Cake Decorating Recipes
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Are you looking for cake decorating recipes that are easy to follow as well as tasty! Look no further. 

I have separated the recipes under three sections:

Cake Decorating Recipes:
Mediums to Decorate with

royal icing

Royal icing is a fabulous product. It hardens quickly and the use of it in cake decorating plays a big part. If you ever had Zoo cookies before – that on top of the cookie is royal icing. Cake Decorators also use Royal Icing to attach their creations to cakes or create dots etc.

There are two ways you can make your own Royal Icing if you are not ready to buy the already made Icing:

Option 1 - all your own ingredienTS


  • 750 gr Icing Sugar
  • 4 egg whites
  • 1 tsp cream of tartar
  • 1 tsp vanilla
  • Place icing sugar and cream of tartar in a mixer.
  • Separate the eggs.
  • Add egg whites to sugar, vanilla and tartar
  • Mix on low until smooth.

Store in an airtight container in fridge – maximum of 1 week because the eggs are a fresh product and did not go through an elimination process like Actiwhite.

option 2 - Actiwhite/Meringues powder

What is Actiwhite: It is a product made from fresh egg albumen. The product is then treated so that the proteins are eliminated. It is a lot easier to work with, but you will need to follow your recipe on your packet as it might differ from country to country or even manufacturer.


  • 3 rounded tsp Actiwhite
  • 70ml cold water
  • 4 cups Icing Sugar
Royal Icing Premix
  • Place Actiwhite and cold water in a shaker or mixer and mix till well mixed. Let it stand for at least 20 minutes.
  • Place the sugar in a bowl and add the mixture. Beat until firm and fluffy. (Beware – it does take a while)
  • Let Icing stand for bubbles to dissipate.
  • Make sure to store in plastic in an airtight container.

Buy Different Flavors  njammies

When needed, place small amount in other bowel and beat by hand until you have the right consistency. Consistency depends on whether you will use it for cookies or for decorating cakes. Will discuss this in another tutorial.

Tip: If your royal icing is too thick, just add more water. If it is too thin, add more icing sugar.

CAKE DECORATING RECIPES: marshmallow fondant


  • 4 cups marshmallows cut into pieces
  • 4 cups powder sugar
  • 2 tbs water
  • Vanilla essence or any other essence - be creative!
  • Melt the marshmallows in micro. Take care not to burn it.
  • Add one cup of icing sugar at a time.
  • Add until it becomes difficult too stir
  • Start kneading until no longer sticky.

If it sticks to your hands – use Holsom Fat on your hands.

Tip: Make your marshmallow fondant with a twist – add a fine powder jelly mix into the marshmallow bowl before you melt it.

CAKE DECORATING RECIPES: modelling chocolate

Modelling Chocolate can last for at least one year if  it is sealed properly.


  • 340 g chocolate
  • 80 ml Glucose
  • Cut chocolate in small pieces.
  • Melt the chocolate in microwave or on stove.
  • Mix glucose with chocolate.
  • Blend til smooth
  • Pour on a plastic wrap, flatten into a patty and seal it.
  • Cool in room temperature
  • When semi firm – knead it a bit.

CAKE DECORATING RECIPES: buttercream fondant


  • ½ cup unsalted butter
  • 1 tbs of cream
  • ½ tsp of vanilla
  • 3 –4 cups of Icing Sugar
  • Cream the unsalted butter and add cream and vanilla.
  • Mix well and add icing sugar one cup at a time.



  • 1 tbs CMC powder
  • ½ cup distilled water
  • 1 tbs Icing Sugar
  • 2 tbs cornflour/cornstarch
  • 2 ml Egg white
  • ½ tsp corn syrup
  •  Mix cmc and water (not with mixer)
  • Then mix gently until clear liquid and stretchy like jelly.
  • Add icing sugar and mix till dissolved.
  • Put in microwave to make more runny
  • Add corn flour and mix
  • Add egg white and mix
  • Mix very well.


Gelatin can be used to create beautiful wings or even real-life water!


  • 2 tbs Gelatin
  • 3 tbs water
  • coloring of choice

Mix all together until dissolve.

Cake Decorating Recipes:
Icing for filling and covering cakes


Butter cream is a very versatile medium to work with. There is so much variety that it is impossible to list them all, but when you have the basics on how to make butter cream; it is easy to adjust for any taste.


  • 125g butter (unsalted)
  • 200g icing sugar (sifted)
  • 5ml essence of your choice
  • Food Coloring of you choice (optional)
  • 30ml Cocoa Powder (optional, only if you want to make chocolate)
  • Place butter in a bowel and cream it until it is nice and soft.
  • Add sifted icing sugar, little bit at a time and blend. (If you have a Kitchen Aid) use that to blend properly as you do not want any lumps.
  • Keep mixing until it become light and fluffy.
  • Lastly you can add your favourite flavour.

TIP: If your butter cream is too thick, just add a teaspoon of milk until it is more suitable for what you want to do with it. If it is too buttery, add more icing sugar. If you are going to crumb coat your cake – you do not need too stiff butter cream. If you are making cupcakes and you need the butter cream to keep its form, then a stiffer consistency is better.


Frosting are mostly used on the outside of cakes. It gives a more glazed look and tends to be more watery. Not my most favorite medium to work with, but sometimes you do need to make a cake with more of a shiny look.


  • 4 x Egg Whites
  • 420 g Castor Sugar
  • 180 ml cold water
  • 4 ml cream of tartar
  • 1ml salt
  • 5 ml vanilla essence
  • food coloring of choice.
  • In a heat-resistant bowl, mix all the ingredients (except the food coloring) over boiling water.
  • Remove from heat and mix with electric beater at least 2/5 minutes. If you mix by hand it will take about 4 minutes.
  • Add your drop or two food coloring (depend on what you use) and mix well.


A divine mixture of chocolate and cream. It is used to fill and decorate cakes as well as coating cakes.


  • 450 ml cream
  • 375 g plain chocolate broken into pieces
  • Place the cream in a saucepan and bring to boil.
  • Add the broken pieces of chocolate and stil until melted.
  • Pour into a bowl, cool, then chill for 2 hours.
  • When firm, whisk the mixture until light and fluffy.



  • 225g Plain Chocolate, broken in pieces
  • 100g dark muscovado sugar
  • 225g butter, unsalted for preference, diced
  • 5 tbsp evaporated mil
  • 5ml vanilla essence
  • Combine all the ingredients in a heavy-based saucepan.
  • Heat gently, stirring continually until it is melted.
  • Pour into another bowl and allow cooling.
  • When cool, cover with cling film and refrigerate until firm to spread.



  • 175 g icing sugar
  • 2 tbsp orange juice
  • Sift the icing sugar and add orange juice.
  • Mix enough so it forms a smooth icing.


This tangy citrus flavor is excellent with a Devils Food Cake.


  • 225 g Castor Sugar
  • 2 Egg whites
  • 1 tbsp lemon juice
  • 3 tbsp orange juice
  • Place all the ingredients in a large heatproof bowl.
  • Set over a saucepan of gently simmering water.
  • Whisk until it thick and forming soft peaks.
  • Cool down and whisk one more time.


This strange flavor compliments any tropical fruit cake.


  • 225 ml plain chocolate
  • 225 ml double cream
  • 1 tbsp brandy
  • 40 g hazelnuts (optional for decorative purposes)
  • Always break chocolate in small pieces.
  • Add to saucepan together with the cream and brandy
  • Heat gently, stirring until smooth.
  • Let it cool down completely.
  • Whisk the icing until it is light and fluffy


You can really  use Marshmallow icing on any moist chocolate cake. It is amazing. My absolute favorite.


  • 175 g White Marshmallows
  • 1 tbsp milk
  • 2 egg whites
  • 2 tbsp castor sugar
  • Put Marshmallows and milk in saucepan and heat gently until melted.
  • Remove from heat and let it cool.
  • Whisk the egg whites until soft peaks form
  • Add sugar and continue whisking, until stiff peaks form.
  • Fold the egg white into the cooled marshmallow mixture and let it stand for a few minutes before you use it.


In the recipe, you can add some yogurt in your existing chocolate cake recipe. Just replace the milk with yogurt and you will have a lovely and delicious moist texture. Remember to add some strawberries in your filling and on top as this is not a very sweet icing.


  • 150 ml natural yogurt
  • 150 ml double cream
  • Place the yogurt and cream in a large bowl.
  • Whisk until the mixture makes soft peaks.


A creamy coffee flavored filling, perfect for a mocha cake.

  • 1 tsp instant coffee
  • 1 tbsp boiling water
  • 300 ml double cream
  • 2 tbsp icing sugar
  • Dissolve the instant coffee in boiling water and place in a bow with the cream and icing sugar.
  • Whip until the cream hold’s its shape.

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