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Decorating a cake can be a fun and enjoyable pasttime - if you know a few secrets. As a professional decorator for more than 24 years, I've learned a trick or two. And I have taught many people who thought they couldn't ever decorate, how to make a nice looking cake in a few easy steps that look as if a pro did it.
First the Cake. This is the all important base for your beautiful creation. If you have never baked a cake before, there are many good mixes on the market shelves you can use and they are simple to make. Just follow the directions. You combine eggs, water, oil and cake mix with a mixer for about 2 minutes on medium speed. It says to grease and flour your cake pan, but that really is an unnecessary step.

If you are using a good pan spray, coat the bottom and sides of the pan well and no flouring is needed. If you're worried about the cake coming out of the pan, or have had problems before, a simple solution is to cut a circle (or rectangle if using a rectangle pan) out of parchment baking paper, waxed paper or foil to line just the bottom of the pan. (Especially if you are using waxed paper, do not let the paper come up the sides as waxed paper tends to smoke in the oven, but won't if batter covers it.)
Now pour your batter into the pan making sure it is evenly spread. Bake at 350'F for about the time specified for your size pan on the box. However, you should check your cake a little early just in case your oven is hotter. You can always bake it longer but you can't unbake it.
How to check for doneness. Gently tilt the pan slightly. If it moves, it's not done. Touch the top lightly, if it indents, it's not done. The center top of your cake should spring back when gently touched and the cake just begin to pull away from the edges of the pan. When in doubt, use a thin knife point or toothpick poked in to the center of the cake. If it comes out clean with no crumbs or wet stuff sticking to it, it's done. If it isn't done, depending on the amount and type of wetness on the poker, it may be another 1 or 2 minutes or 5. Leave it in the pan to cool for at least 10 minutes. The you can turn the cake over onto a wire rack, or if you lined the bottom of your pan, you can leave it in the pan until it's completely cool.
Now here is where the secret tips really start to come in to play. I never ice a fresh cake. Okay, maybe when my husband is bugging me for a piece I do, but when I'm decorating a cake, NEVER!. If you try to ice a fresh

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