Cake Decorating Hacks

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Are you ready to elevate your cake decorating game to new heights? Whether you’re a seasoned baker or a beginner looking to impress, we’ve got you covered with these hacks!

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Recipe 1/7

Gold Piping

15 Minutes

Easy

1 Cake

Ingredients:

  • ½ tsp gold luster dust
  • ¼ tsp vodka
  • 1 cup buttercream

Directions:

  1. To a small bowl, add luster dust and vodka and mix into a smooth paste.
  2. Add a piping tip to a piping bag and paint the inside of the bag and tip with the gold paste.
  3. Fill the bag with buttercream. Gently massaging the bag may help to evenly distribute the gold paste to any areas of exposed white buttercream. 
  4. Pipe your design! If the gold color begins to dissipate before your design is finished, transfer the buttercream to another piping painted with luster dust.

Recipe 2/7

Palette knife abstract cake

30 Minutes

Easy

1 Cake

Ingredients:

  • Buttercream, in various colors
  • 1 plain frosted cake, chilled

Directions:

  1. Place buttercream in piping bags and cut off a small opening at each tip. Pipe thin stripes of various colors alongside one another onto a cutting board.
  2. Scoop a section of the piped buttercream with a palette knife, dragging the buttercream in the direction of the stripes.
  3. Smear the striped buttercream onto the surface of the cake. Repeat in various directions around the cake. When you run out of frosting, pipe more lines onto the cutting board in different orders of color and repeat the process until the entire cake is covered.

Recipe 3/7

Squeeze bottle ruffles

20 Minutes

Easy

1 Cake

Ingredients:

  • 1 cake
  • 2 cup Swiss meringue buttercream

Directions:

  1. Cover cake in buttercream. Pipe a wall of buttercream along the top perimeter of the cake. Smooth with a palette knife or cake scraper into a tall, thin wall.
  2. Place a large squeeze bottle 2” from the wall of buttercream, at an angle. Squeeze the bottle to blow bursts of air at the buttercream, repeating the motion until the buttercream curves away. If buttercream is too stiff to bend properly, try softening it by heating it in the microwave at 3 second intervals (mixing in between) or by mixing additional oil into the buttercream.
  3. Squeeze air at the buttercream around the perimeter of the cake, about 1” apart, until the entire rim has a wavy, scalloped look. Fill the center of the cake with desired garnishes (such as fruit, macarons, or edible flowers) and enjoy!

Recipe 4/7

Toothpick Cake Scraper Hack

45 Minutes

Easy

1 Cake

Ingredients:

  • 1 cake
  • 3 cup buttercream

Directions:

  1. Pipe buttercream around the top and sides of the cake. Smooth the top and sides of the cake with an offset spatula. Place a bench scraper against the side of the cake and rotate the cake, scraping off excess buttercream until the sides of the cake are perfectly smooth. Chill cake until buttercream firms up, about 10 minutes.
  2. Measure the top of the cake with your bench scraper and place a toothpick at that mark, with about ¼” of the toothpick sticking out from the bench scraper’s edge. Adhere the toothpick to the bench scraper with a piece of tape.
  3. Place the bench scraper along the side of the chilled cake, allowing the toothpick to stick into the excess frosting on top of the cake. Rotate the cake in one smooth motion, making sure that the toothpick glides through the excess buttercream all the way around the cake. After one full rotation, remove the bench scraper and lift the excess frosting with an offset spatula. The top should now look smooth and flat.
  4. This technique is also great for creating straight lines on the side of your cake: just place the toothpick at your desired line height and use the bench scraper to score a line around the cake. This can be used as a guide for piping or applying sprinkles in perfectly straight lines.

Recipe 5/7

Plastic bag roses

20 Minutes

Easy

1 Cake

Ingredients:

  • 1 cake, frosted with white buttercream and chilled
  • ¼ cup pink buttercream
  • ¼ cup green buttercream

Directions:

  1. Place pink and green buttercreams in microwave safe bowls and microwave in 3 second intervals until a thick but pourable consistency.
  2. Fill a plastic bag with air and seal it shut. Paint a corner of the bag with the pink buttercream, with a few leaf shapes of green buttercream around the pink.
  3. Press the corner of the bag directly into the cake until the entire painted region of the bag is flush with the cake. Pull the bag back to reveal a rose design, formed by the wrinkles in the bag as it’s pushed into the cake. Repeat the process around the cake for a rose patterned look.

Recipe 6/7

String of pearls

10 Minute

Easy

1 Cake

Ingredients:

  • 1 cake, frosted and chilled
  • ¼ cup large pearl sprinkles

Directions:

  1. Fill a boba straw with pearl sprinkles, sealing the end with your thumb.
  2. Gently place the open end of the straw against the bottom edge of the cake. Tip the straw so that the pearls fall against the edge of the cake, sticking to the frosting. Slowly rotate the cake, allowing the pearls to slide out of the straw and onto the edge of the cake in one continuous line. Repeat until the line wraps around the perimeter of the cake.

Recipe 7/7

Easy Swiss Meringue Buttercream Alternative

30 Minutes

Easy

1 Cake

Ingredients:

  • 100ml pasteurized egg whites
  • 3 cup powdered sugar
  • 1.5 cup unsalted butter, softened and cubed
  • ½ tsp vanilla extract
  • Food coloring

Directions:

  1. Add egg whites and powdered sugar to a stand mixer fitted with a paddle attachment and beat on medium speed for 5 minutes.
  2. Turn mixer to low and slowly add in butter a few cubes at a time. Add vanilla. Mix on high speed for at least a full 10 minutes. The mixture will look chunky and separated at first but will whip up to be smooth, white, fluffy. This silky, shiny, stable frosting can be a great hassle-free alternative to Swiss meringue buttercream.
  3. For vivid colors: mix food coloring into buttercream with a spatula. To intensify the color, blend the frosting with an immersion blender. If you don’t have an immersion blender, heating the buttercream in short bursts in the microwave can also darken the color.

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