How To Transfer Writing Onto A Cake?

Here’s how to write on a cake so you can create stunning desserts for special occasions. To get started on the right foot, brush up on how to frost a cake the easy and elegant way. For best results, we recommend using a piping bag and tip to write on your cake.

How to Write on Cake Without Free-Handing

It is possible to write on a cake without using your hands, and it is actually rather simple.Regardless of how much I trained, I’ve always struggled with free hand piping, so I had no choice but to figure it out!As I’ve previously stated, artisan home baking is my passion; but, cake decorating is not one of them.My primary focus is on making my baked goods DELICIOUS rather than aesthetically pleasing.In spite of this, one of the primary motivations for learning how to write on cakes is not so much to make them ″beautiful″ as it is to make a cake more personalized.Personality is at the heart of what makes home bakeries so special!

Some people are born with the ability to write with tidy handwriting and precise spacing.Unfortunately, the last time I had clean handwriting was when I was nine years old.In the past, whenever I attempted to write something on a cake free hand, I always ended up running out of room and had to squeeze in the final three letters.And on a good day, I would come out on top in terms of space, but my writing would be UGLY.

To me, artisan home baking is the ULTIMATE approach to baking, but here’s the sad news…

  • If you create cakes that make people pass out from YUM-overload, you will still need to put special and customized inscriptions on them at some point in the process. It is an unavoidable fact of life. Unfortunately, unsightly writing on a cake has the potential to detract from a client’s overall enjoyment of your dessert. So, what do you do if your handwriting is ATROCIOUS (like mine is) and you are an SUCK at free handing (as I am)? Never fear, dear buddy
  • there is a way for writing on cake without having to use your hands! It’s quite straightforward, and after you’ve tried it a few times, you’ll be a pro in no time. And, maybe most crucially, your writing will appear quite professional. The first three or four times you go through this procedure (particularly if you are going through my extensive instructions), but after that, it is really quick and simple! I decided it would be best to explain as clearly as possible so that you have a great probability of success from the very first attempt forward! I know you can do it — you’re up to the challenge! Using something like Royal Icing to write on my cakes was out of the question because my Ultimate Vanilla Frosting and Ultimate Chocolate Frosting BOTH have a high water content, so that was out of the question as well. Within a few minutes, the royal icing (as well as all other high-sugar embellishments) will have melted into the frosting. I had no intention of switching to excessively sweet buttercream or flavorless fondant at any point in the future. As a result, I had to come up with another element. For a variety of reasons, chocolate turned out to be the ideal ″ink″ to use for this project: Top Quality Chocolate sets hard (technically, it crystallizes), which allows you to write neatly on a printed template and transfer the words onto the cake. It also has a higher fat content, which keeps the sugar from melting into my frosting. Chocolate is obviously far more delicious than royal icing.
  • Chocolate is available in a variety of colors! Depending on the shade of icing or ganache that will be applied to the cake, I will choose white or dark chocolate. The use of a chocolate color that contrasts with the text truly makes it ″pop.″
  • However, utilizing chocolate will need the use of a tempering technique. BUT, before you freak out, take into consideration that I’m going to share with you a SUPER EASY chocolate tempering method today! RELATED: Instructions on How to Make Stunning Chocolate Shavings Chocolate that has not been tempered melts really rapidly! If the chocolate begins to melt while you are attempting to put the words onto the cake, you will be faced with a large and frightened MESS
  • untempered chocolate has a tendency to bloom as it sets. Blooming is the term used to describe the strange luminous spots or streaks that appear on chocolate. The appearance is similar to that of mold, I believe. Although the chocolate does not taste awful as a result of the blooming, it does appear to be quite unappealing. The bright dots and streaks in the chocolate are caused by cocoa butter that has detached from the chocolate
  • It’s easy to transfer tempered chocolate since it crystallizes (technically it crystallizes) into a lovely, firm mass that doesn’t melt or adhere to the palette knife.
  • With its exquisite shine, tempered chocolate provides a stunning centerpiece for your cake
  • nevertheless, it is not recommended for use in baking.

Tempering chocolate was one of those terribly frightening tasks that I could never complete well.My husband and I even went on a short chocolate course and completed the marble slab challenge.Even though I did it more or less right in class, I completely sucked at it when I got home and couldn’t seem to get it to work!When it comes to tempering chocolate, remember one thing: DO NOT OVERHEAT THE CHOCOLATE IN THE SETTING PROCESS.That’s all there is to it.The structure of the chocolate crystallization is broken when it is overheated, and this is particularly true of the structure of the cocoa butter.

Cocoa butter structure is best in chocolate that has been well tempered.It is important to note that overheating chocolate will result in it being unstable – it will melt readily.It will also not be sparkling, but rather will be dull or blooming in appearance.And it won’t have a pleasant snap to it.If you’d want to learn more about the polymorphic structure of chocolate, you may do so by clicking here.The traditional method of tempering chocolate with a marble slab allows you to overheat the chocolate on the marble slab and then bring it back to the proper temperature on the marble slab using the proper technique and knowledge.

However, it is extremely tough to learn and extremely delicate.So don’t even bother going there!Why make life so tough when it isn’t essential to do so?It is significantly simpler to just avoid overheating the chocolate in the first place and instead to preserve the crystal structure that it currently possesses.Preventative medicine is preferable to curative medicine.

The best way to prevent chocolate from overheating comes down to three things:

  1. The container in which you will be melting your chocolate. Always melt your chocolate in a PLASTIC BOWL to avoid splattering. Heat is conducted far too easily and fast through bowls made of ceramic, glass, or aluminum. They also retain their heat for an extremely lengthy period of time. This will significantly increase the temperature of your chocolate in less than 20 seconds — no joke. Because PLASTIC BOWLS are poor heat conductors, they do not grow heated readily and shed their heat extremely quickly after they have become hot. The plastic bowl becomes virtually ″invisible″ throughout the chocolate melting process, enabling the chocolate to melt at its own rate, depending on the sort of heat you use to melt the chocolate. Although the bain-marie method (a bowl of chocolate set over barely simmering water) is often used to melt chocolate, it is not the most efficient. Sorry if I’m being contentious here, but it’s really not the best option since it overheats the chocolate, which is undesirable. For starters, you can’t put a plastic bowl over a bain-marie because it will melt. It has the potential to melt the bowl, and as we have already demonstrated, plastic does not transfer heat effectively. Even if the water is barely heating, the heat from the water will be enough to completely melt the chocolate. Chocolate melts with only a SMALL amount of heat. It melts at 30 degrees Celsius/86 degrees Fahrenheit! As a result, the heat you employ must be extremely modest and – most importantly – regulated! As a result, I like to prepare food in my microwave. I have complete control over how hot things get and can stop it abruptly at any moment I want
  2. I also have complete control over how long you apply the heat for. If you leave any source of heat on for an extended period of time, your chocolate will begin to overheat. As a result, it is preferable to microwave the chocolate in 30-second bursts rather than continuously. Dark chocolate may take a little longer to melt than milk chocolate, but BE PATIENT! Keep your bursts to 30 seconds or less! It is necessary to remove it from the microwave after every 30 second burst, squish and mix it a little (even if it is not completely melted yet), and then place it back in the microwave for the next 30 second burst. I understand the want to leave it in there for a longer period of time, but resist the temptation!

Now that you have a firm grasp of the science and the extremely critical fundamentals, let’s go on to the whole method: From beginning to end, I wrote on a cake without using my free hand.If you occurred to skip to this section, please return to the top of the page and read the entire text.All of the information shown above was provided for a good cause.Failure to comprehend the entire process increases the likelihood of your failure by a factor of several orders of magnitude.

  1. Calculate the amount of space you want to fill on the top of your cake.
  2. Create a block on your computer in Photoshop or Canva (both of which are free programs) that is slightly smaller than the specified size. It’s usually a good idea to go a little smaller in this situation
  3. Make use of a readable typeface. Because the letters are all integrated into a single object, cursive is preferable in this case. Thus, ″Birthday″ is reduced to a single item to be transferred, rather than the previous 8 individual letters to be transferred. ″Dragon is Coming″ is the typeface that I prefer to use the most. I got it for free from – go here to get it.
  4. Fill fill the blanks with your chosen message and print it on plain paper
  5. Make a cut around your statement to reduce the size of the piece of paper. Stick it to the bottom of a cake pan base plate with some double-sided tape to hold it in place. To ensure that your top surface is absolutely flat and level, if your tin’s base has a lip, make sure it faces the bottom.
  6. Measure and cut a piece of NON-STICK, opaque baking paper/parchment (not wax paper) large enough to cover the writing with. Ideally, you should be able to see through the baking paper to the writing. Make certain that the paper is completely free of lumps and kinks, and that it is completely clean. Stick a couple strips of adhesive tape to the back of it to hold it in place over the writing template
  1. Chop 50 g of the chocolate of your choice. There should be no components that are greater than 1 cm x 1 cm in dimension. VERY IMPORTANT: Only use the highest-quality chocolate! Commercial chocolate bars, such as those made by Nestlé and Cadbury, contain far too much sugar and far too little cocoa butter, resulting in bars that are always excessively mushy and unstable. Lindt chocolate is always a safe option
  2. place the chopped chocolate in a small PLASTIC dish and microwave in 30 second bursts until melted and smooth. Dark chocolate may take a little longer to melt than milk chocolate, but BE PATIENT! Try to limit yourself to one 30 second session at a time! Remove it from the microwave after every 30 seconds, smash and mix it a little (even if it isn’t completely melted yet), and then return it to the microwave for the next 30 second burst of cooking. I know it’s tempting to leave it in there for a little longer, but resist the temptation
  3. while you’re waiting, get your ″piping bag″ ready. Despite the fact that I have a large number of piping bags, I prefer to use a tiny, plastic sandwich bag for this (not a Ziploc). It becomes a hindrance). Open it up and insert it into a glass or cup so that one of the points is pointing down. Immediately fold the edges of the plastic bag over the side of the glass and microwave for 20 seconds once the chocolate has started to melt. After that, it’s critical to remember that the key to good tempering is to melt the majority of the chocolate in the microwave rather than all of it. Because the melted chocolate bits may be sufficient to melt the other chocolate pieces in the bowl, thoroughly stir and crush the mixture to check whether the remaining chocolate pieces will melt. Also, by putting a small amount of chocolate on your lip, you can keep track of how hot the chocolate is. If the temperature is the same or slightly colder, you are on the correct road. (If the temperature is higher than normal, it has been overheated.) It is preferable to start over with new chocolate.)
  4. If the heat from the melted chocolate is insufficient to melt the remaining firm bits, return it to the microwave for 10 seconds at a time until the chocolate is completely melted. If the chocolate doesn’t melt entirely after 10 seconds, give it another 10 seconds and stir extremely thoroughly. The last few pieces should be let to melt outside the microwave
  5. otherwise, they will get soggy.
  6. Following a thorough stirring of the chocolate a couple more times, everything should be melted and smooth. Check the temperature once more — it should be around the same temperature (or slightly colder) as your lip
  7. Scrape the melted chocolate into the plastic baggie that has been prepared as soon as it cools. Tempered chocolate hardens rapidly, so it’s important to get it in a bag and near to your hand as soon as possible after making it. The heat from your palm will help to keep the chocolate melted
  8. nevertheless,
  1. Using your favorite chocolate, chop 50 g. There should be no parts that are greater than 1 cm x 1 cm in any direction. VERY IMPORTANT: Only use the best chocolate available. As a result, commercial chocolate bars such as Nestlé and Cadbury always have an excessive amount of sugar and insufficient cocoa butter, resulting in a mushy and unstable texture. Chocolate from Lindt is always a safe option
  2. place the chopped chocolate in a small PLASTIC dish and microwave in 30 second bursts until melted and smooth. Please be patient as dark chocolate takes a little longer to melt. Keep each session to 30 seconds in length! Remove it from the microwave after every 30 seconds, smash and mix it a little (even if it isn’t completely melted yet), and then return it to the microwave for the next 30 second burst of cooking time. You may be tempted to leave it in there for a little longer, but resist the temptation
  3. while you wait, prepare your ″piping bag.″ In spite of the fact that I have an abundance of piping bags, I prefer to use a tiny plastic sandwich bag for this (not a Ziploc). It becomes a hindrance.) Open it up and insert it into a glass or cup such that one of the points is pointing downwards. Fold the corners of the plastic bag over the side of the glass
  4. after the chocolate has begun to melt, lower the next microwave session to 20 seconds or less. After that, it’s critical to remember that the key to good tempering is to melt the majority of the chocolate in the microwave rather than melting it all at once (see note below). Because the melted chocolate bits may be sufficient to melt the other chocolate pieces in the bowl, vigorously stir and crush the mixture to check whether the remaining chocolate pieces will melt as a result of their presence. Test a little amount of chocolate on your lip to determine the temperature of the chocolate. If the temperature is the same or slightly lower, you are on the correct road! It has been overheated if the temperature is higher than usual.) To begin anew, use a fresh bar of chocolate.
  5. The chocolate can be reheated in the microwave for 10 seconds at a time if the heat generated by the melted chocolate is insufficient to melt any solid chunks that have remained. If the chocolate doesn’t melt entirely after 10 seconds, give it another 10 seconds and stir again. The last few pieces should be let to melt outside the microwave
  6. otherwise, they will become soggy inside the microwave.
  7. Following a thorough stirring of the chocolate a couple more times, everything should be melted and creamy. Examine the temperature once more — it should be around the same temperature (or slightly colder) as your lip
  8. Squeeze the melted chocolate into a plastic baggie that has been previously prepared. Due to the fact that tempering chocolate sets rapidly, it is important to put it in a bag and keep it close to you at all times. Chocolate will remain melted as long as your hand is heated.
  1. When you are through piping the words, the chocolate will have began to set
  2. nevertheless, leave the chocolate to set completely in the refrigerator for 5 minutes.
  3. In the following step, depending on how thoroughly you tempered the chocolate, it might be incredibly simple or a little more complicated
  4. One of the first things you’ll want to do is gently release the letters from the baking paper or parchment paper. Remove the adhesive tape holding the non-stick baking paper/parchment in place as you remove the sticky tape. The parchment with the letters on it should be moved to the edge of your work surface as you work. Begin by firmly grasping either side of the paper with your hands, starting from one side. Using one hand, carefully slide the parchment paper over the edge, drawing the parchment paper down with the other. Insert your finger around 1 – 2 inches inside the hole. It goes without saying that you don’t want the letters to crack or tumble to the floor! Rotate the paper 90 degrees and repeat the process on the other side. Repeat the same on the other two sides as well. Use your clean and dry palette knife to see whether the letters is smooth and loose on the paper
  5. in my experience, it’s always preferable to start with the MIDDLE WORD and work your way out. It is far simpler to estimate the precise middle of your cake than it is to guess the top third of your cake. Making a reference point in the center is easy
  6. carefully slip your clean and dry palette knife beneath a little more than the top half of the word, leaving the bottom half unattached
  7. (see image below). It should be carried over to your cake, where you should let the detached bottom half make touch with the surface of the cake where you want to position it. Allow it to settle into position as you gently peel the palette knife away from the surface.
  8. Repeat the process with the remaining lettering until you’re finished
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This procedure may take you up to three attempts of practice before you feel comfortable with it (particularly if you follow all of my directions), but once you do, it is really quick and simple!I decided it would be best to explain as clearly as possible so that you have a great probability of success from the very first attempt forward!I know you can do it — you’re up to the challenge!RELATED: How to Make Stunning Chocolate Shavings (with Pictures) If you apply my approach for writing on cake without free-handing it, please let me know by tagging me on Instagram with the hashtag #philosophyofyum because I would want to give you a virtual high-five.We’ll talk again soon, Aurelia.

How to Write on a Cake: 5 Easy Tips 2022

Most likely, you’ve seen those captivating viral videos on social media at least a few times, and wow, do they make the task of writing on a cake appear to be quite simple.However, just as with any artistic endeavor, learning how to write on a cake takes time, effort, and discipline on the part of the learner.Getting acclimated to the medium of cake writing takes some time, even for seasoned calligraphers, because the piping bag generates icing that has a density and viscosity that is far heavier than ink.In addition, it has a distinct grip and tactile feel when compared to a traditional pen.How to write on a cake may out to be more difficult than it appears at first glance — it surely isn’t as simple as it appears!But don’t be concerned.

All you have to do is practice, practice, and more practice.You’ll soon get the hang of it, believe me.

Practice Makes Perfect

Image courtesy of Pixabay Don’t put off honing your piping talents until the last minute. The earlier and longer you start practicing, the less pressure you’ll feel later on in the game. Consider practicing how to write on a cake as akin to doing calligraphy exercises on a sheet of paper.

1. Pick the Font Type

The first step is to choose a reliable source of information with which to collaborate.There are thousands of typefaces available for you to select from; nevertheless, choose one with which you are most comfortable and confident in your ability to perform.The size of the cake, as well as the other ornamental components that will be included with your cake writing, are most likely already known if you’re preparing the cake from scratch.This will assist you in determining the font size as well as other parameters such as spacing and kerning (the space between letters).Choosing a cursive typeface rather from a block typeface is recommended for beginning designers.Why?

Because block letters need greater control over the flow and stoppage of icing, they are more expensive.As soon as you’ve decided on a font to use, it will be easier for you to imagine how to write on a cake – begin visualizing the strokes and how you’ll go about putting them on the cake.

2. Make a Template

Create an outline of the cake, as you see it in your mind’s eye, being sure to include your text and any other decorative elements that will be placed on the cake’s surface.Using this method, you will be able to apply the appropriate size and proportion to your cake writing.In addition, if you are familiar with graphics tools (such as Adobe Illustrator or other program that has forms and measurement units), you will be able to draw out the precise circle of your working area as well as an outline of all the ornamental features.As an added bonus, you may print off the document as a template after customizing the font size appropriately.Nothing is more precise than a template that has been measured.In addition, you may use this template as a guide when you are really piping, which will reduce the likelihood of making mistakes.

When making a circular cake with a circumference of around 8 inches and placing the words ″Happy Birthday, (Name)!″ in the center of the cake, you can probably get away with using a cursive font with a size ranging from 73 to 84 points.Especially if the birthday celebrant’s last name is long, the size of the cake will differ.

3. Start Piping

Immediately after printing your template, grab a piece of parchment paper and cut it to the precise diameter of your template, then place it on top of the printed template.Visualize that the top surface of your cake is made of this circular piece of parchment paper.The letters on the template may now be traced and piped in the same manner as before.Try to be as exact as possible while tracing the letters and the spaces between them on the page.

4. Experiment with Different-Sized Piping Tips

  • Expect your initial round of piping to be less than ideal on the first try.
  • Experiment with several sizes of pipe tips until you discover the one that has the proper thickness for your project.
  • It will be much easier to space your letters if you use the proper-sized piping tip.
  • You should practice with your piping tip until you discover the one that is the appropriate size for you.
  • This will help you learn the best methods (such as the correct angle, pressure, and flow) while also increasing your confidence.

5. Experiment with Different Kinds of Icing

  • Despite the fact that you may have discovered the ideal piping tip, you must also consider the type of icing you will be using for your cake writing.
  • It’s important to remember that texture and flow are also important.
  • In addition to buttercream and royal icing, you may also use melted chocolate and gels to create your own custom icing flavors!
  • Find the one that best matches your needs and your skill level by experimenting with several options.

How to Write on a Cake with Less Hassle

  • Image courtesy of Pixabay Your cake piping skills have improved significantly as a result of your much practice.
  • Follow these instructions on how to write on a cake with the least amount of effort.
  • We’ve previously stated that when starting off as a novice cake decorator, it’s better to start out with a cursive font.
  • Cursive fonts are more controllable in terms of flow and stop control than other types of fonts are.
  • If you’re dealing with a cake that has been completed with buttercream, make sure to refrigerate it before beginning any writing.
  1. This will allow you to scrape away any mistakes you make without damaging the cake’s top layer of frosting.
  2. Yet another suggestion: if the cake hasn’t been decorated yet, it’s better to start with the lettering first and then add the other decorative components later on.
  3. By doing so, you’ll have more space to work on your piping without having to be concerned about making a mess of the other decorations.
  4. Did you make the decision to write freehand for your writing?
  5. If this is the case, it might still be beneficial to utilize your printed template as a guide.
  6. It will help you to have a better sense of how to center your letters on the page.

Keeping track of the letters in each line will be quite beneficial.For those of you who are a bit of a control freak, putting the picture of your letters onto the cake so you can trace them will help you maintain more control.There are various ways for putting a picture onto a cake that you may experiment with, including:

1. The Toothpick Method

  • Using a piece of parchment paper, measure and cut it to the exact size of the cake surface.
  • For reference, you can lightly trace the letters from your printed template onto the parchment paper using a pencil.
  • Place the parchment paper with the outline on top of your cake once you’re finished.
  • Using a toothpick, trace the outline of the letters onto the cake’s surface through the parchment paper and onto the cake.
  • After removing the parchment, follow the visible outline of the letters created by the poked holes to the end of the page.
  1. When you are piping, follow the outline as a guide.

2. The Reverse Method

  • Create a template for your letters by piping them backwards on a piece of parchment paper, then flipping them over and pressing lightly on the cake’s surface to adhere them.
  • All you need to do is push just enough to provide a guide to work with, and then pipe over the entire thing entirely.
  • Regardless of the approach you choose and pick, remember to take it slow when you first start piping.
  • Remember to maintain your bag at a 45-degree angle and prevent dragging the tip of the bag through the icing.
  • Round tips are the ideal for writing on cakes, however avoid using very small tips since they make squeezing difficult and may cause your piping bag to burst while writing on a cake.
  1. Do not overfill your piping bag with icing in order to make it simpler to manipulate.
  2. It is still possible to make mistakes, but it is also possible to rectify them by using decorations to hide your mistakes.
  3. If you have to, squiggle, swirl, or do some other ornamental movement to make your point.

Additional Helpful Tips and Tricks

Image courtesy of Pixabay In the event that you are still unsure about your ability to execute what you’ve rehearsed correctly, there are several more beneficial options that will assist you in achieving the same or better achievements.

1. Create a Plaque out of Gum Paste or Fondant and do Your Cake Writing on It

This will save you from having to write directly on the cake, which may be a nerve-racking experience. It will also be less difficult to wipe away the letters if you make a mistake and need to start again if you use this method. You may then place the plaque on top of the cake, along with the other decorative pieces, after you’re pleased with the text.

2. Use Fondant to Cut Out Letters

Cut out letters from fondant with a stencil, pizza cutter, or knife (for smaller sections) to create yet another decoration concept for your cake. Rough edges can be smoothed off using your finger. Make a copy of your fondant letters and place them on a baking sheet until you have finished cutting all of the letters and are ready to place them on the top of your cake.

3. Use Letter-Shaped Fondant Molds to Make Your Letters

  • Use fondant molds to construct your letters instead of cutting out fondant shapes.
  • This will save you time and effort.
  • On a clean, flat surface, roll out a piece of fondant until it is the size of a quarter.
  • The thickness of the fondant should be approximately the same as the cavity in your letter-shaped mold.
  • Place a firm press of fondant into the mold and work your way around the hollow, filling it with fondant and making the letter you’re attempting to create.
  1. Using your finger and a spatula, cut away any leftover fondant after you’ve finished decorating.
  2. You may remove your letters from the mold by turning it upside down and flexing it until the fondant letters fall out of the hollow.


  • As soon as you have mastered the fundamentals and a few helpful hints on how to write on a cake without much difficulty, you can put them into practice whenever you like.
  • During the course of the project, you may even come up with your own innovative approaches.
  • It is possible that you may need to make multiple efforts before you are completely happy with your cake writing.
  • You’ll be a professional cake designer in no time if you just keep at it!
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Writing on Cake: 7 Helpful Tips and Tips

It has come down to the final task: writing on the cake. After all of your hard work in baking, filling, icing, stacking, and decorating, you have reached the final stage. Our team understands that it might be frightening, but don’t worry, we’re here to help you relax by providing some helpful tips and tactics! Tilly 89, a Craftsy user, created this Hydrangea Birthday Cake.

1. Write first

However, while it is tempting to delay the writing until last minute to finish the cake decoration, it is recommended to write the message before assembling the top of the cake. So that if you make a mistake during piping, you can quickly correct it without affecting the rest of the decorations, you may save time and money.

2. Fonts

One of the most effective methods to practice is to print out your message in the font and size that you want to copy and paste into your document. Start by placing the paper under a layer of parchment paper and pipe away. Writing in cursive might be the most convenient method of piping words, however piping block letters can also be accomplished.

3. Check your spacing

It’s a good idea to practice on a piece of parchment paper that’s the same size as your cake. This will assist you in visualizing the spacing of the writing and the embellishments more clearly. Make a plan ahead of time so you know exactly where you want to put everything.

4. Piping tips

  • The size of your piping tip has the potential to make or break the final appearance and feel of your cake.
  • I piped the exact same sentence in a Wilton3 tip (on the left) and a Wilton2 tip (on the right) in the image above (right).
  • The phrase on the right is considerably more beautiful, but the wording utilizing the third suggestion is clumsy in my opinion.
  • Neither option is incorrect; nevertheless, you must take care that your piping does not detract from the overall design of your cake.

5. Freehand writing

  • Following some practice with your typeface, it is time to begin writing on the cake.
  • In my mind’s eye, the cake is divided into four parts by straight vertical and horizontal lines, as shown below.
  • To determine if you need to center your letters, begin by calculating the amount of letters and spaces in your sentence, such as this: 5 letters that spell out ″happiness″ Birthday: a total of eight letters This indicates that the initial ″p″ in Happy is the word’s center letter, and that the ″t″ and ″h″ in Birthday are the letters that divide the word’s center.
  • When writing in print, I start with the middle letters and work my way out.
  • Then, starting at the beginning of the sentence, finish the conclusion of the words.
  1. Then write the letters to the left of the central letter, starting with the first letter.
  2. (For example, for Happy, I write in the following order: ″p,p,y,a,H″ This strategy will assist you in ensuring that all of your letters are correctly spaced and in the middle of the page.

6. Transferring the image

  • If you want to transfer your calligraphy onto a cake so that you can trace the letters rather than free-handing it, there are several solutions available.
  • I tried several of these ways, such as drilling holes around the letters or running a toothpick along the letters to leave little indentations as a template, but none of them worked well for me.
  • I’ve even heard of people piping their words backwards on parchment paper, then flipping it over and softly pressing it into the cake to create a small template to pipe over the top of afterwards.
  • Others may find that these strategies are effective, however I have not had luck with any of them.
  • Wilton sells a set of letters that may be blended and pushed into fondant or buttercream to serve as a pattern for piping, or they can be left as indentations in the fondant, according to the company.

7. Practice, practice, practice

You may have amazing penmanship on paper, but your piping may not reflect your wonderful penmanship. The importance of practicing initially cannot be overstated. Even expert bakers put in the necessary time to prepare each cake. It is tough to get your spacing and letter size all in a straight line the first time, so allow yourself plenty of time and practice before you begin.

What is your favorite technique for writing on cake?

Check out Roland Winbeckler’s online class Piping Buttercream Borders with Roland Winbeckler if you want to learn more about piping with buttercream. Alternatively, if you’re just getting started, The Wilton Method: Buttercream Skills with Beth Somers will teach you all you need to know about dealing with buttercream.

How to Transfer a Design to Your Cake

  • Known as the Cookie Monster Dessert, it was the cake that kicked off the whole thing.
  • In any case, if you’ve read my About Me page, you’ll know that I was originally motivated to improve my baking abilities when I successfully traced and copied a Cookie Monster coloring sheet image onto my son’s 2nd birthday cake.
  • It was an incredible experience!
  • That may seem ridiculous, but it was true, I guarantee.
  • This page contains affiliate links, which means that if you make a purchase after clicking on one of these links, I may receive a commission as an Amazon Associate (or other affiliate program).
  1. I only recommend items that I have personally used and believe in.

Design Transfer Details

  • On this day, I’m going to walk you through the process of constructing your own one of a kind wedding cake by layering a beautiful design of your choice on top of a beautiful cake.
  • This week, we’re going to be making a cake inspired by the Dragons Love Tacos video game that I recently completed for a client.
  • The cake is a 6 inch, 5 layer funfetti cake with my vanilla buttercream icing, in case you’re interested.
  • This is where I discovered the tutorial for this method when I was originally thinking of placing Cookie on a birthday cake.

Let’s Get Down to Business…

  • Make a list of your materials. You will be in need of If you don’t have anything else, you may use a piece of glass – a glass cutting board would fine, but I just purchased an inexpensive picture frame from the dollar shop and took the glass out of it. The edges, on the other hand, were rather sharp, so I wrapped tape over them.
  • Painters’ tape or masking tape
  • Wax paper or acetate are both acceptable options.
  • Frosting of your choosing — my vanilla frosting is a personal favorite. Simply cut it into pieces and paint it with any color you like. The tubes purchased from a retailer may not always be frozen, which may cause problems with your design.
  • Piping tips and bags- depending on the design you pick, you’ll need a fine tip for outlining and a medium to big tip for filling in the picture.

How to Transfer a Design Step by Step…

  • 1.
  • Create a mirror version of your design and print it out.
  • This is critical because when you flip it onto the cake, it will be in the opposite position.
  • It can also be beneficial to carelessly color in my design so that it would be simple to fill in with icing later on.
  • Tape your flipped image on the underside of your glass and your wax paper to the top of the glass to complete the project.
  1. A firm surface to trace on while yet allowing you to view your design will be provided by the glass.
  2. Draw a line around the outside of your image.
  3. ″ data-medium-file=″ data-large-file=″ loading=″lazy″ src=″ alt=″How to Transfer a Design Step by Step″ data-large-file=″ data-medium-file=″ loading=″lazy″ src=″ alt=″How to Transfer a Design step by step″ data-large-file=″ data-medium-file=″ data-large-file=″ loading=″lazy″ src=″ alt=″How to Transfer a Design step by step″ data- ″ height=″1024″ width=″683″ width=″683″ data-recalc-dims=″1″ data-lazy-srcset=″683w,200w,768w,1000w″ data-lazy-srcset=″683w,200w,768w,1000w″ data-lazy-sizes=″(max-width: 683px) 100vw, 683px″ data-lazy-sizes=″(max-width: 683px) 683px″ data-lazy-src=″ srcset=″data:image/gif;base64,R0lGODlhAQABAIAAAAAP/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-lazy-src=″ srcset=″data:image/gif;base64,R0lGODlhAQABAIAAAAAP/yH5BAEAAAAALAAAAAABAAEAA 2.
  4. Using a tiny pipe tip, trace the contour of your design onto the paper.
  5. Placing the dish in the freezer for 5- 15 minutes will help it to set and firm up.
  6. 3.

Fill in the blanks with the following color.Make certain that this icing touches and adheres to your outline without crossing the lines.For 5- 15 minutes, place the container in the freezer.4.

Use an appropriate-sized tip to fill in the next color in your design.Continue coloring in your image until it is entirely filled up.Check to see that you are overlaying the different colors and that the frostings are adhering to one another as you work your way up the cake.Although it appears to be a mess on your computer screen, overlapping the colors enhances the picture when it is transferred to a cake.5.

Once you have finished with all of your colors, you may find it helpful to cover the back of the picture with the icing that you will be using to cover your cake.This phase is entirely up to you, however it is beneficial in keeping the design cohesive.Freeze for 15- 30 minutes, or until the mixture is solid.

Sixth, remove it from the freezer or refrigerator and carefully peel the tape off of the wax paper or acetate, taking care not to move it about too much as you’re doing so.It’s time to make a 180-degree turn!When I was working with larger design transfers, I used wax paper to hold the picture in place on the glass while I swiftly reversed the image onto my cake.I started by removing the acetate from the glass, which was used to create this little dragon.Remove the wax paper off the design in a gentle manner.Fill in the blanks as necessary.

Dragons Love Tacos

In addition to the dragon on my Dragons Love Tacos cake, I used the same process to create different-sized tacos on top of the cake. These little designs were even easier to create than the larger ones. In order to successfully translate a pattern onto your cake, it must be straightforward and easy. More experience with the approach will lead to greater boldness in your explorations.

Tips & Tricks

  • Even while this cake decorating technique may be rather enjoyable, it is not always a complete success.
  • However, I’ve discovered a couple ways that help it perform better.
  • The Wilton decorating icing tubes are quite convenient, however I’ve noticed that some colors work better than others for different projects.
  • However, my vanilla frosting seems to be the most effective.
  • It is the simplest to take off and made it much easier to put a pattern onto my cake than any other.
  1. One of the worst was the pink Wilton tube.
  2. When I pulled the acetate away from this dragon, almost all of it remained adhered to the surface.
  3. It was necessary for me to go back and fill it in free hand.
  4. While I recommend making your own frosting, black is a difficult hue to get by.
  5. I found the Wilton black decorative icing to be satisfactory, and I would recommend it.

Get Caking!

  • That’s all there is to it!
  • The process of inverting your pattern onto the cake is by far the most stressful, but you’ll get the hang of it quite fast.
  • In the process of making the Kryptonite Cake, I sped through the freezer section, and a corner of the logo became stuck to the wax paper.
  • I just placed that portion back in the freezer for another 10- 15 minutes, or until it was completely firm.
  • I then positioned it in its proper location on the cake and finished it off with some of my leftover icing.
  1. It will appear smoother and more relaxed once the image has had time to thaw a little.
  2. Also, remember to subscribe so that you may have access to the Bakes & Blunders Resource Library, which is chockfull of special recipe, cheat sheet, and downloadable materials.

Learning how to write on a cake is easy with these helpful tips—and a little practice.

  • In the same way that learning to write the alphabet as a child took some time and effort, writing on a cake requires some time and effort as well.
  • You’ll be able to make bakery-style patterns on your own homemade items, though, if you’ve mastered the motions and approach shown here.
  • Using the following instructions, you may construct visually attractive desserts for special events and parties.
  • To get things off to a good start, brush up on how to frost a cake in a simple and attractive manner.

The Method We Recommend

  • Using a piping bag and tip to write on your cake will yield the greatest results, therefore we recommend doing so.
  • If you want to write your letters, you can use whichever round tip you like; however, smaller tips may make it harder to push the icing out gently, while bigger tips may result in a messy script.
  • Test a few different options to see which one works best for you—you could end up somewhere in the center.
  • Fill your piping bag with frosting until it is approximately halfway full.
  • If it’s overly full, it may be difficult to grasp or it may push out the top if you squeeze it too hard.
  1. By grasping the bag’s rim with your dominant hand and directing it with your non-dominant hand, you are holding the bag in the appropriate manner.
  2. Maintain a 45-degree angle with the bag, but avoid dragging the tip of the bag through the icing.
  3. Take a look at a few more piping bag suggestions to get you started.
  4. Instead of a piping bag, you may instead use a zip-top plastic bag if you don’t have access to one right away.
  5. Make a very little hole in the corner to begin with; you can always make a larger hole if the first one is too small.

The Best Icing to Use

  • Gels, buttercream, melted chocolate, and royal icing are all excellent choices for writing on a cake with a permanent marker.
  • When you write with them, they each have a distinct feel, so if you’re attempting a new one, be sure to practice with it first.
  • Putting your cake in the refrigerator can help it firm up, allowing you to create a better canvas and simply scrape off letters if you make a mistake when decorating it with buttercream icing.
  • Always remember, however, that royal icing should not be used on buttercream frosting since the fat in buttercream will cause the royal icing to break down.
  • The fact that it’s readily available and that if you make a mistake while practicing, you can quickly scrape it off and re-melt the chocolate to attempt again makes melted chocolate an excellent choice for beginning chocolatiers.
  1. Here’s how to melt chocolate in the appropriate manner.
  2. Consider piping molten chocolate onto parchment paper, chilling it until firm, and then delicately removing the letters off the paper and placing them on your cake as a decoration.
  3. This method is particularly effective for handwritten words that are all in one piece.

Before You Get Started

  • When it comes to writing on a cake, it is true that practice makes ideal.
  • Beginners should practice holding a thick marker in their fist, similar to how children would.
  • You should write your message while holding the marker in this manner since these motions will help you get a feel for how to write with a piping bag.
  • Filling a piping bag with mayonnaise or mustard can help you practice your letters without wasting any of your frosting.
  • Make a practice canvas out of a piece of parchment paper that is the same size as your cake and set it aside.
  1. We advocate cursive writing for beginners since it is simpler to manage the flow of the writing.
  2. When you reach the end of a word, carefully press the tip into the piped icing and pull straight up to create a tidy edge on your cake.
See also:  How To Use A Cake Pop Maker?

How to Write on a Cake

  • Writing on a cake is something that can only be achieved by repetition. Beginners should practice holding a thick marker in their fist, similar to how a child might. This way, you will have a feel for how to write with a piping bag while writing your message while holding the marker in this manner. Try practicing your letters using mayonnaise or mustard instead of frosting to avoid wasting any of your frosting. To use as a practice canvas, cut out a piece of parchment paper that is the same size as your cake. Because it is simpler to manage the flow of the writing in cursive, we recommend it for beginners. When you reach the end of a word, carefully press the tip into the piped icing and pull straight up to create a tidy edge on the cake.

Step 1: Prep the piping bag

Fit the tip of the piping bag with icing and fill it about halfway with the mixture. Editor’s tip: If you don’t have a piping bag, a zip-top bag with a little hole cut in the corner would work just as well.

Step 2: Prepare your parchment paper

  • Prepare a piece of parchment paper that is the same size as your cake pan.
  • Make a mark on the parchment with a marker to convey your message.
  • To guarantee that your message is centered, locate the middle letter of each line of text (keeping in mind that any gaps must be accommodated) and mark it as the center.
  • A good example is the gap between the letters ″b″ and I which corresponds to the center line in the phrase ″happy birthday.″ Fill in the blanks with the remaining letters.
  • Editorial suggestion: Print out your message in a typeface you choose, then place the printed paper below the parchment so you can trace it with ease.

Step 3: Transfer the message

Place the parchment paper on top of your cake with care. Prick the message into the icing with the tip of a toothpick. After you’ve removed the paper, you may use your toothpick to join the dots on the picture.

Step 4: Practice your piping

Make a practice round on the parchment paper before you start piping on your cake. This will assist you in getting a sense for how the icing will flow.

Step 5: Write on the cake

  • Once you’re happy with it, trace the outline of the guide you’ve drawn in the icing.
  • After reaching the end of a line, gently press the tip of the knife against the cake and lift straight up for a clean split.
  • A word to the wise: Don’t be concerned if you make a mistake!
  • Using a spatula, gently scrape the letters off the cake and level the icing.
  • You may even add squiggles and flourishes to cover up any mistakes.

Step 6: Add decorations

When you’ve completed writing, it’s time to start adding the finishing touches. Learn how to design a cake like a pro by watching this video!

Alternatives to Writing on a Cake

  • If you’re seeking for a more convenient approach to communicate your message, consider using sweet letters.
  • You may also use little candies, such as chocolate chips or M&M’s, to form the letters of the alphabet.
  • Another simple approach is to make a stencil out of wax paper and tape it to the wall.
  • Using block letters, write your message on a piece of paper and carefully cut out the letters with a knife.
  • Place the wax paper stencil over your cake and use powdered sugar or sprinkles to fill in the letters.
  1. Remove the stencil to show the message you’ve been working on.
  2. Are you looking for more cake decorating inspiration?
  3. Take a look at some simple methods to liven up your cake.
  4. Taste of Home’s Best Birthday Cake Recipes are here.

Sandy’s Chocolate Cake

Are you looking for a traditional chocolate cake recipe to serve at your next birthday party? Sandy’s Chocolate Cake is the only place you need to go. A good explanation why this dish has received more than 188 stars on our site! Recipes may be obtained by clicking here.

Confetti Birthday Drip Cake

One of my favorite birthday cake recipes is this rich and fluffy vanilla drip cake, which is one of my favorite desserts. After all, it’s nearly difficult not to smile when you see the bright, colorful confetti! The following is a letter sent by Courtney Rich of Highland, Utah

Cream Cheese Sheet Cake

With a thin layer of fudge frosting on top, this delicate, buttery cream cheese cake is the perfect dessert for get-togethers and celebrations. Individuals frequently return for second and even third helpings of their favorite dish. — Gaye Mann of Rocky Mount, North Carolina, is a writer.

Confetti Birthday Cake with Chocolate Buttercream

A delicious confetti cake with tons of sprinkles and a chocolate buttercream that’s been whipped to perfection We are confident that it will quickly become one of your favorite birthday cake recipes! The following is a letter sent by Courtney Rich of Highland, Utah

Chocolate-Dipped Ice Cream Cone Cupcakes

This dish was inspired by our family’s love of chocolate-dipped ice cream cones, which inspired me to develop it. Change the color scheme to suit the occasion. — Jennifer Gilbert of Brighton, Michigan, is a writer.

Unicorn Cake

Are you looking for birthday cake inspiration? This wonderful unicorn cake is as bit as delicious as it is beautiful to look at. Using smaller pans for baking results in impressive height, and a few simple decorating techniques transform it into a show-stopping dessert. Des Moines, Iowa resident Lauren Knoelke wrote in to express her gratitude.

Homemade Confetti Cake

There are loads of sprinkles on top of this rich and fluffy vanilla cake, and it is topped with a whipped vanilla buttercream. After all, it’s nearly difficult not to smile when you see the bright, colorful confetti! —Courtney Rich from Highland, Utah

Yummy Chocolate Cake

My husband and I are attempting to eat more healthfully, but we still have a sugar tooth. This rich, nutritious chocolate cake is a huge help in that regard. It’s a luscious delicacy, especially when topped with creamy icing! The following is from LaDonna Reed of Ponca City, Oklahoma:

Sour Cream Sugar Cookie Cake

This sugar cookie cake was created as a tribute to the legendary cookie! The key to achieving a dense yet cakelike texture in your cake is to avoid overbaking it. Carl Childs of Orangeville, Utah, provided the following statement:

Peanut Butter’N’ Jelly Cake

Take a peek here if you’re seeking for some unique birthday cake inspiration. My son’s first birthday was coming up, so I decided to make him a fun and delectable peanut butter and jelly cake. He has only recently turned 33, yet he still insists on having his favorite treat. —Linda Graybill, from Sebring, Florida.

BB-8 Cake

Construction and decoration of this BB-8 cake are straightforward. A cake mix allows you to get a head start on the decorating so you can spend more time on the cake itself. — Test Kitchen for Taste of Home

Confetti Cake with Brown Sugar Buttercream

For years, my family has enjoyed this simple and soft cake on special occasions. When decorated with colored icing and confetti, it transforms into pure party delight. Karen Berner of New Canaan, Connecticut, sent in this message.

Vanilla Cake with Vanilla Buttercream Frosting

It has been a tradition in my family for many years to make this simple and soft cake. The cake is transformed into pure party fun when decorated with coloured icing and confetti. “I’m from New Canaan, Connecticut,” Karen Berner says.

Pink Lemonade Stand Cake

If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin

Apple Spice Cake with Brown Sugar Frosting

Even though I like to eat healthy most of the time, this apple spice cake is well worth the indulgence! If you’d like, you may add a cup of raisins to the batter before baking it if you want. —Jennifer Owen from Louisville, Kentucky.

Lemon Lover’s Pound Cake

This beautiful dessert is a hit with everyone, and it doesn’t last long at my house, where everyone loves it. Why not prepare two and save one in the freezer for another day? — Annettia Mounger of Kansas City, Missouri, is a writer.

Moist Chocolate Cake

  • Because it was one of my grandmother’s specialties, this chocolate cake recipe with coffee brings back fond memories of her.
  • I make it for family gatherings on a regular basis, and it always brings back pleasant memories.
  • The cake is light and fluffy, with a delightful chocolate flavor that will leave you wanting more.
  • This is a keeper of a recipe!
  • —Patricia Kreitz from Richland, Pennsylvania.

Layered Yellow Cake with Chocolate Buttercream

This yellow cake will quickly become your go-to recipe for birthdays, but the moist cake paired with a delicious chocolate buttercream is actually excellent for any celebration or event. —Taste of Home Cooking Demonstration Kitchen

Coconut-Lemon Ice Cream Cake

  • This lemon ice cream cake is a delicious treat that my family enjoys at any time of year, but it is especially refreshing on a hot summer day like today.
  • The combination of cream of coconut and lemon juice is delectable, and the streusel lends a satisfying bite to the dish.
  • Instead of the shortbread, you may use any crunchy sugar, lemon, or coconut biscuit of your choice, as long as each cookie is around 2 inches in diameter.
  • Jennifer Gill of Canton, Ohio, sent in this message

Decadent Fudge Cake

This sumptuous cake, which is created with four different varieties of chocolate, is a hit with everyone because of its rich flavor. —Anna Hogge, a resident of Yorktown, Virginia

Chocolate-Strawberry Celebration Cake

This Chocolate-Strawberry Celebration Cake makes excellent use of a boxed cake mix! Decorate the top of the cake with a delicious chocolate ganache drizzle and strawberries scattered around the edge of the cake.

Old-Fashioned Carrot Cake with Cream Cheese Frosting

  • This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year.
  • Sugary carrots and a dash of cinnamon are sprinkled throughout the dish.
  • The fluffy buttery frosting is delectable, especially when chopped walnuts are included in.
  • There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks!
  • Kim Orr, of West Grove, Pennsylvania, sent the following response:

Baby Shark Cake

It doesn’t take much to make a birthday celebration more enjoyable by including a fun theme. This charmingly adorned baby shark cake, along with a few brightly colored frills, will help to bring the theme to life for your guests. — Test Kitchen for Taste of Home

Toffee Poke Cake

Among my family and friends, this recipe for toffee poke cake is a favorite of theirs. It’s very simple to make, which is why I enjoy it. Madame Hoffman, from Oshkosh, Wisconsin, sent this message.

Rainbow Cake with Clouds

Some cakes are able to stand on their own without the need of frosting. To create fluffy clouds on top of this vibrant Rainbow Cake, use a small amount of whipped cream. J.T. Tigchelaar of Jerseyville, Ontario sent this in:

Lemon Chiffon Cake

My father’s favorite cake was this delicious, light lemon chiffon cake. Mom changed the original recipe to incorporate lemons, which she found online. I’m not much of a baker, but my family always raves over this dessert when I prepare it for them. Clarkston, Washington resident Trisha Kammers wrote in to say

Sour Cream Chocolate Cake

With its impressive appearance but simple preparation, this cake is a classic ″Sunday supper″ dessert that will melt in your tongue as you eat it. Marsha Lawson of Pflugerville, Texas, sent the following response:

Nutty Caramel Ice Cream Cake

This butter pecan ice cream cake is delicious as is, but you may experiment with different tastes by substituting out the ice cream. In our opinion, the best course of action is to Pumpkin ice cream, of course!

Chocolate Raspberry Cake

Every time I make this chocolate raspberry cake, I receive a lot of positive feedback. It’s beautiful, and the raspberry filling is quite delicious. Mary Sanders of Paradise, Texas, contributed to this article.

Candy Land Cake

Try this Candy Land Cake, which was inspired by the famous board game Candy Land, for something a bit unusual. With the addition of assorted candies, a conventional birthday cake is transformed into a delicacy that is not only visually appealing, but also delicious!

Mamaw Emily’s Strawberry Cake

My spouse was a big fan of his grandmother’s strawberry cake recipe. He was confident that no one would be able to recreate it. It’s my creation, and it’s every bit as delicious as he recalls. Jennifer Bruce, of Manitou, Kentucky, sent this response.

Cookie Cake

It’s so simple and quick to prepare this enormous cookie cake recipe that I’m thinking I’ll start making it in instead of standard cookies from now on. Not portioning out dough or sliding pans in and out of the oven are tasks that I no longer enjoy. Keep leftovers in an airtight jar in the refrigerator for up to a week. Lisa Kaminski of Wauwatosa, Wisconsin, contributed to this article.

Chocolate Bavarian Torte

Whenever I serve this visually appealing torte at a gathering, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin Following that, 16 Adorable Kids Birthday Party Ideas and Decorations will be presented.

how to transfer writing onto a cake

  • Water.
  • This is the most cost-effective and straightforward option available.
  • I mean, all you need is a brush and some water to do the task (I use drinking water).
  • Simply put your fondant cutouts onto your fondant-covered cake after brushing them with a moist brush.
  • Fondant: Fondant may be created up to 5 weeks before a cake is due, but it is best if it is done the day before.
  1. When storing fondant, wrap it tightly in plastic wrap and set it in an airtight container to keep it fresh.
  2. Keep the container at room temperature and away from direct sunlight.
  3. Move gently to middle of cake and flip icing face down into center of cake, so that the wax paper is facing up.
  4. Lightly press the pattern into the cake’s icing to ensure that it adheres, and then carefully peel away the wax paper from the cake.
  5. It is OK for a few flecks of frosting to adhere to the wax paper.

How do you decorate a cake with a projector?

Can I stick paper on cake?

Yes, once it has been coated, simply place it on the cake. Everything will be alright with the paper.

How do you stick edible print onto a cake?

Using your hands, carefully place the printed sheet on top of the cake, holding the ends and applying the centre first, then lowering the sheet towards the ends. Gently touch the image to smooth out any creases that may have appeared. Decoratively edge your cake with a border or edging of your choice. With frostings or jellies, you may add text to the top of the image if necessary.

How do you stick wafer paper to a cake?<

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