and, finally, a row
to create a swirl. of 7, angling the tip to
create an open rose.
80 decorating techniques

Piping dots, beads, and flowers

Decorate the top of a cupcake with a series of simple, piped royal-icing picot dots, beads, and
flowers. Picot is a type of elegant “embroidery” that can be undertaken with a series of small,
simply piped dots. For a different effect that is as easy to achieve, try a beaded border.

Equipment
❋ piping bag fitted with
a small, round tip (such
as Wilton no. 1L), filled
with piping-consistency
royal icing (see p.35)

Ingredients
❋ cake, fondant-covered
or iced with royal icing

For picot dots, hold the bag so the For beads, hold the bag at a 45º
tip is just above the cake. Pipe a angle. apply pressure as you lift
dot, increasing pressure to increase to allow the icing to spread out.
its size. Stop squeezing to drop it. Stop the pressure as you drop it.

For flowers, prepare

the bag as before. Pipe
a small dot and then
push the point of the
tip into the edge and
Tip drag it toward you in a
When piping picot dots, do petal shape. Continue,
not gradually stop the pressure piping another dot
or you will get a “nose” on the dot. beside the first one,
Instead, stop squeezing and pull working in a circle,
away immediately. Allow to dry
until you form a flower.
just slightly, dip your finger in a
little cornstarch, and gently
press it down.
 piping 81

Piping filigree with royal icing

Using a series of interlinked “W”s and “M”s, or simply long, continuous curls and lines, filigree
is an elegant piping technique that you can use to create delicate, lacelike designs. Similar in
approach, scrolled hearts can be piped on parchment paper and attached to the cake once dry.

Equipment
❋ piping bag fitted with
small, very fine round
tip (such as PME 00 or
0), filled with piping-
consistency royal
icing (see p.35)
❋ template, optional

Ingredients
❋ cake or cupcake,
fondant-covered or
iced with royal icing
1 Pipe an outline with the tip
positioned just above the
surface of the cupcake. apply
2 Pipe curves, bending
continuously in all directions,
but never touching. Do not lift
❋ edible glue uniform, gentle pressure. the tip from the surface.

For scrolled hearts, use

a template, if desired,
to pipe a design onto
a sheet of parchment
paper. Dry until hard
Tips (overnight, if possible),
For more intricate designs, carefully remove from
you can use an icing “pen,” which the parchment, and
you fill with icing and use with one affix the hearts around
hand. The pen pushes the icing the sides of your cake
out without the need to squeeze. with a little edible glue.
You can also purchase icing
syringes, which require
special tips.
82 decorating techniques

Piping with royal icing

Create elegant and detailed designs with royal icing, which can dry hard and hold its
shape for 2-D and 3-D work. Color as desired and use with different tips for varied effects.
Piping is a skill really worth mastering, to achieve a truly professional finish.

Scrolls
Use a small shell or rope tip to
create a series of interlinked
scrolls for a border on a cake.

Rope
Use a rope tip to pipe a spring
shape in a clockwise direction,
using even pressure.

Filigree
This delicate piping work
is created with a small writing
tip and long piped lines of
random patterns. Dust with
luster dust to highlight.

Beads and stringwork

Try small and large writing
tips to create a finely piped
line of beads. Link with
loops of piped string work.

Shells and stringwork

Use a shell tip to create a row of
symmetrical shapes and then
link them with piped stringwork,
finishing off with a picot dot at
the base of each shell.

Ruffles and rosettes

A star tip creates a lovely
rosette when turned in a
clockwise motion. Link with a
series of ruffles, using a small
petal or open star tip, and
embellish with stringwork.
 piping 83

Shell border with stringwork

Use a shell tip to create a
continuous shell border, and then
a writing nozzle to pipe in diagonal
lines for a lattice beneath.

Star border
Create a star border in any
size, with an open star tip.
Apply pressure until you get the
required size, and then lift the
bag upright for each shape.
Pulled beadwork
Use a slightly larger writing tip
to create soft beads of icing
and then drag them across to
form a thinner tail.

Skein border
A skein is created with a small
star tip by piping in a clockwise
direction at an even height to
form the first curve and then
pulling down in a point.

Zigzag ruffles
Use a small open star tip and
pipe in a delicate back-and-
forth motion to create the
appearance of ruffles.

Swirls and picot dots

Use a fine writing tip to
create elegantly piped curls,
surrounding the larger swirls
with a series of picot dots.

Damask 1 Damask 2 Trailing branches

This ornate design can be created To create this delicate pattern on the side Create fine and then slightly wider
using a fine writing nozzle to pipe of a cake, press a template onto the lines with a fine writing tip. Use the
over a template or in the cutout surface of the fondant and use a veining same tip for the beaded blossoms
sections of a stencil. tool to emboss the shape for piping. on the branches.
84 decorating techniques

Piping lettering
Piped lettering is one of the trickiest skills to learn, but if you master the technique you will
be able to add a professional touch to your cake. the secret of successful piping is patience
and practice. Pipe on parchment paper, then freeze until hard, or pipe directly onto your cake.

Equipment
❋ tracing paper or
parchment paper
template
❋ piping bag with small,
round decorating tip
(Wilton no. 1L)

Ingredients
❋ royal icing, for piping
(see p.34) or thinned 1 Place your template (if using)
on the cake and use a toothpick
to mark out the letters. Fill the
2 Place the tip just above
the surface of the cake,
with the bag at a 45º angle,
buttercream (see p.24)
piping bag with icing. and begin piping.
❋ cake, fondant-covered
or iced with royal icing

Tips
Use royal icing to pipe onto
fondant-covered cakes and
use buttercream frosting for
buttercream-frosted cakes. Use
more pressure for heavier lines
(downstrokes, when writing in
script) and less for thinner
lines (upstrokes).
3 apply pressure and drag the
tip along the surface as you
form the letters. Release the
For block letters, apply pressure,
lift, and move along the line of the
letter. Release pressure with the
pressure to end a line. tip pressed onto the surface.
 piping 85

Piping with chocolate

You can pipe chocolate onto the surface of a cake, or you can let the designs harden in the
fridge on a sheet of parchment paper, ready to affix later. Chocolate should be lukewarm
to pipe effectively. temper the chocolate (see pp.40–41) for the shiniest, hardest results.

Equipment
❋ tracing paper or
1 Fill the piping
bag with melted
and tempered milk
parchment paper chocolate that has
cooled slightly, so
template it is just warm. Fix
❋ piping bag with small, a sheet of parchment
round decorating tip paper on top of the
(such as Wilton no. 1L) template, and secure
the sides with paper
clips to hold it steady.
Ingredients
❋ milk, white, or dark
chocolate, melted and
tempered (see pp.40–41)

2 Press the tip

against the surface
of the parchment paper
at the center of the
design and, working
from the inside out,
pipe lines over the
Tips template. Drag the tip
You can also pipe directly along the paper, leaving
onto a cake, as you would with a neat line of piping.
royal icing or buttercream frosting. Stop the pressure at
You may, however, find it easier to the end of each line,
pipe onto a chocolate or fondant and repeat, piping
plaque, because you can wipe off each line separately.
the piping and start again if
Chill until hard.
you make a mistake.
HAND-MODELING
Work malleable mediums such as fondant and gum
paste by hand to produce beautiful decorations that
enhance your cakes. Make delightful 3-D models,
such as realistic flowers and leaves, or characters
for novelty cakes, with the help of the right tools
and these impressive techniques.
 hand-modeling 87

Strengthening fondant
Whether you choose to model fondant entirely by hand, or you use cutters to create a variety
of shapes, it is important to prepare the fondant so that it is pliable, strong, and able to dry
hard enough. Use small quantities at a time, leaving the rest double-wrapped in plastic wrap.

Ingredients
❋ vegetable shortening,
for greasing
❋ 1lb 2oz (500g) fondant
❋ 2 tsp tylose powder

...pliable, strong,
and able to dry hard 1 Lightly grease a flat surface
and place the fondant on top.
knead the fondant until it is
2 Place the tylose powder
inside. Press the fondant
around the well and knead the
enough for cutting smooth. Make a well in the center. ingredients together.
and modeling
3 When the fondant
is smooth, pliable,
and evenly colored
(with no streaks of
strengthening powder),
Tips double-wrap it in
Always use “flower” grade or plastic wrap and
finely milled tylose powder to place in a zippered
strengthen fondant. Coarser-milled bag for 1–2 hours,
powders are fine for making edible or overnight. You can
glue, but will make fondant lumpy omit this resting time,
and cause it to harden unevenly.
but the fondant will
Strengthen after coloring
fondant, not before. lose some elasticity.
88 decorating techniques

Modeling a fondant rose

You can easily mold impressive, blooming roses using your fingers and a ball tool, as shown
here. to save time and create an even shape, you could cut out the petals using petal cutters
in a mix of three or four sizes. this technique works well with chocolate clay, too.

Equipment
❋ 18-gauge floral wire
❋ ball tool

Ingredients
❋ 1oz (25g) fondant,
strengthened (see p.87)
❋ vegetable shortening,
for greasing

1 Form a cone of fondant on the

wire. Place upright to harden
for 3 days. When dry, grease your
2 Press out into a small oval,
1
/16in (1mm) thick. Create 5
more and cover with plastic wrap.
surface and roll a ball of fondant. Use a ball tool to soften the edges.

Mold impressive,
blooming roses

Tips
Knead in a little more tylose
powder or tragacanth gum
when modeling the cones, so that
they require less drying time.
It is possible to create a rose on
an undried cone, but it may
not hold its shape
as successfully.
3 Moisten the base of each
petal with a little water and
attach to the cone, overlapping
4 Repeat, molding larger petals.
add around 20 petals, using
larger petals to form an open rose.
each petal to form a tight bud. Place on a stand to dry overnight.
 hand-modeling 89

Modeling a simple tulip

tulips are easy to make and, unlike roses, require only one cutter. Use a calyx cutter for the
base, or form a star with your fingers. alternatively, you could hand-model the petals as you
would for the rose (see opposite), with one end of the oval slightly narrower than the other.

Equipment
❋ fondant roller
❋ petal cutter
❋ scriber tool
❋ calyx cutter

Ingredients
❋ vegetable shortening,
for greasing
❋ 1oz (25g) fondant,
strengthened (see p.87), 1 On a greased surface, roll a tiny
ball of fondant. Cut out 3 petals
using the cutter. Draw down the
2 Moisten the base of a petal,
and press it around the ball.
Repeat with all petals. Overlap
rolled to 1⁄16in (2mm) thick
center of each, using a scriber tool. them for an open tulip.
❋ 1⁄2oz (12g) green fondant,
strengthened (see p.87)

3 Roll out the green

fondant, and cut
a calyx with the cutter.
Moisten and press onto
the base of the tulip. If
desired, you can press
the petals closed at the
Variations tops with your fingers.
to create frilled petals for the
tulip, make tiny cuts around the
petal outline, then roll a frilling tool
over the edge of each petal. to make
your own inedible stamens, use thick
thread that has been stiffened with
edible glue, attaching a small
ball of fondant at the tip.
90 decorating techniques

Creating flowers and sprays

Cut and vein realistic flowers from fondant or gum paste, tint them with petal dust, and then
wire them together for dramatic sprays (see pp.112–13). there is a wealth of cutters that can
produce many types of flower. they provide the perfect finishing touch to any celebration cake.

Purple roses
Wire simple fondant roses
in vibrant colors into
sprays for dramatic effect.
Poinsettia
Cut out petals and leaves in a
range of sizes, vein them with a
veining mat, and layer to create Orchids, cornflowers,
a gorgeous Christmas blossom. and baby’s breath
Create a trailing spray by wiring
together larger flowers at one end
and smaller ones at the other, filling
spaces with blossoms and leaves.

Calla spray Orchid spray Freesia

A simple spray of uniform-sized lilies Wire together an orchid, cut from Tint fondant or paste to a pale
is easy to wire with veined green thinly rolled paste and tinted dust, lilac and create a spray of freesia,
foliage and it makes a stunning and with foliage and tinted blossoms. wrapping the blooms together
effective centerpiece. Use a sharp knife to vein the leaves. with floral tape (see p.112–13).
 hand-modeling 91

Cornflowers
Use specialized cutters for
vivid blue cornflowers. Using
a garlic press, create
strands of paste that can be
rolled into shape for the Cymbidium orchid
central stamens. Stipple the inside of the
Gerbera and freesia flower’s bell with a stiff
A daisy or gerbera plunger brush and a little petal
cutter will emboss the dust mixed with grain
surface of the petals. alcohol. Ruffle the veined
Layer and wire with freesia bell with a frilling tool.
and blossoms.

Jasmine
Try using a calyx cutter for
jasmine. Lightly tint the
centers of jasmine
blossoms with pink petal
dust to highlight the
veining on the petals.

Lilies
Freesia trailing spray Wrap teardrops of white paste
Wiring together single leaves around sturdy yellow stamens.
on a central wire creates a Score the leaves and petals
trailing spray. Bright freesia for realism.
with white stamens are
accompanied by individually
wired white blossoms.

Orchid
Create the petals and center
of an orchid with a specialty cutter
Rose spray and a veining tool. Try using
Use a little brown petal darker petal dust on the
dust on gum-paste leaves, and outside edges, softening
then steam to provide a soft the shade toward
sheen. Attach to rose buds in the center.
various sizes.
92 decorating techniques

Modeling a basic figure

With some careful modeling and sculpting, you can make figures like this little girl. You
can use a veining tool to add creases to fabric, or a frilling tool to form curls in the strands
of fondant hair, if desired. You can even adapt her to become a princess (see pp.170–75).

Equipment
❋ cake-pop stick, halved
1 Form a large ball
of kneaded fondant
into a teardrop shape.
❋ stitching (quilting) tool Flatten the top and base,
and smooth it down so
❋ veining tool
that the base fans out.
❋ scalpel Insert the cake-pop
❋ toothpick stick through the center.
❋ fondant roller Shape a smaller ball of
lilac fondant into a
❋ small blossom cutter
bodice shape. Slip it
❋ garlic press onto the stick and add
detail with a stitching
Ingredients tool. Use a veining
tool to score folds.
❋ 31⁄2oz (100g) each of lilac
and pale pink fondant,
strengthened (see p.87)
❋ 1oz (50g) flesh-colored
fondant, strengthened
(see p.87)
2 Model 2 narrow
cones of pale pink
fondant that are curved
❋ black edible pen at each end, with one
end wider than the
❋ pink edible pen
other. Use the veining
❋ pink luster dust tool to score creases into
❋ cornstarch, for dusting the sleeves, and bend
❋ 1 tsp yellow fondant, the arms at the elbow.
allow to harden for
strengthened (see p.87)
30 minutes, and then
❋ 1oz (25g) brown fondant, moisten with a little
strengthened water and attach to
❋ edible glue the top of the bodice.
 hand-modeling 93

3 knead the flesh-colored

fondant into a neat oval that
fits into the neckline of the dress,
moisten the base and slide it onto
the stick. Smooth it down into
the bodice and use your fingers to
create the neck. allow to dry for
30 minutes while you make the head.
Form an egg-shaped ball of flesh
fondant into a head, with a gentle
Variations curve for the chin and a tiny oval
to create legs, model 2 for the nose. Mark the eyes with
same-sized sausages of fondant, the fine black edible pen and draw
forming calves and thighs. Smooth in the mouth with the pink pen.
them down into a slim point. For Brush the cheeks with a little
pants, model a teardrop shape, pink luster dust and slide the
flatten the base, and split it in
head onto the stick.
half from the base to 3⁄4 of the
way up. Model each leg.

4 Cut a thin strip of pink fondant

and attach it to the waist. Cut
2 more strips and fix to the front
of the skirt for a sash. Create hands
by shaping flesh-colored fondant into
2 tiny teardrops. Use a scalpel to
cut 4 fingers and a thumb on each
hand, and then add shape using
a toothpick. Poke a small hole into
the wrist of each arm and attach
the hands to the sleeves. Draw one
over the other and secure with a little
water. Roll out the strengthened
yellow fondant on a cornstarch-
dusted surface and cut a blossom
with the cutter. Fix it to the bodice.
Press balls of brown fondant
through a garlic press to create hair.
Glue the strands onto the head
with edible glue so that the sections
meet at a side parting.
94 decorating techniques

Modeling characters
Color and model strengthened fondant, modeling pastes, or clays to create delightful
characters for your cakes. You can embellish them with the use of basic tools, piping,
edible paints, dusts, and pens… and a little imagination.

Ballerina
Use a garlic press to
make natural-looking hair
and a frilling tool to create
the skirt. Paint the laces
for the ballet shoes. Ladybug
Use a large round piping tip to cut
black fondant dots and flower
stamens for the antennae.

Mouse
You can pipe or purchase
googly eyes, then score
a thin rectangle of gum
paste for the teeth.

Rabbit
Fairy
Create the body in a
single color and add Rice paper, cut to Cat
the features afterward, shape, makes delicate
wings. Try marbling the Flower stamens make great
scoring the cheeks whiskers. Scoring the fondant
with a frilling tool. base of the toadstool.
creates the furry stripes.

Chicken
Fondant wings can be
scored into feathers
with the back of a knife.

Elf
Dog Give his clothing a
Try using veining and realistic touch by
frilling tools and pieces pleating the fondant
of fondant to add detail and scoring in folds
to the face and body. with a veining tool.
 hand-modeling 95

Sheep Baby ladybug Cow

A frilling tool creates fluffy Use a circle of thin white gum This cow has modeled legs on
white-fondant fleece. Let the paste or rice paper for the a basic tear-shaped body. The
fondant dry before adding eyes. Color in the pupils with Pirate spots are shaped individually.
the black details. a black edible pen. Use stitching and veining tools
to emboss the clothing and
give his beard a realistic touch.

Dragonfly
Carefully score a fondant body
with a thin knife or scalpel and
adorn with rice-paper wings.

Pig
A basic tear shape
Teddy bear can form the body of a
pig, or any number of
Use a blade or stitching tool
different creatures.
to add seams, then pipe a
dot of black icing onto thin
fondant circles for his eyes.

Soccer player
Make your player’s body first
Elephant and then “dress him” with
thinly rolled fondant shapes. Westie
It is all in the detail! Gently scored
lines produce a lovely weathered Create his fur with a veining
hide. Model the trunk and head in tool and by simply pulling bits
one piece and then add ears. of the fondant into points.
96 decorating techniques

Modeling embellishments
You can adorn cakes or decorations with swags, bows, ruffles, ropes, and chains. these
techniques take a little time to master, but they add beautiful detail to your creations.
For prettier bows, use a stitching tool to quilt the edges of the swags before you pleat them.

Equipment
❋ fondant roller
❋ veining tool
❋ circular cutters,
1 large and 1 small
❋ flower mat or foam
❋ frilling tool

Ingredients
❋ strengthened fondant
(see p.87) 1 For a swag, roll out a small
rectangle of fondant on a
cornstarch-dusted surface, cut to
2 Gather up the fondant on each
side, and pinch it together at
the top, moistening it with a little
❋ cornstarch, for dusting
neaten the edges, and pleat folds. water. Cut off any excess.

Add beautiful
detail to
your creations

Tips
Paint your chains (see
opposite) with metallic luster
dust mixed with grain alcohol one
side at a time, allowing the paint to
dry fully before turning over and
painting the other side. You can
also airbrush the links to
create texture.
1 For a bow, create 2 swags.
Fold them over so the pinched
edges meet. Model a smaller
2 attach with water. Wrap the
center swag around the seam
and fix together at the back. Use
rectangular swag for the center. a veining tool to neaten the pleats.
 hand-modeling 97

1 For ruffles, roll out a thin square of fondant on

a dusted surface and use a cutter to cut out a large
circle. Use a small circular cutter to create a hoop, and
2 With the outside edge of the strip sitting on the
edge of the mat, roll the frilling tool back and
forth, pressing and stretching the fondant. Rotate the
cut through to create a strip. transfer to a flower mat. strip. to attach, moisten the reverse side with water.

For ropes, roll out the fondant on a dusted surface and For chains, cut untwisted ropes into even-sized
cut into strips. Roll with your hands to create strands. pieces. Make a link by moistening the ends of one piece
Moisten the length of one and fix another to each end. of rope with water and pressing them together to make
twist each end in the opposite direction. a neat seam. Repeat, looping each link as you go.
98 decorating techniques

Modeling with marzipan

You can sculpt, smooth, and reshape marzipan as much as you wish, since it is soft and pliable
and takes a long time to dry. Marzipan fruits are traditionally used to decorate Christmas
fruitcakes. they are pretty, easy to make, and can be created with very little equipment.

Equipment
❋ veining tool, optional
1 Dust a flat surface
with cornstarch and
warm a little marzipan
in your hands. knead
it until it is soft and
Ingredients pliable. If you need the
❋ cornstarch, for dusting decorations to harden
more quickly, knead in
❋ 7oz (200g) marzipan
a little tylose powder
(see p.36) (see p.87).
❋ 1 tsp tylose powder,
optional
❋ red, brown, and green
coloring pastes
❋ edible glue

2 Break 2 golf
ball-sized pieces
of marzipan from the
ball and set aside. Use
a toothpick to dab
red coloring paste into
the center of the rest
Tip and knead until evenly
To make edible glue, mix distributed. add more
1
⁄4 teaspoon of finely milled tylose paste until you get the
powder with 2 tablespoons of warm desired color. Color
water. Mix together until most of one of the golf balls
the lumps have dissolved. Cover with brown paste and
and refrigerate overnight. When
the other with green
it is ready, it will have a
syrupy consistency.
in the same way.
 hand-modeling 99

3 take a ball of red marzipan and form it into a

soft, smooth cone. Press each “strawberry” all
over with the end of a toothpick, to make seedlike
4 Use the same technique to make the apples,
creating slightly rounder cones with a flatter
base. Use a veining tool to poke a hole in the
impressions. Poke a hole in the top for the stem. center of each apple.

5 Use green marzipan to form leaves and stems. take

a tiny flat, oval piece and then mold until you have
the desired shape. Green and brown stems can be made
6 attach the stems to the pieces of fruit using edible
glue. Glue one leaf on each side of the brown stem
for the apples, and a crown of leaves around the
by rolling the marzipan into a narrow rope. strawberry stems. allow to harden for about 24 hours.
 USING CUTTERS
AND MOLDS
An incredible variety of cutters and molds makes it easy
to achieve a professional finish. They are fuss-free and
require very little experience to use. These techniques show
you how to use them, providing you with the specialized
guidance you need to create perfect fondant stars,
butterflies, and lacework ribbons.
 using cutters and molds 101

Using plunger cutters

Plunger cutters provide detailed decorative shapes with minimal effort. Use cutters with
fondant, gum paste, Mexican paste, and chocolate clay, and try experimenting with layers,
shapes, and painted effects to produce a unique array of finished decorations.

Equipment
❋ fondant roller
❋ plunger cutters
❋ forming tray, optional
❋ flower mat or
foam, optional
❋ ball tool, optional
❋ dowel or roller, optional

Ingredients
❋ cornstarch, for dusting 1 Dust a surface with cornstarch.
knead the fondant, adding
tylose powder for firmer shapes.
2 Dust the cutters with
cornstarch. Holding the
cutter at the base, press down
❋ fondant, or any other
Roll it out to the desired thickness. into the fondant and lift out.
modeling paste or clay
❋ tylose powder, to
strengthen fondant,
(see p.87), optional

...detailed decorative
shapes with
minimal effort
3 With the fondant in the
cutter, rub the edges to remove
uneven bits. If the cutter does not
4 Place the cutter on a surface
and press the plunger down
firmly. this will emboss designs
have embossing, move to step 5. onto the surface of the shape.

TECHNIQUE CONTINUES . . . .
102 decorating techniques

5 Lift the cutter

up so it is just
above the surface,
and press the plunger
again to release your
shape. If you are using
an embossing cutter,
it should now be
embossed with the
design. these embossed
marks are useful when
you come to paint
or dust decorations.

6 Gently transfer
the shapes onto
a flower mat or foam.
Use a ball tool to
shape them and add
definition, if desired.

Tip
If the fondant or gum
paste sticks to your cutter,
dust the cutter with cornstarch
or lightly grease with vegetable
shortening and try again. It can
also help to let the fondant dry
out for a few minutes before
recutting the shape.
 using cutters and molds 103

7 You can release

shapes into forming
trays to dry in a natural
shape for at least
3 hours. Curl shapes
around a dowel or
roller to give them
a natural curve.

Variations
Use cutters to cut out shapes
from a sheet of fondant. Where
the gaps are left, fill with shapes
from another shade of fondant.
You can easily remove the plunger
and transform the cutter into
a basic plaque cutter (see
pp.106–07).

For more delicate

shapes, roll the
fondant very thin
and allow it to dry
for up to 30 minutes,
forming a light crust,
before cutting. this
helps to ensure easy
release from the
cutter and a clean,
even shape. When the
shapes are intricate,
like this snowflake,
run a sharp knife
around the edges and
into the grooves of
the cutter to release
any trapped fondant
and create a crisp edge.
104 decorating techniques

Plunger cutter designs

available in a wide range of shapes and sizes, plunger cutters make cutting simple and
embossed shapes easier than ever to make. they also create quick, accomplished decorations
with a perfect finish. Layer, paint, and shape your designs to achieve a unique look.

Blossoms
Cut blossoms in a variety of
shapes. The ball in the cutter
embosses a circular center that
can be topped with a bead of
Butterflies
royal icing or fondant, and also
This cutter embosses with detail. curls the petals upward.
Dry in the crease of an open
book to keep the wings upright, Daisies
or dust with glitter to highlight.
Cut out a basic daisy shape with the
marguerite daisy cutter. If you don’t press
down on the plunger when you are cutting,
your flowers will be unembossed.

Hearts
A heart plunger cutter creates
uniform shapes that can be painted or
sprinkled with glitter for dramatic effect.

Stars
Star plunger cutters come in Circles
many sizes and produce crisp, Circle plunger cutters will become one of
perfectly formed edges. These the mainstays of your cake-decorating
simple stars are ideal as cake toolkit, and you can use them to cut
or cupcake toppers. flawless circles in a variety of sizes.
 using cutters and molds 105

Gerbera
Use a marguerite daisy
cutter in a variety of sizes
to produce a beautiful,
layered gerbera. Make
indents in the center with a
toothpick for authentic detail.

Layered stars
Layering multicolored shapes in
different sizes produces pretty
decorations to match your color
theme. Glue them by moistening
the backs with water. Embossed blossoms
Cutting the outline of a blossom rather than
embossing the center produces a good basic
shape that can be embossed and dusted.

Embossed hearts
Cut hearts from embossed fondant or
gum paste, or run an embossing
roller over the surface of the hearts
after cutting. Always emboss
while the fondant is still soft.

Glitter stars Layered flowers

Cut stars from embossed Simple, unembossed daisies form the
fondant and sprinkle with glitter basis of these decorations. Letting
or luster dust to produce a them dry a little before layering helps
pretty shimmer. them to keep their shape.
106 decorating techniques

Using cookie cutters

Use traditional plastic or metal cookie cutters to cut gum paste or fondant into a variety of
shapes, such as these hearts and stars. You need to remove the paste from this kind of cookie
cutter yourself, while plunger cutters do this for you. allow the shapes to dry before painting.

Equipment
❋ fondant roller
❋ cookie cutters
❋ veining, embossing or
ball tools, optional
❋ flower mat or foam,
optional

Ingredients
❋ cornstarch, for dusting
❋ gum paste, other 1 Put some cornstarch in a plastic
bag with the cookie cutters.
Shake to coat them, then remove
2 Press the cutters into the
paste, cutting all the way
through. Move the cutter from
modeling paste,
and lightly tap to remove excess. side to side to release the shapes.
or fondant (strengthened,
if desired; see p.87),
rolled to the
desired thickness
❋ edible glue, optional
3 Lift the cutter.
If the paste sticks
to it, use a veining
tool to push it gently
away from the edges.
Moisten with water or
edible glue and attach
to your cake now, if
...create a variety desired, or move onto
of shapes, such parchment paper to
dry overnight.
as these hearts
and stars
 All shapes should be dried and
dusted to remove any excess paste
or cornstarch before painting

5 Use veining or embossing

tools to add detail (see p.110).
Use a ball tool to shape and thin
the edges of petals or leaves.
Use a palette
knife to transfer
the decoration
carefully to another
surface for drying
or shaping

4 If you want to transfer

them to another surface,
such as a flower mat, use a
6 to use shapes for modeling,
such as petals for a rose,
loosely cover them in plastic
palette knife to move them. wrap so that they remain pliable.
108 decorating techniques

Mosaic and layering work

Layer different fondant shapes to create textured and multicolored decorations. Use
small plunger cutters of the same shape to cut tiles, strips, or other shapes, and then
join them together for a mosaic effect on a fondant decoration or the surface of a cake.

Equipment
❋ fondant roller
❋ cutters
❋ ball tool, optional
❋ flower mat or foam,
optional

Ingredients
❋ fondant, or any
modeling paste or clay
❋ cornstarch, for dusting 1 For a mosaic tile effect, roll
out the fondant to the desired
thickness on a surface dusted
2 Cut equally sized squares
from the fondant. Moisten
with edible glue or water, then
❋ edible glue, optional
with cornstarch. paste onto a cake.

For inlay patterns,

cut out shapes, such
as these polka dots,
from a flat sheet of
fondant. then cut
the same shapes again
from a contrasting
Tip color of fondant, and
You can cut out pieces insert these into the
from the shapes you have first fondant sheet.
layered on the top so that the base Gently roll to join
color or colors beneath show and then use to cover
through. This is a particularly your cake or create
good method for creating
patterned decorations.
windows on houses,
buses, and cars.
 using cutters and molds 109

1 For layered patterns, such as flowers, place the

largest flower shape at the base. Brush the center
with edible glue or water, then place a smaller one on
2 You could transfer each shape to a flower mat
and use a ball tool to model the petals after
you have completed the layering. Let set before
top. Continue with the remaining shapes. using edible glue or water to fix to your cake.

For multicolored, layered

decorations, such as cars,
teddy bears, or faces, cut out
various elements of the design
in the appropriate colors, using
a template if necessary. Moisten
the back of each element with a
little edible glue or water, and
continue layering until all the
elements are in place.

Layer daisies
in bright colors
(see pp.104–05).
110 decorating techniques

Embossing leaves and flowers

Shape and emboss to create realistic leaves and flowers, using one of many embossing and
veining mats available. Ball, flower, and leaf tools add shape and definition. Many plunger
cutters have veins and other features embedded, so they can do two jobs at once.

Equipment
❋ veining mat or sheet
❋ cutting wheel tool,
optional
❋ flower mat or foam
❋ ball tool
❋ flower and leaf tool
❋ cone tool
❋ flower former, optional

Ingredients 1 For leaves, press rolled-out

paste over a cornstarch-dusted
veining mat pushing it into all
2 Lift the paste off the mat and
turn it over on the dusted
surface. Use a cutting wheel tool
❋ cornstarch, for dusting
the grooves and ridges. or a knife to cut the outside edge.
❋ gum paste, modeling
paste, or strengthened
fondant (see p.87)
❋ vegetable shortening,
for greasing
3 Grease the surface
of the tools with
vegetable shortening,
to prevent sticking.
transfer the leaf to the
flower mat or foam,
using a palette knife,
Variation and use the tools to
a veiner can be used to enhance the grooves
emboss ridges and impressions and ridges. Soften the
for leaf shapes. Place the shape edges to provide more
on the veiner and use the ball tool shape. Leave on the
or your fingers to press it down
mat to dry and harden
onto the mat. turn it over, and
continue with step 3, to
overnight, if desired.
enhance the shape.
 using cutters and molds 111

1 For flowers, dust a surface with cornstarch and

roll out the paste. Cut out the flowers and leaves
and transfer them to a sheet of parchment paper
2 to shape the flowers, use the ball tool to press
down onto the edges of the petals. Gently move
the tool toward the center of the flower to encourage
or a flower mat, using a palette knife. the petals to form into cups.

3 Use the flower

and leaf tool to
score veins into the
petals, to give them
a realistic, textured
appearance. to hollow
out the center of the
flower, press the cone
tool into the middle
of the shape. this is
a good way to make
holes through which
wire and stamens can
later be added. Leave
on the mat, or transfer
to a flower former,
to dry overnight.
112 decorating techniques

Creating flower sprays

all you need to create realistic sprays—displays of cascading flowers and leaves—are a few
simple tools. Sprays can be informal tumbles or traditional bouquets, depending on the
celebration. Wire them individually and then group them together on top of a cake.

Equipment
❋ 22- or 24-gauge
floral wire
❋ wire cutters
❋ needle-nose pliers
❋ floral tape
❋ flower and leaf tool
❋ floral foam or
Styrofoam, to keep
flowers upright
❋ veining mat or mold
❋ ball tool, optional
1 Cut a length of floral wire,
then bend the tip into a loop
with needle-nose pliers. Wrap the
2 Form the paste into a small
cone and press the loop into
the center. Press down a flat end.
loop with floral tape. Dab with edible glue.

Ingredients
❋ gum-paste or fondant
flowers and leaves
❋ sheet of gum paste
3 Press the flower
onto the flat
surface. Hold for
or strengthened a minute to allow it
to adhere. Place in
fondant (see p.87)
floral foam or a
❋ edible glue piece of Styrofoam.
 Variations
Wire hand-modeled flowers,
such as roses, as you make them
(see p.88). Flowers with holes in the
center help with wiring—moisten the
loop wire and press it onto the flower
center. Moisten the center with
edible glue or water and then
feed the wire through.

4 Use a cutter or veining mat

to cut out leaves thick enough
for a wire to be inserted. thin
5 a veining mat creates a useful
ridge in the center of leaves.
Slip wire into the ridge and tape
the edges with a ball tool. it while the paste is soft.

Wrap each flower

stem individually

One by one,
add more flowers
and leaves to the
flower spray

6 Once dry, wrap together the

wires of a leaf or two with
floral tape, then attach to the
base of one of the flowers.

Pull the floral tape

up around the joins
of the wire and press
firmly to adhere
114 decorating techniques

Embossing a patchwork design

You can use patchwork cutters to emboss the surface of a fondant-covered cake beautifully,
or to create an interesting plaque. Emboss other decorative pieces that can then be painted,
piped, or used as the basis for layered decorations on a cake or structure.

To emboss a cake
Equipment surface, lightly grease
❋ fondant roller the patchwork cutters
❋ patchwork cutters with some shortening
and emboss all or part
❋ luster dust or spray,
of a fondant-covered
optional cake. Press the cutters
❋ edible paint or felt- firmly into the surface
tip pen, optional of the fondant. You
can highlight or paint
the impressions with
Ingredients luster dust or spray
(see p.136).
❋ vegetable shortening,
for greasing
❋ fondant-covered cake
or rolled fondant

To emboss a plaque,
or any other decoration
using rolled fondant,
cut it to the desired
Emboss decorative shape, then press the
cutter into the surface.
pieces that can be Place it on parchment
paper to dry. You
painted, piped, or can pipe around the
design or use edible
used for layered paint or edible felt-tip
pens to highlight the
decorations impressions (see p.137).
 using cutters and molds 115

Cutting a patchwork design

Use patchwork cutters to cut out a variety of shapes from gum paste, Mexican paste,
or fondant and fix onto cakes. Very thin decorations are easier to cut, but will dry out
more quickly. Push the cutter into the paste with a firm pressure and lift it out gently.

Equipment
❋ fondant roller
❋ patchwork cutter

Ingredients
❋ vegetable shortening,
for greasing
❋ gum paste, other
modeling paste, or
strengthened fondant
(see p.87) 1 Lightly grease a flat, nonstick
surface and the patchwork
cutter with shortening. Roll out
2 Press the entire outline of the
cutter firmly to cut through
the paste and then lightly press
❋ edible glue
the paste to the desired thickness. the central sections to emboss it.

Tip
An easy way to release
the design from the patchwork
cutter is to press the paste gently
with your finger from the back.
You can also use a veiner or the
end of a toothpick to detach
the paste gently from the
intricate edges.
3 Remove any excess paste,
with the cutter in place. Use
a palette knife to lift the shape
4 Fix decorations to the surface
of a cake, or let dry overnight
and place decorations upright on
onto parchment paper to dry. it, brushing with edible glue.
116 decorating techniques

Making a patchwork design

Build up a patchwork design to add detail and create an almost 3-D effect. You can build the
design directly on the cake or on a piece of parchment paper, allowing it to dry and placing
it flat or upright on the finished cake. always start with the largest section of the design.

Equipment
❋ patchwork cutters
❋ fondant roller

Ingredients
❋ vegetable shortening,
for greasing
❋ gum paste, modeling
paste, or strengthened
fondant (see p.87)
❋ edible glue 1 Lightly grease a patchwork
cutter with shortening, and
apply directly into a gum paste
2 Store the pastes in plastic
bags to keep them pliable.
Choose colors for each section,
plaque, leaving an impression. then roll them out thinly.

...add detail
and create an
almost 3-D effect

3 Cut out the largest piece of

the design. Position it on the
embossed design and trim or
4 Working with one color at
a time, cut and affix all the
pieces into place over the main
press into shape as necessary. design until it is complete.
 using cutters and molds 117

Using tappits
tappits are similar to patchwork cutters, but they come in strips that are pressed down into
lengths of rolled fondant or paste, pressed through to cut, and then tapped out. Use them
for creating delicate decorations or even neat numbers, letters, and other small shapes.

Equipment
❋ fondant roller
❋ tappit set, with
rectangle cutter
❋ foam, optional

Ingredients
❋ vegetable shortening,
for greasing
❋ sheet of strengthened
fondant (see p.87), 1 Lightly grease the fondant and
tappits. Place the strip cutter
on the fondant and press down
2 Place the tappit across the
strip horizontally to cut one
shape at a time. Press firmly so
or modeling paste
to cut. Remove excess fondant. the edges cut all the way through.
❋ petal dust, optional
❋ edible glue

Tip
To release the cut designs
from the tappits, tap them
firmly against the corner of a hard
surface before laying them on foam
or parchment paper to dry. If they
have lost their shape, adjust
gently with your fingers
or a veining tool.
3 Use a sharp knife to remove
excess fondant. Use a palette
knife to lift onto parchment paper
4 If desired, you can dust or
paint the designs with petal
dust before sticking them to your
or foam to dry until firm. cake with edible glue.
118 decorating techniques

Using multi-ribbon cutters

You can roll multi-ribbon cutters over the top of a sheet of paste or fondant to cut and
emboss ribbons of all shapes and sizes. Decorate your cakes with ribbons or use them
to create a variety of different stripes, bows, and swags.

Equipment
❋ fondant roller
1 assemble the roller,
using spacers to
make the ribbons the
❋ multi-ribbon-cutter set desired width and
the cutting wheels to
produce the impression
Ingredients you want. Use wavy,
beaded, or zigzag
❋ sheet of fondant
cutters for a variety
(strengthened, if desired; of styles. add spacers
see p.87), gum paste, and tighten the bolt
or other modeling paste so that the wheels
move backward and
❋ cornstarch, for dusting
forward, instead of
from side to side.

...different stripes,
bows, and swags to 2 Place the fondant
on a surface dusted
decorate cakes with cornstarch. Press
the ribbon cutter into
the fondant at the edge
closest to you, and press
down on the roller so
Tips that it cuts through the
Change the look of fondant to the surface
the ribbons by ruffling the beneath. Continuing
edges (see p.97). Allow to set for to press hard, roll
a moment or two before applying the cutter away from
to your cake, so they hold you firmly, but gently.
their shape, but don’t wait Repeat and trim excess
too long or the fondant
with a sharp knife.
may crack.
 using cutters and molds 119

Using flat ribbon cutters

Flat ribbon cutters work like patchwork cutters or tappits, cutting the outside edges while
embossing the surface. they can produce embossed, flat, frilled, ribbed, or scalloped ribbons.
there are two ways to use these types of cutters, both of which result in flawless ribbons.

To lay the fondant

Equipment on the cutter, place
❋ flat ribbon cutter the cutter flat on
❋ fondant roller a surface, with the
cutting edges facing
upward. Gently lift
Ingredients the fondant on top, to
cover the surface, and
❋ sheet of fondant
use the roller to press
(strengthened, if desired; the fondant into the
see p.87), or modeling cutting edges. Remove
paste, cut into ribbon- any excess, turn the
cutter over, and tap
width lengths
to release the ribbons.

Create frilled,
ribbed, or To lay the cutter on
the fondant, place
scalloped ribbons the cutter into the
fondant or paste, and
use the fondant roller
to press it firmly into
the surface, working
Variations from one end of the
apply ribbons to your cake cutter to the other.
by moistening their reverse side Gently pull the cutter
with water or edible glue. You could away from the paste
wrap them around supports and dry to release the ribbons.
them overnight, to create twists,
bows, and other shapes. apply
these designs to your cake
once they are dry.
120 decorating techniques

Using silicone molds

Use these pliable molds to create everything from attractive cupcake and miniature cake
toppers to decorative elements for a whole cake. It is crucial to grease or dust molds well,
so that you can remove the fondant shapes in one piece and with minimal effort.

Equipment
❋ silicone molds

Ingredients
❋ vegetable shortening,
for greasing
❋ cornstarch, for dusting
❋ fondant (strengthened,
if desired; see p.87), gum
paste, or modeling paste
1 Grease a clean silicone mold
with vegetable shortening or
dust it with cornstarch. Make sure
2 knead the fondant into a soft,
pliable ball. Press the ball into
the mold, using your thumb so
to reach all the crevices. that it fills the mold completely.

Variation
You can use different
colors of fondant in a single
mold, pressing small amounts
of each color into the detail. Use
a single base color to fill the mold
to the top and join all the pieces
together. Continue with
steps 3 and 4.
3 Cut off any excess and dry for
a few minutes. If the fondant
is not strengthened, place it in
4 Bend the mold so the shape
falls out. trim the edges and
moisten the back with water to
the freezer for a few minutes. apply to the cake, or allow to dry.
 using cutters and molds 121

Using plastic molds

Plastic molds, like those used for chocolate molding (see p.60), are ideal for producing
3-D designs and decorations. If you are using a deep or wide mold, remember to allow
plenty of time for the fondant shape to dry so that it holds its shape.

Equipment
❋ large plastic mold

Ingredients
❋ cornstarch, for dusting
❋ gum paste, or other
modeling paste, or
strengthened fondant
(see p.87)

1 Brush the mold well with

cornstarch and remove any
excess. knead the gum paste
2 Press the ball into the mold,
applying firm pressure with
your thumb to ensure that all the
into a soft, pliable ball. details are filled.
...ideal for producing
3-D designs
and decorations

Tip
To paint the decoration, wait
until it is just dry to the touch—it
doesn’t need to be completely dry,
so test it after about an hour. Use a
clean, dry brush to dust away excess
cornstarch, and blot with a paper
towel to remove any grease
before you paint.
3 trim any excess from around
the mold with a sharp knife.
Freeze for up to 30 minutes, or
4 tap the mold, then twist
the opposite corners slightly
so the shape falls out, flat side
until the paste is firm. down. Dry on parchment paper.
122 decorating techniques

Using resin molds

Resin molds often come with a piece of silicone in their center, which you can use to press
paste deep into the mold and also to cut the edges. Resin molds are particularly useful for
creating lacework (as below), scallops, borders, beading, and decorative embellishments.

Equipment
❋ resin mold with
1 Dust the inside
of the mold with
cornstarch, and then
silicone insert tap on a hard surface
to remove any excess.
❋ fondant roller
Roll out the Mexican
❋ ball tool paste as thin as you
❋ wire brush can on a hard surface
❋ straight pin dusted with cornstarch.

Ingredients
❋ cornstarch, for dusting
❋ Mexican paste,
strengthened fondant
(see p.87), or other
modeling paste
❋ petal dust, optional
❋ edible glue, optional 2 Carefully lift the
rolled paste over
the mold and use
your fingers to press
it into the grooves.

Variation
Use hard resin molds to
create details, such as facial
features and even heads. Resin
allows your design to hold its shape
better and minimizes distortion,
making it ideal for lacework. Use
vegetable shortening instead
of cornstarch, if desired.
 using cutters and molds 123

3 Lay the silicone insert on top of the paste and

use the roller to push it downward, embossing
the paste. Cut away the excess paste from the edges
4 Remove the silicone insert and rub the end
of the ball tool over the raised areas to release
any paste where there will be embossed details
of the mold with a sharp knife. or cutaways.

5 Run a wire brush over the whole surface of the

paste to remove any loose pieces. Use a straight
pin to lift up one end of the paste in the mold
6 Brush with petal dust, if desired, and attach to the
cake with edible glue or a little water, if preferred.
alternatively, you can dry the lace over a support for
carefully, and then pull upward and out of the mold. use with 3-D decorations.
 STENCILING
Stenciling produces a magnificent series of textures,
designs, and finishes on any frosted surface, with
professional-looking and pristine results. You can use
store-bought stencils in a myriad of ways—such as simple
painted or dusted designs, royal-iced intricate damask-
style patterns, and embossed features.
 stenciling 125

Stenciling the sides of a cake

Create beautiful designs on cakes or mini cakes using royal icing and a stencil. this is
a technique that can take a little practice to get right, so do a few trial runs on a length
of fondant before attempting to stencil directly onto your finished cake.

Equipment
❋ stencil
1 Dust the back of the
stencil with a little
confectioner’s sugar.
❋ masking tape Place the stencil directly
on the surface of the
❋ fondant smoother
cake in the position you
would like the design
Ingredients to appear. Use masking
tape to secure the stencil
❋ confectioner’s sugar, into place on the cake.
for dusting Use a fondant smoother
❋ royal-iced or fondant- to press down firmly
on the stencil and
covered round cake
emboss lightly.
❋ royal icing, for piping
(see p.35)
❋ coloring paste, optional

2 Color your royal

icing, if desired.
Spread the royal icing
thinly over the stencil,
using the palette knife
in one direction only.
Let dry and then move
Tips the stencil, wipe it
For a smoother finish clean, and repeat as
and better ease of movement, desired around the
use a flat-edged scraper or a cake. allow each design
stoneware scraper instead of to set fully before
a palette knife to apply the royal moving the stencil,
icing. If you smudge any of so that you do not
the icing, use a toothpick
smudge the pattern.
to scrape it away.
126 decorating techniques

Stenciling with royal icing

this is a quick way to create detailed decorations for cakes. Make sure you use piping-
consistency royal icing, or the icing may run under the edges of the stencil cutouts and
smear the design. the icing should be roughly the consistency of toothpaste (see p.35).

Equipment
❋ stencil
1 Dust the back of the
stencil with a little
confectioner’s sugar to
❋ masking tape keep it from sticking
to the surface of the
❋ fondant roller
cake. Place the stencil
directly onto the surface
Ingredients of the cake, in the
position you would like
❋ confectioner’s sugar the design to appear.
❋ fondant or royal-icing Use masking tape to
covered square cake hold the stencil in place.
❋ royal icing, for piping
(see p.35)

A quick way to create

detailed designs
2 Press the stencil
down into the
fondant and run the
fondant roller over
the top, so that the
pattern is lightly
embossed, with the
Tip fondant just rising
When the royal icing begins above the surface
to form a crust on top of your of the stencil.
stencil (step 3), you could apply
petal dust to add color and texture.
Rub a little vegetable shortening
over the surface of the stencil.
Use a large, soft brush
to apply the dust.