Cake Design Ideas
It will take lots of practice before you can exert just the right amount of pressure on your icing applicator bag every time. But it is just this kind of consistency that will make your cake decorating turn out the way you intend. Work on making “drop flowers” (flowers squirted directly onto the cake) with a variety of different decorator tips. For writing and detail work, use a thin-consistency icing and a small decorator tip. You can lightly trace an outline into the cake’s frosting with a toothpick if you want, then come back and “draw” over it with your icing applicator.
For “stringwork” - the strands of icing looped over the sides of cakes - use a thin-consistency icing and a No. 3 decorator’s tip. As a guide, dot the places on the cake where the strands will be attached. Lightly touching the surface of the cake with the tip, squeeze and pull the bag away from the cake, letting a string of icing hang down. Reattach it at the next dot.
For “basket weaving” - an alternating wicker design for the sides of your cake - combine long, vertical stripes of icing with wide, horizontal stripes. Use a flat No. 47 tip and medium-consistency icing. Do the evenly spaced vertical stripes first. You may have better luck getting your lines straight if you apply them from the bottom of the cake towards the top. Then come back and make wide, horizontal stripes that start at one line, cross over another, then end at the third line. Repeat that pattern, all the way around, for an entire row. Then come up a little to do the second row, only this time start the sequence one vertical stripe away from where the first row started. Keep going until the cake’s side is covered; every other row (first, third, fifth, etc. and second, fourth, sixth, etc.) should match (i.e., begin on the same vertical line).
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