Cake Tips

Cake Techniques

Tiers: Bake cakes in different dimensions, ie: 8”, 6” 4”
- Use dowels for stability
Ombre: Die batter of each cake a shade lighter than the one before
Tie die colors: Pour one color, pour next color on top in center, pour next color on top in center, etc; done best in circular or bowl pan
Secret chamber: Cut hole out of middle, fill with candies
Roulette: Cut secret chambers, fill with some good fills and some gross fills
Pyramid/angled: Make cakes of different sizes, layer, cut at an angle
Shapes: Bake cakes in circle, egg, shaped pans
Checkerboard: Make 2 cakes in different colors, cut 2” squares out of each cake, alternate colors to build a sheet cake
Checkerboard (circle): Make 2+ cakes in different colors, cut rings out of cakes every 2”, switch rings into other cakes, making a target-like design

Fill layers: Pipe a fence of buttercream/ganache around edge of cake, fill in center with goodies, cover with more buttercream/ganache (HTCI pina colada mega cake)

Fault line
Drizzle down
Layer buttercream: spread layer, chill until solid, repeat (HTCI avocado toast)
Stripe buttercream: spread thick layer of buttercream on cake, chill until solid, use slotted bench scraper to make grooves, apply second color of buttercream into grooves, use bench scraper to smooth layers
Marble fondant: roll different color fondants into ropes, lay next to each other, twist together, roll out
Texture molds for fondant
Molds for candy melts
Piping tips for buttercreams, icings
Lustre dusts (+ food grade alcohol) to paint
Naked cake: Pipe buttercream borders so it doesn’t spread outside the cake; chill; cut IMBC flush to cake sides

When using stemmed flowers, insert straws into cake and insert flowers into straws
Smooth chilled buttercream by moistening fingers and smoothing out by hand