CAKE DECORATING

The goal of this project is to teach you (13- to 18-year-olds) the basic skills
that are required for cake decorating. You will learn what equipment is
needed to decorate cakes and how to use that equipment. While skill and
practice are important to cake decorating, the most important thing is
creativity and willingness to try different techniques. The more techniques
you try, the more elaborate designs you will be able to create. Provided in
this instruction packet are several lessons that give step-by-step
instructions for everything from making the actual icing to actually creating
beautiful designs with the star and writing tips. Simply read through the
packet and follow the lessons in order. In the front of the packet is a
glossary of common baking terms and supplies along with pictures to help
identify all of the baking equipment being used. Keep this packet nearby
and refer to it as needed. Once this project is completed you will not only
have cakes that taste great, but ones that look great too.
This project requires a flat surface to work on and about an hour to
complete. Be careful when using the knife or any other sharp object. Don’t
be afraid to ask an adult for help with cutting the cake, using the electric
mixer, or if you have any other problems. Also, keep in mind that cake
decorating takes practice, and just because your design doesn’t turn out the
way you want it the first time, it doesn’t mean that your cake won’t still
taste good! Have fun!


Introduction

Spatula
A thin, flat tool that is useful for mixing and spreading
frosting.


Couplers
Plastic or metal attachments for icing bags.
These allow the tips of the icing bag to be
changed without changing the entire bag.

Decorating Bag
You can buy a premade plastic bag that is used to ice your
cake.

Pastry bag attachments that are useful
for making designs with frosting,
especially borders.


Mixer
An appliance that is used to mix or beat the
ingredients
of a recipe.
Cake Pan
A deep pan that is usually circular
or rectangular shaped and used
for baking cakes.
Knife
A cutting instrument consisting of a sharp
blade attached to a handle.
Waxed Paper
A type of paper coated with wax that is used for wrapping and prevents
water from spoiling the food.

Pastry bag attachments that are useful
for making detailed designs with frosting.

Ingredients*
• 2 lbs sugar
• 1 cup shortening
• ½ cup water
• pinch of salt
• 1 teaspoon vanilla or almond flavoring
• 2–3 tablespoons cocoa (optional)
*If the icing is going to be used to both frost and decorate the cake, double this recipe in
order to have enough icing.
Definition
Beat: To mix ingredients vigorously, usually with an electric mixer.
To Make Icing
Beat ingredients for 3 to 5 minutes using a high mixer speed. If you want to
make chocolate frosting, beginning adding the cocoa until you achieve the
desired amount of chocolate taste. In other words, add 2 tablespoons of
cocoa, and a little bit more at a time until it tastes good!
For best results when using the icing to decorate a cake, it should be fairly
thick and gooey but not runny.
After the icing has been made, it can be kept for 2 to 4 weeks at room
temperature.
Icing Recipe

Description
This lesson will give you basic knowledge and tips on how to crumble, seal,
and ice a layer cake.
You will learn
• crumbing technique;
• sealing technique; and
• frosting techniques.
Supplies
• Two unfrosted layers
• Frosting (use homemade recipe listed on page 4 or buy from the store)
• Spoon
• Spatula
• Powdered coloring or food coloring
• Couplers
• Sharp knife (ask adult for help)
Instructions
Crumbing
1. Carefully brush off all loose crumbs on cake. You can either save these
to decorate and top your frosting or throw them away.
Crumbing, Sealing, and Icing a Cake

Sealing
1. Using a spoon, place some of your frosting on the bottom layer of
cake.
2. Place the cake on a plate with the frosted side of the cake pressed into
the plate. This will keep your cake in place while you are icing and
decorating it.
3. Frost the top of the bottom layer: Spread icing from center to the
edges.
4. Place the second layer on top of it.
5. Spread icing from the center to the edges.
6. Wait a few minutes for this “sealing” to set.
Frosting
1. Using a spatula, frost the sides of the cake first: work from the bottom
to the top.
2. Place the remaining frosting, frost the top of the cake.
3. Spread the frosting on top of the cake out evenly.
TIP
For smooth frosting:
1. Dip the spatula in cold water.
2. Then dip the spatula into the frosting.
3. Press the frosting covered spatula flat to the side of the cake.
4. Press the frosting covered spatula flat to the side of the cake.
5. With your other hand, turn the cake until the sides are smooth.
6. To smooth the top, dip the spatula in cold water.
7. Then dip the spatula into the frosting.
8. Work from side to side, applying even pressure to ensure a smooth coat of
frosting.

Description
You will fill a decorating bag with icing so that you can decorate your cake.
You will learn
• how to fill a decorating bag.
Supplies
• Decorating bag
• Coupler
• Tips
• Icing
• Spatula or Spoon
Instructions
1. Place the coupler in the bottom, narrow end of the
bag.
2. Place the desired writing tip on the coupler.
Filling a Decorating Bag

3. Place the coupler ring around the outside of the
coupler to keep the writing tip in place. Screw it
tightly into place.
4. Put icing in your cone with a spatula or spoon, filling
the cone no more than half full for ease in handling.
5. Fold the top of the cone as shown, holding the sides
as you continue rolling down to force icing out of
the decorating tube.
6. As you decorate, continue to roll down the top as needed.

Description
This lesson will help you practice using the star and writing tips. New
techniques will be discovered during this lesson.
You will learn to
• gain greater control;
• develop range of techniques using star tip; and
• achieve variety by changing angle and pressure.
Supplies
• One cake
• Frosting
• Powdered coloring
• Waxed paper
• Star and writing tips
• Couplers
• Paper cone or bag
• Dishcloth in plastic bag
Instructions
1. Get a piece of waxed paper to practice on.
2. Try changing the angle at which you hold the tip and observe the
variation you can achieve.
3. Hold cone sideways and move in a zigzag fashion.
4. The term pressure is used to describe how hard you squeeze the bag
while decorating a cake. The harder you squeeze, more icing will come
out of the bag creating a thicker line. Change the pressure with which
you “squirt” the frosting and see what happens.
5. Pull away from design while still exerting pressure.
6. Stop pressure, then pull away.
7. Practice changing the speed with which you move the tip.
8. Try different sizes of star and writing tips.
9. Select your favorite variations and use them to decorate your cupcakes.

TIP
For more icing colors
and tip sizes, share
supplies with others.
11
Star Patterns
Description
You will make star patterns to decorate your cake.
You will learn how to
• properly hold the bag when making the stars and
• make the star pattern.
Supplies
• Decorating bag filled with icing
• Cake to decorate
• Star tip (#16; any star tip will do,
depending on desired star size)
• Coupler
• Patience
Instructions
1. Take a star tip.
2. Hold bag at a 90-degree angle.
3. Hold bag so that the tip is almost touching the cake surface.
4. Squeeze the pastry bad until a star is formed.
5. Stop the pressure before.
6. Pull the tip away.
7. When making multiple stars together, make sure they are
bunched together with no spaces in between.
More Decorations with Star Tips
TIP
To change the size of
the star, change the
pressure of squeezing
the bag or the star tip
number.
Right way Wrong way
12
Rosette Patterns
Description
You will make rosette patterns to decorate your cake.
You will learn how to
• properly hold the bag when making the rosettes and
• make the rosette pattern using a star tip.
Supplies
• Decorating bag filled with icing
• Cake to decorate
• Star tip (#16; any star tip will do, depending on desired star size)
• Coupler
• Patience
Instructions
1. Take a star tip.
2. Hold bag at a 90-degree angle.
3. Squeeze bag.
4. While squeezing move your hand left, up, and then
around in a circle.
5. Stop squeezing when you are almost back at your starting
point.
6. Pull tip away.
13
Zigzag Patterns
Description
You will make zigzag patterns to decorate your
cake.
You will learn how to
• properly hold the bag when making the zigzags and
• make the zigzag pattern using a star tip.
Supplies
• Decorating bag filled with icing
• Cake to decorate
• Star tip (#16; any star tip will do, depending on desired star size)
• Coupler
• Patience
Instructions
1. Take a star tip.
2. Hold bag at a 45-degree angle.
3. Touch the tip to the surface of the cake.
4. Squeeze icing with an even steady pressure.
5. While squeezing move your move your hand in a
side-to-side, zigzag motion.
6. Stop pressure.
7. Pull tip away.
14
Decorate Your Cake!
Description
You will make star, rosette, zigzag, and writing patterns to decorate your
cake.
You will learn how to
• incorporate the learn patterns into your cake decorating.
Supplies
• Cake to decorate
• Star tip/tips (#16; any will do, depending desired star size)
• Coupler
• Decorating bag
• Icing
• Food coloring to color the icing
• Patience
Instructions
Zigzags as
borders
Stars as the
flower
petals
A rosette as
the flower’s
center
Writing tip
to make the
stem
Leaf tip to
make the leaf
TIP
To get different color
icings, use a few drops of
food coloring to dye white
icing.
15
Copying a Picture onto a Cake
Description
This lesson will help you transfer a picture onto your cake.
You will learn to
• gain greater control;
• develop range of techniques using star tip; and
• transfer pictures into cake decorations.
Supplies
• One cake
• Frosting
• Powdered coloring
• Waxed paper
• Star and Writing tips
• Couplers
• Paper cone or bag
• Dishcloth in plastic bag
• Picture from a coloring book
• Toothpicks
Instructions
1. Decorate the cake layer by tracing a picture from a coloring book onto
waxed paper.
2. Lay waxed paper on the cake and carefully poke through waxed paper
outline with a round toothpick into the icing.
3. Remove the waxed paper and connect the dots with a toothpick to
recreate your design.
4. Outline with the writing tip.
5. Fill in the outline with star and writing tips.
16
1. Wash (with soap and water) and dry equipment before putting them
away.
2. When washing you can turn the decorating bag inside out to wash the
inside of the bag. (only do this is you are planning on reusing the bag)
3. Turning the bag inside out also allows you to get the coupler out
easier.
4. To clean the inside of the tips out you can use a Q-tip or a toothpick to
get into hard to reach places.
5. Enjoy your decorated cake! ☺