Learn how to decorate a cake for the first time with this beginner-friendly step-by-step guide! These tips are one of the first skills I teach beginners in my cake decorating classes because it gives you the foundational techniques you need to make your first cake look amazing. In this guide I'll walk you through everything you need to know, from choosing the right cake recipes and frostings to finishing your cake with professional-looking decorations.
Quick Glance: How To Decorate A Cake
- Name: How To Decorate A Cake (Beginners Guide)
- Why You'll Love It: Step-by-step instructions from baking, stacking, frosting, and easy ways to decorate a cake.
- Time and Difficulty: Varies
- Main Ingredients: Cake, buttercream
- Method: Bake, cool, level, fill, frost, decorate!
- Texture and Flavor: Moist and delicious!
- Quick Tip: Always work with cakes that are completely cool.
Jump to:
- Quick Glance: How To Decorate A Cake
- Cake Decorating Tools For Beginners
- Choose Your Cake Recipe
- Choose Your Frosting
- How To Decorate A Cake Step-By-Step
- How To Decorate A Cake Video Tutorial
- Cake Decorating Ideas For Beginners
- Common Mistakes To Avoid
- Final Thoughts
- Top FAQs For Decorating A Cake
- More Cake Tutorials To Try
- Ready To Master Cake Decorating?
If you've ever been tasked to make a birthday cake, a wedding cake, or just want to challenge yourself with making your first decorated cake, this blog post will tell you everything you need to know.
I was inspired to make this post because my daughter's teacher approached me one day, asking if I had any tips on how to decorate a cake for the first time. It was her Mother's birthday, and she had never baked or decorated a cake but had her heart set on making one.
So here is my complete guide on how to make a cake for the very first time from start to finish! Even if you've never made a cake before, this will clear it all up for you. I recommend you read through this entire post first before you start baking so you can be sure to have all your tools and ingredients ready to go.
Pair this technique with a sturdy, easy-to-stack cake like my vanilla cake, chocolate cake, or red velvet cake while you practice your buttercream skills.
Cake Decorating Tools For Beginners
If you're just getting started, these are my favorite cake decorating tools for beginners that make decorating much easier. You don't need everything on this list, but if you get serious, it's a good list to follow. Below are the absolute MUSTS to have before you decorate your first cake, and where to get them.
- Offset spatula - You don't need two sizes, you could get away with just the small one really but I do use both sizes on every cake. The offset spatula is a must so that you don't actually get your fingers in the buttercream as you're smoothing out your layers of buttercream. You can buy them at most grocery or even online.
- Serrated knife - A serrated knife is also known as a bread knife. As long as it has those little teeth, it will work just fine for cutting the tops off your cakes to make them nice and flat. You probably already have this knife in your kitchen. If you're nervous to level your cakes yourself, you can also use a cake leveler.
- Turn Table - You're definitely going to want a turntable. It just makes frosting the cake so so much easier. My first turntable was the little plastic one from Michaels, and I used my 40% off coupon to buy it. You can also use a lazy susan if you have one with a flat top.
- Piping Bag - I love me some disposable piping bags. If you don't have any or can't find any, you can use a ziplock bag in a pinch with the tip cut off.
- Piping Tip - Don't forget a piping tip if you want to pipe some pretty rosettes on the top of the cake! My favorite tip is a 2F, but any star tip will do, like a Wilton 1M.
You can find my full list of recommended cake decorating tools here.
BONUS TIP: Bake your cakes a day in advance so they are completely cool by the time you decorate your cake. Cool cakes are much easier to handle than warm cakes.
Choose Your Cake Recipe
There are a lot of cake recipes you could choose from, but if you're intimidated by baking, I would recommend one of the following recipes. They are easy to mix and bake up beautifully. I also highly recommend a good cake pan with straight edges if you don't have one. Most of my cake recipes are made to make three 8" cake layers. Three layers generally look better than two layers, but it's not necessary!
If you only have two cake pans (which a lot of us do), then no worries. Just bake your cake layers and then leave your cake batter in the fridge until you're ready to bake it.
Choose Your Frosting
You can use frosting for filling and for going on the outside of your cake. My favorite frosting to use is my easy buttercream recipe. It's smooth, easy to make, and easy to use. Of course, you can use any kind of frosting you want, but just keep in mind some frostings, like whipped cream maybe be more difficult to use as a beginner.
How To Decorate A Cake Step-By-Step
After you bake your cakes and let them cool, it's time to start stacking and preparing to decorate! Watch my video on how to decorate a cake for beginners if you learn better by watching.
- If your cake layer has a dome (some do, some don't) then you will want to trim that off so that your cake layers stack up nice and flat. You can use your serrated knife or you can use a cake leveler. I also like to trim the brown edges off the sides and bottom but it's not necessary!
- Place your first leveled cake layer onto your cake board or your cake platter. Add some frosting on top and spread it flat with your offset spatula. Repeat this process with the second layer of cake, and finally put the final layer of cake on top.
If you're making a taller cake, you may want to learn how to stack cakes safely so your layers stay stable.
BONUS TIP: If you want to add a filling like lemon curd, strawberry reduction filling, or raspberry filling, you will have to make a dam of buttercream first in between the layers so the filling doesn't ooze out. Remember not to make the filling too thick.
- Add a thin layer of buttercream all over the cake. This is called the crumbcoat because it seals in all the loose crumbs. This should be thin and it does not have to be neat and tidy. The final layer of buttercream will be the pretty one. Then place the crumb-coated cake into the fridge for at least 15 minutes or until the frosting feels firm.
- Now it's time for the final coat of buttercream. Add another layer of frosting and use the bench scraper and the offset spatula (see the video) to get everything nice and smooth.
- Add a drip cake finish for instant celebration vibes.
- Adding some swirls of buttercream using your piping tips and adding some sprinkles to the side of the cake is a great way to finish off your cake! Other easy ways to decorate a cake are to add fresh flowers to the cake.
How To Decorate A Cake Video Tutorial
Cake Decorating Ideas For Beginners
Here are a few beginner-friendly cake decorating ideas:
• Edible Glitter
• Pressed Flowers
• Fresh fruit decorations
• Buttercream textures
• Naked Wedding Cake
• Dried Pineapple Flowers
• Simple buttercream borders
Each of these techniques can transform a simple frosted cake into a beautiful centerpiece. If you want to add more advanced decorations, learn how to pipe buttercream flowers or how to pipe buttercream decorations for a vintage cake.
BONUS TIP: Oftentimes, people will complain that a cake was dry when really it was just cold. Before slicing up your pretty cake to serve, make sure you leave it at room temperature for at least a few hours so the butter in the buttercream has time to soften.
Common Mistakes To Avoid
When learning how to decorate a cake, beginners often run into a few common problems.
• Decorating a warm cake
• Using buttercream that is too soft
• Skipping the crumb coat
• Not leveling cake layers
• Trying complicated designs too early
Avoiding these mistakes will make decorating much easier.
Final Thoughts
Learning how to decorate a cake may seem intimidating at first, but once you understand the basics of stacking, frosting, and simple decorations, it becomes much easier. Start with simple designs and practice your smoothing and piping techniques. Before long, you'll be decorating cakes that look just as good as they taste.
Top FAQs For Decorating A Cake
Mix it on low speed with a paddle attachment for 5-10 minutes, or manually stir it vigorously against the side of the bowl with a spatula. Other effective methods include microwaving a small portion of the icing for 5-10 seconds, mixing it back in. You can also use an immersion blender.
Transport a decorated cake safely by chilling it until firm, placing it on a flat, non-slip surface (like the floorboard or a rubber mat) in a cool car, and using a properly sized, snug box. Keep the car air conditioning on high, and drive slowly to avoid sudden stops.
To fix soft or runny buttercream, chill it in the refrigerator for 10-20 minutes to firm up the butter, then re-whip it to restore a fluffy texture.
It depends on the buttercream. If it's an egg white and butter-based buttercream like my easy buttercream, it's probably too cold. Remove about 1 cup of the buttercream and microwave it until it's barely melted. Add it back in and mix until soft, smooth, and fluffy.
If it's a powdered sugar and butter-based buttercream like my American buttercream, then add in 1-2 Tablespoons of heavy whipping cream, milk, or boiling water, and continue mixing until it's nice and soft.
The best way to color buttercream is to add gel food coloring to the buttercream and then mix it in. Avoid using liquid food coloring unless you plan on making very light colors. For darker colors, you can use an immersion blender, which will help darken the colors. The color will also deepen overnight.
There are many ways to make buttercream flowers, but this is an easy tutorial on how to make buttercream flowers for beginners.
Stacking a cake requires cake boards and cake supports like wooden dowels or plastic straws so that the top tier doesn't collapse into the bottom tier. Here is a tutorial on how to stack cakes safely.
More Cake Tutorials To Try
- Cake Decorating Tips
- Cake Decorating Basics: How to Cut Cakes
- Cake Decorating Basics: Stacking Cakes With Straws
- Cake Decorating Basics: Covering a Cake in Fondant
- Cake Decorating Basics: Smooth Final Coat of Buttercream
- Cake Decorating Basics: Avoiding Cake Blowouts
- Cake Decorating Basics: Filling and Crumb Coating
- Cake Decorating Basics: Airless Space Buttercream
Ready To Master Cake Decorating?
Join Sugar Geek University and learn professional techniques through detailed cake decorating courses, tutorials, and real kitchen demonstrations by
award-winning cake decorator, Liz Marek.
CH says
Can I replace the butter (in any cake recipe) for an equal amount of oil? Can I leave out the almond extract?
Elizabeth Marek says
Unfortunately no, oil and butter are not the same consistency so the results would not be the same.
Dee-TheMessyPerfectionist says
ok, thanks so much!
Dee-TheMessyPerfectionist says
Hi There! Just want to say how much I love and appreciate your site, videos and information in general. I have deemed myself an awful baker (I'm a great cook but never seemed to be able to really "get" baking). I am trying to learn now that I have my (own miracle baby) girl that is about to turn 2, we are in the middle of a pandemic, and I will be making my first birthday cake ever for her...eeeekkkkk. (Fingers crossed). Question: I have strawberry cake filling in the freezer (from when I attempted my first layer cake for my husband's birthday that was kind of a laugh); can I thaw and use this, or should I just toss it out? Thanks again!
Elizabeth Marek says
If it's less than 6 months old it should be just fine to use
Renee Kurten says
If I start making my cake the night before, how should I store the cake layers overnight? Keep them in the pans, plastic wrap on the counter? In the fridge? It’s for my daughters bday and ideally I’d like to at least bake the cake the night before and then decorate in the morning.
Elizabeth Marek says
I wrap mine in plastic wrap after they have cooled and leave them on the counter. When I'm ready to decorate, I put them in the freezer for about 30 minutes to firm them up so they are easier to handle.
Renee Kurten says
How far from the top should you fill a pan with batter? Can’t wait to try this!
Elizabeth Marek says
A little over half full
Rachel says
Thank you so much for this post! I’m going to try this for Father’s Day! Can you please let me know what color your rosettes were and how much food coloring you used? I really liked the color!
Elizabeth Marek says
I used electric pink food coloring I believe. I might have said in the video tutorial
Nicoelle says
How long can you freeze your cakes? I’d like to make the cakes and do the crumb coat in advance of doing the final layer and decorating. Also, how long does fondant need to set to harden? Thanks for all your helpful videos!!
Elizabeth Marek says
I would not freeze the entire cake because it causes it to sweat. Fondant will get a little hard on the outside after a few hours at room temperature unless its very humid outside
Amy Smith says
Amazing yet again. First time I filled a cake and didn't end up with a sticky mess. I am a total amateur if I would say more than a amateur! My cake was the most beautiful white iced cake I was sending pics to everyone! I also did the swiss meringue butter cream recipe. This is now my favorite cake site !! .
Carlee says
Thank you!! This is an amazing post and really helped me make my first cake tonight. So far, so good:)
Teresita briner says
Thank you Elizabeth I just skip the springkles it didn’t came on time.
I made this cake and I followed your recipe and turn out perfect using hand mixer. My kids love the filling and frosting. My first decorated cake ever! And was happy about it. Thank you so much for sharing.
Teresita Briner says
Hello I’m am first time making this cake for my daughters birthday.I love this one very detailed your explanation in how to make it. My question is after I apply final coat of butter cream to the cake then put it glib the fridge Can I still add the sprinkles to the side of edging of the cake next day? Will the sprinkles stick? The sparkles that I order didn’t cake on time so I will just add them the next day is that okey still? Thank you.
Elizabeth Marek says
Hi there, just watch the video in the blog post. I show exactly how to attach the sprinkles to a refrigerated cake 🙂 Make sure you are using easy buttercream and not American buttercream that crusts.
Carma Mills says
Hi Liz! Thank you for your recipes! I just made the frosting for this cake. But I measured out 32oz of powdered sugar in a measuring cup. Instead, i think I should have used a whole 2 lb bag, yes? I‘ve already mixed it on low for the whole 15 min..if I add the rest of the bag now, will it mess anything up? 😬😬😬 please say no!... that’s 8 sticks of butter wasted otherwise!!! 🙏🏼
Elizabeth Marek says
Yes, the measurements should be by weight, not by cups. Check out this blog post when you get a chance! I will def help you understand why we use a scale 😀 https://sugargeekshow.com/digital-kitchen-scale/
No worries about adding in more powdered sugar, it def does not hurt the buttercream. It's super easy!
Abby says
I am a novice for sure, but I noticed the eggs are raw in the icing, is this ok and what if I can't get boxed egg whites right now for the icing, can I just use the egg whites from eggs?
The Sugar Geek Show says
The egg whites are not fully raw, they have been pasteurized which means they are treated with heat to make them safe to eat raw. Eating eggs straight from the egg is not considered safe in this recipe. If all you have is regular egg whites, check out the swiss meringue buttercream recipe. https://sugargeekshow.com/swiss-meringue-buttercream/
Laura says
This is absolutely wonderful, the most thorough and easy to follow guide, excellent job and, thank you! I am curious, can you give a little more detail on how you hold the cake to sprinkle the bottom? I have been trying this and always mess up the frosting or tilt it too much and... disaster! Have you posted any videos showing how you do this?? Thanks in advance!!
The Sugar Geek Show says
I slide the chilled cake to the edge of the table then pick it up with my hand. I hold it over the sprinkles with one hand and use the other hand to attach sprinkles (as seen in the video on this page) I hope that helps
Miles says
Hello! I have been trying to reply to Meredith, above, but for some reason the page won't let me reply to a comment *shrug.* It looks like instead of halving the recipe, she quartered some of the ingredients (powdered sugar, butter), which would explain why it turned out "soupy." Just wanted to let her know!
Haven't made this myself yet but am excited to try it as I'm just getting into decorating and you've made this very approachable! Thank you!
The Sugar Geek Show says
Ah yes, good catch.