Cake decorating tips for beginners

Want to make an impression with a showstopping cake but not sure where to start when it comes to decorating? Follow our simple guide to icing and decorating layered sponge cakes.

/medias/CAKE-DECORATING-PIPING-909.jpg?context=bWFzdGVyfHJvb3R8MTEyMjYzMjV8aW1hZ2UvanBlZ3xhRGN6TDJoaFlpOHhOekV6TXprMU16QXlOREF6TUM5RFFVdEZYMFJGUTA5U1FWUkpUa2RmVUVsUVNVNUhYemt3T1M1cWNHY3w4MWMxYmE0MDBlNDc1MGU1YjdkZTlkZGVhMDMyMTIwZDZiOGNjY2FhNDhlZTI4YzQ3ODEwMmM4Njg0ZDE3OTI3

It only takes a quick scroll through Pinterest to see that everyone seems to be making stunning cakes these days. From rainbow layers and mirror glazes to chocolate ganache drips, cake decorating has never been more popular, and the creations are getting bigger and brighter than ever.

If all those baking TV shows have left you feeling inspired to create your own spectacular showstopper but you’re not sure where to start, here’s our back-to-basics guide to cake decorating. From how to get a flawless finish on your icing and piping tips and tricks, to the tools every home baker should have, we’ll show you how to ice and decorate a layered sponge cake that is guaranteed to wow.

Preparing your cake

Whether your layered sponge cake is going to have two layers or seven, be plain, chocolate, coffee-flavoured or rainbow coloured, you will need to allow your cakes to cool completely before you start filling and decorating them. If the sponge is still warm the top layers will crumble as you try to smooth anything over it and icing will melt, causing the layers to slip. Chill your cakes in the fridge first, or bake a couple of days in advance of when you want to ice and freeze.

To get a stable structure each layer needs to be level, with a nice flat surface. Sometimes during baking a domed surface can form. Use a cake leveller, or even just a large serrated bread knife, to slowly trim your cake layers so they are all level, ensuring you cut at an even height across the whole sponge. Gently brush away any crumbs using a pastry brush.

Now your sponge is prepped you can apply your filling to the first layer. Using filling will help to hold the layers together, as well as give your cake flavour and height. Buttercream is a classic filling, but other favourites include jam, chocolate ganache, lemon curd, whipped cream or cream cheese.

If you are using a cake turntable to ice your cake, place your base sponge layer on it. Using a non-slip pad will help prevent it from sliding around as you work. Place your chosen filling in the middle of the sponge and spread out evenly towards the edges using a spatula. Place the next layer on top, making sure the sponges are aligned before pressing down gently. Continue to fill and stack your cakes in this way and then invert the last layer so you place it upside down, bottom side facing up. This will help prevent too many crumbs getting in your icing when you start to decorate- more tips on that to come.

Arten von Kuchenglasur

Wenn du deine Torte gefüllt und geschichtet hast, ist es Zeit für die Glasur. Buttercreme ist die gebräuchlichste Glasur. Sie wird für gewöhnlich einfach aus Butter und Puderzucker hergestellt und ist unglaublich vielseitig. Du kannst sie mit unzähligen Zutaten aromatisieren – Vanille, Schokolade, Erdbeeren, Karamell – und ihr jede Farbe des Regenbogens verleihen. Es gibt auch Baiser-Buttercreme, die mit Eischnee zubereitet wird. Sie ist leichter und weniger süß als normale Buttercreme und hält ihre Form sehr gut, sodass sie sich ideal zum Aufspritzen eignet.

Wenn du Buttercreme verwendest, trage zunächst eine „Krümelschicht“ auf deine Torte auf. Das ist eine dünne Schicht, die alle losen Krümel einschließt, Lücken zwischen den Böden füllt und Unregelmäßigkeiten kaschiert. Verteile die Creme gleichmäßig auf der Oberseite und am Rand der Torte. Du brauchst dafür nicht viel Creme, es sollte nur eine dünne Schicht werden. Mache dir dann einen Tipp von Profis zunutze und streiche mit einem Glasurmesser um den Tortenrand, während du den Ständer langsam drehst. Dadurch wird überschüssige Creme abgeschabt und es entsteht ein glatter, gleichmäßiger Untergrund für die letzte Schicht Buttercreme. Lass die Torte etwa eine halbe Stunde lang im Kühlschrank abkühlen, bevor du sie mit der letzten Schicht einstreichst.

Fondant oder Zuckerpaste sind leicht einzufärben und sehr gut formbar, daher lassen sie sich ideal zu dekorativen Formen für Motivtorten schneiden und modellieren. Sie machen allerdings jede Unebenheit sichtbar und wenn du die ganze Torte damit bedecken willst, solltest du eine Schicht Buttercreme oder Marmelade darunter auftragen, um eine glattere Oberfläche zu erhalten. Bestäube Fondant beim Ausrollen zunächst mit etwas Puderzucker, damit er nicht am Nudelholz kleben bleibt.

Royal Icing aus Eiweiß oder Baiserpulver, Puderzucker und Zitronensaft wird zu einer harten, festen Glasur. Es wird traditionell für die Glasur von Hochzeits- und Weihnachtstorten verwendet, eignet sich aber auch hervorragend zum Aufspritzen von Blumen, Schriftzügen und komplizierten Mustern. Verwende es jedoch nicht zum Verzieren von mit Buttercreme eingestrichenen Torten, da das Öl in der Buttercreme dazu führt, dass das Royal Icing sich auflöst.

Get creative with decorating

Now your cake is stacked and iced, it’s time to get creative with the decorations! Whether you want to experiment with different textures, go big with striking colour combinations or pile your cake high with edible toppings, there are plenty of ways to turn your bake into a bespoke, one-of-a-kind creation that is guaranteed to impress.

Using buttercream and a piping bag to pipe icing decorations is an easy way to create a showstopper. Choose from different sized nozzles to cover your cake with roses, stars, ruffles or add a border. Or, for the personal touch, use a thin nozzle to write a message. Practice on parchment paper first so you can get used to how the icing flows and what pressure you need to use. Chilling your cake in the freezer for a few minutes first so the icing beneath is firm will make it much easier to correct any mistakes.

A decorating trend that’s all over social media, drip cakes are perfect for any special celebration. Pour ganache, melted chocolate or caramel over the surface of your cake so that it dribbles over the edges. Cover the whole surface or create a half drip down one side. Finish off by topping with macaroons, chocolates, sweets, fruit or edible flowers.

Ombré icing is another popular trend that delivers stunning results. Using buttercream, blend graduated shades of the same colour up the sides of your cake with a palette knife for a stunning dark to light effect that’s almost too pretty to eat.

All of these techniques are easy to master with a little practice, but if you’re short on time, don’t be afraid to keep things simple. Top your iced cake with some plump berries, chocolate shavings, chopped nuts, edible flowers or shop bought sprinkles, and just tuck in.

Cake decorating tools

To decorate like a pro, you need the right tools. Our decorating set has everything you need to achieve stunning results with ease, including:

- Palette knives- two different sizes for blending and smoothing icing or creating patterns.

- Spatula- for spreading icing.

- Rotating cake stand- allowing you to turn the cake as you ice. Use this once and wonder how you ever got by without it.

- Sponge cake cutter- for levelling off cakes ready for icing or splitting layers so you can apply filling in between.

- Icing scrapers- to give the outside of your cake an even finish and smooth away any imperfections. Use the combed scraper to create different patterns and add texture.

- Piping bag with 14 different sized nozzles- to create icing swirls, dots, flowers, lines or writing.

Ready to create your own spectacular centrepiece with a little help from your Kenwood products? From this decadent layered chocolate cake to this stunning lemon and raspberry celebration cake, you can find lots of delicious cake recipes here.