This guide sets out to explain the various products we stock and their use when decorating cakes – it is not a guide on how to decorate a cake, there are plenty of excellent books on our shelves 'covering the subject' (sorry about the pun) and we also conduct regular cake decorating classes in store

Most decorated cakes use a fruit cake base as this gives a longer lasting and stronger base on which to work. However other cakes such as Madeira or sponge can be used but thought should be given to how long it will be stored, if tiered and the weight of the covering.

To seal the cake use an apricot glaze (boiled apricot jam and water 2:1 sieved) brushed over the surface– this also acts as a glue to hold the icing in place

Marzipan is then used to give a good flavour and to give a smooth surface when using Royal or Plastic icing. If you dislike marzipan then substitute with 2 layers of the fondant. 1 kg marzipan covers a 9" or 22cm cake with a 5mm layer

Royal Icing (500gm bags)

Made from sugar and albumen (egg white)
This is the traditional covering and sets hard. It can be piped for intricate work or spread with a spatula but is generally more time consuming than other coverings.
Ideally 3 or 4 layers are spread over the cake with 8 hours between coats
1.3kg covers a 9" or 22cm cake

Plastic Icing (1kg log or 7kg box)

Made from sugar, glucose, vegetable fats and water and is available in white, red, black, brown and green or add colouring to the above to achieve different colours
Often called 'rolled out' icing, rolled fondant, or sugarpaste.
The icing should be kneaded to make it pliable and if required to mix in colours.
Work it on a flat surface as if it was pastry but substitute icing sugar for flour!
Roll out to 4mm thickness and use your rolling pin to lay over the cake.
If using marzipan then a clear alcohol such as vodka should be used to make it tacky ensuring all areas covered otherwise air bubbles might appear. Alternatively use the apricot glaze between the fondant and the marzipan
1kg covers an 8" or 20cm cake
Plastic icing is also ideal for cutting into shapes using tools and cutters, adding different flavours
Unused icing should be doublewrapped in plastic and stored in a cool place. It will last several weeks if tightly sealed

Fondant Patissier (1kg tub)

A pouring fondant for sponge cakes and petit fours

Buttercream or Vienna cream

This is the beginner's favourite as it's easy to make and apply
125gms butter
1 ½ cups sieved icing sugar
2 tbs milk
½ teas vanilla

Beat with electric mixer and then add colour before applying. Use two spatulas (reheating them alternatively between uses) or with a piping bag

Colouring

Various colours can be added to the icing to achieve a theme or enhance the appearance of the cake
Colours come in gels, paste, liquid (not for buttercream), powder or pre made fondants
Some paste and gel colours contain glycerine, so avoid using with royal icing as it will not set hard
When mixing powders it is a good idea to prepare a couple of days before hand to ensure there are no colour changes as they can be quite strong and if possible avoid purple as it is unstable and can fade.

Oil based colours are suitable for chocolate

Flower Moulding Paste 250gm

A hard setting paste ideal for moulding petals and flower modelling

Modelling Mix 500gm

A hard setting paste for plaques, cards and structural work

Albumen Powder

Powdered egg white used for making Royal icing

Cake dowels and pillars

These are used to support tiered cakes, the pillars are hollow to allow the dowel to pass through and support the next layer

Cutters

Various shapes in metal and plastic. Can be used with moulding paste and plastic icing to produce flowers and themes for your cake


Gum Arabic from the Acacia tree used as an edible glue

Gum tragacanth used sparingly to stiffen pastes when modeling

Icing trowel, combs and spatulas

Used for applying and smoothing icing. The cranked spatula is particularly useful for the sides of cakes

Turntables

When used with above allows cakes to be turned and a more even appearance achieved

Cake Boards and Cake boxes

Various sizes and thicknesses of boards up to 15" in round, square and rectangular
Cake boxes to suit
We also stock cake storage tins as well as cupcake carriers

Decorating pens

A smaller alternative to piping bags particularly for 'writing' with icing

Sugar decorations

Various pre-made decorations to assist in highlighting your cake

Tylose

An edible glue or stiffening agent

Roll and Cut mat

A great way to accurately roll out icing to the correct diameter (inches only)

Further Reading

That's all for our cake decorating guide. If you want to know more, we have a wide range of books here in the shop on every topic from cakes to cupcakes to cookies. If you're looking for a comprehensive guide to cake decorating we've got a book that's perfect for you (pictured left):

The Home Guide to Cake Decorating

by Jane Price

Jane's book has comprehensive chapters covering icing basics, sugarpaste, royal icing, sugar flowers, modelling and more. Whether you're a total beginner or an experienced chef, this book is the perfect way to learn all about cake decorating.

Cupcake Classes @ The Essential Cooking School

We host a number of cup cake decorating classes here at our Essential Cooking School. The classes cater to a variety of skill levels from beginner to more advanced skills and are a wonderful introduction to the art of Cake Decorating.

Introduction to Cup Cake Decorating

Learn the basics of cup cake decorating – including piping and icing.
2 hours. $75 per person.

Cup Cake Artistry

The techniques for creating frangipanis, roses and butterflies will be shared at this special hands-on workshop. This class is suitable for people who have attended the introductory cup cake decorating class.
2 ½ hours. $89 per person.

Cup Cake Flowers

Expand your repertoire of cake decorating skills in these two floral classes. In one class, learn the art of creating Moth Orchids and Oriental Lilies, and in the other class, create Tulips and Traditional Roses. These flowers are suitable for use on larger cakes as well as on cupcakes.
2 ½ hours. $89 per person.

Bows, Frill and Lace Cupcakes

Sugar and spice and all things nice - create cup cakes that are just beautiful and very much what little girls like. You will be guided through the creation of three stunning cupcakes - bows, frills and lace.
2 ½ hours. $89 per person.

Cup Cake Fairies

Learn the art of creating beautiful sugarcraft fairies in this new two hour hands-on cup cake decorating class.
2 hours. $75 per person.

Cup Cake Teddy Bears, Ladybirds and Spiderman

Create three fantastic cupcakes - teddy bears, ladybirds and spiderman - in this fun hands-on workshop. Delight the children (and adults) in your family with these divine cupcakes.
2½ hours. $89 per person.

Children's Cup Cake Classes

Children have fun learning how to decorate cup cakes in these school holiday classes.
1 ½ hours. $35 per child.

Christmas Cup Cake Decorating

Create cup cakes with festive flair for Christmas.
2 hours. $75 per person.

Bookings are absolutely essential at all of our classes, as these events always fill up very quickly.