Prepare the Cake

• 1). Set the cake on a cake turntable.
  
  
• 2). Use a long serrated knife to even the top of the cake.
  
  
• 3). Cut the cake in half horizontally.
  
  
• 4). Use an icing spatula to spread icing or cake filling on the top of the bottom half.
  
  
• 5). Spread a thin layer of icing over the cake; this will serve as a protective barrier between the cake and the final icing coat.
  
  

Traditional Icing

• 1). Dip a toothpick into icing colorant and swirl it into the icing. Blend the color into the icing with a rubber spatula and allow the icing to sit for one to two hours.
  
  
• 2). Place a large dollop of icing on top of the cake. Spread it across the cake's top while pushing it toward the edges.
  
  
• 3). Push the icing from the edge of the cake to the center. Lift and remove excess icing.
  
  
• 4). Apply a large dollop of icing onto the cake's side and turn the cake turntable while holding the spatula steady; this will spread the icing across the cake's side. Repeat until the sides are evenly iced and smooth.
  
  
• 5). Repeat the icing procedure and allow fifteen minutes for the icing to dry before adding decorations.
  
  

Fondant

• 1). Roll the fondant into a ball and dot icing color onto several spots of the fondant ball with a toothpick. Add a few drops of flavoring onto the fondant ball. Knead the color or flavor into the ball.
  
  
• 2). Dust your work surface with confectioner's sugar to prevent the fondant from sticking and use a rolling pin to roll the fondant out to slightly larger than your cake's size.
  
  
• 3). Lay the rolled fondant over the cake and smooth it with a cake smoother, moving outward from the cake's center and down the sides.
  
  
• 4). Trim excess fondant from the cake's bottom with a small knife.
  
  

Cake Decorations

• 1). Fill an icing bag half-full with icing and twist closed. Put on any desired icing tip for the shapes you want to create. Use a round tip for writing, a star tip for zig-zags, stars, rosettes and shells, a petal tip for flowers and bows, and a basket weave tip for outlines.
  
  
• 2). Draw lines in the icing with a knife, zig-zags with fork tongs, and make waves by pushing and pulling the bottom of a spoon along the surface.
  
  
• 3). Create fondant cutouts. Sprinkle wax paper with cornstarch and lay rolled fondant onto it. Use cookie-cutters or fondant cut-outs to cut your shapes. Dip a small painting brush into water and paint the back of your fondant shape to help it stick to the cake and icing.
  
  
• 4). Use any desired kind of candy to decorate the cake. Experiment with designs and candy types.
  
  
• 5). Paint a thin layer of water on the cake and sprinkle fondant shimmers and sugars over it for a sparkling, sugary cake.
  
  
• 6). Transfer designs onto your cake. Place a cake pattern down on a flat surface and cover it with wax paper. Fill an icing bag with piping gel and put on a small, round tip. Trace the pattern onto the wax paper and flip the paper on the top of the cake. Smooth over the lines. Remove the wax paper to reveal the piping gel stuck to the cake. Fill in with icing.