A cake is only as good as the tools used to make it! Read the list of tools that you will need to have on hand.

• Turntable

• Cake board

• Offset spatula or metal bench scraper

• Serrated bread knife or cake leveler

• Piping bags

Make sure the turntable spins smoothly. You may need to adjust. Read below for typical troubleshooting with both metal and plastic turntables.

With metal turntables, spraying WD-40 or greasing with oil where the top wheel attaches to the bottom stationary base tends to help loosen the wheel, and help it rotate more smoothly.

For plastic turntables, they often have a lock switch that many people forget to unlock before decorating.

Place a prepared cake round on top of the cake board. Make sure it is centered on the board.

Here’s a tip: spread a small amount of frosting on the middle of the board, then place the bottom cake layer on top.

The frosting acts as cement to keep it from sliding around the board as you are decorating. It’s much easier to decorate if your cake is anchored in place.

Place a large dollop of your chosen filling or frosting in the center of the first layer. If you like a thicker layer of filling, add more.

Spread the filling evenly with an offset spatula until it reaches a little past the edges.

Place the other prepared cake round on top of the filling. Align it with the bottom layer, making sure the sides line up together.

Press down gently on the top layer to impress it onto the filling evenly.

The crumb coating is a thin layer of frosting that is applied before adding the top layer of frosting.

It acts as a barrier, sealing and trapping any crumbs into the coating. This protects the top layer of frosting from mixing with the crumbs (those nasty rascals!), resulting in a smooth top layer.

Place a dollop of frosting on the top of the cake. Spread evenly in a thin layer with an offset spatula, using the turntable to spin it around as you push the icing towards the edges.

If more is needed, apply a small amount of frosting on the side of the cake, and gently spread it all the way around, using more icing as needed.

Before you go for more frosting from the fresh batch, use a smaller bowl that is separate from your main frosting receptacle to scrape your spatula, and clean off any extra icing that has crumbs sticking to it.

Keep spreading it around the sides to cover completely in a thin layer, using the turntable to spin the cake.

Do not press too hard. You may still be able to see the cake underneath, but there will be a thin film of frosting covering it.

Refrigerate for 20 minutes, or until the crumb coating has hardened.

Using the same technique as you did to apply the crumb coating, place a larger dollop of frosting on the top layer of the chilled cake.

Spread around the top with an offset spatula until it is completely covered with an even, thick layer. Use the turntable to spin it around as you push excess icing towards the edges.

Apply a small amount of frosting on the sides, and gently spread it all the way around, using more as needed. Keep spreading it around the sides until completely covered in a thick, even layer, using the turntable to spin it around.

The edge of the cake, where the top meets the side, will have some excess, uneven icing around it. But there’s a way to fix this.

Using the edge of an offset spatula or metal bench scraper, lightly press down and push the icing towards the center, blending the excess with the rest of the icing.

To get a cleaner top layer on the top and sides, dip your offset spatula in hot water and wipe with a towel. Gently run the spatula around the sides and top. The heat from the metal will gently melt the top layer of the frosting, creating a smoother appearance.

Wipe away any excess icing that is on the board with a damp towel.

Fit a pastry bag with your desired tip and fill the bag with frosting.

To decorate the bottom border, place the end of the tip at a 45° angle where the bottom of the cake meets the board.

Pressing gently on the bag in one short burst, pipe out the desired shape, releasing pressure as you pull the bag away.

Repeat this process to create a bottom border, spinning the turntable as you continue to pipe.

To decorate the top border, place the end of the tip close to the edge on top, at a little less than a 90° angle.

As with the bottom border, press gently on the bag in one short burst, and pipe out the desired shape, releasing pressure as you pull the bag away.

Repeat this process as you did for the bottom, spinning the turntable as you go.

If you decide to add some decorations for the final finishing touches, I suggest pouring your garnishes in a separate bowl, then using your fingers or a spoon to decorate. This gives you more control, rather than accidentally dumping the whole container of sprinkles on the top of the cake

Apply your desired garnishes before storing the finished dessert in the refrigerator. If it is chilled before garnishing, the icing will be too solid for the decorations to stick.

If you plan to serve on the same day that you’ve decorated your cake, you may leave it out at room temperature in a covered container.

A decorated cake is best served at room temperature – the icing and cake will have a chance to soften to the most enjoyable temperature and consistency.