After you have baked the cake, and it has cooled, the next step is decorating the cake. While this can be a fun and pleasurable task, this is also the step that takes a bit of skill and patience. I hope, these tips will allow you to have more fun decorating your cake.

Let's begin with the basics. The cake decorating tips that are essential and things that you need to know before you. You will need a workplace that will afford enough room to be able to decorate your cake without being cramped. You also need to be away from disturbances and you will not need to move away from because you will be in the way of others. The first thing to know about cake decorating, is the fact that the cake must be completely cooled before you make any attempt to decorate. If the cake is still warm, you will run into many problems.

The next item is to make sure you have gathered all of the tools and ingredients for decorating your cake. Some items you will need are: a syringe or piping bag, the type and size tips you will be using, and the coupler to attach the tips to the piping bag. You will need to plan how you will decorate the cake ahead of time, so you can have all of the tools you need on hand when you begin decorating.

To begin with you need to ice, or frost the cake with royal icing, butter cream icing, or fondant icing. To start with, make sure you place a thin layer of frosting over the top to hold the crumbs together. When that is done, you will frost over that layer. It is important to make sure the icing you use is the right consistency. If the icing is too thin or too thick it will affect the end result of your cake decorating. If you are creating a decorated cake and you think your frosting is too thin, you can add a bit more confectioners sugar. Make sure you add this a little at a time as it can become too stiff if you add too much. If you feel your icing is too stiff, carefully add a bit more liquid.

Icing is used in different consistencies for different cake decorating techniques. When you are making roses, or any flower with upright petals, and will be piping figures on the cake, you will want to use a stiff icing or your petals may droop. To make stars, flowers with flat petals, and shell borders, you will want to use a medium consistency. A thin icing is used for writing on the cake, and thinner, more delicate work such as vines and leaves. If you add about 2 teaspoons of light corn syrup to your icing, you will find the icing will flow easier and make it more flexible.

flowers with flat petals. A thin icing mixture should be used for writing characters, and thinner, pointier shapes and styles such as leaves and vines. Add a couple of teaspoons of light corn syrup to the icing mix to make it more flexible and easier flowing.

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