How To Decorate A Sheet Cake?

Press whole candies or nuts, one at a time, around the bottom edge of the cake. Instead of candies or nuts, you can also use fruit! Coat the Sides: Coating the sides with small adornments—sprinkles, toasted coconut, chocolate shavings, crushed candies, cookies, or nuts—is an easy way to add visual appeal.

Are sheet cakes good for decorating?

And, best of all, sheet cakes are incredibly versatile, meaning that even beginner bakers can create awe-inspiring cake decor. Here are nine hacks that will make everyone think you hired a professional to decorate the cake.

How to decorate a sheet cake like a horse?

You just have to carefully the cut a sheet cake into squares: one for the head, one for the body and two small squares for the legs. Then use frosting to decorate a colorful mane and tail … and don’t forget the sparkly horn! 2.

Can you fill a sheet cake?

For some layer cakes, the “filling” is just the frosting—used on both the inside and the outside of the cake (that’s delicious enough). There can even be more than one filling. Sometimes, I’ll pipe one filling around the outer edge (fluffy buttercream), then fill the center with something else (like lemon curd).

How many slices of cake are in a sheet cake?

A quarter sheet cake has up to 12 servings. A half sheet cake has up to 24 servings. A full sheet cake has up to 48 servings.

What’s the difference between sheet cake and regular cake?

The primary difference between sheet cake and regular cake is the size of the cake pan. Sheet cake is made in a sheet cake pan which is a shallow, large pan. Regular cake is usually made in a 9×13 baking dish or, for a double layer cake, it’s made in two 8-9” round pans.

How do I make my sheet cake flat?

Baking flat cakes comes down to one simple thing: using cake strips around your pans. This is my go-to method. All you have to do is dampen them and wrap them around the bottom of your cake pans. Perfectly flat cakes every time!

How long will sugar sheets last on a cake?

The icing sheet is sealed in a plastic bag, and can last up to 6 months before use, without refrigeration.

How do you print on sugar sheets?

Wafer paper is treated in exactly the same way as printing onto normal paper. Simply insert your wafer paper into the feed tray a few sheets at a time and print through your edible printer.

Can you draw on sugar sheets?

Icing sheets are in all aspects like ordinary printer papers, except of course they are edible. Therefore, you have the liberty to make art on them with different kinds of edible mediums like edible colors, edible pens, edible markers, etc. This is one of the easiest ways to draw on the icing sheets.

Can you pipe buttercream onto fondant?

Piping can be done with most any icing, but I prefer to use royal icing if I am piping on fondant and Swiss meringue buttercream if I am piping on buttercream. Royal icing goes hard and tends not to bleed into fondant, making for a nice clean look that cannot be wiped away easily.

Do you ice the bottom of a cake?

The bottom of the cake is now the top of the cake—because it’s the smoothest part and it will make frosting the top much easier. Take the time to push the top in.

How long to bake 12×18 sheet cake?

  • Be sure to read the recipe thoroughly before preheating your oven.
  • Measure your ingredients carefully.
  • Nothing ruins a pretty cake more than half of it sticking to the pan.
  • Shiny metal pans and dark metal pans cook differently.
  • Don’t allow the baking pans to touch each other or the walls of the oven.
  • Cooling the cake completely makes it easier to frost.
  • How to make sheet cake from a layer cake recipe?

  • 1 cup unsalted butter
  • 1/2 cup shortening*
  • 6 cups ( 690g) powdered sugar
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • 1 tbsp corn syrup (or honey)
  • 4 – 6 tbsp water or milk
  • Pink,Peach and Ivory gel icing color
  • Sprinkles
  • How do I cut a sheet cake?

  • This method is extra useful for sticky or delicate cakes that might pull apart when using a knife or get stuck to the knife.
  • When pulling the floss across the cake,make sure you are tightening it into a circle of floss.
  • If you have a frozen cake,you can use a serrated (bread) knife,but be extra careful not to cut yourself.
  • How to decorate Cake Pops for beginners?

  • In a large bowl or in the bowl of a stand mixer,crumble the cake rounds until no large chunks remain.
  • By hand or with the paddle attachment,mix in the icing a little at a time,starting off with just a couple of tablespoons.
  • Measure about 2 tablespoons of the cake mixture and roll into a tight,uniform ball with your hands.
  • 9 Simple Ways To Turn A Plain Sheet Cake Into An Edible Work Of Art

    1. There is nothing as simple to bake as a sheet cake.
    2. Whether you buy a packaged mix or create your own, it comes together with only a few ingredients and a bit of mixing.
    3. And, best of all, sheet cakes are very adaptable, meaning that even inexperienced bakers may create awe-inspiring cake décor.
    4. Here are nine techniques that will make everyone assume you paid a professional to adorn the cake.

    1. Unicorn Sheet Cake

    The creative geniuses at at So Yummy have converted a basic sheet cake into the most stunning unicorn cake. As they illustrate, it’s actually fairly easy. You only have to carefully the cut a sheet cake into squares: one for the head, one for the torso and two little pieces for the legs. Then use icing to design a multicolored mane and tail … and don’t forget the flashy horn!

    2. Thomas The Train Cake

    1. Does your youngster enjoy Thomas the Train?
    2. Who doesn’t?
    3. So why not decorate their birthday cake like the Island of Sodor?
    4. This easy recipe from The Law of Cupcakes requires just two round cake pans.
    5. As you can see, part of the top layer is sliced off in order to give the appearance of a railway tunnel that’s really built with chocolate fondant.
    6. How smart!

    And you may use one of your child’s many toy trains as a cake topper!

    3. Jack O’ Lantern Cake

    So, this recipe really utilizes bundt cake pans (rather than sheet pans or round cake pans), but because it’s approaching Halloween, this clever cake simply had to make the list. With nothing more than two bundt cake pans, you can create this party-worthy pumpkin cake that will make all your guests shout “Boo!” Find the frightening instructions on Mom Loves Baking.

    4. Robot Birthday Cake

    This amazing robot birthday cake may be as detailed as you wish. If you want to follow the directions from Meagan Makes Cupcakes to construct the merely basic block form, you may, but you can also take it to the next level as Meagan does and make your robot downright Instagram-worthy.

    5. 3-D Cat Cake

    Featured here is a cake design that is ideal for all of the crazy cat women out there (myself included! ). It is necessary to need two 6-inch circular cake pans and a 6-inch oven-proof glass dish to complete this design. The video recipe by Laura Loukaides is simple to follow, and you can customize the color and flavor of your kitten to suit your tastes.

    6. Halloween Graveyard Cake

    1. Trying to figure out what kind of spooky and delicious cake to offer for your Halloween gathering?
    2. This super-easy decorating tip from Got Cake?
    3. is just what you’re looking for.
    4. As you can see, a chocolate cake serves as the ideal foundation for a ″graveyard″ theme.
    5. You just frost a grave-shaped area and then adorn it with inexpensive Halloween decorations from the dollar shop to complete the look.
    6. The addition of crumbled cake or Oreo cookies on top creates the illusion that ″soil″ has been spread throughout your graveyard.

    It’s fantastic!

    7. Darth Vader Cake

    1. For those of you who don’t have a lot of spare time but still want to make a memorable cake for your child or grandchild’s birthday, try this simple hack from Mom.Me.
    2. A spherical chocolate cake is topped with a Darth Vader motif that has been coated with powdered sugar.
    3. All you have to do is cut out a Darth Vader stencil from a sheet of paper (choose an image you like online, print it out, and then cut out the design and place it on top of the cake), and then sprinkle powdered sugar on top of the cake to complete the look.
    4. Voila!
    5. Within minutes, you have a flawless design.
    6. A refreshing treat for every Star Wars lover, whether they are six or sixty years old.

    8. Super Bowl Cake

    Football season is in full swing, so if you have any pigskin enthusiasts in your household, this football-inspired cake will be a hit at any gathering. Cindy Cakes teaches you how to create your own with this simple video recipe from her YouTube channel.

    9. Tri-Color Buttercream Cake

    If you’re looking for a design that is both timeless and elegant enough to be the focal point of a ″grown-up″ birthday party or perhaps a wedding, this extremely exquisite design is the one you’ve been looking for. Cake Style provides you with step-by-step directions on how to produce this work of art in the comfort of your own home.

    How To Decorate A Sheet Cake – free template (downloadable)

    1. How to Decorate a Sheet Cake – with a free pattern to download (downloadable).
    2. Using a template to correctly design a sheet cake to make it seem lovely is demonstrated in this video tutorial.
    3. It’s no secret that I’m a layer cake enthusiast, but there are occasions when a sheet cake is more appropriate.
    4. Whatever the reason (school or work function, lack of time to spend on stacking and crumb coating, etc.), we can help you with your baking needs.
    5. I understand what you’re saying, and I’ve got you covered.
    6. Sheet cakes may still be attractive and well-decorated if they are made using basic techniques.

    Here is a tutorial on how to utilize a heart template to construct a border around it using sprinkles and some easy piping techniques.Please find an attached free printable heart template in a variety of various sizes for your convenience.

    How To Decorate A Sheet Cake – using a heart template:

    1. Make your favorite sheet cake recipe from your favorite cookbook. Allow it to cool completely before using. If you require a recipe, I’ve given one below.
    2. Create your form on parchment paper by tracing it with your heart template (or any other template you want). Then cut it out. I used heart4 to make a 9×13 sheet cake (which is essentially a 1/4 sheet cake).
    3. Even though your cake humped during the baking process, you should go ahead and chop the hump off to make the top flatter.
    4. Make a batch of your favorite frosting recipe and spread it over as neatly and evenly as possible. If you need a buttercream recipe, I’ve included one below.
    5. Place your parchment form on top of the icing in the location that you choose
    6. Sprinkle the sprinkles of your choosing all around your form. I used Wilton’s ″Valentine Sugar Mix″ for the first shot (the one with only one heart). In Michaels craft stores, they are available in little bags. After going around the edge of the heart three times, I was able to obtain the coverage I was looking for, and then I used the remaining sprinkles to gradually fade out over the remainder of the cake.
    7. IMPORTANT: Refrigerate the cake before removing the parchment paper to ensure that the icing sets properly. You may have noticed that I have two sheet cakes featured here
    8. this is due to the fact that I made a mistake with the first one and ripped the parchment off before refrigerating it. If you refrigerate your cake after it has been made, you can use a pointed object, such as a knife tip, to carefully raise the paper up and finish peeling the parchment up with your fingers to avoid uneven icing and pits (shown in red arrows). You should be left with a smooth frosted surface
    9. at this point, the cake looks fantastic exactly the way it is. But if you want to take it a step further, I used a Wilton tip to create a shell border around the inside of the heart
    10. as you can see, the corners of my sheet cake aren’t exactly smooth. As a result, I employed a little visual trickery to assist attract the eye in a more uniform distribution. To decorate the border of the cake, I piped rosettes around it, making sure they were all aligned with one another (not necessarily the cake). As a result, the eye is drawn around the rosettes, and the uneven edges fade into the backdrop.

    When laying the paper heart into the icing, make sure the pencil side is facing up so that it does not come into contact with the frosting. Although most pencils are now graphite rather than lead, it is still a good habit to use them. I made the error of removing the parchment paper before refrigerating the cake….

    The Details:

    1. Here’s where you can get your free heart template. – download of the heart
    2. Wiltons pink and violet gel colors were used to create a rosy purple for me since I wanted something warmer (not too blue). 2 parts violet, 1 part pink from the park I used one 1 oz. bag of Wilton ″Valentine Sugar Mix,″ a little goes a long way, and I used Wilton tip18 to make the rosettes. I used the same color formula for the rosettes, just made it a bit darker.

    Enjoy! PIN IT TO REFER TO LATER! You’ll be pleased you took the time to read this.

    Vanilla Sheet Cake (9×13)

    • Enjoy! PIN IT TO REFER TO SOON! You’ll be pleased you took the time to read it.
    • Preheat the oven to 325 degrees Fahrenheit. Line a 9×13-inch nonstick baking pan with parchment paper.
    • Place the dry ingredients (flour, baking powder, and salt) in a large mixing basin and whisk together until well combined.
    • Cream the butter until it is light and creamy, then fold in the sugar. Combine till the mixture is light and pale yellow.
    • Pour the oil into the mixer while it is running on medium speed.
    • Add the eggs one at a time, beating well after each addition.
    • To make the buttermilk, whisk in the vanilla extract. Begin putting in the flour mixture in batches, alternating with your buttermilk. Make certain that you finish with the flour mixture. Scrape down the sides of the dish as required.
    • In a well-greased baking sheet, spread the batter and bake for 32-35 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool fully
    • In a large mixing bowl, beat the butter until light and fluffy. With the mixer on low, gently add in the powdered sugar, one spoonful at a time, until the mixture is smooth. As required, alternate the milk with the water. Scrape down the sides of the dish as required.
    • Pour in the vanilla extract. Using an electric mixer, beat until entirely incorporated and the buttercream is light and fluffy.

    Keywords: cake, cake decorating, sheet cake, easy c55168435f897664b13ef630fce3183c30cdbf2fcaa2daaec0 c55168435f897664b13ef630fce3183c30cdbf2fcaa2daaec0

    How to Decorate A Sheet Cake – Valentine’s Day Sheet Cake Example

    1. 02.10.20 Hello, hello, my dearest companions!
    2. Today’s instruction is going to be short and sweet.
    3. To demonstrate how to design a sheet cake, I’ve included photographs that walk you through the process.
    4. This Valentine’s Day sheet cake is a simple way to include one of my favorite current trends into your celebration.
    5. Every now and then, I partake in the latest culinary trends, though I should say cake trends because that is what I am most interested in.
    6. I taught you how to bake a number cake a few years back since my niece had requested one for her birthday at the time.
    See also:  How To Cut A Wedding Cake?

    As a result, I prepared a letter cake for my son’s third birthday, which was a huge hit.As a result, I decided to experiment with the decorated sheet cake trend that has become popular on Instagram this year.If you haven’t already seen them, these buttercream-piped sheet cakes are simply your standard sheet cakes elevated to the next level with the addition of buttercream piping.This is in contrast to store-bought sheet cakes that are only adorned on the sides or around their edges; instead, these decorated sheet cakes are covered all over with buttercream icing and various piping designs.One of the things I like about this trend is how simple it is!When it comes to cake design, I don’t like to go too fancy; I prefer to keep things simple.

    Take a look at this white chocolate rose cake; it reflects my personal style, which I believe is why I was drawn to this particular cake trend.Additionally, the fact that this trend is quite forgiving is beneficial.As long as you know how to pipe with a decorating bag, you’re good to go with this.

    Okay, enough rambling.Let me guide you through the process of decorating a sheet cake in detail.

    Step 1: Bake your sheet cake with your favorite recipe. 

    1. I’ve included a recipe for a yellow birthday cake that I recently discovered and really enjoyed.
    2. It’s something I’ve cooked a few times and it’s good.
    3. You are welcome to use it for your sheet cake, but you are also welcome to use your favorite cake recipe instead.
    4. A chocolate cake, a vanilla cake, or a coconut cake are all good options.
    5. You can do whatever you want.
    6. All that is required is that you make it in the size of the pan you intend to use for your decorated sheet cake.

    Step 2: Make your favorite buttercream recipe.

    I’ve also included a recipe for whipped vanilla buttercream in the recipe section below. It is ideal for use in decorating and piping applications. If you opt to prepare your own buttercream, ensure sure it is hard enough to hold up to piping before proceeding.

    Step 3: Color your buttercream

    You’ll need to pick how many colors you want to use for your sheet cake before you get started. For this valentine’s day sheet cake, I used three colors: dark pink, light pink, and white to complement the theme. I recommend that you use a color palette that has three to four hues, ideally three, to ensure that the colors all complement one another.

    Step 4: Select your favorite decorating tips

    You’ll need to pick how many colors you want to use for your sheet cake before getting started. For this valentine’s day sheet cake, I used three colors: dark pink, light pink, and white to complement the occasion. To make sure that the colors all work together, I recommend using a color palette with 3-4 colors, preferable three.

    Step 4: Pipe Buttercream over your Sheet Cake

    1. Now comes the exciting part.
    2. Use your decorating bags fitted with the tips to just pipe away your heart’s desire; if you’re going to make any forms, I recommend starting with a simple outline first.
    3. If not, start with a single color or form and repeat the process on other portions of the cake.
    4. Then change to a new color and repeat the process.
    5. Take a step back to assess the overall appearance of the cake as you fill it in.
    6. Pay attention to the how the different colors are spaced on the page.

    If something isn’t quite right, you may make adjustments with piping and filling in gaps.When it comes to amazing colors and designs, you truly can’t go wrong.This is one of the reasons why I believe this is a trend that I can support.There you have it – a quick and easy guide on how to design a sheet cake.Let me know if you try this Valentine’s Day Sheet Cake or any of the other great trends!Preparation time is 45 minutes.

    Preparation time: 30 minutes 1 hour and 15 minutes is the total time.


    For the Vanilla Cake:

    • 14 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 12 cup (1 stick) unsalted butter at room temperature
    • One and one-quarter cup granulated sugar three big eggs, at room temperature one teaspoon vanilla extract one and one-fourth teaspoon pure almond extract one and one-quarter cup whole milk at room temperature

    For the Buttercream:

    • 1 1/2 cups (3 sticks) unsalted butter, softened at room temperature
    • 1/2 teaspoon salt
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 2-3 tablespoons heavy cream
    • 1 1/2 cups (3 sticks) unsalted butter, softened at room temperature


    1. Preheat the oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch cake pan by spraying it with baking spray or rubbing it with butter and flour.
    2. Combine the flour, baking powder, baking soda, and salt in a large mixing basin until well combined.
    3. In a separate large mixing bowl, using the paddle attachment on a stand mixer fitted with a metal paddle, beat together the butter and sugar until light and fluffy, about 3 to 5 minutes on medium-high speed.
    4. Add in the eggs one at a time, mixing just until mixed after each addition, until all of the eggs are in. Scrape the sides of the dish as often as necessary. Add in the vanilla and almond extracts and mix well.
    5. Reduce the speed to a reasonable level. In a large mixing bowl, blend all of the dry ingredients until just incorporated.
    6. All at once, pour in the milk and beat on low speed until barely mixed.
    7. Increase the speed to medium-high and continue to mix the batter for approximately 3 minutes.
    8. Pour the batter into the pan that has been prepared.
    9. 30 minutes, or until a cake tester put into the center comes out clean, or with a few crumbs, is inserted.
    10. Remove the pan from the oven and allow it to cool fully before icing it.

    For the Frosting:

    1. Lightly beat the butter in a large mixing bowl fitted with a paddle attachment until it is light and fluffy, approximately five minutes.
    2. Toss in the other ingredients and mix on low until everything is well-combined. Increase the speed to medium-high and continue to beat until the mixture is fluffy, about 5-6 minutes.
    3. Separate the frosting into three equal portions. Fill in the gaps with a pink color of your choosing in two sections. Leave the third portion of the page blank.
    4. Take your favorite decorating tips (I used Wilton tips 1M, 4B, 199, 104, and 21), and use them to create rosettes, swirls, and stars on your cake. You are free to use whatever shapes you like to decorate your cake. Have a good day exploring the options.
    5. The heart in the center of the cake should be traced out with a toothpick and then filled in with piping gel before the rest of the cake surface is filled in


    Joy the Baker’s Vanilla Cake was used as inspiration.

    Something sweet in your inbox!

    How Many Sheet Cakes And Servings Calculator

    • Published on the 4th of October, 2017. This calculator will assist you in determining the size and quantity of sheet cake you may require based on the number of attendees attending your event. It will also include a breakdown of the calories for various serving sizes. This can help you determine whether or not you will have enough cake for a wedding, birthday party, or other event. You may also alter serving sizes to match your budget. Sheet cakes are normally available in three sizes: quarter, half, and full sheets. A quarter sheet measures 9′′x13′′, a half sheet measures 13′′x18′′, and a full sheet measures 18′′x26′′. In most cases, sheet cakes are 2 inches in height. The number of servings provided by each cake is determined by the size of the serves. Servings per sheet cake are determined by the number of equally sized slices that can be cut, according to the International Dairy Deli Bakery Association and Cake Central. For a 1′′x2′′ serving, a quarter sheet cake has up to 54 servings, a half sheet cake has up to 108 servings, and an entire sheet cake has up to 192 servings.
    • For a 2′′x2′′ serving, use the following measurements: There are as many servings in a quarter sheet cake as there are in a half sheet cake
    • a full sheet cake has as many serves as there are in a complete sheet cake.
    • For a 2′′x3′′ serving, use the following measurements: A quarter sheet cake can hold up to 18 servings, a half sheet cake can hold up to 36 servings, and a full sheet cake can hold up to 64 servings.
    • In order to make a dish measuring 2′′x3′′, follow these steps: Quarter sheet cakes may serve up to 18 people, half sheet cakes can serve up to 36 people, and a full sheet cake can serve up to 64 people.

    The Best Texas Sheet Cake

    1. The tastiest (and simplest) Texas Sheet Cake is a delicious chocolate cake baked in a jelly roll pan and topped with a warm chocolate frosting.
    2. It’s the perfect dessert for any occasion.
    3. It’s the simplest chocolate cake you’ll ever prepare, and it’s excellent for a party or potluck gathering.
    4. When I have a sweet appetite yet want something that is both quick and easy to make, there are a few dishes that come to mind right once.
    5. Texas sheet cake is one of the dessert dishes that usually comes to me when I think about dessert recipes.
    6. Another one of my go-to simple dessert recipes is Chocolate Brownies, which I make using chocolate chips, Scotcheroos, and Jumbo Chocolate Chip Cookies.
    The BEST Texas Sheet Cake

    It is my great mother-in-law who created this delicious Texas Sheet Cake recipe, and believe me when I say there is no finer recipe out there. While I’ve tried a few different sheet cakes, I have to say that this one far exceeds them all. Everyone in my family enjoys my husband’s favorite recipe, Texas sheet cake, which is his personal favorite.

    Why is it called Texas Sheet Cake?
    1. What causes chocolate sheet cake to be referred to as ″Texas sheet cake″ is not well understood.
    2. I’d like to believe it’s because it’s a cake the size of the state of Texas.
    3. It is named ″sheet cake″ because it is baked in a sheet cake pan, which is how it got its name in the first place.
    4. A sheet cake is any cake that is baked in a big rectangular pan, such as a sheet pan or a jelly roll pan, and then cut into slices to serve.
    What size pan to make sheet cake:

    Texas sheet cake recipes are typically baked on a half-sheet pan that measures 1813 inches in diameter. Because it produces a thinner cake with a thin coating of chocolate icing, I like to use this style of pan, which is ideal for baking for a large group of people. You may bake Texas sheet cake in a 9-by-13-inch pan, but the baking time will be increased to approximately 30-35 minutes.

    What’s the difference between Sheet Cake and Regular Cake?

    The most significant distinction between sheet cake and ordinary cake is the size of the cake pan used to bake the cake. In order to make sheet cake, you need a sheet cake pan, which is a shallow, big pan. A regular cake is often baked in a 9-by-13-inch baking dish, or two 8-by-9-inch circular cake pans are used for a double layer cake.

    How to make Texas Sheet Cake:
    • Bring the following ingredients to a boil in a saucepan: water, butter, and cocoa powder.
    • Place all of the ingredients in a large mixing basin and whisk until well combined.
    • In a separate dish, whisk together the sour cream, eggs, and vanilla until well combined. In a separate bowl, combine the sour cream and egg mixture and whisk until well blended
    • Combine the ingredients in a large mixing bowl. Once the chocolate mixture in the saucepan comes to a boil, take it from the heat and pour it into the batter. Immediately. Mix until everything is well incorporated and there are no lumps left
    • Pour into a baking sheet. Pour the mixture into the prepared pan and level it out with a spatula to ensure that it is scattered evenly across the pan
    • Preheat the oven to 350°F and bake for 15-20 minutes, or until the cake is set (my is generally done in 15 minutes).
    How to make Sheet Cake Frosting:
    • In a saucepan, combine: Bring the milk, cocoa, and butter to a boil, stirring constantly.
    • Add in the powdered sugar and mix well. If there are any lumps in the mixture, I prefer to use my hand-held mixer to get rid of them.
    • Pour the sauce over the cake. Pour the heated mixture over the hot cake in a thin layer. Spread the frosting evenly over the cake using a spatula. Allow for around 10 minutes of cooling time before consuming the frosting.
    Do you need to refrigerate Texas Sheet Cake?

    Even though it is not required, it will stay better and longer if it is stored in a covered container in the refrigerator. If you live in a warm and humid climate, it’s especially important to keep it in the refrigerator.

    Consider trying these popular Dessert Recipes:
    • German Chocolate Cake, Mississippi Mud Brownies, and No-Bake Cheesecake are some of the desserts you may make.
    • Additionally, you may FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST for even more delicious recipes! Recipe 3 tablespoons unsweetened cocoa powder
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 1/2 cup sour cream
    • 2 big eggs
    • 1 teaspoon vanilla extract
    • 1 cup water
    • 1 cup butter (2 sticks)
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda

    For the Frosting

    • 6 tablespoons milk
    • 3 tablespoons unsweetened cocoa powder
    • 1/2 cup butter (1 stick)
    • 3 3/4 cups powdered sugar
    • 6 tablespoons cocoa powder
    • Preheat the oven to 350 degrees Fahrenheit and butter an 18×13-inch baking pan.
    • In a medium saucepan, combine the water, butter, and cocoa powder over medium heat. Bringing the mixture to a boil is essential.
    • Meanwhile, in a separate basin, whisk together the flour, sugar, baking soda, and salt until well combined.
    • In a separate small mixing dish, combine the sour cream, eggs, and vanilla extract.
    • In a separate bowl, blend the sour cream/egg mixture with the flour mixture until well incorporated.
    • Once the chocolate mixture in the saucepan comes to a boil, take it from the heat and pour it into the batter. Immediately. Mix until everything is well incorporated and there are no lumps left
    • Pour the mixture into the prepared pan and level it out with a spatula to ensure that it is scattered evenly across the pan
    • Place the pan in a preheated oven for 15-20 minutes, or until the center is set (mine is generally done after 15 minutes).
    • Prepare the icing when the cake is approximately half-way through the baking process.

    For the Chocolate Sheet Cake Frosting

    • In a saucepan, combine the milk, cocoa, and butter. Bring the mixture to a rolling boil.
    • Once the mixture has reached a boil, remove it from the heat and whisk in the powdered sugar. To get rid of any lumps, I like to use my hand-held mixer to whip the mixture.
    • Pour hot frosting on top of the heated cake. Spread the frosting evenly over the cake using a spatula. Allow for around 10 minutes of cooling time before consuming the frosting.
    1. You may preserve any leftover cake, well wrapped and in an airtight container, for up to 2-3 days.
    2. Calories: 475 kilocalories 71 grams of carbohydrates 3 g of protein 21 g of fat 13 g of saturated fat Cholesterol: 75 milligrams Sodium: 343 milligrams Potassium: 81 milligrams 1 gram of fiber 56 g of sugar Vitamin A (ascorbic acid): 655 IU Vitamin C: 0.1 milligrams Calcium: 29 milligrams Iron: 1.2 milligrams Were you able to make this recipe?
    3. Use the hashtag #TastesBetterFromScratch to tag @TastesBetterFromScratch on Instagram!
    4. Have you ever tried this recipe?
    5. If not, you should!
    6. VOTE and COMMENT on this page!
    See also:  How To Frost A Three Layer Cake?

    I’d be interested in hearing about your experience.This recipe was originally posted on my blog in September 2011.This page was last updated in May of this year.

    Related Posts

    The original post was published on May 31, 2019. The most recent update was made on October 6, 2019. Lauren Allen is a young woman who lives in the United States. Welcome! My name is Lauren, and I’m a mother of four who enjoys nice meals. There are quick recipes and weeknight meal ideas here that use genuine ingredients and are shown step-by-step through images and videos.

    How to Bake Flat Cakes

    1. The following post was written by Olivia on April 9, 2020 |
    2. |
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    5. Learn how to make flat cakes that turn out perfectly every time!
    6. Easy instructions on how to ensure that your cakes come out perfectly flat right after they are taken from the oven.

    Cake leveling is one of my least favorite things to do in the entire world.I’m quite sure I’ve only done that once, and I was fast to explore for other options afterwards.If your cake comes out of the oven domed, you should level it before serving.This is something that, let’s be honest, practically every single cake does.The following is an example of a dome-shaped cake:

    The Ultimate Cake Collection

    This collection has over 50 of my personal favorite cake recipes all in one spot! Featuring everything from classic cakes to seasonal favorites and everything in between. Get your hands on a copy right away! Despite the fact that it is delicious, it might be more aesthetically beautiful. And that’s not even mentioning the uneven distribution of icing! It’s those dreadful middle portions.

    Why Do Cakes Dome?

    1. After putting the cakes in the oven, the baking pans begin to heat up fast.
    2. Due of this, the edges and bottom of the cake will cook more quickly and firm, resulting in the uncooked centre of the cake rising and domeing since it has nowhere else to go.
    3. It is difficult to stack and frost a cake with a rounded top, therefore it should be flattened off before stacking and frosting.
    4. It’s either that or acquire a large frikken cake knife (which I bought particularly for this purpose and have only used ONCE) and hack away at the dome, trying to chop it off evenly.
    5. Alternatively, you may get a cake leveler, which performs a significantly better job (I do, however, use this to torte my cakes, which is to say cut them in half horizontally).
    6. If you choose either choice, you will end up with a ridiculous amount of cake crumbs all over the place.

    This also implies that there will be no cake, which is a bummer.To be fair, I understand that you can always eat the scraps, but still.It is far preferable not to have to level the cake at all if the cake comes out completely flat and stackable, since this eliminates the need to do so.I have a handful of strategies that I do to guarantee that my cakes are flat.They are effective for me on every occasion!First and foremost, before we even begin to level the cakes, you must ensure that all of the layers are the same height.

    Alternatively, you may be anal (like me) and actually weigh the pans to guarantee an even distribution of batter in the pans before baking.I am completely at ease with my insanity.This is the kitchen scale that I use, and I just adore it.

    Now it’s time for Flat Cakes!


    Baking flat cakes boils down to one easy step: wrapping cake strips over your pans while they’re still warm. This is the strategy I use the most. All you have to do is dampen them and wrap them over the bottoms of your cake pans to complete the task. Every time, perfectly flat cakes are produced!

    How do cake strips work?

    1. The cake strips act as an insulation for the exterior of the pan, and the moisture in the strips helps to keep the edges of the pan cooler, resulting in a more uniformly baked cake.
    2. The absence of the strips causes the outsides of the cakes to cook and solidify more quickly, resulting in the centre of the cake to dome.
    3. In the meantime, I’m preparing my cake batter, so I soak my strips in a basin and carefully wring out the excess water before wrapping them over the pans.
    4. They must not be sopping wet, or then the cake will turn soggy as a result of the moisture.
    5. Here’s a side-by-side comparison of the cakes directly out of the oven, with the exception of one that was made with a cake strip.
    6. You can notice how lovely and flat the cake on the right is by looking at it closely.

    On top of that, the one on the left is a little darker on the sides than the one on the right.The one on the right has a more uniform cooking pattern throughout.I use these cake strips on all of my cakes, and they make a significant difference.Please keep in mind that using these strips may cause the cake to bake more slowly, and you will most likely need to lengthen the baking time on a recipe as a result of this.All of my recipes’ baking timings are based on the assumption that baking strips are used.To begin with, baking times vary since every oven is different, so it’s necessary to use them merely as a guideline and to be familiar with your particular oven.

    If you only do one thing, make sure it’s to utilize these strips.Those Wilton brand strips are an older model that I purchased at Michael’s more than a decade ago.These are acceptable, but pinning them on is a bit of a hassle.

    It appears that these Regency ones with velcro are far superior to the ones I saw online, so if you’re in the market for some, I recommend that you acquire those instead!

    DIY Cake Strips

    In the event that you do not wish to spend the money on them, you may easily manufacture your own at home!

    Hot Tip!

    1. Tea towels should only be used if they are completely wet, and they should not be used at temperatures above 350 degrees Fahrenheit.
    2. Wrapping them in tin foil will help to keep them from browning or burning.
    3. All that is required is the cutting up of an old tea towel into strips and the pinning of the strips to the cake pan.
    4. If you’re feeling very crafty, you might sew some velcro onto the strips to create your own simple-to-use version.

    Tea Towel Trick

    1. Using the bake even strips, you can still get a slight dome in the cakes after they’ve been baked, but there is something more you can do as soon as they come out of the oven.
    2. Take a (clean) tea towel and gently push down on any domes that may be present.
    3. Make sure to use caution when pressing down on the cakes since the pans will be hot and steam will be released as you do so.
    4. Make sure not to press down too hard, or your cake may collapse!

    Please Note

    1. The approach described above is only effective on little domes that are fresh out of the oven.
    2. Because I usually use cake strips, my domes are never really that high to begin with, but the tea towel method helps to raise them just a smidgeon higher in the final stage.
    3. I’m not sure how well that would work on a cake with a huge dome, to be completely honest.
    4. It was already starting to cool by the time I finished photographing it, so pressing down on it didn’t do anything to help it.
    5. I hope you found these suggestions to be useful.
    6. Cake strips are one of my most favorite tools/hacks in the baking kitchen, and I use them all the time.

    I hope you would give them a try since they make my life simpler!

    Quick links to help you bake Flat Cake Layers:

    How to Bake Flat Cakes

    A basic vanilla cake coupled with a simple vanilla buttercream makes for a delicious dessert. Course DessertAmerican Cuisine Preparation time: 2 hoursCooking time: 35 minutes 2 hours and 35 minutes is the total time. Servings 12 Calories (840kcal) per serving

    Vanilla Buttercream:

    • 6 cups powdered sugar, sifted
    • 2 cups unsalted butter, room temperature
    • 2 teaspoons vanilla extract or other flavour of choice
    • 4 tablespoons heavy whipped cream

    Vanilla Cake:

    • Preheat the oven to 350 degrees Fahrenheit. Prepare two 8-inch cake circles by greasing and flouring them and lining them with parchment paper.
    • In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until thoroughly incorporated. Remove from consideration
    • To make the frosting, beat the butter and sugar on medium speed in a stand mixer fitted with a paddle attachment until pale and fluffy (approx 3mins). Reduce the speed of the mixer and add the eggs one at a time, completely integrating each addition after each addition.
    • Pour in the vanilla.
    • Alternately add the flour mixture and the buttermilk, beginning and finishing with the flour mixture each time (3 additions of flour and 2 of milk). After each addition, make sure to fully incorporate it.
    • Distribute the batter across the two pans in a uniform layer. Baking strips should be placed around the bottoms of the cake pans if they are moist.
    • Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out mostly clean
    • remove from oven and cool completely.
    • Place the cakes on a wire rack to cool for 10 minutes before turning them out onto the wire rack to cool entirely.

    Vanilla Buttercream:

    • Set up a stand mixer with a whisk attachment in the kitchen. Cream the butter until it is light and fluffy.
    • Reduce the speed to low and gradually put in the icing sugar, one cup at a time, until everything is thoroughly combined. Increase the pace to medium and continue to beat for 3 minutes.
    • Continue to whisk on medium for 1 minute after adding the vanilla and 2 tablespoons cream. Add additional cream as required until the desired consistency is achieved.
    • Whip the frosting until it is smooth and silky in texture.


    • One layer of cake should be placed on a cake stand or serving dish. Buttercream (about 1 cup) should be spread on top. Repeat the process with the remaining layers, and then crumb coat the cake. Allow for 20 minutes of chilling time.
    • Finish by frosting the top and sides of the cake and smoothing them out with a bench scraper
    • then decorate as desired.
    1. Tea towels should only be used if they are completely wet, and they should not be used at temperatures above 350 degrees Fahrenheit.
    2. Wrapping them in tin foil will help to keep them from browning or burning.
    3. 840 calories per serving 104 g of carbohydrates 5 g of protein 46 g of fat 29 g of saturated fat Cholesterol: 167 milligrams Sodium: 194 milligrams Potassium: 161 milligrams 1 gram of fiber 85 g of sugar 1474 International Units (IU) of vitamin A Calcium: 82 milligrams 1 milligram of iron Unless otherwise specified, all nutritional information and metric conversions are determined by computer.
    4. I cannot vouch for the veracity of the information provided.
    5. If this is something that is essential to you, please double-check with your preferred nutrition calculator and/or metric conversion tool before proceeding.
    6. This article was originally published in August 2014.

    Cake Picture FAQs« Back to Order an Edible Image

    Questions about Icing Sheets

    How soon can I receive my image?

    1. There are two shipping choices available from Icing Images®.
    2. The processing of standard orders will take 3 business days, and delivery will take an additional 1-5 business days, depending on your location.
    3. Special orders will take longer.
    4. Orders for expedited delivery will be handled promptly, and you will have your package by the third business day.
    5. Please keep in mind that the delivery of your photograph may take longer than expected.
    6. If you request rush delivery by the third business day and it is not possible due to your location, Icing Images will contact you to explore alternative possibilities.

    Will my uploaded picture print exactly the way it looks on my computer?

    1. The way your picture appears on your computer display may differ somewhat from the way our printer prints with edible inks – there are so many different computer/monitor models and settings that a precise match is never feasible – but we will do our best to accommodate you.
    2. Taking a snapshot of an old paper photo for the purpose of uploading might result in various printed colors depending on how your camera interprets the colors in the photo.

    What kind of paper are the images printed on?

    1. Using our Premium Icing Sheets, which are the best quality icing sheets available on the market, we have printed the graphics on them.
    2. There is a backing to the icing sheet, which is akin to a sticker, which you will need to remove before adding the design to your cake.
    3. In its sealed plastic bag, the icing sheet can be stored for up to 6 months before being used without the need for refrigeration.

    How do I put the image sheet on the cake?

    Along with your edible icing sheet, you will receive instructions on how to properly apply the sheet to your cake. If you are purchasing the cake from a bakery, they will be more than pleased to apply the sheet on your behalf. Make certain you supply them with the necessary instructions.

    What kind of frosting should I use on my cake?

    1. Depending on the topping, various icing sheets adhere differently.
    2. Moisture is required for the sheet to adhere.
    3. When working with fondant or other dry icings, it is necessary to dampen the surface to which you will be putting the sheet.
    4. It is best to apply the picture on store-bought cakes or buttercreams when they are still warm from the oven; otherwise, the image may crust or dry, and you will need to dampen the frosting before placing the sheet on top of it.
    5. Use a white or light colored icing where the sheets will be placed for the greatest effects.
    6. This will guarantee that the picture colors are not washed out by a deeper colored frosting.

    When should I apply the image sheet to my cake?

    1. With too much moisture in the frosting, the picture will begin to fade depending on how wet it is.
    2. If you are concerned about the cake fading, put the sheet on top of it as soon as possible after the event.
    3. If you are using a cake that has been purchased from a bakery and has a firmer icing, the picture can be placed on the cake whenever you like, but not more than 48 hours before the event.
    See also:  How To Store Buttercream Cake?

    Is the image sheet safe to eat?

    Completely. The edible icing sheet and edible inks are made with substances that have been authorized by the FDA. As soon as the sheet is placed to the cake, it will bind with the frosting and may be readily cut with a knife, provided that the icing has been wet sufficiently to soften the sheet.

    Question about creating my image or design

    How do I upload the pictures

    1. Customers who purchase printers and icing sheets from us may utilize a feature on our website called iPrintTM to print on their sheets after they have received them.
    2. Upload your photographs, set your sheet size and, if desired, add text or other effects using this straightforward step-by-step procedure.
    3. It is possible to produce simple sheets, or if you want to become more sophisticated, we provide an iPrintTM lesson that will explain more advanced capabilities in more detail.
    4. When you place your order, you will utilize this tool to build your picture, which will allow you to preview precisely how your printed page will look before you print it.

    I see that I can also order colorful patterns, tell me about that?

    1. In addition to allowing you to submit your own images, Icing Images® includes a feature called iDesignsTM, which allows you to choose from almost 2000 recurring patterns and scale them down to fit your needs.
    2. While the majority of the patterns are ornamental in nature, we also provide full-page sports themes, such as a soccer field that you can print and use as a backdrop for edible players or decorations on top of the field.
    3. Consult the simple to follow guide for detailed instructions on how to use the iDesignsTM feature, just as you would with the iPrintTM function.

    Can I have different text on each small circle?

    Sorry, but any text you enter using iPrintTM will be applied to all of the circles in the design. For each circle, you will need to add a distinct piece of text, which will need to be done first in a photoshop-type graphics tool before sending your image to the site.

    Can I just email you a picture?

    Icing Images conducts all of its image orders through the use of our website’s order form. Under specific circumstances that have been discussed with us in advance, such as a significant number of repeated orders, we will take orders through email.

    I see my picture on the iPrint™ page, but it won’t show up on the order form, why?

    The final step on the iPrintTM website contains a huge button labeled ″Return To Order Form,″ which may be clicked to return to the order form. To save your image, you must first click on this button. Please remember to use this button to return to the order form rather than the BACK button on your browser or the home page to get back to the order form.

    printing onto wafer paper

    1. When it comes to edible printing, there are essentially two materials to pick from: wafer paper (also known as rice paper) and icing sheets (otherwise known as frosting sheets or sugar sheets).
    2. We’re frequently asked what the difference is between the two and which one should I select for a certain situation.
    3. Here’s a simple reference guide to help you out: Using icing sheets, make a Pokemon-themed birthday cake.
    4. It is commonly manufactured from potato starches, water, and oil, although it can also be created from other plant-based materials.
    5. Its appearance is quite similar to that of regular paper.
    6. It is possible to order several thicknesses of EPS wafer paper.

    Thicknesses range from 0.3mm wafer paper up to 0.65mm wafer paper (also known as wafer card) and our thickest 0.7mm gloss wafer paper/card.Because of its capacity to’stand up’ when put into a cupcake or a cake, the thicker wafer paper is commonly utilized for stand up cake toppers, which is unexpected given its popularity.In order to enable for easy printing, thin layers of white icing are applied on plastic backing paper and then pressed onto the backing paper.Before putting frosting on a cake, the backing sheet must be pulled away.Some varieties of icing sheets require freezing or heating in order to be removed from the backing sheet, which can be time-consuming and inconvenient.The EPS icing sheets, on the other hand, have been specifically designed to peel away from the backing paper in a quick and easy manner.

    In part because icing sheets are thicker than wafer paper and more closely resemble fondant icing, they are more likely than wafer paper to provide a higher quality print finish.Also suited for vegetarians and vegans, and free of gluten, EPS Icing sheets are a great choice.Which is the most appropriate product to print on?

    Is it better to use wafer paper or icing sheets?Printing on wafer paper is handled in the same manner that printing on regular paper is handled.Simply insert a few sheets of wafer paper at a time into the feed tray of your edible printer and print via your edible printer.Wafer Paper is less flexible than icing sheets, however the EPS High Gloss Wafer Card has been particularly produced for greater flexibility and the ability to flow readily through edible printers that do not require a back feed, such as the Canon IP7250 and Canon MG5750.The narrower 0.35mm wafer paper features a rough and a smooth side, and it is available in two sizes.

    The best results are obtained when printing on the smooth side of the paper.Both sides of the Wafer Card are smooth and non-abrasive.EPS Icing sheets are specially designed for edible printing and have a long shelf life.Because of icing’s smooth, bright white finish, printed pictures are extremely clear, and they attain the greatest possible printing outcomes.It’s critical to note that the image you’re printing from must have a high resolution in order to be effective.It doesn’t matter what you’re printing onto if the image is of bad quality since the printed product will be of poor quality as well.

    • Icing Sheets with Printed Designs What is the best method for applying wafer paper and icing sheets on cakes?
    • Cakes may be decorated using wafer paper in a surprisingly simple manner.
    • Simply wet the back of the wafer paper with a small mist of water and press it onto the surface.
    • There is no need to remove the backing paper; you can simply print and go.
    • When wafer paper is placed on wet icing, it does have a propensity to curl up a little.
    • If you’re using them on buttercream, wait until the last minute or until the buttercream has firm before applying them.

    Another disadvantage of wafer paper is that it does not seem to mold well into fondant icing.It may also be difficult to cut when put to the top of a cake, which can make it look unappealing.Icing Sheets made of EPS are very simple to detach from their base paper.It’s as simple as peeling them off!

    Other brands of icing sheets might be difficult to remove, which can lead to complications in the baking process.After again, icing sheets are simple to use once they have been printed.All you have to do is spray your already-iced cake with a thin mist of water and gently push the icing sheets into position.These sheets, in contrast to wafer paper, are easy to cut through and mold into fondant icing with ease.Icing sheets were used to create a Peter Rabbit book.

    What is the difference in taste between Wafer Paper and Icing Sheets?The normal EPS Wafer paper and Wafer Card have no flavor to them at all.Because it has no flavor, it has the advantage of not affecting the flavor of the cake to which it is applied.If you want a sweeter taste, it is also available in a Sweetened Wafer Paper with a subtle vanilla flavor for those who prefer it that way.Icing sheets often have a very faint flavor that is sweet and vanilla in nature.However, due to the fact that the frosting is frequently absorbed into the cake / cupcakes, the flavor is usually not discernible.

    1. The cost of wafer paper against the cost of icing sheets Wafer Paper is far less expensive to acquire than icing sheets, with costs starting at GBP 4.95 or less for a package of 25 sheets.
    2. Icing sheets may be purchased for as cheap as £13.00 for a box of 25 sheets.
    3. Unlike wafer paper, icing sheets are available in a variety of pre-cut configurations.
    4. To find out more about our products, please visit our website or send us an email at [email protected].

    5 Ways to Decorate Edible Icing Sheets Other Than Printing Images

    1. Cakes decorated with edible icing sheets may be transformed into some of the most spectacular and gorgeous works of cake art.
    2. When it comes to enhancing the aesthetic of your cake, using various types of prints and cutting out shapes from them is always a smart idea.
    3. You may not be aware of the fact that icing sheets may be used for a variety of purposes other than simply printing graphics on them.
    4. Icing sheets are identical to typical printer paper in every way, with the exception of the fact that they are edible.
    5. As a result, you have the freedom to decorate them using a variety of edible materials such as edible paints, edible pencils, edible markers, and so on.
    6. Sugar sheets may be used to create art, which lends a more handcrafted feel to the entire decorating and allows you to work on more complicated patterns that may not be possible to produce to your satisfaction if you simply print an image on them.

    You may use manual methods to embellish icing sheets in a variety of ways, as follows: Making Use of Edible Markers This is one of the quickest and most straightforward methods of drawing on icing sheets.You just draw the necessary forms and figures on the sheet using edible ink markers, cut out the shapes and figures, and adhere them to the cake surface in a manner similar to how you would adhere a printed icing sheet to the cake by peeling off the backing paper.Making Use of Food Colors Purchase a fresh set of sketching brushes (preferably all-new), as well as a couple bottles of food colors, and let the artist within you to come out to play.To begin, simply dip your brush in the food color and begin working on your piece of artwork, whether it is calligraphy or caricature.Because high-quality food colors dry quickly, it is best to use them as soon as possible for the best results possible.Including Edible Pearls in the Recipe One of the most advantageous aspects of icing sheets is that they are compatible with a wide range of other edible goods, such as edible pearls, for example.

    As soon as you’ve finished painting your favorite cartoon characters on the icing sheet with edible pens or markers, cover the entire thing with colored edible pearls.You may arrange the pearls on the sheets in whatever design you desire by applying edible glue to them.It will definitely improve the appearance of your cake tenfold.

    Sprinkle with Edible Glitters before serving.When decorating the icing sheet, you may use edible glitters of various colors to further enrich your design.In addition, the glitters give the drawing dimension, making your cake much more spectacular than before.Edible glue can be used to adhere the glitters to the paper surface.Color sprays and airbrushes are also available.

    Use an airbrush or color spray to apply your preferred edible color on the sugar sheet, then sprinkle the sheet with different hues.Changing the position of the spray will allow you to create varied depths in the artwork.These icing sheets are very pleasing to the eye.There are various options when it comes to decorating a cake using edible icing sheets, and the number of options may be multiplied tenfold by using pre-decorated frosting sheets to cover the whole cake surface.

    What You Need to Know About Piping Techniques

    Believe me when I say that you are not alone in your fear of pipes! Piping requires forethought, practice, and patience. A step-by-step explanation of methods will be provided in this article, which will make piping for cake decorating much more straightforward. Amanda Rettke’s Piped All-Over Shells Cake is featured.

    Use Basic Piping Techniques to Create Gorgeous Cakes!

    Learn how to pipe beautiful flowers, Chantilly lace, rosettes, fan designs, ruffles, and more in these online video tutorials that you can access from any computer or mobile device at your convenience. Now is the time to enroll «

    Before we get started with piping techniques, let’s talk about icing.

    1. There are many different types of icing and buttercream available; which ones are the most suitable for piping?
    2. Almost any icing may be used for piling, however I prefer to use royal icing when piping on fondant and Swiss meringue buttercream when piping on buttercream when I am piping on buttercream.
    3. Royal icing sets hard and does not tend to seep into fondant, resulting in a good, clean appearance that cannot be readily removed with a damp cloth.
    4. Buttercream, on the other hand, is a very different story.
    5. I like to keep my buttercream cakes refrigerated for as long as possible after they have been made.
    6. In the case of Swiss meringue buttercream, or any form of buttercream that has only butter and no shortening, the buttercream will firm on the cake when cooled, making it simpler to deal with when piping and more smear resistant while piping.

    Once royal icing has been applied on a cake, it should not be placed in the refrigerator since the humidity will break down the royal icing, causing it to melt.

    Now, let’s get back to piping techniques


    1. Knowing what is about to happen can make all the difference!
    2. It’s better to make a plan before you start piping random designs on a sheet cake.
    3. Sketch ideas, draw a rough sketch of what you want the cake to look like, measure the cake, and practice a few times until you get it right.
    4. The online cake decorating course Modern Piping, taught by John Russell, is a fantastic example of how to do this.


    Let’s speak about what you should do in practice. A lot of practice will be required if you wish to create exquisite piping techniques, such as flowing lines or sweeping swoops; filigree; pearls; shells; leaves; stringwork; or any other form of piping technique you can think of. In order to get you started on your journey towards beautiful piping, here are a few pointers.


    The first, and certainly the most crucial, step is to get a nice consistency in your icing mixture. There are air bubbles in the bag of icing shown above, which is not a good sign.. Air bubbles are detrimental to pipes! Take a few extra minutes to gently squeeze your bag to remove any air bubbles before tying the end of the bag up with a knot. Our frosting is now ready to be applied!

    Holding the piping bag

    1. A piping bag may be held in several ways, but the most important thing to consider is what feels most comfortable in your hand and produces the greatest results for your piping project.
    2. I prefer to have a partially filled bag, and then I twis

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