Decorating A Cake With easy Cake Decorating Techniques

You can find tiny little wild flowers that can be placed on the cake. Or can be sugared with a little egg white and fine sugar. (which will preserve them) ferns and tiny greens are awesome on a cake.

First get one egg white and whip the white a little with a fork until it starts to get frothy. Have a small artist brush ready.

Put some super fine sugar in a bowl or on a plate and have a spoon ready. Next get a piece of waxed paper and spread that out next to your egg and sugar.

 Now gather up your flowers and leaves. Shake off any dirt or dust. Don't wash them or they will wilt. Brush the egg white onto the petals and poor the sugar over the flower or leaf. Place on a piece of waxed paper to dry for a few hours.
place them on the cake

Fresh fruit is another winner. Again you can sugar it with the egg wash and super fine sugar.

Toasted nuts chopped finely and coconut toasted or fresh is a really great way to cover the sides. If you need help covering a messy frosting job this is the way to go.

Textured icing like the fluffy white waves you make while swirling the icing around in circles?

If you want to wow people with your skills basketweaving is a simple cake decorating technique. It is the first thing I teach to my students after they learn how to frost a cake. I have directions on my web site with cake decorating videos and tutorials.

Ribbons are fabulous. Make little loops and attach them to wire. Stick the wires into the cake without the ribbon touching the cake. This way the material will not absorb the grease from the frosting. These look great mixed in with fresh flowers.

Fondant which can be purchased at Michaels or other craft stores is fun to play with. Roll out and cut into shapes. If you get the gum paste cutter set it includes directions for cutting and shaping.

Always work with frozen or very cold cakes. This makes it so much easier to frost and decorate. The cake will thaw inside the icing which will help to keep it moist.

Do not attempt butter cream roses if you are truly a beginner, until you practice working with butter cream and piping bags. 

Simple borders in the beginning would be dots and rosettes, using a round tip or shell tip. Although it isn't simple to make it look really nice in the beginning. So practice a lot. practice using a pastry bag at different angle and pressure until you get the hang of it. Or cover mistakes by adding a piece of sugared fruit, flowers nuts or bits of chocolate on each rosette.

Chocolate is another great medium to work with. Here are a couple of easy but impressive techniques.

Melt the chocolate either carefully in the microwave or over a double boiler. using a fork swirl the chocolate over your cake randomly.

Or try this: Place a piece of waxed paper on a tray and swirl the melted chocolate over the paper. Put it in the fridge foe a few minutes until it hardens. Now remove carefully chunks of the swirled chocolate and arrange in the center of the cake. You can make it three dimensional by propping them up against each other or sticking them straight in to the buttercream.

As you make your way to professional cake decorating, hone your skills and in the meantime utilize these easy cake decorating techniques for decorating a cake.