Cake Decorating Recipes
so tasty, you will come back for more
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
CAKE DECORATING RECIPES: royal icing
Royal icing is a fabulous product. It hardens
fairly 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
There are two ways you can make your own Royal
Icing if you are not prepared 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
- 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 that is made
from fresh egg albumen. It is treated so that the proteins have been 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
- 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
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
- 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
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
- 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
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.
CAKE DECORATING RECIPES: Edible lace recipe
- 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
- Then mix gently until clear
liquid and stretchy like jelly.
- Add icing sugar and mix till
- Put in microwave to make
- Add corn flour and mix
- Add egg white and mix
- Mix very well.
CAKE DECORATING RECIPES: gelatin
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
CAKE DECORATING RECIPES: buttercream icing
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
CAKE DECORATING RECIPES: frosting
Frosting are mostly use 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
approximately 4 minutes.
- Add your drop or two food
coloring (depend on what you use) and mix well.
CAKE DECORATING RECIPES: GANACHE
A divine mixture of
chocolate and cream. It is used to fill and decorate cakes as well as coating
- 450 ml cream
- 375 g plain chocolate broken
- 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.
CAKE DECORATING RECIPES: fudge icing
- 225g Plain Chocolate, broken
- 100g dark muscovado sugar
- 225g butter, unsalted for
- 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
- When cool, cover with cling
film and refrigerate until firm to spread.
CAKE DECORATING RECIPES: Orange icing
- 175 g icing sugar
- 2 tbsp orange juice
- Sift the icing sugar and add
- Mix enough so it forms a
CAKE DECORATING RECIPES: citrus flavored 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
CAKE DECORATING RECIPES: Brandy Icing
This strange flavor compliments any tropical fruit cake.
- 225 ml plain chocolate
- 225 ml double cream
- 1 tbsp brandy
- 40 g hazelnuts (optional for
- Always break chocolate in
- Add to saucepan together
with the cream and brandy
- Heat gently, stirring until
- Let it cool down completely.
- Whisk the icing until it is
light and fluffy
CAKE DECORATING RECIPES: marshmallow icing
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
- 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
CAKE DECORATING RECIPES: yogurt icing
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.
CAKE DECORATING RECIPES: mocha icing
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
Cake Decorating Recipes