This post is by no means an exhaustive list of tips, but if you are new to this, then hopefully it will start you on the right path.

Do you love cake? Of course you do. If you said no, you are probably in the wrong place.

Whether you are presenting a cake at an elegant dinner, a child’s birthday party, or a special occasion between you and a loved one, you will always be greeted with a chorus of ooohhs and ahhhhs. Why do people love cake? Because it makes them happy, and nothing makes me happier than seeing those smiley faces.

Inside a celebration cake lurks a delicious sponge with a delightful filling, or a rich fruit cake laden with moist berries (see? I am salivating already). However, a cake not only has to taste great, but it also has to look great. The real appeal of a cake is that it looks as spectacular as you know it is going to taste. It can be covered in a grown-up glossy ganache, a bright and colourful buttercream, or a smooth silky fondant.

There are many places on the web or your high-street where you can buy a celebration cake, but they can work out quite expensive. Here at Mutherfudger, my mission is to get you all making and baking your own. So what if the cake isn’t level? Or the buttercream isn’t smooth? Does it matter if your piping is a little wonky?

No. Your friends and family will adore you for the love, care and effort you have gone to.

I have below some basic frosting recipes. Each are more appropriate for a different occasion, or type of cake. Have a think about what the occasion is, and choose accordingly. Following that, is a list of some basic kit items. If you are new to cake decorating, you might not have them.

Once you have your kit, and have picked a recipe, let’s get down to some decorating. Let your imagination run wild. Remember the most important thing is have some fun!

Basic Recipes

• Buttercream – soft, creamy and works great as a filling too. Can easily be flavoured or coloured. Ideal for covering a kid’s birthday cake, or filling any sponge cake. Develops a light crust but remain soft and smooth.
• Chocolate Ganache – if poured is a glossy smooth topping, that when whipped can be piped or used as a filling. Best as a rich coating for a dark and decadent chocolate cake or torte. Sets fairly firm, especially if kept in the fridge.
• Fondant – a versatile covering that can be rolled, coloured, and modelled. Great for covering any sponge cake, and suitable for just about any occasion. Very versatile. Hardens slightly when air dried. If modelling, adding other agents can make it dry very hard.
• Royal Icing – a classic covering that can be spread or piped, and sets to either a firm coating, or rock hard depending if you add glycerin or not. Great for formal wedding cakes, or festive Christmas cakes.

Basic Kit

• Piping bag & nozzles – Can be used for buttercream, whipped ganache or royal icing. This set comprises a bag, a coupler and 8 nozzles. A great starter kit.
• Silicone spatula set – This set can be used for a multitude of things, but is perfect for coaxing the buttercream or royal icing into your piping bag.
• Turntable – A luxury item it may seem, but it makes cake decorating with any frosting type so much easier, I see it as essential for a great result.
• Fondant smoother and rolling pin – A smoother, or polisher, is essential for getting the fondant nice and smooth, and this little kit also comes with modelling tools if you are feeling adventurous.
• Angled spatula – This angled spatula is perfect for getting a smooth finish on your buttercream-covered cake, or for spreading it evenly if using as a filling.
• Plain Edge Side Scraper – Useful for giving a clean crisp edge to either buttercream or royal icing covered cakes
• Cake stand – A luxury item perhaps, but what is the point of making a glorious looking cake, then presenting it on a chipped plate? The classic glass dome will also protect your cake from drying out, flying pests and children’s fingers.
• Silicone Rolling Mat – A lifesaver for ensuring you get your fondant rolled to the correct size. Great for pastry too.
• Food colouring – Colouring can be purchased in a rainbow of colours. I would strongly recommend only ever buying gel paste colourings, not liquid as they are much more intense in colour, plus will not alter the consistency of your frosting. Apply a little at a time with a cocktail stick.
• Flavourings – A lot of people think that ‘flavouring’ and ‘extract’ are interchangeable phrases but they are two very different things. Where possible, always use ‘extract’, and not ‘flavouring’. The difference is mainly that flavouring is completely artificial, where as extract contains essential oils or extract from the source, and is infinitely better in flavour. Be aware of the ingredients though – some extracts are oil based, which means you cannot use them with royal icing.

Tricks and Tips

Covering with Fondant 

• Cover your sponge cake in a thin layer of slightly thinned buttercream, ensuring it is as level as possible, then allow to harden in the fridge for at least 1 hour
• Knead your fondant to get it soft and pliable. You can do this in batches if you are working with a large piece.
• Always wear rubber gloves when colouring your fondant. Do this by dabbing a small amount onto the fondant and kneading until the colour is even with no streaks.
• If your fondant starts to get a little dry, and cracks, knead in a small amount of glycerine.
• Roll your fondant with a hard rolling pin, on a clean surface or silicone rolling mat lightly dusted with icing sugar.
• Measure the sides and diameter of your cake, and roll out the fondant to this size plus 5cm (2″)
• Spritz the surface of your cake very lightly with a little water – just enough to make it tacky, but not enough to make it wet.
• Dust a very small amount of icing sugar (or cornflour) on your rolled fondant, and roll the entire circle on to your rolling pin
• Drape the fondant over your cake, and smooth the top with your hand
• gently smooth over the first inch of the side all the way around
• Work around your cake in circles an inch at a time, as you smooth with one hand, use your other hand to lift up the excess fondant on the bottom and push in towards the cake just slightly
• Using a knife or cutter, trim the excess fondant
• Use your smoother in an up and down motion, or in circles, gently working around the cake to remove air bubbles, or finger marks.
• Do a final trim if necessary with your cutter to get a nice clean edge

Covering with Buttercream

• Cover your sponge cake in a thin layer of slightly thinned buttercream, ensuring it is as level as possible, then allow to harden in the fridge for at least 1 hour
• Once your crumb-coat is hard to the touch, pipe a thick layer up and down the sides with a thicker consistency buttercream
• Dip your angled spatula in very hot water for a few seconds, then dry, and use it to smooth the surface, scaping any excess back into your bowl
• Dip your spatula in the hot water as required, and work in sections until all the sides are done
• Now pipe a thick layer onto the top of your cake, and repeat the same process
• Leave your cake for another hour or two, until a crust has formed on the buttercream. It should not be sticky to the touch.
• Gently lay a square of parchment paper against the dried buttercream, and rub with a fondant smoother
• Work in sections until the whole cake is smooth
• Now you can pipe further decoration, if required

Covering with Ganache

• Cover your sponge cake in a thin layer of slightly thinned buttercream, ensuring it is as level as possible, then allow to harden in the fridge for at least 1 hour
• Allow your ganache to cool slightly. You want it warm enough to pour, but if it is too warm, it will run off completely. About 28°c/84°f on a candy thermometer
• Place your chilled cake on a rack over a tray to catch any excess
• Using a jug, pour your ganache into the centre of the top of the cake allowing it to run down the sides
• Move the rack over a second tray and place in the fridge until the ganache is firm
• Meanwhile, scrape the ganache from the first tray back into the jug
• Take your cake out of the fridge, and if necessary, use a spatula to tidy up any lumpy looking dribbles
• Warm the ganache slightly to make it runny again, the repeat the same process as above
• Place in the fridge as quickly as possible to set your ganache

Covering with Royal Icing

• Before covering your fruit cake with royal icing, cover with a layer of marzipan first. Follow the technique used for fondant above then leave for 24 hours
• Usually, if you are covering a cake with royal icing (such as a wedding cake) ensure you have added a little glycerin or it will set rock hard
• Using a turntable for this is advantageous
• Apply a generous layer of the royal icing around the sides of the cake using a paddle motion with your spatula to remove any air bubbles
• Then use a pastry scrapper pressed vertically against the cake and resting on the board, lay it against the side of the cake, and using your other hand, spin the turntable in one complete circle
• Scrape any excess back into the bowl
• Using a spatula, neaten the top edge in preparation for icing the top of the cake, by drawing the spatula towards the centre of the cake, working in small sections
• Leave the cake to dry out for 24 hours before applying to the icing to the top of the cake
• Apply a generous layer of royal icing to the top of the cake with a spatula right to the edges
• Using a royal icing straight edge blade, tilt it towards you at a 45° angle and pull completely across the top on one smooth motion
• Tidy up the edges, and you have your smooth surface
• For wedding cakes, you usually apply two or three coats of royal icing. For a Christmas cake, apply a second coating, in a soft consistency, and form little peaks allover your cake