4 Ingredient Frosting | 5 Pro Cake Decorating Tips

Last Saturday my mom and older sister hosted a cake decorating class to teach us all about the basics of cake decorating. Growing up, my sister would make mother's day cakes and sell them to save up for summer camp- I remember thinking each cake was so beautiful- she is so talented! It was perfect timing to have a class since Mother's Day was just the next day.

Before I share the tips that she and my mom shared with us- I want to show you some of the cakes she has made for a little bit of information. (all photos copyright of Marissa Norman)

Let's get started then!

I don't know if you have the same problem as me but I have the hardest time initially frosting the cake! Here are a few tips that will help you with that:

1. If at all possible- do not make a cake from a box- make homemade! Box cakes tend to be dry.

2. If your cake is starting to crumble pat some water on that section- this will moisten the cake there and prevent excess crumbles.

3. After frosting the cake, take a metal cake spatula, put it in warm water and spread over the cake to smooth the icing- rewarm if needed.

We learned all about piping with frosting- it's easier than you think. It just takes practice! Here are a few more tips:

4. While you are decorating the icing you are not using can get dry. Place a damp paper towel over the bowl to prevent drying.

5. If your piping designs are looking mushy or droopy it is most likely your hand warming and melting the icing. Take a break and place the icing in the fridge.

There are some supplies that are absolutely necessary to decorate cakes well, here are some suggestions for the basics. We each bought these supplies before the class.

Metal Frosting Spatula

Basic Piping Tips

Couplers

Disposable Frosting Bags

Gel Food Coloring (for more vivid colors and they last longer!)

I'm sharing my mom's best icing recipe on the blog as well. It only has 4 ingredients (one is just water!)- simple and to DIE for!

4 c powdered sugar

2/3 c Shortening

2 egg whites

Water to desired consistency

If you are making flowers out of icing- keep the consistency thick. The frosting for icing the cake should not be runny but a medium consistency.


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