Instructional Videos


YouTube Video

Introduction to Cake Decorating
Cake Surface
        1. If you are using a cardboard cake surface you want to cover it in aluminum first so as to prevent the lard in the frosting from
            seeping into the cardboard.
        2. If you are using a plastic cake container it is not necessary to cover it in aluminum foil
Dying Frosting
        1. Any type of dye works fine
        2. It is very difficult to make deep colors because it requires a lot of dye - beware you don't want to be able to taste the dye in the
        3. It is extremely difficult to make black or red frosting. To avoid this you can choose a different color for your cake or dye your frosting
            in small amounts
Decorating Bags
        1. There are three types you can use: non-disposable featherweight bag, disposable plastic bag, or a freezer ziploc bag
        2. If you want to use a decorating bag you need to use a coupler and a tip
         3. A good bag size is 10 in.
        4. Put your coupler inside your decorating bag and snip off the tip of the bag
        5. Place your decorating tip on top of your coupler and screw on the second piece of the coupler
Filling your bag
        1. Fold down the top of the bag and insert the frosting into the bag
        2. Fold up the top and push the frosting to the base
        3. You want to fill up your bag about 1/2 way for best control over your decorating bag
Ziploc Bags
        1. You don't need to have a tip or a coupler for this bag
        2. Fold down the top of the bag and fill up the bag with frosting
        3. Fold the top o f the bag back up and push the frosting to one corner of the bag
        4. Snip the corner of the bag - this technique is mainly for writing or round decorations
        NOTE: for the ziploc bag technique, the bags have to be FREEZER bags. The normal ziploc bags won't withstand the pressure
Refilling the bag
        1. Add more frosting to your bag and "burp" your bag
        2. You need to work your frosting around so as to release the air bubbles trapped within your bag, hence the "burbing" 

YouTube Video

 Icing Consistency
        1. If you have an icing that is too thin or watery or something that is too stiff, it will be considerably difficult to decorate
        2. Most icings come in a stiff consistency, but check the recipe or directions
        3. It is a good idea to know ahead of time how much thin, stiff, and medium consistency you need
        4. You use water to thin your icing
    • To make thin consistency from stiff consistency it is 2 teaspoons for every cup
    • To make medium consistency from stiff consistency it is 1 teaspoon for every cup
        5. If you are using store bought icing, you want to add a teaspoon or two of water even if you want a stiff consistency

YouTube Video

 Assembling a Two-layer Cake
        1. Create a rim of frosting around the outside of the bottom half of the cake to keep the filling on the inside of the cake when you put
            the top of the cake on    
        2. Fill your bag with any frosting, a store brand frosting works fine. You can use any tip, I would recommend a #12
        3. Squeeze out your frosting around the bottom half of your cake creating a rim
        4. Once you have your frosting rim around the outside of your bottom half of your cake you want to put your filling on the inside of your
            cake. The type of cake you have will determine what filling you should use, whether a chocolate icing, cream cheese, or a peanut
            butter filling.
        5. Once you have your filling all set you should place the top half of your cake on top of your bottom half.

YouTube Video

 Frosting a Cake

1. You want to use a thin consistency icing. If you are using a store bought icing you want to add a couple of teaspoons of water to your icing.

2. Start with the sides of the cake and make sure you never lift up your icing tool. Your icing tool can be whatever you prefer, a butter knife or a spatula.

        Hint: Add more icing at one time so it is easier to never lift your tool

3. To frost the top pull the overhanging icing towards the center of the cake so that you make the edges of your cake sharp and crisp.

4. Once you have done that you want to start with a large glob of icing in the center of the cake and remember to never lift your icing tool!

        Hint: Don’t overload your cake with icing. You want to evenly spread out your icing throughout the cake so that the icing won’t be

            overbearing to your guests.



YouTube Video


Borders and Rosettes

For the Shell Border:

            1. Fill your icing bag with medium consistency icing and tip #21

2. Hold your icing bag at a 45 degree angle to your surface.

            3. Squeeze out icing until there is a buildup of icing and then drag out the tail.

Hint: Do not apply too much pressure to your icing bag or otherwise you won’t get the definition in the shell

4. At the base of the previous shell start the next shell.

            Hint: Get the technique down before you apply the shell to a cake

For the Rope Border:

            1. Fill your icing bag with medium consistency icing and tip #21

2. Hold your icing bag at a 45 degree angle to your surface

3. Squeeze out icing until there is a buildup of icing and then curve the tail of the icing – to either the left of right

4. Start the next shape in the centre of the curve of the previous shape, wait for a buildup of icing, and then curve the tail over the tail of the previous shape.

Applying Borders:

1. When applying your border to your cake, start with the bottom border first so that the top border won’t get in your way.

2. The angle of the cake will be awkward at first, but try to get into a rhythm when you are decorating and it will make it easier.

3. Try to make the shape throughout the entire border – don’t get lazy

4. When connecting the end of the border with the beginning, the spacing might be small but try to fit your shape as best as possible.

For the Rosette:

            1. Fill your icing bag with medium consistency icing and tip #16

            2. Hold your bag perpendicular to your surface.

            3. Squeeze out icing until you get a buildup of icing – it will be a star shape.

            4. Once you have your buildup, drag the icing around the star in one full revolution.

5. Avoid creating a tip on your rosette by loosening up on the pressure of your bag as you come to the end of your circle. When you pull your icing bag away, you should not have any pressure on the bag at all.

* The rosette can be used as both an elegant centerpiece or as a border if you desire




YouTube Video


 Star Technique

1. To use the star technique you want to fill your icing bag with a medium consistency icing with tip #16.

2. Hold your bag perpendicular to your surface.

3. Squeeze the bag until the icing builds up, stop squeezing, and then remove your bag. If you don’t stop squeezing you will get a tip on your star.

4. When you are applying the star to a cake, thinly frost the cake with the color of icing you are using for the stars first. With a thin layer of frosting, the cake won’t show through the spaces in your stars.

* The star technique is used in most character cakes and specialty cakes