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Cake and Dessert Decorating 101

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New to decorating? Help starts here! These basic instructions will guide you to decorating cakes, cupcakes, cookies and more like a pro.
You've learned to bake. Now let's make some fancier cakes! Better Baking - Hints

Icing
Using the proper icing (frosting), made to the correct consistency, is essential for beautiful decorating. Create impressive and delicious desserts with these simple tips and techniques.
 
buttercream icing recipe icing consistency
Our buttercream icing recipe is perfect for spreading or decorating. 
Buttercream icing recipe
The right buttercream consistency makes a difference in your decorating results. Learn which consistency works best for your cake decorating or other dessert projects, plus easy ways to adjust consistency.
Icing consistency
icing chart ihow to color icingg consistency
Not sure which icing is best for your project or looking for helpful icing tips including coloring and freshness information? View our Icing Chart.
Icing chart
Have fun using rich, bright colors or different color combinations—including how to decorate with two-tone icing colors.
•Coloring buttercream
Tips on icing colors
color mixing chart
Choosing appropriate colors for your cake will help you capture just the mood you want for the occasion. Customize your colors with our icing color mixing chart.
Color mixing chart

Decorating Bags & Decorating Tips
The decorating bag is the container that holds the icing and tip together so that you can create all sorts of beautiful cake decorations or other magnificant desserts. Select the bag type and decorating tip that is most suited to your cake decorating or other dessert project or preference.
how to choose & use decorating bags how to choose & use decorating tips
Plastic or parchment? Reuse or decorate and dispose? Each bag has its own unique appeal.
How to choose and use decorating bags
These small metal cones help you produce your favorite cake decorating or dessert decorating techniques—life-like floral arrangements, shell borders, basketweave designs and more!
Decorating bag tips
using couplers filling the cake decorating bag
There's no need to fill a separate bag for each decorating tip. Learn more about a two-part device called a coupler that lets you change decorating tips without changing the bag.
How to use couplers
Find out how to fill the bag with just enough icing to maintain consistency for decorating cupcakes, cookies and cakes and avoid seepage.
Filling the decorating bag

Cake Preparation
Think of your cake as the canvas on which you will create beautiful icing decoartions. These steps to preparing and icing your cake will result in a smooth decorating surface for your work of art. Proper cake preparation is a key to your cake decorating success.
leveling a cake no more crumbs

Give your cake a more professional look by leveling the cake before icing.
Leveling a cake
See the tricks of the trade for icing a cake with an immaculate, crumb-free surface every time.
Icing using a spatula
Icing using decorating bag tip 789
cake filling  shaped or character cakes 
Add extra height, drama and taste to your cake by using icing, pudding or fruit as cake filling.
Cake fillings
See step-by-step decorating ideas for shaped cakes in buttercream icing or rolled fondant. Cake decorating couldn't be easier.
Shaped cakes
Character cakes

Decorating with Buttercream
We'll put you in the proper position for decorating cupcakes, cakes and cookies, with step-by-step instruction on holding the decorating bag and squeezing with perfect control. When you're well prepared, it's easy to concentrate on mastering a new cake decorating or dessert decoratingtechnique!
pressure control correct decorating bag position
The amount of pressure you apply to the decorating bag controls the size and uniformity of your decorations. Once you've mastered the art of pressure control, cake decorating and dessert decorating becomes natural.
Pressure control
See step-by-step how to hold bags at the proper angle and direction for decorating cakes, cupcakes and other desserts.
Correct decorating bag position
transferring patterns for cake decorating easy buttercream decorating techniques 
Learn two easy ways to transfer patterns onto your cake decorating surface.
Transferring cake patterns
A special celebration deserves a special cake! Create impressive and delicious desserts with these easy buttercream decorating techniques.
Easy buttercream techniques
Easy roses
Sotas
Swirl
E motion
shells
vines
zigzag
cloudes
stars
balloons
ball
beads
dots
grass
heart
outline
print - writing
ruffle
star

 

Decorating with Fondant
How do you cover a cake perfectly smooth, without wrinkles or air bubbles? The flexibility of fondant is your secret weapon for perfectly-decorated cakes.
easy fondant decorating techniques fondant recipes
A special celebration deserves a special cake! These easy-to-do fondant techniques can transform even the most basic cake into a show-stopping cake.
Easy fondant cake decoratinig techniques
More than just a smooth cake covering, the dough-like consistency of Rolled Fondant is a great medium for many types of cake decorating.
Recipes:
Marshmallow fondant
Rolled fondant
How much do I need
cover a round cake with fondant add color and flavor to fondant
Learn how to cover a cake with fondant that's perfectly smooth, without wrinkles or air bubbles. See our easy step by step instructions.
Covering a round cake with fondant
Fondant can take on any shape—but you'll also love the way it adapts to new colors and flavors. Give your fondant cake a special touch with color and flavoring.
Coloring and flavoring fondant
Buttercream Icing
Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need. 

Ingredients:
1/2 cup solid vegetable shortening 
1/2 cup (1 stick) butter or margarine softened 
1 teaspoon clear vanilla extract Easy-Add clear vanilla extract 
4 cups sifted confectioners' sugar (approximately 1 lb.) 
2 tablespoons milk 
Makes:
About 3 cups of icing. 
 Instructions:
Step 1
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Step 2
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Step 3
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
Step 4
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.


Icing Consistency
 If the consistency of your icing is not right, your decorations will not be right either. Just a few drops of liquid can make a great deal of difference in your decorating results. Many factors can affect your icing consistency, such as humidity, temperature, ingredients and equipment. You may need to try using different icing consistencies when decorating to determine what works for you. 

As a general guideline, if you are having trouble creating the decorations you want and you feel your icing is too thin, add a little more confectioners' sugar; if you feel your icing is too thick, add a little more liquid.

In royal icing recipes, if adding more than 1/2 cup confectioners' sugar to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.

Options
 
Option 1: Stiff Icing 
Stiff icing is used for decorations such as flowers with upright petals, like roses, carnations and sweet peas. Stiff icing also creates your figure piping and stringwork. If icing is not stiff enough, flower petals will droop. If icing cracks when piped out, icing is probably too stiff. Add light corn syrup to icing used for stringwork to give strings greater elasticity so they will not break.
Option 2: Medium Icing 
Medium icing is used for decorations such as stars, borders and flowers with flat petals. If the icing is too stiff or too thin, you will not get the uniformity that characterizes these decorations. Medium to thin icing is used for icing your cake. Add water or milk to your icing recipe to achieve the correct consistency.
Option 3: Thin Icing 
Thin icing is used for decorations such as printing and writing, vines and leaves. Leaves will be pointier, vines will not break and writing will flow easily if you add 1-2 teaspoons light corn syrup to each cup of icing. 



Types of Icing
Use the right icing for the job. Some icings work best for soft colors, others for brights. Certain icings dry hard for decorating in advance. Consider flavor, texture, climate and other factors when choosing.


 
How To Color Icing
 Color is as basic to your decorating as the icing and the cake. Choosing appropriate colors for your cake will help you capture just the mood you want for the occasion.

When planning your cake, think about color. Gather inspiration from the theme of your celebration. The icing colors you choose will carry that theme and personalize your decorating. Look around, notice everyday objects – from a garden in bloom, to the clothes people wear. Which colors appeal to you? Use your favorite colors in your decorating. Don't be afraid to try something different. Have fun using rich, bright colors or different color combinations. Begin by making a monochromatic cake, decorated all in white or in a single, pale color. Try using color decorations in contrast to an all-white cake background. Decorate using all pastels or all primary colors. Experimenting with color will help you decide which colors work to make your cake designs spectacular.

Mixing Color In Icing 
Begin with white icing and use concentrated icing color which will not affect your icing consistency. Using standard food colors can thin down your icing and affect your ability to pipe certain decorations. If you are tinting icing dark brown or black, begin with chocolate icing – your icing will not have the aftertaste that large amounts of these icing colors may produce. If you are tinting a large area red, use No-Taste Red.

Dip a toothpick into the color, then swirl it into the icing. Add color a little at a time until you achieve the shade you desire. Always use a new toothpick each time you add color; you want to avoid getting icing into your jar of color to make it last longer. Blend the icing well with a spatula.

Consider the type of icing you are using when mixing color. Icing colors intensify or darken in buttercream icing about 1-2 hours after mixing. Royal icing requires more color than buttercream icing to achieve the same color intensity.

Always mix enough of any one icing color for your entire cake. For example, if you are going to decorate a cake with pink flowers and borders, color enough icing for both. It is difficult to duplicate an exact shade of any color, an important fact if you want to keep color consistent on the cake.

Bag Striping Effects
You can easily pipe two-tone decorations just by adding a different color inside the bag before you put in your tinted icing. This way, you can pipe flowers with natural light and dark tones or a rainbow-colored clown suit to brighten up the party.

Brush Striping
Produces more intense multiple colors because it is done with straight icing color brushed into the bag. Apply one or more stripes of icing color with a decorating brush, then fill the bag with white or pastel-colored icing. As the icing is squeezed past the color, decorations will come out striped.
Spatula Striping
Produces two-tone and realistic pastel tones in flowers and figure piping. It is done with pastel-colored icing, striped inside the decorating bag with a spatula. After striping, fill the bag with white icing or another shade of the same color as the striping. Squeeze out decorations with soft contrasts


Color Chart
When mixing color always mix a small amount of color to experiment. Start with base color and then add very small amounts of secondary color. Be sure to mix enough color for the cakes to be decorated as it is difficult to match an exact color.
 
ANTIQUE GOLD Add just an extremely small touch of Leaf Green to Golden Yellow

AQUA Sky Blue and Leaf Green

AVOCADO Use Moss Green color

BLACK Our paste color or Royal Blue, Christmas Red, Orange and Lemon

CHARTREUSE 9 parts Lemon Yellow, 1 part Leaf Green

CORAL Creamy peach and a touch of pink or orange and a touch of pink.

FLESH Add just an extremely small touch of Copper to white icing. Ivory can also be used. Light pink with a small amount of brown.

GRAY Add just a touch of Black to white icing.

HUNTER GREEN Kelly Green and a touch of Black

JADE Leaf green, Royal Blue and a touch of Black

LAVENDER Pink and Violet

MARIGOLD Lemon Yellow and Orange

MAROON Burgundy and Red Red

MAUVE Touch of Burgundy with very little Black.

MISTY GREEN Leaf Green, Royal Blue and a touch of Black

MOSS GREEN Our paste color or Violet and Lemon Yellow

MULBERRY Mix Rose with a touch of Royal Blue.

NAVY BLUE Royal Blue and Black

PERIWINKLE Royal Blue and Violet

PLUM Use violet with a touch of Christmas red.

RASPBERRY Pink and Red Red

RUST Orange, Red Red and Brown

SILVER We do not advise attempting to simulate silver color in icing. Instead, add silver leaves or other silver accessories to the cake.

TEAL Use teal paste color or Lemon Yellow and Sky Blue

TURQUOISE Sky Blue and Lemon Yellow

WARM GOLD Use Golden Yellow with just a touch of brown.



How to Choose and Use Decorating Bags
Decorating bags hold the icing and decorating tip so you can create a variety of decorations. In this class, you'll be using three types of bags: Featherweight, Disposable and Parchment.
.
Featherweight Bags are reusable, made of flexible, coated polyester. They are strong, lightweight and dishwasher safe, in sizes from 8 in. to 18 in.
.
Disposable Bags are made to use and toss—no fuss, no muss. Made of strong, flexible plastic, they're easy to handle. Available in 12, 24, 50 and 100 count boxes.
.
Parchment Triangles are easy to fold into a convenient "throw-away" bag. Made of grease-resistant vegetable parchment paper, available in 12 in. and 15 in. sizes.
The Coupler, and How It Works
Using a two-part device called a coupler lets you interchange several decorating tips without changing the bag. 

The two parts of the coupler are the base and the ring. The base fits inside the bag, then you put the decorating tip of your choice over the portion of the coupler that sticks out of the bag. When you screw the ring on, you've locked the decorating tip onto the coupler and bag.

Step 1: Marking the Bag
Remove ring from coupler base. Drop the coupler base, narrow end first, into the bag and push it down as far as you can.

For Featherweight Bags: Using a pen or pencil, mark the spot on the outside where the bottom screw thread (closest to tip) is outlined against the bag material. 
For Disposable Bags: Mark a spot on the outside that is 1/4 inch BELOW the bottom screw thread.

Step 2: Cutting the Bag
Push the coupler base up into the bag so that you can cut an opening at the mark.
Step 3: Position Coupler Base and Tip
Push the coupler base down through the opening. One thread should be showing. Place a decorating tip over the part of the base extending from the bag.
Step 4: Lock Tip in Place
Put the ring over the tip and twist it on, locking the tip in place.
Filling the decorating bag 
Step 1: Holding the bag
While holding the bag with one hand, fold down the top with the other hand to form a generous cuff over your hand as shown.
Step 2: Filling the bag
With an angled spatula, fill the bag with approximately 1/2 cup of icing.

Note: It is important not to overfill the bag; otherwise, excess icing may squeeze out the wrong end.
 

Step 3: Pull spatula out
Remove icing from the spatula by squeezing the bag with your thumb and fingers against the spatula and pulling spatula out.
Step 4: Close the bag
Close the bag by unfolding the cuff and twisting the bag closed. This forces the icing down into the bag.

"Burping" the bag: Make sure you release any air trapped in bag by squeezing some of the icing out of the tip into the bowl. This is called "burping" the bag.

Holding The Bag 
The angle of the bag to the work surface is only half the story of the bag position. The other half is direction in which the back of the bag is pointed. Correct bag direction is easiest to learn when you think of the back of the bag as the hour hand of a clock. When you hold the bag with the tip in the center of the clock, you can sweep out a circle with the back end of the bag. Pretend the circle you formed in the air is a clock face. The hours on the clock face correspond to the direction you point the back end of the bag.

Decorating Bag Tips
This is where all decorating begins. Tips by the score help you produce your favorite techniques—lifelike floral arrangements, intricate lacework, bold shell borders, basketweave designs and more!

These small metal cones are shaped to produce various designs when icing is pressed through them. The size and shape of the opening on a decorating bag tip identifies the basic group, or family to which the tip belongs and determines the type of decorations the tip will produce. Each tip has a number stamped in the tip itself. Within each family, each tip will produce an effect somewhat similar to that of the other tips in the family. On our website, tips needed for project ideas are shown in the tools list. For example, on Bearing Birthday Balloons Cake, you will need Tip: 3, Tip: 8 and Tip: 16 to complete the project.
 
Round tips 
Used for outlining details, filling and piping in areas, writing and printing messages, figure piping, dots, balls, beads, stringwork, lattice and lacework, vines, flower centers and floral work. These tips are smooth and round. View all round decorating tips. 
Leaf Tips
Create perfect floral enhancements. The v-shaped openings of these tips give leaves pointed ends. With any leaf tip you can make plain, ruffled or stand-up leaves. View all leaf decorating tips. 
Drop Flower tips 
Make pretty one-squeeze flowers—these are the easiest flowers for a beginning decorator to do. The number of cuts on the end of the tip determines the number of petals the flower will have. Each drop flower tip can produce two different flower varieties—plain or swirled. View all basketweave decorating tips. 
Ruffle tips 
Ruffle tips have a teardrop-like shaped opening that yields ribbons, swags, bows, streamers, scallops, ruffles and special effects. View all ruffle decorating tips
Basketweave tips 
Basketweave tips are wonderful for woven designs. These decorating tips have a smooth side for making smooth, wide icing stripes and/or one serrated side for making ribbed, wide icing stripes. View all basketweave decorating tips.
Rose tips 
Rose tips have an opening that is wide at one end, narrow at the other. Using rose tips you can make a variety of petals that form flowers like the rose, carnation, daisy, pansy and more. Roses are typically created using tip 12 or tip 104 decorating tips.
Specialty tips 
Specialty tips add a totally different look! This family includes tips with very distinctive design. Use them to make ring candleholders, deeply ridged shell borders, Christmas trees, hearts, three-dimensional and ridged ruffles. View all specialty decorating tips.
Star Tips
Star tips produce the most popular decorations—deeply grooved shells, stars, fleur-de-lis, rosettes and flowers. The most popular star tips used are numbered 13 through 22. View all star decorating tips.
Multi-opening Tips 
Pipe rows and clusters of strings, beads, scallops, even grass and hair! View all multi-opening decorating tips.
Where to Begin
Begin with your basic group of tips—round tips 3 and 12, star tips 16, 18 and 21, basketweave tip 47, leaf tips 67 and 352, rose tip 104 and drop flower tip 2D. A good collection of tips would also include a range of sizes in each family. It's also a good idea to have several of those tips you use most often, so that you don't have to clean a tip each time you change icing color.

Metal tips can be used with decorating bags of any kind. All standard size decorating tips can be used with a Wilton standard coupler. A coupler is a two-piece device that fits onto your decorating bag and holds the decorating tip in place. It's a great convenience when you want to change decorating tips without changing bags, such as when you are using different tips with the same color icing. The coupler base goes inside the cut bag to hold the tip in place, while the coupler ring twists around the base on the outside of the bag to attach the tip. Just twist off the ring to change tips.

Standard tips can also fit on Wilton Tube Icings when a coupler is used. Tube Icings give the decorator a fast way to add small amounts of color to a cake.

View our decorating techniques section to see all the techniques you can create using decorating tips.

Care and Storage
Your decorating tips must be designed for precision and durability. Wilton tips are made of non-rusting, nickel-plated brass. Their seamless design and finely-cut openings will help create precision decorations. The optimal way to store decorating tips is upright, on pegs. This protects the finely cut ends from being bent out of shape. With proper care and storage, your decorating tips will last a lifetime!

To keep tips in perfect decorating condition, wash after each use in hot, soapy water. Rinse in hot, clear water. If bits of icing clog the opening, gently use a tip brush to clean icing away. Air dry, or if using immediately, dry with a soft towel.



Using Couplers
 A two-part device called a coupler lets you change decorating tips without changing the bag. The two parts of the coupler are the base and the ring.

Steps
 
Step 1
Remove ring from coupler base. Drop the coupler base, narrow end first, into the bag and push it down as far as you can.

For Featherweight Bags: Using a pen or pencil, mark the spot on the outside where the bottom screw thread (closest to tip) is outlined against the bag material.

For Disposable Bags: Mark a spot on the outside that is 1/4 inch BELOW the bottom screw thread.
 

Step 2
Push the coupler base up into the bag so that you can cut an opening at the mark.
Step 3
Push the coupler base down through the opening. One thread should be showing. Place a decorating tip over the part of the base extending from the bag.
Step 4
Put the ring over the tip and twist it on, locking the tip in place.

Filling the Decorating Bag
 
Step 1
While holding the bag with one hand, fold down the top with the other hand to form a generous cuff over your hand as shown.
Step 2
With an angled spatula, fill the bag with approximately 1/2 cup of icing. 

Note: It is important not to overfill the bag; otherwise, excess icing may squeeze out the wrong end.

Step 3
Remove icing from the spatula by squeezing the bag with your thumb and fingers against the spatula and pulling spatula out.
Step 4
Close the bag by unfolding the cuff and twisting the bag closed. This forces the icing down into the bag.
Step 5
Make sure you release any air trapped in bag by squeezing some of the icing out of the tip into the bowl. This is called "burping" the bag.

Leveling the Cake
Before you ice your cake, you will want to level your cake for a more professional look. Wait until the cake has cooled at least one hour before leveling.

Options:
Option1: Using a Serrated KnifeOptions:

Option1: Using a Serrated Knife
Place the cake on a cake board, then place the board on a cake stand. While slowly rotating the cake stand, move the knife back and forth across the top of cake in a sawing motion to remove the crown. Try to keep the knife level as you cut.

Option 2: Using a Cake Leveler
Place the cake on a cake board. Position the ends of the cutting wire (or feet on the large cake leveler) into the notches at the desired height. With legs standing on the work surface, cut into the crusted edge using an easy sawing motion, then proceed by gently gliding wire through the cake. 

Place the cake on a cake board, then place the board on a cake stand. While slowly rotating the cake stand, move the knife back and forth across the top of cake in a sawing motion to remove the crown. Try to keep the knife level as you cut.

Option 2: Using a Cake Leveler
Place the cake on a cake board. Position the ends of the cutting wire (or feet on the large cake leveler) into the notches at the desired height. With legs standing on the work surface, cut into the crusted edge using an easy sawing motion, then proceed by gently gliding wire through the cake. 




 Icing Cakes Using a Spatula
 Preparing a perfectly smooth iced cake, while keeping crumbs out of the icing can seem like a tricky thing– but over the years we've developed some methods to make it easier.
Start by positioning the cake on its serving board on the turntable. Remember to thin the icing with 3-4 Tablespoons of corn syrup so it spreads easier.
The trick to keeping crumbs out of your icing is to glide your spatula over the icing, never allowing the spatula to touch the cake surface or to pull already spread icing from the cake surface.
Some decorators prefer to "crumb coat" layers by lightly icing the cake first, allowing a light crust to form, then adding a top icing cover.

Steps
 
Step 1
The trick to keeping crumbs out of your icing is gliding your spatula on the icing— never allow it to touch the surface of the cake. Place a large amount of thin consistency icing on the center of the cake.
Step 2
Spread icing across the top, pushing toward edges. Smooth the top using the edge of the spatula. Sweep the edge of the spatula from the rim of the cake to its center then lift it off and remove excess icing.
Step 3
Cover the sides with icing. Smooth sides by holding the spatula upright with the edge against the icing and slowly spinning the turntable without lifting the spatula from the icings’s surface. Return excess icing to the bowl and repeat until sides are smooth.
Step 4
Rotate the cake slightly and repeat the procedure, starting from a new point on the rim until you have covered the entire top surface. Smooth the center of the cake by leveling the icing with the edge of your spatula. For easier smoothing, it may help to dip the spatula into hot water, wipe dry and glide it across the entire surface. Set the cake aside and allow the icing to crust over for at least 15 minutes before decorating. At that point you may also lay Non-Stick Parchment Paper on the iced cake top and gently smooth with the palm of your hand.

Icing Cakes Using Decorating Tip 789
Preparing a perfectly smooth iced cake, while keeping crumbs out of the icing can seem like a tricky thing–but over the years we've developed some methods to make it easier. Start by positioning the cake on its serving board on the turntable. Remember to thin the icing with 3-4 Tablespoons of corn syrup so it spreads easier. The trick to keeping crumbs out of your icing is to glide your spatula over the icing, never allowing the spatula to touch the cake surface or to pull already spread icing from the cake surface.

 Steps
Step 1
Trim a 16 in. Featherweight bag to fit tip 789. Fill bag half full with icing. Hold bag at 45° angle and lightly press tip against cake. Squeeze a ribbon of icing in a continuous spiral motion to cover cake top, with 
last ribbon forcing icing over edge of cake top.
Step 2
To ice the sides, squeeze icing as you turn the cake slowly. Repeat the process until the entire cake side is covered.
Step 3
Rotate the cake slightly and repeat the procedure, starting from a new point on the rim until you have covered the entire top surface. Smooth the center of the cake by leveling the icing with the edge of your spatula. For easier smoothing, it may help to dip the spatula into hot water, wipe dry and glide it across the entire surface. Set the cake aside and allow the icing to crust over for at least 15 minutes before decorating. At that point you may also lay Non-Stick Parchment Paper on the iced cake top and gently smooth with the palm of your hand


Filling Cake Layers
For a classic round or rectangular cake, you may want to put two leveled cakes together, joined with your favorite filling. This adds height and drama to your design. It's easy to do!
Step 1
Fill a decorating bag with medium consistency icing and use tip 12 or use the coupler without adding a tip. Start with the bottom layer, leveled side up. Create a dam or circle of icing just inside the edge of the cake. This will prevent any filling from seeping out when the next layer is added. Squeeze a circle about 3/4 in. high and 1/4 in. from the outside edge of the cake.
Step 2
Fill the center with icing, fruit filling or pudding.

Step 3
Place the next layer on top, making sure it is level. The weight of the layer will cause the circle of icing to expand just right. Place the top layer, leveled side down, so the top of the cake is perfectly smooth and level.

Covering Shaped Cakes with Fondant
Use the cake pan as a pattern when rolling out fondant to cover unusually-shaped cakes. Measure pan at widest and longest areas, add 2 or 3 inches along sides for adequate coverage.

Steps:
Step 1: Prepare & Cover Cake
Prepare cake by covering with a thin layer of buttercream icing. Roll out fondant and cover cake. Smooth fondant over details on cake and trim at bottom border. 

Step 2: Mold Fondant Details
Now you will add details (facial features and paws): Dust inside of pan with confectioners' sugar to prevent sticking. Mold fondant into detailed areas of pan, press to smooth and carefully remove from pan.
Step 3: Attach Fondant & Add Details
Position molded fondant pieces on cake. To attach to fondant cake, brush back with water. Fondant trims can be placed directly on buttercream cakes. Finish decorating using buttercream icing.

Covering Shaped Cakes with Buttercream
1. Ice sides and background areas per instructions smooth. 
Pipe in small details per instructions.
2. Outline main shape and details.
3. Cover details with stars, stripes, zigzags, etc.
4. Cover remaining areas with stars or decorations per instructions. Add message or numbers. 
5. Add star, shell or bead borders around base of cake or detail areas per instructions. Position flowers or other decorations.


Pressure Control
 Once you’ve mastered the art of pressure control, decorating becomes so natural. Practice when to squeeze and when to relax your hand in order to create perfectly-formed decorations.

In addition to having the proper icing consistency and the correct bag position, you'll need to master three types of pressure control: heavy, medium and light.

Options
Option 1: Light Pressure 
 
 
 
 

 

Option 2: Medium Pressure
Option 3: Heavy Pressure


Correct Decorating Bag Position
 The way your decorations curl and point and lie depends not only on the icing consistency but also on the way you hold the bag and the way you move it. Bag positions are described in terms of both angle and direction.
 
 

 

Right-Handers

Angle
Angle refers to the position of the bag relative to the work surface. There are two basic angle positions:

90° angle or straight up, perpendicular to the surface. Used when making stars or flat petal flowers.

45° angle or half way between vertical and horizontal. Used for writing and borders.

Direction
The angle of the bag to the work surface is only half the story of the bag position. The other half is direction in which the back of the bag is pointed. Correct bag direction is easiest to learn when you think of the back of the bag as the hour hand of a clock. When you hold the bag with the tip in the center of the clock, you can sweep out a circle with the back end of the bag. Pretend the circle you formed in the air is a clock face. The hours on the clock face correspond to the direction you point the back end of the bag.

Note: Right-handers should always decorate from left to right.
 


 


Left-Handers

Angle
Angle refers to the position of the bag relative to the work surface. There are two basic angle positions:

90° angle or straight up, perpendicular to the surface. Used when making stars or flat petal flowers.

45° angle or half way between vertical and horizontal. Used for writing and borders.

Direction
The angle of the bag to the work surface is only half the story of the bag position. The other half is direction in which the back of the bag is pointed. Correct bag direction is easiest to learn when you think of the back of the bag as the hour hand of a clock. When you hold the bag with the tip in the center of the clock, you can sweep out a circle with the back end of the bag. Pretend the circle you formed in the air is a clock face. The hours on the clock face correspond to the direction you point the back end of the bag.

Note: Left-handers should always decorate from right to left. One exception is writing and printing; everyone decorates from left to right.

Transferring Patterns
 Sometimes the cake you choose may include a pattern design which must be decorated on the cake. To do this, you need to transfer the pattern to your iced cake, so you can follow the lines as you decorate. This can be done easily by using Piping Gel.
Steps
 
Step 1
Tape pattern to flat surface, such as a cake circle or the back of a cookie sheet or counter top. Place Parchment Paper over pattern.
Step 2
Using Disposable Decorating Bag or parchment bag filled with Piping Gel and tip 1, trace over pattern.
Step 3
Turn Parchment Paper over and position pattern on iced cake that has crusted. Using a Decorator Brush, gently trace over gel lines. When completed, lift paper. Pattern will be transferred to cake.
Pattern Locator
To locate a Wilton pattern book, click

easy buttercream technique
Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.

Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.
 
Swirl Drop Flowers
Ingredients:
Pink Icing Color Easy-Add Pink Icing Color 
Buttercream icing (medium consistency for flowers, thin for centers) OR 
Royal Icing (medium consistency for flowers, thin for centers) 
Meringue Powder (if using Royal Icing)
Step 1
Hold Bag at 90°. Fit the decorating bag with tip 2D and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be lightly touching surface.
Step 2
Turn your wrist in toward you before piping. Turn hand holding bag, keeping flat of knuckle at 9:00 (right-handed) or 3:00 (left-handed). As you squeeze out the icing, slowly turn your hand to 12:00. Stop squeezing and lift tip away.
Step 3
Pipe a tip 3 dot center, keeping tip buried as you squeeze. Stop and pull away Your dot should have a rounded top.

Roses
Create this magnificant rose—the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!
Ingredients:
Favorite icing color Easy-Add Favorite icing color 
Buttercream icing (stiff consistency) or 
Royal Icing 
Tools:
Tip: 12 Easy-Add Tip: 12 
Tip: 104 Easy-Add Tip: 104 
Flower Nail No. 7 Easy-Add Flower Nail No. 7 
Standard Coupler Easy-Add Standard Coupler 
Featherweight Decorating Bags Easy-Add Featherweight Decorating Bags 
Waxed paper squares 1 1/2 in.
Step 1
Make the rose base, using tip 12 and Flower Nail #7. Hold the bag straight up, the end of tip 12 slightly above the center of your waxed paper-covered flower nail, which is held in your other hand. Using firm and steady pressure, squeeze out a heavy base of icing, remembering to keep your tip buried as you squeeze. Gradually raise the tip, and decrease the pressure.
Step 2
Stop pressure, pull up and lift away. The rose base should be 1 1/2 times as high as the rose tip opening.
Step 3
Make the center bud, using tip 104. Hold nail containing base in your left (right) hand and bag with rose tip 104 in right (left) hand. Bag should be at a 45° angle to the flat surface of the nail and in the 4:30 (7:30) position. The wide end of the tip should touch the cone of the icing base at or slightly below the midpoint, and the narrow end of the tip should point up and angle slightly inward.
Step 4
Now you must do 3 things at the same time: squeeze the bag, move the tip and rotate the nail. As you squeeze the bag, move the tip up from the base, forming a ribbon of icing. Slowly turn the nail counterclockwise (clockwise for lefties) to bring the ribbon of icing around to overlap at the top of the mound, then back down to starting point.
Step 5
Move your tip straight up and down only; do not loop it around the base. Now you have a finished center bud.
Step 6
Make the top row of 3 petals. Touch the wide end of tip to the midpoint of bud base, narrow end straight up.
Step 7
As you turn the nail the up and down motion of the tip will make a half circle-shaped upright petal. Wide end of tip must touch the rose base so that petal will attach. Move tip up and down to the midpoint of mound, forming the first petal.
Step 8
Start again, slightly behind end of first petal, and squeeze out second petal. Repeat for the third petal, ending by overlapping the starting point of the first petal. Rotate the nail 1/3 turn for each petal.

Step 9
Make the middle row of 5 petals. Touch the wide end of tip slightly below center of a petal in the top row. Angle the narrow end of tip out slightly more than you did for the top row of petals. Squeeze bag and turn nail moving tip up, then down, to form first petal.
Step 10
Repeat for a total of 5 petals, rotating the nail 1/5 turn for each petal.
Step 11
The last petal end should overlap the first´s starting point.
Step 12
Make the bottom row of 7 petals. Touch the wide end of tip below the center of a middle row petal, again angling the narrow end of tip out a little more. Squeeze bag and turn nail to end of fingers, moving tip up, then down to form first petal.
Step 13
Repeat for a total of 7 petals, rotating the nail 1/7 turn for each petal.
Step 14
The last petal end should overlap the first´s starting point. Slip waxed paper and completed rose from nail.
Sotas
The lacy texture of Sotas looks great on borders, outlined areas and as a background for flowers. Use only a small amount of thinned icing—this puts less pressure on your hands.
Ingredients:
Buttercream icing (thin consistency) 
Tools:
Tip: 1 Easy-Add Tip: 1 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
 
 

Instructions:
Step 1
Squeeze bag and allow icing to drop randomly in a series of overlapping loops. Cover area from edge-to-edge.
 


E-Motion
 
E-Motion works best for bottom borders or western lariats. If you need to change positions while piping a border, push in tip at the end of the “e” and continue for a smooth look.

Ingredients:
Buttercream icing (medium consistency)
Tools:
Tip: 16 Easy-Add Tip: 16
Featherweight Decorating Bags Easy-Add Featherweight Decorating Bags
Coupler Easy-Add Coupler
 
 
 
 
 
 
 
 

Instructions:
 

Step 1
Starting with bag at a 45° angle at 3:00 (9:00 for left handed decorating) with tip slightly above the surface, and at bottom edge, squeeze out icing with even pressure, moving tip up to the right...
Step 2
...and around as if writing the letter "e."
Step 3
Repeat to complete the border, using a steady, even pressure. To end, stop pressure, pull tip away. You can vary the look of the e-motion border by making tight e´s or stretched e´s

Shell
The Shell is the most popular icing technique of all. It’s the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look. 

Ingredients:
Buttercream icing (medium consistency) 
Tools:
Tip: 21 Easy-Add Tip: 21 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
Coupler Easy-Add Coupler 
 
 
 
 
 
 
 
 
 

Instructions:

 

Step 1
Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45° at 6:00; the tip should be slightly above surface. Squeeze bag hard letting the icing fan out generously as it forces the tip up. Do not lift bag.
Step 2
Gradually relax your pressure as you lower the tip until it touches the surface.
Step 3
Relax the pressure and pull tip away without lifting it off the surface to pull the shell to a point. To make a shell border, start the end of your next shell so that the fanned end covers the tail of the preceding shell to form a chain.

Vines
 
Curving vines gently rise and fall to add a beautiful touch to your floral cake. 
They work wonders as a cake side accent. 

Ingredients:
Leaf Green Icing Color Easy-Add Leaf Green Icing Color 
Buttercream icing (thin consistency) 
 

Tools:
Tip: 3 Easy-Add Tip: 3 
Featherweight Decorating Bags Easy-Add Featherweight Decorating Bags 
 
 
 
 
 
 
 
 

Instructions:

Step 1
Hold decorating bag at a 45° angle and use thin consistency icing. 
Right handers: 45° at 3:00. Left handers: 45° at 9:00. 
Touch your tip lightly to the surface as you start to squeeze the bag. 
Move tip gently up and down to form "hills and valleys". 
To end the line, stop squeezing and pull the tip along the surface. 
This same technique is used to make the curving line. 
Practice piping single vines.
Then try piping several vines together as if in a loose bouquet.
Note that your eye is drawn to the point where the vines meet. 
This is called the focal point-the position where you will place the most flowers.
Always use an odd number of main vines.
Step 2
Add secondary curved stems for a natural look. 
Be sure vines are evenly spaced to keep your spray in balance. 
Place tip into main vine, apply light pressure and gently pull out secondary vines. 
Stop pressure as you pull to a point.
Zig Zag
 
The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great! 

Ingredients:
Buttercream icing (medium consistency) 

Tools:
Tip: 16 Easy-Add Tip: 16 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
 

Instructions:

Step 1
Fit the decorating bag with tip 16 and fill 1/2 full with medium consistency icing. Hold the bag at a 45° angle at 3:00.(9:00) with tip lightly touching the surface.
Step 2
Steadily squeeze and move your hand in a tight up and down motion as you move toward the right (left).
Step 3
Continue piping up and down with steady pressure. To end, stop pressure and pull tip away. For more elongated zigzags, move your hand to the desired height while maintaining a steady pressure. For a more relaxed look, just increase the width as you move the bag along.
Step 4
Repeat as you move in a straight line with consistent up and down motion.

Clouds (with color mist)

Creating Clouds with Color Mist™ is a breeze! 
Because Color Mist works like an airbrush, you can 
add the subtle color variations needed for a cloud
background on your cake top. 

Ingredients:
Blue Color Mist™ Food Color Spray
 

-Add 

Easy Blue Color Mist™ Food Color Spray 
 

Tools:
Paper towels 
 
 
 

Instructions:


Step 1
Ice cake smooth and let icing crust before decorating. Cover work space with paper to catch any overspraying that might happen. Place cake in center of paper. Newspaper will work. Use paper towel wide enough to cover width of cake. Tear paper towel in half horizontally to create rough scallops. Place torn edge side of paper towel up, slightly below top edge of cake. Spray Color Mist™ along torn edge.
Step 2
Repeat process moving paper towel pattern down 1 1/2 in. each time, staggering pattern to create cloud movement until entire surface is covered with cloud effect.

Star Drop Flower
Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream icing directly on your cake, or make them in advance using royal icing and place your flowers anywhere. Flowers will be sharper in definition when piped in royal. The star drop flower is the easiest to make because the tip does all the work for you.
 
Ingredients:
Lemon Yellow Icing Color Easy-Add Lemon Yellow Icing Color 
Buttercream icing (medium consistency for flowers, thin for centers) OR 
Royal Icing (medium consistency for flowers, thin for centers) 
Meringue Powder (if using Royal Icing) Easy-Add Meringue Powder 
Tools:
Tip: 2D Easy-Add Tip: 2D 
Tip: 3 Easy-Add Tip: 3 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
 Instructions:
Instructions:
Step 1
Fit the decorating bag with tip 2D and fill 1/2 full with medium consistency icing. Hold the decorating bag at 90° (straight up). The tip should be lightly touching surface.
Step 2
Squeeze, letting icing build up to make the flower. Stop squeezing, then lift tip away.
Step 3
Decorate the flower center: Hold the bag straight up with tip 3 almost touching the flower. Squeeze out a dot of icing, keeping your tip buried in it. Stop squeezing, then pull tip up and away. Your dot should have a rounded top
Balloons
Let your cupcakes mirror the party décor. Make the balloons piped on top the same color as the real balloons you use as decoration!
 
Ingredients:
Red-Red Icing Color Easy-Add Red-Red Icing Color 
Royal Blue Icing Color Easy-Add Royal Blue Icing Color 
Lemon Yellow Icing Color Easy-Add Lemon Yellow Icing Color 
Buttercream icing medium consistency 
Favorite cake mix for cupcakes 

Tools:
Tip: 2 Easy-Add Tip: 2 
Tip: 8 Easy-Add Tip: 8 
Tip: 12 Easy-Add Tip: 12 
Excelle Elite™ 12 Cup Muffin Pan Easy-Add Excelle Elite™ 12 Cup Muffin Pan 
White Standard Baking Cups Easy-Add White Standard Baking Cups 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
Standard Coupler Easy-Add Standard Coupler 
Spatula Easy-Add Spatula 

Instructions:

Step 1
Line muffin pan with baking cups. Fill 1/2 to 2/3 full with your favorite cupcake recipe or batter from a mix. Bake according to recipe instructions. Cool completely.
Step 2
Spatula ice tops of cupcakes with white buttercream icing. Tint remaining buttercream icing red, blue, yellow or other favorite colors. Pipe tip 8 or 12 ball balloons. Holding tip slightly above surface, squeeze the bag, applying a steady even pressure. As the icing begins to build up, raise the tip with it, but keep the tip buried in the icing. Stop squeezing, bring the tip to the surface and use edge of tip to shave off any icing point.
Step 3
Position tip 2 at the base of balloon. Pipe a dot for the balloon neck, then pull out balloon strings in matching colored icing

Ball
The ball shape makes bold borders and is the first step to learn for figure piping. Vary the basic look by adding stars, dots or spirals on the ball shapes.
Ingredients:
Buttercream icing medium consistency 
 

Tools:
Tip: 9 Easy-Add Tip: 9 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
Standard Coupler Easy-Add Standard Coupler 

Instructions:
Step 1
Holding tip just above surface, squeeze the bag, applying a steady even pressure.
As the icing begins to build up, raise the tip with it, but keep the tip buried in the icing.
Step 2
Stop squeezing as you bring the end of the tip to the surface.
Step 3
Lift the tip up and pull away from your piped ball. Use the edge of the tip
to shave off any point so that your ball is nicely rounded

Beads
The bead shape makes great borders or frames and makes great accents to letters and designs.
 
Ingredients:
Buttercream icing medium consistency 
Tools:
Tip: 5 Easy-Add Tip: 5 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
Standard Coupler Easy-Add Standard Coupler 
 Instructions:
Step 1
Squeeze as you lift tip slightly so that icing fans out.
Step 2
Relax pressure as you draw the tip down and bring the bead to a point, stop squeezing and pull away.
Step 3
To make a bead border, start the next bead a little behind the previous one so that the fanned out end covers the tail of the preceding bead to form an even chain.
Dots
Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.
Ingredients:
Buttercream icing medium consistency 
 

Tools:
Tip: 3 Easy-Add Tip: 3 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
Standard Coupler Easy-Add Standard Coupler 

Instructions:
 

Step 1
Fit the decorating bag with Round Decorating Tip 3 and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be slightly above surface.
Step 2
Squeeze bag and keep point of tip buried in icing until the dot is the size you want.
Step 3
Stop pressure, pull tip up and to the side, to help prevent points in dots.

Grass
The grass tip creates the most celebrated, easily accomplished decorations! The serrated edges of the grass tip makes ridges in the icing as you squeeze it out. Our step-by-step video shows you how!
 
Ingredients:
Buttercream icing medium consistency 
Kelly Green Icing Color Easy-Add Kelly Green Icing Color 
 

Tools:
Tip: 233 Easy-Add Tip: 233 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
Standard Coupler Easy-Add Standard Coupler 
 

Instructions:

Step 1
Fit the decorating bag with Multi-Opening Decorating Tip 233 and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be 1/8 in. above surface as shown.
Step 2
Squeeze bag to form grass. Pull up and away when icing strand is long enough (about 1/2 inch) stop pressure and pull tip away. Grass will be neatly formed only if you stop squeezing before you pull tip away.
For a more natural look sometimes pull tip slightly to the right or left, in stead of straight up. Remember to keep clusters close together so cake does not show through.

Heart
Go ahead, show them how much you love them by embellishing your cakes with these sweet hearts.
 
Ingredients:
Pink Icing Color Easy-Add Pink Icing Color 
Buttercream icing (medium consistency) 
 

Tools:
Tip: 12 Easy-Add Tip: 12 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
Standard Coupler Easy-Add Standard Coupler 
 

Instructions:

Step 1
Using Round Decorating Tip 12 with medium consistency icing, pipe a bead using slightly less than a 90° angle, apply heavy pressure, move tip slightly angled, gradually decreasing pressure to form a point.
Step 2
Pipe a second shell, gradually decreasing pressure and blending into tail of first shell, forming a "v" shape.


Outline
Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.
Ingredients:
Buttercream icing thin consistency 
Desired icing color Easy-Add Desired icing color 
 

Tools:
Tip: 3 Easy-Add Tip: 3 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
Standard Coupler Easy-Add Standard Coupler 
 
 
 
 

Instructions:

Step 1
Fit the decorating bag with Round Decorating Tip 3 and fill 1/2 full with thin consistency icing. Hold the decorating bag at a 45° angle at 3:00 (9:00 for left-handers), the tip should be slightly above surface.
Step 2
Touch tip to surface. Lift tip slightly, squeeze, guide tip along surface.
Step 3
Stop squeezing, touch tip to surface. Pull away.
Printing - Writing
Add that special touch to your cake with your special someone´s name.
 
Ingredients:
Buttercream icing thin consistency 
 
 

Tools:
Tip: 2 Easy-Add Tip: 2 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
Standard Coupler Easy-Add Standard Coupler 
 
 
 
 

Instructions:

Step 1
Fit the decorating bag with Round Decorating Tip 2 and fill 1/2 full with thin consistency icing. Hold the bag and tip a 45° angle and lightly touch surface and squeeze steadily. Right handers: 45° at 6:00 for vertical lines. 45°at 3:00 for horizontal and curving lines. Left handers: 45° at 6:00 for vertical lines. 45° at 9:00 for horizontal and curving lines.
Step 2
Raise tip slightly and with steady even pressure, squeeze out a straight line, lifting the top off the surface to let icing string drop.
Step 3
Stop squeezing, touch tip to surface, pull tip away. Be sure the end of the tip is clean before you go on to another line.
Ruffle
Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.
Ingredients:
Buttercream icing medium consistency 
 

Tools:
Tip: 104 Easy-Add Tip: 104 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
Standard Coupler Easy-Add Standard Coupler 
 
 
 

Instructions:

Step 1
Bag Position: 45° at 3:00 (9:00 for left-handers). With wide end lightly touching surface and narrow end facing down and away, squeeze steadily. Move wrist up to pull up icing.
Step 2
Move wrist down to complete one curl of the ruffle.
Step 3
Repeat up and down motion.
Step 4
Raise and lower the narrow end as you move around the cake. Repeat this motion for the entire ruffle.

Star
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out.
Ingredients:
Buttercream icing (medium consistency) 
 

Tools:
Tip: 16 Easy-Add Tip: 16 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags 
Standard Coupler Easy-Add Standard Coupler 
 
 
 

Instructions:

Step 1
Fit the decorating bag with tip 16 and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be 1/8 in. above surface as shown. Squeeze bag to form star.
Step 2
Stop pressure and pull tip straight up and away.
Step 3
Increase or decrease pressure to change star tip size. Stars will be neatly formed only if you stop squeezing before you pull tip away.

1M Swirl
Here is another quick way to decorate your cupcakes or cakes. It just takes minutes to pipe a fancy iced swirl and add colorful sprinkles.
Ingredients:
Buttercream icing (light to medium consistency) 
 

Tools:
Tip: 1M Easy-Add Tip: 1M 
Disposable Decorating Bags Easy-Add Disposable Decorating Bags
 
 

Instructions:

Step 1
Hold Open Star Decorating Tip 1M approximately 1/4" above cupcake top at a 90° angle to cupcake surface. Pipe a spiral of icing, beginning at the outer edge and working inward.
Step 2
Stop pressure; pull tip away.
Step 3
Pipe a second spiral, smaller (not as wide) on top. End spiral at center. 
Stop pressure; pull tip straight up and away.


easy fondant technique

Fondant Ropes
The twisted texture of Fondant Ropes is outstanding for cake borders. If you’ve ever piped a rope in buttercream icing, you’ll love the flexibility of fondant.

Ingredients:
Kelly Green Icing Color Easy-Add Kelly Green Icing Color 
Ready-To-Use Fondant Easy-Add Ready-To-Use Fondant 
Step 1
Roll fondant into logs using palms of hands (exact lengths will be determined by size of cake and how using). You will need 2 pieces of the same length. Lay the pieces side by side, and gently press together at one end to join.
Step 2
Holding the joined end in a stationary position, twist the other end 2 to 3 complete turns. Continue twisting as needed.
Step 3
Attach rope to cake using a damp brush. Moisten cake slightly and position the rope, pressing ends lightly to secure.
Step 4
For multicolored ropes: follow rope instructions for rolling individual logs, using 2 or 3 logs in different colors. Follow the same twisting procedure, but twist more loosely to create wider space between colors. After twisting, roll back and forth using palms of hands to create a smooth rope.

Fondant Lattice
 
Ingredients:
Ready-To-Use White Rolled Fondant Easy-Add Ready-To-Use White Rolled Fondant 
cornstarch 
Pattern:
45° Angle Guide & Lattice Spacing 
Tools:
Roll & Cut Mat Easy-Add Roll & Cut Mat 
Square Cut-Outs™ Easy-Add Square Cut-Outs™ 
Wide Glide™ Rolling Pin Easy-Add Wide Glide™ Rolling Pin 
Easy-Glide Fondant Smoother Easy-Add Easy-Glide Fondant Smoother 
 Instructions:
Step 1
Roll fondant 1/8 in. thick on surface lightly dusted with cornstarch. To ensure that panels line up at bottom, make 3 panels at a time; cut a piece 3 1/2 in. high x 14 in. wide for 9 in. cake, cut a piece 3 1/2 in. high x 15 1/2 in. wide for 15 in. cake.
Step 2
Position pattern at top left corner at a 45° angle using Angle Guide Pattern. Using smallest square Cut-Out, cut squares between lines on pattern at its bottom edge. Remove cut squares.
Step 3
Move pattern below cut area and repeat process. Continue until entire panel is cut out.
Step 4
Cut strip to desired width of each hexagon side. Repeat process to create a panel for each side.

Curlicues

You know how much flair curling ribbon adds to a package. Here's the easy way to make fondant curls. Curliques also are great used for hair, tails and confetti streamers.
 
Ingredients:
Ready-To-Use White Rolled Fondant Easy-Add Ready-To-Use White Rolled Fondant 
Gum-Tex™ Easy-Add Gum-Tex™ 
Tools:
Roll & Cut Mat Easy-Add Roll & Cut Mat 
Dowel Rods Easy-Add Dowel Rods 
Cutter/Embosser Easy-Add Cutter/Embosser 
 Instructions:
Step 1
Knead in 2 teaspoons Gum-Tex to 24 oz. rolled fondant. Roll out fondant 1/16 in. thick on Roll & Cut Mat. Cut into 1/4 in. strips..
Step 2
Loosely wrap strips several times around a dowel rod to form curls. Let set 5 to 10 minutes
Step 3
Slide curl off dowel rod and let dry. Attach to cupcake.

Fondant Leaves

To create a variety of curved shapes, use both sides of Flower Formers to dry leaves. You can also add a colorful flair to leaves by brushing them with a mix of clear vanilla and icing color or use pearl dust and brush color onto leaves.
Ingredients:
Ready-To-Use White Rolled Fondant Easy-Add Ready-To-Use White Rolled Fondant 
cornstarch 

Tools:
Roll & Cut Mat Easy-Add Roll & Cut Mat 
Leaf Cut-Outs™ Easy-Add Leaf Cut-Outs™ 
Shaping Foam Easy-Add Shaping Foam 
Flower Former Set Easy-Add Flower Former Set 
10-Pc. Fondant/Gum Paste Tool Set Easy-Add 10-Pc. Fondant/Gum Paste Tool Set 

Instructions:

Step 1
Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut leaves using Cut-Outs™, cookie cutters or cutters from one of our gum paste decorating sets such as the Stepsaving Rose Bouquets Flower Cutter Set.
Step 2
For veined leaves, place leaf on thin foam. Using veining tool, mark vein lines, starting with center line. Add branch veins on both sides of center vein.
Step 3
Remove leaf from foam and let dry. For curved leaves, dry on flower formers dusted with cornstarch.

Fondant Cut-Outs™
Fondant has a texture like roll-out cookie dough, and Using Cut-Outs™ is like cutting cookies. Roll out fondant, press down with Cut-Out and lift away. Remove shape with a spatula.
 

Ingredients:
Ready-To-Use White Rolled Fondant Easy-Add Ready-To-Use White Rolled Fondant 
Kelly Green Icing Color Easy-Add Kelly Green Icing Color 
cornstarch 

Tools:
Cut-Outs™ (round shown) Easy-Add Cut-Outs™ 
Roll & Cut Mat Easy-Add Roll & Cut Mat 
Perfect Height™ Rolling Pin Easy-Add Perfect Height™ Rolling Pin 

Instructions:

Step 1
Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch.
Step 2
Cut out desired shapes, pressing your cutter evenly through the fondant.
Step 3
Remove any excess fondant around the edges. Lift shape with a spatula. Position shape as needed.

To attach your fondant piece to your fondant cake, you can either brush the back lightly with a damp brush or with thinned fondant adhesive: 
1 oz ready-to-use rolled fondant 
1/4 teaspoon water 
Knead water into fondant until it becomes soft and sticky.
 

Marbleizing Fondant

This subtle color treatment is an easy way to add richness to your cake. You can marbleize using white fondant with icing color or blend together white fondant with our pre-tinted Fondant Multi Packs.
Ingredients:
Ready-To-Use White Rolled Fondant Easy-Add Ready-To-Use White Rolled Fondant 
Ready-To-Use Rolled Fondant Pastel Colors Multi Pack Easy-Add Ready-To-Use Rolled Fondant Pastel Colors Multi Pack 
Icing Colors your choice Easy-Add Icing Colors 
Tools:
Roll & Cut Mat Easy-Add Roll & Cut Mat 
Fondant Rolling Pin Easy-Add Fondant Rolling Pin 
Toothpicks 
Instructions:
Step 1
Dot with color. Roll fondant into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of icing color in several spots.
Step 2
Knead fondant. Knead fondant slightly until color begins to blend in, creating marbleized streak. Roll out fondant to desired shape.
Step 3
Twist fondant together. Roll a log each of tinted and white fondant. Twist one log around the other several times.
Step 4
Knead fondant. Knead fondant slightly until color begins to blend in, creating marbleized streaks. Roll out fondant to desired shape.

Applying Fondant to Fondant
 
Quick tip on how to attach your fondant accents to your fondant covered cake. 

Ingredients:
water 

Tools:
Brush Set Easy-Add Brush Set 
 

Instructions:

Step 1
Brush back of fondant decoration with damp brush. Be careful not to use much water or the fondant decoration can slide around rather than staying in one place. If using colored fondant, this will leave a tinted residue if it slides.
Step 2
Position decoration onto fondant covered cake. Press lightly with finger to smooth if needed.

Fondant Quilting

Give your cake a great quilted look by embossing lines in a lattice pattern. Use the single-wheel Cutter/Embosser to create the imprinted lines. It’s a textured look that’s perfect for baby or garden-themed cakes.
Ingredients:
Ready-To-Use White Rolled Fondant Easy-Add Ready-To-Use White Rolled Fondant 
Pink Icing Color (as shown) Easy-Add Pink Icing Color 
cornstarch 
Tools:
Roll & Cut Mat Easy-Add Roll & Cut Mat 
Cutter/Embosser Easy-Add Cutter/Embosser 
Brush Set Easy-Add Brush Set 
small ruler 

Instructions:

Step 1
Roll out fondant 1/8 in. thick on your Roll & Cut Mat sprinkled with cornstarch. Cut the desired size piece using the straight-edge wheel of the Cutter/Embosser. (You may also create the quilted effect directly on your fondant-covered cake.) Lightly roll the Cutter/Embosser wheel over your cut piece to create diagonal lines. Use a small ruler and a straight edge to guide your wheel to space the lines evenly.
Step 2
Roll the wheel in the opposite direction to create a diamond quilted pattern.
Step 3
If needed, attach piece to cake using a damp brush.

Fondant Ribbons, Strips and Embossing
Add subtle textures to fondant using our Fondant Ribbon Cutter/Embosser. This easy-to-use tool imprints elegant designs as it cuts fondant strips in a variety of widths and also imprints a beaded edge or textured striping. It's another great way to add a beautiful dimensional look to fondant cakes.
Ingredients:
Ready-To-Use White Rolled Fondant Easy-Add Ready-To-Use White Rolled Fondant 
cornstarch 
shortening 
Tools:
Fondant Ribbon Cutter and Embosser Set Easy-Add Fondant Ribbon Cutter and Embosser Set 
Rolling Pin Easy-Add Rolling Pin 
Roll & Cut Mat Easy-Add Roll & Cut Mat 
Brush Set Easy-Add Brush Set 
 

Instructions:

Step 1
The Fondant Ribbon Cutter/Embosser includes cutting wheels in straight, wavy and zigzag shapes, embossing wheels in striped and beaded styles, and spacers in multiple widths to help you adjust the width of the fondant strips. Arrange wheels on work surface to create the look you want. Place the cutting wheels to the outside of the embossing wheels. Add spacers between wheels to fill the width of the 4 in. roller*. Slide wheels and spacers on the roller.
Step 2
Position washer and wing nut on end of roller to secure the wheels.
Step 3
Use a rolling pin to roll out fondant on Roll & Cut Mat sprinkled with cornstarch. We suggest brushing the assembled roller with shortening for easy release. Roll the roller over fondant to cut and imprint strips. Attach strips to cake or make bows following instructions.
Step 4
* Note: When using the beaded embossing wheel, load onto roller so that it fits over the center rim of the cutting wheel.

Fondant Ruffles

A ruffle can be gently flowing or tightly gathered as shown here. To create a softer looking ruffle, after cutting your fondant section, roll the ball tool, dipped in cornstarch, along one edge
Ingredients:
Ready-To-Use White Rolled Fondant Easy-Add Ready-To-Use White Rolled Fondant 
cornstarch 
Tools:
Roll & Cut Mat Easy-Add Roll & Cut Mat 
Perfect Height™ Rolling Pin Easy-Add Perfect Height™ Rolling Pin 
Paring Knife 
Instructions:
Step 1
Roll out fondant 1/8 in. thick on your Roll & Cut Mat lightly dusted with cornstarch. Cut a strip following size stated in cake directions. As a general rule, you will need enough strips to total 2 to 3 times the length of the size you will need for the finished ruffle.
Step 2
Starting on left side, fold small sections of the strip together vertically to form individual ruffles. As a section is done, continue adding strips by tucking cut end under the previous ruffle. Continue forming ruffles to complete desired length.
Step 3
Attach ruffle to cake as stated in cake directions.

Rolled Marshmallow Fondant Recipe
This simple fondant recipe uses ingredients which are probably already in your pantry. It's softer than our standard fondant recipe with a very sweet taste that kids love.

Ingredients:
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening
Makes:
About 2 pounds marshmallow fondant.
Instructions:
Step 1
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Step 2
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
Step 3
It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
Step 4
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
Step 5
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

Rolled Fondant Recipe
There is no icing that is easier to smooth on a cake than Rolled Fondant. Its dough-like consistency makes it perfect for hand-shaping flowers, 3-dimensional figures and more. Also great for imprinting designs, cut-out accents on cakes and various borders.

Ingredients:
1 tablespoon + 2 teaspoons unflavored gelatin
1/4 cup cold water
1/2 cup Glucose Easy-Add Glucose
2 tablespoons solid vegetable shortening
1 tablespoon Glycerin Easy-Add Glycerin
8 cups (about 2 lbs.) confectioners' sugar, sifted
Icing color as desired Easy-Add Icing color
flavoring as desired
Makes:
About 36 ounces of fondant.
Instructions:
Step 1
Combine gelatin and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of double boiler and heat and stir until dissolved. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm.
Step 2
In large bowl, place 4 cups confectioners' sugar; make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place.
Step 3
Use fondant immediately or store in airtight container at room temperature until needed. If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft.
Step 4
This recipe yields enough to cover a 10 x 4 in. high round cake. If fondant becomes dry, either by adding too much sugar or air drying, add small amount of solid vegetable shortening and knead thoroughly.

Covering Round Cakes with Rolled Fondant
How do you cover a cake with fondant that's perfectly smooth, without wrinkles or air bubbles? The flexibility of fondant is your secret weapon. Just follow our instructions for the right ways to knead, roll out and lift the fondant, and you'll find that covering a cake is easy.
 
Step 1
Prepare cake by lightly covering with buttercream icing.
 

Fondant amounts to cover cakes

Step 2
Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioners' sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed.
Step 3
Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.
Step 4
Shape fondant to sides of cake with Easy-Glide Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.
Step 5
Your cake is now ready to decorate.
Covering Large Rounds with Rolled Fondant
In most cases, the smaller your cake, the easier it will be to cover with rolled fondant. However, there is an easy way to position and smooth fondant on cakes that are 12 in. diameter or larger. Follow the steps below to lift fondant onto the cake without tearing.
 
Step 1
Cover cake lightly with buttercream icing. Roll out fondant sized to your cake.
Step 2
Slide a large cake circle that has been dusted with confectioners' sugar under the rolled fondant. Lift the circle and the fondant and position over cake. Gently shake the circle to slide the fondant off the board and into position on the cake. Smooth and trim as described above.


Add Color or Flavor to Fondant
 Tint a small ball or enough fondant to cover a whole cake. As with any icing, tint colors at one time; matching colors later may be difficult. Add just a little of the concentrated icing color at a time, until you arrive at the exact shade you want. If you'd rather not mix color yourself, use pre-tinted fondant in a variety of pastel, primary, neon and natural shades.

Any type of flavoring can be used — regular food flavors (vanilla, almond, etc.) or candy flavorings. Candy flavorings are very concentrated and should only be added by drops. Flavor the fondant lightly so it does not detract from the flavor of the cake.

Steps:
Step 1: Add Dots of Color
Roll fondant into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of icing color or drops of flavor in several spots. 
Step 2: Knead color
Knead color or flavor into your fondant ball. We suggest using food-safe gloves when coloring fondant to keep your hands stain-free. 
Step 3: Knead Until Blended
Continue kneading until color is evenly blended; add a little more color or flavor if needed.
Color Tips
Deep colors: When making deep colors, such as black, brown, or red use Wilton paste food colors in larger amounts than normal. It can take as much as 1 oz. paste food color per one cup to obtain deep colors. Deep colors are recommended for accent colors only.

Fading colors: Sunlight or fluorescent light will cause some colors to fade. After the cake is decorated, it is best to keep in a cool room and out of direct light.

Stain removal: All deep colors in nature stain, like blueberries, but none of them are harmful. Paste colors can stain teeth and skin; however, simply washing skin area with soap and warm water will remove color. Bleach can be used on counter tops. Lukewarm water should be used first to spot stained color. Rinse thoroughly, allow to dry. If color is still visible use a commercial cleaner on garment, carpet, upholstery, etc. In the case of a color that has Red 3 as an ingredient use an acid such as vinegar or lemon juice to soak stain first. Proceed with lukewarm water and then allow to dry before using a commercial cleaner.

Notes About Wilton Paste Colors
Red
There are three different reds - Christmas Red, a blue-toned red; Red-Red, an orange toned red; and Red-No Taste, a blue toned red.

It can take as much as 1 oz. of red paste color to one cup of icing to get a deep red. 

When icing is colored deep red, a bitter aftertaste may be detected. Red No-Taste should be used when a large portion of red coloring is used on the cake. Red No-Taste does not contain red 3 which causes the bitter taste.

Green
Leaf Green is a brighter green with more yellow than Kelly Green. Both of these greens require very little color, how much color added depends on the tone of the green you want.

Hot Pink
Rose paste color will obtain hot pink with good results. Rose Petal is a soft, muted rose color. Pink is a traditional pastel with a slight yellow tone. 

Blue
Royal Blue has a red tone. Sky Blue has a yellow tone.

Daffodil Yellow
Daffodil Yellow is an all natural food coloring and does not contain yellow #5. (Many people are allergic to this). Daffodil Yellow currently contains alcohol which all other colors do not have present.

Black 
When white buttercream is tinted dark black, it also can have a bitter taste. Use dark chocolate icing with a small amount of black color added. 

Brown 
Brown color occasionally has a green overtone to it. This usually occurs with the presence of acid in the icing; lemon juice or cream of tartar. Omit the acid if tinting icing brown. Also dissolving brown color in 1/4 teaspoon water before adding to icing will eliminate the green tone. 

White-White 
White-white is used for lightening icing that has been colored too dark. Also use it for making white buttercream made with butter or margarine. 
 

Fondant amounts to cover cakes
Copyright © Courtesy of Wilton Industries.