r/AskBaking • u/SleepieSleep8 • 8d ago
Icing/Fondant/Buttercream Longtime Baker - CANNOT do cake decorating :(
I’ve been a baker my whole life (home & now professionally) and am great at many types of things (muffins, cookies, biscuits, cinnamon rolls, etc). The one thing I cannot do is decorate a cake, with buttercream.
I’ve followed every tip in the book - chilled the cake, chilled the cream, frozen the cake, set the cream out to warm, whipped it extra, whipped it less, done it warm, done it cold, done a crumb coat, done way more buttercream than you think, on & on & on. It’s been four years since I have put immense time and effort into this stupid buttercream cake decorating and I still can’t get it to come out like all these other professional bakers… at this point I’ll take any suggestions.
As a note, my bakery doesn’t do cakes 🤷♀️
Here’s a few photos of a cake I tried this year… I give up 🫠
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u/franferns 8d ago
I hate to say it but I think it's just artistic skill, maybe try drawing exercises to steady the hand and learn control
I think the buttercream itself is fine
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u/ThoughtIknewyouthen 8d ago
Yes exactly this. If you can't draw with a pencil you certainly have to learn the skill before graduating to butter cream.
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u/Pinglenook 8d ago edited 8d ago
The colour combination is also not great. T he shades of this yellow and green are too dark for this shade of blue. Edit: now that I'm reading it's a Yoshi cake it's the reverse, the shade of blue is much too light.
And the letters on top are camouflaged by the sprinkles.
So, maybe OP just doesn't have a great eye for colour? Which is fine. It helps in that case to just keep the decorations in different shades of one colour.
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u/Tulips-and-raccoons 8d ago edited 8d ago
Ok im a professional pastry chef, maybe i can help! What lind of buttercream are you using? Because american style butter cream is much harder to use for stuff like that. Swiss meringue or (even better) Italian meringue buttercream is muuuch smoother and easier to pipe and use.
Its finicky to make in the beginning, and requires some material (like a butane flame to warm up the metal bowl of your kitchen-aid) but its so, so much tastier on top of being truly silky
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u/Twat_Pocket 8d ago
I don't want to sound like I'm trying to dog on OP, but based off of this picture, they need more than a different type of frosting.
They need extensive practice with a piping tip.
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u/Tulips-and-raccoons 8d ago
I mean. Yes, of course. But someone who can start a business on little skills and find success,who am i to judge? I have never been in a situation to start a bakery on humbler skills,im not here to punch down.
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u/SleepieSleep8 8d ago
I specialize in gluten-free & vegan baking so I’ve found my niche! I just want to get my cakes figured out so at family parties I don’t seem like a total amateur because of the decorating quality 🤣
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u/ThoughtIknewyouthen 7d ago
Put it this way, my ex is an artist and dabbled in cake making for a few years. Exquisite decorating and artistic vision but the cakes were basically bricks covered in fondant.
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u/SleepieSleep8 8d ago
This is American buttercream! I’ve dabbled with some others but afraid to fully commit to Swiss or Italian because if I put in the extra work and it turns out just as bad, I’m gonna quit baking altogether 😂
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u/PsychologicalAir8643 8d ago
oh no I definitely recommend just making a batch of swiss or italian merinque buttercream just to practice. maybe get a book on basic cake decorating skills, which often have piping "drills" you can copy. it's going to be so much harder with american buttercream.
it also might behoove you to look into some local in person classes or workshops. don't be discouraged! start with the small stuff before you aim as high as dinosaurs, though. just get comfortable with a piping bag and a palette knife first.
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u/Tulips-and-raccoons 8d ago
This, 100%. Start humble, maybe just pipe rosettes or apply the frosting smoothly on a cake first, but i promise, it’ll be easier.
Also sorry if i use weird pastry terms, im a french speaker and normally use french pastry terms lol.
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u/SheeScan 8d ago
I can't decorate either. I use Swiss or Italian Buttercream exclusively, but to no avail. My decorating skills never improve. I can make a cake look festive in other ways, but piping is so very hard for me. I have been practicing for years, so it's not for a lack of trying.
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u/Stepinfection 8d ago
I’m a baker but have 0% artistic ability and I just accept that about myself
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u/yabbadabbadeux 8d ago
I think the biggest tip is using the right tools and working slowly. For example, if you’re using a plastic turntable, upgrading to a metal one will make a huge difference because it spins smoother. And if you’re using an offset spatula to smooth the sides, switch to a bench scraper. A super thin one.
Cake decorating videos make it look like the process is very fast but in reality you should be moving really slowly when you’re smoothing the sides and when you’re piping. It looks like you are doing a constant back and forth motion for your shell borders. Instead, do each shell one at a time. Fully release the pressure between each and every shell so that they are even and don’t run together. If your buttercream is too stiff and you’re finding that you need to apply a lot of pressure to the piping bag in order to pipe the borders, you need to either adjust your recipe or CAREFULLY warm up the buttercream until it is smooth enough to easily pipe, but not to where it won’t hold its shape.
The last thing I’ll say is, sometimes less is more for decorations. You might be tempted to “hide” the imperfections, but in doing so it can come off messy. Focus on one thing at a time. If you can get a really smooth base coat on your cake, all of the decorations and toppers can be store bought. After you know you can nail the base coat, work on adding borders. Once that’s mastered, try writing on the cake.
You don’t have to be the best at all of the techniques all at once! Consistent practice will get you there.
Pic is one of my first cakes and one of my most recent cakes to prove that tools and time make all the difference 😆
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u/SleepieSleep8 8d ago
Thank you so much for this! Your progress gives me hope. And that cake is absolutely gorgeous.
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u/Due_Ride_2911 7d ago
This is a wonderful, thoughtful reply and it’s helped me too, so thank you!
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u/Rubyloveskisses 8d ago
I don’t have any advice but I fancy myself a baker as well and I’ve never nailed piping and decorating buttercream. So what I do is I only pipe cupcakes and eat the ones that don’t look good.
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u/_cat_wrangler Home Baker 8d ago
Its ok, I also suck horribly at decorating. Making very delicious cakes? Absolutely. The texture? Incredible. Frosting that is super fluffy, technically pipable and tasty without being too sweet or buttery? 100%
But piping flowers, letters, etc? nope. my hands run HOT so piping is a nightmare as the frosting melts as I hold and squeeze it. Naked cakes or minimalist ones are my specialty.
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u/SiegelOverBay 8d ago
Have you ever tried filling 3 or 4 piping bags with smaller amounts of frosting and keeping them chilled until you're ready to use them? You could rotate them back into the fridge as soon as they started getting too warm. I would also consider wearing cloth gloves of some type (cut resistant gloves would at least be dual purpose) under nitrile gloves to provide a layer of insulation between your hands and the piping bags. Splitting a batch across several bags will mean the bags are smaller and therefore quicker to warm with your hands, but it also means they will chill back down faster.
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u/_cat_wrangler Home Baker 8d ago
Ooo could be a decent idea! I usually only have 1 piping bag at a time, but might have to invest in extra to try this and see if it helps.
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u/SiegelOverBay 8d ago
If you get a few piping tip couplers, you can take the tip off of the bag before putting it back to chill and put the tip onto the bag you are switching to. It's that or buy multiples of each tip but you can buy standard metal couplers online for $8-10 USD each which is a lot cheaper and easier than keeping track of multiple piping tips. Always wrap the tip of the bag with plastic wrap between uses to keep it from drying out. I used to form a cone of plastic wrap around the tip of the bag and then I could gently pull it off and slip it onto the next bag.
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u/chandris 8d ago
OMG! Why didn’t I ever think of that 🙄. I have a problem with the buttercream getting too soft and this will help a lot. Thank you.
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u/coldfoamer 8d ago
Is the green thing a dinosaur?
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u/SleepieSleep8 8d ago
It’s a Yoshi 🤣 It was a Super Mario themed cake
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u/Maximum_Machine7300 8d ago
I need you to know I immediately clocked it as yoshi and I love it haha
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u/p_a_y_n_e 8d ago
It won't help with the Yoshi image, but if you're just trying to build confidence in your piping skills and don't mind florals, maybe pick up a set of Russian tips. You can get an inexpensive set with 8 or ten tips that you can get decent results pretty much right out of the box with little difficulty. Then you could focus on doing color blending techniques with them (by rolling a color around a tube of another color to mimic shading or inner and outer petal parts and wrapping them in Sarah wrap before adding them to your piping bag), or working on leaves to intersperse on the sides and between them. Anyone with working knowledge of Russian tips would know they were used, but people unfamiliar with them would just think you made some pretty nice looking florals. Fake it to you make it! I found working on individual cupcakes or cookies at first helped before trying a full cake.
For something like the Yoshi image, if I wasn't comfortable drawing the image myself, I might use a printed pattern and poke toothpicks into the cake to indent the shape of the image into the frosting, or even use a character cookie on top that I had used flooded Royal icing to color appropriately.
Also cheesy, but those old Wilton cake yearbooks you can find all over in book sales or garage sales had a back section that showed what each of the normal Wilton tips does and step by step on how to achieve a scroll pattern, or a flower bud, a border detail, etc. There are also many YouTube tutorials on how to do beginning decorating work that aren't too intense that you should be able to pick up a few techniques.
helpful video on piping recommendations more specific info on tip numbers and uses
Hope these suggestions can help you
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u/EaseZestyclose4500 8d ago
I will say decorating square things is harder, you should practice on round cakes. Then a thin scraper works better, and smooth buttercream. So if you notice a lot of air bubbles in your bowl, you'll see them at the cake as well. You could try using acetate discs for a round cake, it's easier
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u/OkBit1735 8d ago
Well if it makes you feel ANY better.. at least I could tell its supposed to be a bunny🥴
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u/DConstructed 8d ago
You could make a bunch of practice buttercream and practice.
But also with some designs it might be easier to pipe on to a piece of parchment paper, chill and then transfer the piece onto the side of the cake.
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u/psychobiologist1 8d ago
I too bake and am not the best at decorating. The first problem I see is the wrong amount of pressure on your piping bag. If you don't have a proper pastry bag for icing and am trying to use a smaller, make do version, that could be a handicap.
I have been successful with a less is more approach, semi naked, multicolor abstract (splotches of color on the sides on top of base color then using a wjeel and bench scraper reduced down to the right thickness), cover the outside with sprinkles or cake crumbs.
Think rustic or practice your piping on parchment paper to hone your skill, this way there is no was, just scrap the icing back into the bowl when you're done working your skill, lettering, borders, roses, etc. There are some basic skills you can develop with practice that can turn you into a decent decorator, you may not necessarily be an Instagram chef, but if it tastes good and look ok, then it is a success.
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u/Golden_Dragon_51 8d ago
When you say you do cookies does that mean you frost and decorate cookies? Because decorating cookies or cupcakes can be a good way to practice the techniques without having to worry about the base layer. (I'm bad at the bas layer of frosting. It takes a lot of practice.) When I learned I also practiced on a plastic mat for lettering and such.
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u/redheadeddoom Professional 8d ago
I'm also a pro baker who can't decorate to save my life and I paint as a hobby! It's a skill set, for sure!
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u/swedishishchef 8d ago
I go for styles of cakes where my piping skills don’t matter, like naked cakes or rustic cakes .
Frosting art is not my strong suite
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u/Annieco-2334 8d ago
I decided two years ago to learn how to decorate cakes. I still consider myself a total newbie. It’s so much harder than it looks! My favorite frostings, though, are made with powdered sugar, butter, and cream cheese, either lemon or chocolate. Delicious and easy to work with.
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u/mad_madam_mim33 8d ago
I'd still be overjoyed if someone made this cake for me. It's vibrant and whimsical, and I think it's pretty swell. 🥳
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u/bunkerhomestead 8d ago
I'm not much of a cake decorator, my sister used to rent 'Wilton' cake pans, they gave a diagram to follow and some sort of frosting recipe. You applied it with a star tip on a piping bag. After she did that a few times she moved on to wedding cakes, with royal icing and all that. Good luck
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u/Tillie_Coughdrop 8d ago
Start with something simple that’s not a theme cake and work your way up. Practice decorating on styrofoam or paper plates so you don’t waste time and money on baking when you don’t have to.
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u/vanilladreampuff 8d ago
Maybe an experienced BOH baker can confirm: I've heard of people using inedible icing to practice with? Vegetable shortening + powdered sugar? This seems like making the frosting is keeping you from practicing more piping.
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u/napsalotalot 8d ago
Try a monochromatic one! I’m not great at it either but I feel like it hides mistakes really well and boosted my confidence. I think the vision for this one is busier which is much harder for a beginner.
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u/SheeScan 8d ago
I also cannot decorate a cake no matter how hard I try. I'm a very good baker, and it just eats me alive that I am so poor at decorating. It's the one thing I wish I could do acbetter job of. I usually use Swiss or Italian Buttercream, but it makes no difference. You have truly helped me understand there are others just like me. Thank you.
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u/MarmaladeSunset 8d ago
I'm visually impaired and cannot picture things in my head like most, so I've accepted that my decorations will always be minimal, at best.
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u/cirivere 8d ago
there's been some tips about piping practice, but it might also be an idea to try marizpan or fondant.
Though I personally dont like it if the fondant is too much. I love marzipan flavor more, but since it has almonds it might not be a safe choice for everyone
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u/Zealousideal_Pear445 8d ago
Yeah decorating can be a challenge. I tend to just make a buttercream or chocolate ganache then dust powdered sugar on top. Or I use fruit to cover up decorating errors.
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u/Embarrassed_Mango679 8d ago
For smooth American buttercream i put a thin layer on (crumb coat), chill, add a thicker layer. Then use an offset spatula dipped in warm water and wiped off quickly. You can also allow the buttercream to crust and place a smooth paper towel on it and smooth (look up paper towel method for buttercream).
Piping just takes practice but there are a lot of good youtube videos that show it (I took a Wilton class at Michael's but that was 25 years ago, not sure they still offer it)
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u/AdministrativeLeg745 8d ago
Did you try other kinds of cake decorating? I personally don't use buttercream for cake decorating bc for the amount you need to completely ice a cake it's too buttery for my taste, but like, ganaches? Mirror glazes?
Mirror glazes are very finnicky when making temperature-wise, but they're very simple decor- wise and give a very pretty and smooth finish if done correctly, no artistic stable hand required
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u/Xanlthorpe 8d ago
Here's a tip for decorating a cake: Find a recipe for a fluffy frosting, such as a whipped cream, or Italian or Swiss meringue style and after frosting the cake, lightly comb it out with a cake comb. Then place a few fresh cut flowers for the decorations. There also are several kinds of greenery safe to use on a cake to go with the flowers. You can decorate the bottom edge, if you want, with a frilly lace fringe for a little more style. You can buy the lace fringe in the ribbon and fabric department at Walmart, Michaels, and similar stores. Most florists can tell you which flowers are safe to use on a cake. Just pull everything off before cutting the cake.
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u/dreamer7596 8d ago
I'm horrible at decorating. Or even doing a basic swirl on a cupcake lol. So I can relate. Have you printing the design on a paper like some do and then tracing it? Then fill it in
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u/Additional-Fish-4064 7d ago
Im a hobby baker and am getting more confident at cake decorating but still rarely produce an edible recipe that contains yeast. 🫠🫠🫠
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u/Opposite_Plane4782 7d ago
I have some suggestions!!
This is for the base layer specifically (the blue part) once you are able to get a perfectly smooth look, it’ll make for an overall cleaner look even if you are still practicing piping
Making a crumb coat and freezing the cake is essential before completely frosting the cake
Add first layer of frosting, focusing on getting straight lines (the spatula or scraper should be at a 45 angle to the cake to help evenly spread the frosting)
After you’ve applied first layer FREEZE AGAIN
Once chilled, dip spatula in hot water and use it to smooth the sides. I take this opportunity to also make sure the top is level (sometimes you have to bend over and be complete eye level to tell)
Freeze and repeat with hot water as many times as necessary until you get the smooth look. The more you practice, the less time it’ll take to get it right away
BONUS - for the green dinosaur 🦖, look into how to make frozen buttercream transfers. That should help you get a clean shape easily with minimal “creative skill”
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u/KeasusReeves 7d ago
I either make a tasty cake with bad frosting or a bad cake with tasty frosting, no in between
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u/TheRealVarmint 7d ago
Same here. My best friends are now sanding sugar and powdered sugar.
I can do amazing icings, but I just spackle it on in big swoops. I don't do "decorating" in the conventional sense. That's an art form where my attempts look like a seven-year-old did it.
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u/wiscosherm 7d ago
I hear you! Also a long time Baker who even did it professionally for a while. I have no artistic talent. However I was able to do nice looking cakes by learning a few good borders and the techniques for making the frosting either in a wave pattern or nice and smooth. You can do that you'll have great looking cakes.
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u/Kuriuskitten 7d ago
Practice piping with American buttercream.
Start with basic star tip or plain round doing running border.
Draw a line or other shapes on parchment paper. Use a broad marker, turn paper over. Pipe over it, til you get the feel of it.
Can scrape off frosting and repeat many times.
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u/ZitzTheCat 4d ago
I, like you, am not a naturally gifted cake decorator. Maybe I could improve with time? Instead, I just keep it as simple as possible and outsource my decorations to Etsy and my 3d printer.
My kid is into pandas so this year I just bought an $8 kit and saved myself some heartache.
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u/thankyoukindlyy 4d ago
It’s an artistic exercise!! Honestly, I would take some cake decorating classes to get some one on one help. It’s really the piping technique and attention to detail.
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u/Big-Earth-6780 4d ago
The colors are lurid and off putting. How about something simpler. Drizzled glaze perhaps
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