Frost with Flair

Learn the tricks and secrets for turning a delectable cake into a showstopping masterpiece. Dollop, slather, and pipe your way to frosted perfection!

THE BASIC FROSTED CAKE

1. Stack up cake layers and frosting on a rotating pedestal. Place pieces of waxed paper or parchment under sides for easy cleanup.

2. Dollop frosting on top of cake, and smooth out a thin layer over sides and top.

3. Once cake is covered in a thin layer of frosting, refrigerate for 30 minutes so frosting sets and cake is stable.

4. Dollop more frosting onto cake, and smooth out over sides and top. Serve as is, or use as a canvas for a frosting flourish.

OUR FAVORITE DECORATING TIPS

Leaf tip #352

Leaf tip #70

Petal tip #104

Closed-Star tip #30

Open-Star tip #20

The Fanciest Frosting Flourishes

BASKETWEAVE

1. Using a basketweave tip, pipe a few vertical lines 1½ inches apart onto cake side.

2. Pipe horizontal bars over each vertical line, leaving ½-inch gaps in-between.

3. Repeat vertical lines and horizontal bars around cake sides.

CASCADING PETALS

1. Using a large round tip, pipe 5 large dots in a vertical row down side of cake.

2. With an offset spatula, spread dots outward to one side.

3. Repeat dots, spreading them in the same direction around cake sides.

RUFFLES

1. Using a large petal tip, pipe frosting back and forth into a column, starting from cake bottom and working upward.

2. Repeat column of ruffles.

3. Repeat effect around sides of cake.

ROSES

1. Using a large open-star tip, pipe frosting into a circle, creating a rose.

2. Repeat rose around sides of cake.

3. Repeat rose on top of cake.