by Stefany Smith

Created on: March 24, 2008   Last Updated: February 04, 2012

Decorating cakes and desserts can be a masterful craft, but it can be quite simple as well. The biggest thing to keep in mind is to make it personal. When art is done with passion, you can't go wrong. No matter what the occasion is, you must begin with the right tools.

-My first tip is to freeze your cake. Before you begin decorating (after it's cooled), put the cake in the freezer for about 1-2 hours. Whether you're using a boxed mix, or a favorite recipe, freezing helps create a smooth surface for frosting.

-Next, create an easy to make and use fondant. Mix 1 jar of marshmallow cream, with 1-2 cups powdered sugar. The mixture will get very thick; the only way to mix it thoroughly is to knead it with your hands. Separate the mixture into smaller bowls, using as many as you would like. Add a couple drops of food coloring to create the colors you will work with. Follow the directions on the back of the box to create more color varieties. You will need to add a little more powdered sugar as you add the food coloring.

This fondant can then be rolled out and cut into any shape or form you would like it to become. If you don't have a steady hand, cookie cutters work great. The candy can also be rolled and formed into any object your imagination desires. I've made a two dimensional Blue Jay on a tree branch, three dimensional people sitting on beach chairs and sand box toys, a simple ribbon for embellishments, as well as many others. You will want to freeze these candies before placing them on the frosted or iced cake.

-Now, you've got the most difficult part done. When your cake is nice and cold, remove it from the freezer. Use a dry paper towel, and lightly brush the crumbs from the cake. I usually use store bought frosting; the whipped versions, but you can use any type of frosting, or icing you prefer. Once you've completely coated your cake, you'll want to smooth out the "wrinkles". I do this by dipping a metal knife or spatula in a glass of HOT water, then running it from one side to the other, dipping it back in the water frequently.

If you are making a multi-layered cake, you will want to take this step one layer at a time, re-freezing each layer. I always stick the iced cake back in the freezer before adding decorations.

-You'll want to use a metal spatula or knife, lightly coated in powdered sugar, to move the candies onto the cake. Plastic tools stick to the candies. For three dimensional candies, toothpicks work great for propping them up. Just break it in half, then stick the pointed end into the bottom of the candy and stick it into place.

-You're almost done! Now it's time to add a little extra flair. Perhaps a greeting, or comical verse, maybe a boarder, or any final touches you can imagine. I prefer to use icing tubes rather than pastry bags. I always make a bigger mess with the bags, and have a hard time measuring out my colors. Most tube sets come with a guide that shows you step-by-step instructions. The guide will help you pick the right tip for the art you'd like to create.

There you have it. You're first masterpiece. Don't forget to take a picture, because I'm sure it won't last long. I keep a simple scrapbook of my creations so I can go back and improve an idea, or use it for a different occasion.

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