Covering and decorating cakes

The first step in cake covering is to ensure the cake surface is level and crumb-free.
Apply a crumb coat of buttercream or ganache to help create a smooth, clean canvas.
Chill the crumb-coated cake before applying the final layer of icing; this helps set the crumb coat and creates a firmer working surface.
For fondant icing, gently roll out the icing to a sufficient size to fully cover the cake, carefully lay the icing over the cake and smooth down.
Remember that fondant icing is a forgiving medium, so if mistakes are made they can often be smoothed over or trimmed away.

Piping is a key cake decorating skill, useful for creating intricate designs, borders, text, and flowers.
Practise piping techniques on a piece of baking parchment before moving to the cake itself.
Be familiar with a range of piping nozzles and the effects each one can create.
Fondant decorations can be created using shaped cutters, moulds, or by hand-modeling.
Edible colourings should be used sparingly and mixed thoroughly to achieve a uniform colour.
Edible decorations like sprinkles, sweets, or chocolates can be used to add interest and varying textures.

When constructing a multiple tier cake, the support is crucial to prevent the cake tiers from collapsing.
Use dowels inserted into the base cake layers to provide support for upper tiers.
Each tier should be on a sturdy base, typically a cake board cut to the same size as the cake tier.
Always assemble the tiered cake at the location if possible, to avoid potential transport disasters.

When creating a cake for a special occasion, consider the theme and colour scheme of the event.
Birthday cakes often feature the age and name of the recipient, while wedding cakes may require matching to the bridal party colours or theme.
Always consider the preferences of the client; for instance, some may have dietary restrictions or allergies.
Consider time management and planning ahead, as some decorations may require time to set or dry.

Always wash hands thoroughly and regularly when working with food.
Keep your workspace clean and organised to prevent cross-contamination.
Store finished cakes appropriately to maintain their freshness and quality.
Do not use any non-edible materials in your cake decoration without clearly noting that to the consumer.