1. Cake Decorating

2. Cake Decorating Basics
 Buttercream icing is
the best icing for taste
and good decorating
results.

3. Adding Color to Icing
 The trick to coloring
icing is to add the color
a little at a time and to
mix it in well before you
add more.
 Use paste icing color for
most cake decorating.

4. Icing the Cake
 Decorations on a cake
look their best when the
cake has a smoothly
iced surface.
 Start with a level cake
surface.

5. Icing the Cake
 Put layers together with
icing

6. Icing the Cake
 Ice the top of the cake
first.
 Cover the sides and
smooth out icing

7. Types of Bags
 Decorating Bags hold the
icing and decorating tips so
you can create all kinds of
decorations.

Coupler -tool that lets
you change tips on the
decorating bag so you
can make borders,
flowers, and other trims
using different tips on the
same bag of icing.

8. Decorating Bags

Disposable
Decorating Bags-clear,
plastic and good for
fast decorating.

Parchment Bags-you
can make a decorating
bag from parchment
paper.

9. Filling a Decorating Bag
1. Remove ring from coupler
and push the coupler into
the narrow end of the bag.
3.
2. Mark the bag with a pencil
where the lower threads
appear.
5.
4.
6.
Remove coupler and trim
bag at pencil mark.
Push the coupler back into
the bag to expose the
bottom threads.
Position a decorating tip
over the coupler and screw
the ring in place.
To change tips, remove the
ring, replace the tip and
ring.

10. Filling a Decorating Bag

11. Filling a Decorating Bag
To fill a bag, cuff open end over your hand.
Use a spatula to fill the bag ½ to ⅔ full of icing.
8. Twist the end of the bag closed, forcing the icing
down into the bag and tip.
7.

12. Basics of Decorating
 1. Consistency
 Flowers require a stiff
consistency icing

Borders require a
medium consistency
icing

Writing and leaves
require thin
consistency icing

13. Basics of Decorating
 2. Bag Position
 90 ° angle-the
decorating bag is held
perpendicular to the
surface of the cake.

14. Basics of Decorating
 45° angle-the
decorating bag is held
at a slight angle to the
surface you are
decorating.

15. Basics of Decorating
 3. Pressure Control-
the amount of pressure
applied to the
decorating bag, as well
as the size of the
opening in the
decorating tip will
determine the size of
the icing decoration.

16. Novelty Shaped Cakes
1. Ice sides and other
areas per instructions
smooth.
2. Outline details.

17. Novelty Shaped Cakes
3. Pipe in facial features,
small details, window,
doors, etc.
4. Cover areas with
stars, stripes, zigzags
or hair.

18. Novelty Shaped Cakes
5. Add message.
6. Edge top and base
with borders. Attach
flowers or trims.

19. Buttercream Icing
1 cup solid vegetable shortening
1 teaspoon clear vanilla extract
4 cups (1 lb) confectioner’s sugar
2 Tablespoons water or milk
Cream shortening with electric mixer. Add
vanilla. Gradually add sugar, beating well on
medium speed. Add water or milk and beat
at medium speed until light and fluffy. Keep
icing covered with a damp cloth until ready to
use.