Planning ahead for a big event, bake sale, or client order? Learn how to make and package cake slices to keep them delicious and beautiful! Not only does it save time on the day, your cake slices will look professional and irresistible. Use this tutorial when you make cake slices for a school celebration, a brunch, or a wedding tasting!

In this tutorial I’ll walk you through everything from baking and assembling your cake, to cutting it neatly, wrapping each slice beautifully, storing them so they stay fresh, and transporting them without a single smudge. It’s all beginner-friendly, and you don’t need any fancy tools to get started!

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What Kind of Cake Works Best?

You can make cake slices out of round or rectangular (sheet) cakes. But if you’re just starting out, a sheet cake is probably the easiest to handle. Bake at least two layers so that you can add filling and your slices will be tall and flavourful.

If your sheet cake is on the larger side, removing it from the pan without it breaking can be a bit nerve-wracking. Here’s a trick: place a wire rack on top of the pan while the cake is still inside. Then flip the whole thing upside down so the cake lands neatly on the rack. Lift the pan away and ta-da! A perfectly intact cake, ready for decorating.

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Filling and Assembling the Cake

I’m making a cookies and cream cake here, so I’m stirring crushed Oreos into my quick, four-minute buttercream. The finer you crush the cookies, the easier the frosting will be to spread.

Assemble the cake layers directly on a cutting board to make things simple later on. Start with your first layer, spread your buttercream evenly with an offset spatula (or even the back of a spoon), and stack the next layer on top. I like to add frosting on top too — it gives the best cake-to-frosting ratio — but you can skip that if you prefer.

Want to add height without baking more layers? Slice each layer in half horizontally to double the number of layers. You can do this with a serrated knife or a wire cake leveler. Carefully saw back and forth until you’ve split the cake cleanly — this gives you extra layers of filling, and adds both flavour and height to your finished slices.

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Chill Before You Slice

Before we move on to how to cut and package cake slices, there’s a step you can't skip: chilling the cake. Pop it into the fridge for at least 30 minutes or the freezer for about 15. This firms up the cake and frosting so when you cut it, you get clean, sharp edges.

Cutting a cake while it’s still soft will drag the filling through the cake and smear frosting everywhere, so don’t rush this part!

While the cake chills, use the time to clean your workspace. It’s also the perfect moment to prep your flavour labels. These little details add professionalism and if you’re packaging cake slices for sale, they’re important for allergens and presentation.

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How to Make and Package Cake Slices

Once your cake is fully chilled, you'll need a serrated knife and a ruler to cut it.

I like to started by scoring lines along the long side of the cake, which will determine how wide each slice is. Use your ruler to lightly score the top of the cake where you’ll cut, then slice slowly with a bread knife.

For the thickness of each slice, use the width of your ruler as a handy guide. Clean your knife in between slices and you'll notice how easy the slices are to handle since they're cold!

When it comes to wrapping your cake slices, cellophane is your best bet for rectangular slices. It gives crisp edges and a professional, glossy finish. If you don’t have any on hand, cling film (plastic wrap) will do, though it won’t look quite as sharp.

Place your cake slice onto the middle of a piece of cellophane. Fold each long side over the cake until they overlap slightly, but don’t seal it just yet. Keeping your finger pressed gently on the fold, tuck in each end like you’re wrapping a present: make two triangles on each side, then fold those up and over the front of the slice.

Seal the wrap with a sticker or flavour label — this adds a sweet finishing touch and keeps everything in place. Make sure the label direction is consistent on each slice. I like the text to flow the same way as the frosting, with all slices facing the same way when displayed.

You’ll need to adjust the size of your cellophane depending on the height of your slices. Taller cakes need bigger wraps so you have enough room to fold and seal neatly.

If you’re using cling film, wrap in the same way. It won’t give those crisp triangle edges, but it will still protect your slice well.

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Working with Round Cakes

If you’ve baked a round cake, you’ve got two options.

The first is to cut it into traditional wedges. These make big, indulgent servings that look beautiful at events. Slice your cake and place the slices on a tray lines with parchment paper or wax paper. Put it into the freezer for 10 minutes to chill the slices so you don't damage the buttercream. Then wWrap each wedge with cling film, letting the ends meet under the base of the slice so the top stays neat. Cellophane doesn’t work well here because it won’t sit flat against the curved edges.

Use this second method if you want rectangular slices from your round cake. Cut about an inch or two in from the edge of the cake, on four sides to leave a square. You can use the outer curved pieces for cake pops or tasters. Then slice the centre square just like you would with a sheet cake, and wrap them the same way.

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How to Store Cake Slices

If you’re not serving your slices right away, proper storage is essential. Once wrapped, place the slices in an airtight container — like a sealed Tupperware, zip-top bag, or a cling-film-wrapped tray. This prevents them from drying out or absorbing flavours from the freezer.

Yes, you can absolutely freeze them! In fact, it’s a brilliant way to prep ahead for busy weeks. Slices will keep for a month in the freezer if wrapped and stored properly. Just move them to the fridge the day before you need them, and they’ll be perfect to go.

This is the exact method I used for Teacher Appreciation Week at both of my kids’ schools — there’s no way I could have done it all in one day!

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Transporting and Serving

Here’s the final stage: transport and serve your slices with care.

Always move them while cold, straight from the fridge. The buttercream will be firm, so they’ll hold their shape as you transfer them from storage to display.

When you arrive at your event or drop-off, arrange them on trays, stands, or dessert tables. Leave them at room temperature for about an hour before serving — this softens the buttercream and sponge for the best flavour and texture. Cold cake can taste dry, but room temp? It’s creamy, fresh, and tastes like you made it that day.

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Ready to Try It?

Now you know how to make and package cake slices for any occasion — and exactly how to cut, wrap, store, and serve them like a pro. Whether you’re gifting them, selling them, or prepping ahead for a big day, this method saves time and gives your cakes that polished, professional touch.

Watch a video of this tutorial on how to make and package cake slices:

https://youtu.be/S237QBiyGkc

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Looking for cake decorating ideas for beginners that are fun, achievable, and don’t require special tools? These 10 easy techniques are perfect for birthdays, parties, or whenever you're in the mood to create something beautiful. Use them to hide a not-so-smooth frosting job or to try something new and fun. I'm sure's you’ll find a decorating idea here to fall in love with. Let’s dive in!

1. Add Texture to Avoid Smooth Frosting

If you find it tricky to get frosting smooth, here’s a clever trick: don’t even try! Instead, embrace texture. Use the back of a spoon or an offset spatula. Press it gently against the side of the cake while spinning it on a turntable. This creates subtle grooves in the frosting. My 4 Minute Buttercream works beautifully for textured finishes!

You can also pull upwards to make vertical grooves. That’s a great option if you don’t have a turntable, since the cake doesn’t need to be spinning smoothly. Or use random arcs for a rustic look. These textures not only disguise any uneven frosting but also create a gorgeous base for adding flowers or other decorations.

2. Cake Decorating Ideas for Beginners Using Cookie Cutter Stencils

Here’s one of my favourite cake decorating ideas for beginners: use a cookie cutter to make a buttercream stencil! Pick a simple shape like a star. Trace around it onto parchment paper, cut it out, and throw away the shape so the parchment becomes your stencil.

Press the stencil onto a cold cake — that part’s key! This cake has been chilled for at least an hour. Spread buttercream over the stencil and scrape off the excess. When you peel it off, you’ll be left with a perfect buttercream shape. You can leave it as is, or decorate the outline with piped dots or sprinkles.

3. Swipe on a Contrast Colour

After frosting your cake, try adding a burst of colour around the base. Pipe or spread a small amount of a second colour (or flavour!) around the bottom. Use the tip of a palette knife or offset spatula to swipe it upwards at a diagonal.

Use light pressure — too much and you’ll scrape through the base frosting. If that happens, just go over it again with more buttercream. This is a quick and easy way to create a colour contrast and a rustic decorated effect.

4. Mix Sprinkles Into Your Buttercream

Take your sprinkle game to the next level with this one! After you crumb coat your cake with a thin layer of frosting to trap crumbs, stir sprinkles into your bowl of buttercream. Use tiny non-pareils (hundreds and thousands in the UK) or jimmies or rods. Then frost the cake with this sprinkle-studded buttercream.

As you smooth the sides with a cake comb, some sprinkles might drag through the buttercream and leave trails behind. Don't panic! Just spread more frosting over those and also over any gaps. Then smooth again until the surface is even. This is an eye-catching effect that adds loads of personality to your cake!

5. Pipe a Fun Buttercream Border

Borders are a quick way to add height and style to your cake. Spoon some buttercream into a piping bag fitted with a star tip like a 4B. Decide which part of your cake is the front — where it looks best — and start piping just to the side of that spot. That way, your border starts and ends at the least visible place on the cake!

Hold the bag just above the cake, squeeze, push slightly away from you, then pull back to fold the frosting over itself. This makes a wave. Pipe waves all around the cake, overlapping the tail of each previous wave with the next one. If the last wave looks awkward, tidy it with a toothpick. This border makes the cake look fun and fancy!

6. Cake Decorating Ideas for Beginners With Fresh Flowers

Fresh flowers are a quick and beautiful addition to cakes. If possible, decorate on the day you're serving so the flowers don’t wilt. Group small bunches together and wrap the stems in cling film to stop any juices from leaking out.

Pop the stems into wide straws like boba straws. Trim the straws to the same length as the stems, about an inch or two. Then push the straws into the cake. Tadaa!

7. Easy Cake Toppers

For one of the easiest cake decorating ideas for beginners, skip handmade toppers and use toys or figurines instead. Just dab a bit of fresh buttercream underneath to help them stick. You can also use premade message toppers or artificial flowers. Push them gently into the cake to keep them upright.

8. Pipe Pretty Swirls to Divide Slices

Using a 1M star tip, you can create elegant swirls that look beautiful and help guide your cake slices. Chill the cake for at least an hour first — that way, the weight of the piping won’t sink into the frosting underneath.

Then pipe a two-loop spiral, swiping away at the end for a tidy finish. These swirls are perfect for dividing your cake into even portions: if you need 10 servings, just pipe 10 swirls and slice between each one!

9. Decorate with Chocolates

This might be the easiest technique of all. After frosting your cake, while the buttercream is still soft and sticky, press chocolates gently into the top. I’m using Ferrero Rocher here on a chocolate Nutella cake.

They stick beautifully and instant decoration with almost no effort.

10. Combine Cake Toppers and Piping

Let’s combine two of the most fun cake decorating ideas for beginners: cookies and piping swirls. Arrange macarons or cookies around the top edge of your cake, standing them upright. Space them evenly by placing four first — at 12, 3, 6, and 9 o’clock — then filling in the gaps.

Now, pipe swirls between the cookies, bringing the swirls right up to the edges. The cookies act as a guide so every swirl ends up the same size. It’s a showstopper finish that’s surprisingly easy!

Easy cake decorating ideas for beginners

You can store decorated cakes in the fridge for 2–3 days. Before serving, bring the cake out 2 to 4 hours early. That way, the buttercream and sponge come to room temperature and taste their best!

If you liked these cake decorating ideas for beginners, you’ll love with what’s inside my cake school! I’ve got hundreds of techniques to show you step by step, even if you’ve never made a cake before. See you there!

You can also watch a video of this tutorial on 10 easy cake decorating ideas for beginners:

https://youtu.be/31ToVMsamlg

Want to make your summer cakes stand out? These summer cake ideas are fresh, fun, and full of colour. In this tutorial I’m sharing ten buttercream cake designs that are perfect for warm-weather celebrations. There's even one that you can travel with! These summer cake designs are simple to recreate — no fancy tools needed!t

Mosaic Flamingo Cake Design

This eye-catching design uses frozen buttercream to create a mosaic effect that’s both modern and fun. Start by spreading different shades of pink and coral buttercream onto a piece of parchment paper and placing it in the freezer until the buttercream becomes hard. Then, use a sharp knife to cut the buttercream into small triangles. For the flamingo’s beak and eye, do the same with black buttercream.

To assemble the design, lightly outline the shape of a flamingo on your cake using a toothpick. Press the frozen triangles into the outline to form the shape, fitting them together like a puzzle. If the frosting on your cake is still soft and sticky, the tiles will stick to it easily. If the frosting has set you can brush your shape with a damp paintbrush first and the tiles will stick to that.

It’s important to keep the buttercream pieces cold while you work so prepare two trays and rotate them between the freezer and your decorating station. This way you’re always working with cold, firm buttercream that holds its shape. The result is a colourful, artistic cake featuring whatever theme you choose!

Ice Cream Cone Cake

Nothing says summer like ice cream and this ice cream cone cake design is a playful twist. Begin by cutting a triangle out of parchment paper to use as a stencil for your cone. Press the stencil against your cake after chilling it for at least an hour in the fridge. The frosting should be cold and firm. Spread cone-coloured buttercream over the stencil and scrape over it with a cake comb to leave a thin, smooth layer behind. Peel the stencil off and use the edge of a cake comb to gently score diagonal lines across it, creating the look of a waffle cone.

To create the scoop of ice cream, scoop up buttercream with an ice cream scoop and lower it on top of the cone. For a realistic touch, pipe a few buttercream drips just beneath the scoop to mimic melting ice cream. You can finish it off with a cherry on top or a handful of sprinkles to make it look extra tempting.

Wave Frosting - Summer Cake Ideas for Beach or Pool Parties

This water-textured cake is ideal for beach or pool parties. Frost your cake as usual but only use a frosting smoother or cake comb once or twice because the frosting doesn't need to be super smooth. Then turn it sideways so that the short edge is against the cake. Hold it at a slight angle, pressing the bottom edge into the frosting while letting the top lean gently outward. As you spin the cake, wiggle the comb up and down to create the look of soft, rippling waves rising up the sides.

While the frosting is still soft, toss tiny white nonpareils or hundreds and thousands against it to look like bubbles. To turn this design into a mermaid cake, add buttercream mermaid tails. These are part of my tutorial on 10 DIY cake toppers and are easy to make in advance.

Number Cake - Summer Cake Ideas for Birthdays

Number cakes are easily personalized summer birthday cakes. They look stunning with very little effort! Simply cut the number you want out of a sheet cake, twice. Spread or pipe buttercream onto the first number-shaped layer and then gently place the second cake layer on top. Decorate with more buttercream piping and finish with your favourite toppings: macarons, chocolate, cookies, candy, fresh flowers or whatever matches your party theme. To learn more about how to get the perfect shape and decoration check out my number cake tutorial with lots of helpful tips and design ideas.

Grocery Store Cake Makeover

If you’re short on time or just not in the mood to bake, try a cake makeover instead. Buy a cake from a grocery store or supermarket and remove the decorations. Garnishes can be picked off the top and scraped off from the sides using a cake comb. The re-decorate it to make it your own.

For a fun, cheerful effect, press sprinkles all over the frosting. It's best to put the cake on a tray while you do this, to catch all of the falling sprinkles.

Another easy option is to pipe melted chocolate onto a piece of parchment or wax paper that's long enough to wrap around your cake. If the frosting on the cake is textured, you'll need to smooth it first by scraping around it a few times with a cake comb. Then lift the parchment up and wrap it around the cake. After chilling it in the fridge for at least 30 minutes, peel off the paper to reveal a beautiful chocolate collar or cage.

Buttercream Mosaic Wrap Cake

One of the more intricate but rewarding summer cake designs is a wrapped buttercream mosaic. This technique involves drawing a summery design on parchment or wax paper, optionally placing acetate on top. Pipe tiny, random buttercream shapes to fill in your design. You can use piping bags without piping tips or with small round piping tips. Even a ziplock bag will work, with one of the bottom corners snipped off to pipe through.

Once the design is complete, freeze the paper or acetate until the buttercream is firm. Spread a background colour over the design and then carefully wrap the design around a cake, pressing it gently against the frosting.

After chilling the cake to set the buttercream, gently peel away the acetate or paper to reveal a smooth, colourful mosaic pattern. The result looks jaw-dropping!

How to Travel with a Cake

Need a cake for a celebration while you're on vacation? You can travel with this one! Bake your cake layers in advance and layer them with buttercream filling or your favourite jam or jelly. Wrap the cake in cling film and lower it into the cake pan you used to bake the cake. Put it into the freezer for up to a month, until your travel day. You'll also need to freeze some buttercream in a ziplock bag or a piping bag.

On the day you travel, move the cake in the pan and the buttercream into a cooler. Add an ice pack so that they'll thaw very gradually while you travel. When you get to your destination, slide the cake out of the pan and unwrap it. Put it onto a plate and add some piping on top. Now you have a homemade celebratory dessert without wasting your vacation time stuck in the kitchen!

Half-and-Half Cake

Offer two flavours in one cake with a fun half-and-half design. Bake two flavours of cake, dividing the recipes in half to make just one or two layers of each flavour. Cut the cake layers in half to make semi-circles of cake.

To assemble a half-and-half cake, place a semi-circle of one cake flavour onto a cake board and pipe or spread a neutral flavoured buttercream across the flat edge. I use my 4 minute buttercream for this. Press a semi-circle of the other flavour of cake against this to make a circle of cake.

Add your fillings to each half and then repeat to layer the rest of your cake, remembering to attach each pair of cake semi-circles with buttercream so that the cake doesn't fall apart.

To frost a half-and-half cake, cover one half of the cake with parchment or wax paper while you frost the other side. Peel off the paper and the frosting will stop neatly along the join of the two flavours. Before you frost the other half, it’s important to chill the cake before covering up this frosting with paper so the buttercream doesn’t smudge.

Repeat the same process for the final coat and use piping along the dividing line to decorate and blend the two sides.

This way you can offer two different flavours in one cake. It's a fun option for a joint birthday party where each person has a different favourite flavour, or just to give your guests more options!

Seasonal Summer Cake Ideas

Summer is all about fresh, fruity flavours. To make the most of seasonal ingredients, try my strawberry cake recipe. It uses both fresh and freeze-dried strawberries in the cake layers, with a filling and frosting made from freeze-dried strawberries so it's bursting with flavour.

If you’re looking for something tropical, try my piña colada cake. It’s made with coconut milk cake layers and a pineapple frosting and filling, using freeze-dried pineapple for a bold flavour without watering down the buttercream. Decorate with shredded coconut and some dried pineapple for a beachy vibe.

Whipped Cream Frosting for Summer Cake Ideas

If you’re looking for something a bit lighter than buttercream, especially in the summer heat, try my stable whipped cream frosting. It holds its shape beautifully without drooping or weeping, even on warmer days. You can pipe it onto cupcakes, frost a full cake with it, and use it for detailed borders and swirls. It pairs beautifully with fresh summer fruit and makes cakes taste refreshing and delicate.

Summer Cake Designs in Hot Weather

Condensation can ruin your beautiful cake designs and it can be especially challenging in summer. If you're in a hot of humid climate or want to serve a cake outdoors in summer, check out my tutorial on how to prevent and fix condensation.

These summer cake ideas are all easy to customize and most importantly, they’re fun! Whether you're baking for a beach party, summer birthday party cake, picnic, or just enjoying the sunshine at home, there’s a design here to inspire your next cake.

You can also watch a video of this tutorial on 10 summer cake ideas:

https://youtu.be/Eodn6BJzIE4

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Whether you're decorating a birthday cake or creating a showstopper for a special occasion, DIY cake toppers are the perfect way to add height, colour and detail. And the best part? You don’t need to buy them! In this tutorial, I’m sharing 10 edible DIY cake toppers that are not only eye-catching but also surprisingly easy (and fun!) to make.

From quick chocolate shapes to dazzling rice paper sails, there’s something here for every skill level and time frame. These toppers use everyday ingredients like chocolate, candy, buttercream, rice paper and even ice cream cones. Let’s jump in!

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1. Sprinkled Chocolate Number DIY Cake Toppers

This is a brilliant cake topper for birthdays, especially if you want to personalize your cake with a name or age. All you need are chocolate chips, sprinkles, and a few toothpicks.

Start by melting your chocolate—either white or dark—in the microwave. To do this without burning, use 50% power and heat it for 30 seconds at a time, stirring between each interval until the chocolate is smooth and fully melted. Then transfer it into a Ziploc bag and push it down into one corner. Snip off just the tip of the bag to create a tiny piping hole.

Now for the fun bit. Pour your sprinkles onto a plate and use a spoon or your fingers to level them into a flat layer. Pipe your letter, number or shape directly onto the sprinkles. You’ll need to do this in mirror image because you’re working from the back and will flip the chocolate once it sets. Start with a thin outline and then trace over it a few times to build it up. You want the chocolate thick enough to hold its shape without snapping.

Before it sets, press a toothpick gently into the base of the chocolate shape—this is how you’ll attach it to your cake. Let the topper sit at room temperature for an hour or chill it in the fridge or freezer for 15–30 minutes until it’s firm. Once set, gently pick it up and you’ve got a sprinkle-covered edible DIY cake topper ready to go!

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2. Melted Hard Candy Shards

This is one of the quickest edible toppers you can make and the result is colourful and shiny. You’ll need some boiled sweets or hard candy—choose colours that match your cake or theme.

Place the sweets on a metal baking tray that’s lined with baking paper or a silicone mat. Preheat your oven to 180°C (350°F) and pop the tray in for about 2 minutes. Keep a close eye on them—you want them to melt into little puddles but not spread too thin. If they cook too long they’ll become brittle and crack easily.

After about 15 minutes of cooling, the melted sugar will have settled into beautiful translucent discs or shards. You can snap them into abstract shapes or leave them whole. Push them firmly into your buttercream—don’t be shy here! Pressing them in properly is what will keep them upright.

They’re easy, inexpensive, and surprisingly impressive for something that takes one ingredient and just a few minutes to make.

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3. Metallic Buttercream Accents

These metallic toppers look fancy but are simple to create. They're a fun way to turn your regular buttercream into glamorous accents that really pop against a cake.

Start by piping your chosen shapes—hearts, stars, zigzags, pumpkins, or anything you like—onto a piece of parchment or wax paper. The buttercream needs to be stiff enough to hold its shape, so make sure to use the full amount of icing sugar in the recipe and add the milk or cream a spoonful at a time until the consistency is storable but not runny.

Once your shapes are piped, pop the parchment into the freezer for about 15 minutes. This makes the shapes firm up and makes them much easier to paint.

To make the buttercream metallic, use edible gold paint. You can buy this pre-mixed or create your own by combining a small amount of edible lustre dust with a few drops of clear alcohol like vodka or a clear extract such as vanilla or almond. Use a small paintbrush to lightly brush the gold over your frozen shapes. Dabbing works best! Work quickly and gently because as the shapes warm up they’ll begin to soften.

When the paint is dry, carefully peel the decorations off the parchment. If the shapes have softened, put them back into the freezer for 5 minutes first. If your cake frosting has already crusted over or firmed up, pipe a small dot of fresh buttercream to attach each metallic piece.

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4. Buttercream Molds for DIY Cake Toppers

This is a brilliant way to add colour and texture to your cake with something softer than fondant and more colorful than chocolate. You’ll need some silicone molds in whatever shape you like.

Spoon buttercream into the molds, pressing it down with the back of a spoon or an offset spatula to make sure it fills every detail. Smooth the surface so the back of your topper will be flat and even. Then freeze the molds for at least 30 minutes.

When they’re completely firm, gently peel back the silicone to release the shapes. Handle them quickly and carefully—they’ll start to soften fast. Press them onto the cake’s buttercream. If a piece snaps, just press the broken parts gently back together. As the buttercream softens slightly, it’ll stick back to itself. You can press these onto the top of a cake or against the sides.

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5. Ice Cream Cone DIY Cake Toppers

Ice cream cones are incredibly versatile for cake decorating. You can turn them into party hats, trees, or anything else with a conical shape.

For Christmas tree-style toppers, use green buttercream and a small round piping tip like a Wilton #8. Pipe little dots around the cone and pull your piping bag away after each one to leave a peak. These look like a pine tree's branches. While the buttercream is still sticky, add sprinkles for ornaments or dust with icing sugar for a snowy look. A touch of edible glitter looks magical dusted over them with a powder brush, too!

For party hats, cover the cone smoothly with buttercream. It can be tricky to get an even finish so here’s a trick: once it’s frosted, roll the cone in granulated sugar. This hides any imperfections and gives the hat a lovely sparkle.

Pipe a ring of buttercream onto the bottom of the cone and press it down onto your cake. This make a festive party hat for a character cake!

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6. Cookie Cutter Chocolate Shapes

This method is ideal for clean, bold shapes. You’ll need cookie cutters, chocolate, sprinkles, and a toothpick.

Melt your chocolate and lay a piece of baking paper on a tray, placing your cookie cutter on top. Spoon the chocolate into the cutter and push it into the edges and corners.

While the chocolate is still melted, pour some sprinkles on the top and press them down gently. Then place the tray in the freezer for about 15 minutes. Once it’s fully set, carefully push the chocolate out of the cutter.

To turn your shape into a DIY cake topper, reheat the leftover chocolate and spoon or pipe a little bit onto the back of your shape. Press in a toothpick and let it set before pushing it into your cake.

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7. Rice Paper Sails

These are dramatic and delicate and they add colourful flair to any cake.

Mix warm water with a few drops of food colouring in a bowl or tray. Soak your rice paper sheet for about a minute until it softens. Then lift it out and shape it by draping it over scrunched up parchment or wax paper or baking paper.

Wrap the bottom of the paper around a toothpick or skewer—this makes it easy to anchor into the cake.

Leave it to dry overnight. Once it’s dry and firm, press the toothpick into the cake. You’ll be amazed at how much impact this light, fluttery topper can have!

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8. Buttercream Roses

These take a little practice but are absolutely worth mastering. You’ll need stiff buttercream, parchment squares and a flower nail. You'll also need a piping bag and a petal shaped piping tip like a #125 or a #104.

Pipe a small dot of buttercream onto your flower nail and then press a parchment square on top. Use a petal tip to pipe a central cone and then begin layering petals around it. Each petal should overlap the previous one by about a third.

Continue until your rose is the desired size. Transfer the parchment to a tray and freeze for at least 30 minutes. To add the flower to your cake, peel it off the parchment and attach with a dot of buttercream. Or pipe a larger blob of buttercream to angle the rose upwards for a more natural look and pipe extra petals at the base to blend them in.

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10. Chocolate in Silicone Molds

Just like with the buttercream DIY cake toppers in #4, silicone molds make polished, professional-looking toppers using chocolate. I used this geometric heart shaped mold.

Fill your mold with melted chocolate and tap it gently to release air bubbles. Let it set at room temperature or in the fridge or freezer. If you’re making 3D shapes like spheres, fill both halves and let them set. Then warm a plate with hot water, dry it, and press the flat edge of each half against it for a few seconds. This melts them slightly so you can stick the halves together.

To finish, drizzle more melted chocolate over the top and sprinkle with edible glitter, sugar pearls or sprinkles. These toppers look store-bought but are easily homemade!

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Why Make Your Own?

DIY cake toppers give you complete creative freedom to customize your cake. They’re often more budget-friendly than buying pre-made decorations and they taste better, too! From simple, quick designs to more intricate toppers, there’s something here for every skill level and style.

Plus, there’s something so satisfying about people asking, “Where did you get that?” and being able to say, “I made it!”

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For more cake decorating techniques and designs visit my cake school, where you'll find online courses and memberships and my FREE course on 10 Frosting Techniques!

You can also watch a video of this tutorial on 10 edible DIY cake toppers:

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Welcome to this mini cake tutorial! Mini cakes might be small, but they pack in just as much flavour and fun as their full-sized counterparts. Whether you’re baking for a birthday, a tea party, or just fancy a cute treat, these bite-sized beauties are surprisingly easy to make at home. In this guide, I’ll walk you through every step – from baking the layers to choosing fillings, decorating, and even storing and serving.

If you’ve been wondering how to make a mini cake, you’re in the right place!

Start With Cake or Cupcakes

There are two easy ways to make mini cake layers: use cupcakes or bake thin cake layers.

If you’re starting with cupcakes (my one-egg recipes make about six), simply peel off the wrappers and slice the cupcakes in half across the middle. You’ll get wider and narrower layers, perfect for stacking into bigger or smaller mini cakes.

The uneven edges are covered up when you frost the cake, but you can also use a serrated knife to trim them down if you want your cake to look neat and even from the start.

You can freeze leftover cupcakes in an airtight container like a Tupperware or ziplock bag for up to a month. Handy for when you want to whip up a mini cake without baking from scratch!

If your cupcakes have overflowed a little in the oven, just trim the domed tops and use the flat bottoms:

Prefer using cake layers? Bake thin 6-inch rounds (again, my one-egg recipes work beautifully), and use a 6cm or 2.5 inch cookie cutter to cut out perfect mini cake layers. Level them by trimming the top before or after cutting for neat, flat layers.

The cookie cutter method gives really tidy, even layers. But again, don’t worry if you see a difference now between these and the cupcake-based layers – once frosted, they’ll look practically identical.

How to Make a Mini Cake Filling and Frosting

To fill and frost a mini cake I use my 4 Minute Buttercream. In the recipe card below you'll find my small-batch recipe using just one stick (or 1/2 cup) of butter and icing sugar or powdered sugar. I actually prefer using a hand mixer for this, as stand mixers often struggle with such a small amount of ingredients.

The consistency of your buttercream is key: it can’t be too stiff or it’ll be tricky to spread on such a small cake. Here’s my microwave hack: scoop out a third of the buttercream, microwave it for 10 seconds, then stir it back in. You’ll notice the buttercream becomes much easier to work with – smoother, softer, and less stiff.

If your buttercream looks yellow you can correct that with a tiny dab of violet food colouring. Use a toothpick to add the smallest amount – it neutralizes the yellow and brightens your buttercream to a crisp white.

To add flavour to buttercream you have lots of options: crushed freeze-dried strawberries, dulce de leche, jam, lemon curd, or melted chocolate. Anything thick enough not to make the buttercream runny works well.

Mini Cake Tutorial: Layering and Filling

Choose a cake board at least two inches wider than your mini cake layers. Spread or pipe a dot of buttercream in the middle to act as glue, keeping your mini cake firmly in place. Without this, your cake may slide around as you decorate it, especially since it’s so light. That buttercream dot will firm up as it chills, making the cake even more secure.

If you’re using buttercream as the filling, you can simply spread it or pipe it onto each layer. But if you’re using a softer filling like jam, lemon curd or dulce de leche, you’ll need to pipe a buttercream dam around the edge of each layer first. This prevents your filling from oozing out under the pressure of the cake layers and ruining the outer frosting.

To make a dam, fill a piping bag (folded over a glass to make it easier) with buttercream, then snip off the end to create a hole about the width of your finger. Pipe a ring around the edge of each layer, spoon the filling into the centre, and stack the next layer on top. Repeat until your mini cake is assembled.

Chill the cake for 30 minutes in the fridge or 15 minutes in the freezer before you start frosting. This is essential to stop the cake from sliding around or bulging.

Crumb Coating: A Crucial Step!

The crumb coat is your first layer of frosting and its job is to trap any crumbs that come off the cake. This step gives you a smooth, crumb-free surface for your final layer.

For mini cakes, I prefer to pipe the crumb coat on. It reduces friction from your spatula and makes it easier to apply the frosting without moving the cake.

Spread the buttercream onto your chilled mini cake using an offset spatula or palette knife. Have a small bowl on hand to wipe off crumb-filled frosting so you don’t mix it back into your main bowl. Press gently down on the cake board with one hand while you spread with the other to keep everything steady.

Next, use a cake comb or icing scraper, pressing the bottom edge onto the cake board for a straight finish. If your mini cake is made from cookie cutter layers, you’ll notice the neat sides straight away. Cupcake layers may look a little more rustic, but once they’re covered in frosting, it won’t matter!

Finish by tidying the top with your offset spatula, scraping sideways to pull in any excess frosting and create a clean edge.

Final Coat: Smooth Buttercream Perfection

After crumb coating, pop the cake back into the fridge or freezer until the frosting is firm and no longer sticky. This will make applying your final coat so much easier.

Check your buttercream consistency again – it should be soft and easy to spread. Start by frosting the top of the mini cake: spoon on a generous amount, spread it across, and let it spill over the edges to help form neat corners later. Hold your offset spatula at a 45-degree angle and gently spin the cake to level it.

Next, apply buttercream to the sides. Push the frosting up around the top to build a lip that helps you create a sharp edge. Use a cake comb to smooth everything out. Keep pressure light and stop often to clean your comb – excess build-up can drag and pull the cake, which might dislodge it from the buttercream glue.

To fill any gaps or indents, apply more buttercream and repeat the smoothing process. A metal cake comb works brilliantly for the final passes – and warming it slightly (with hot water, a blowtorch or hairdryer) can give you an ultra-smooth finish.

Tidy up the top by swiping sideways with a clean offset spatula. By starting with a generous layer and building that top lip, you’ll have a nice sharp edge once everything’s smoothed out.

Decorating Ideas for Your Mini Cake

Chill your mini cake again before decorating to firm up the frosting. I recommend using all of the following techniques on cold, firm mini cakes to prevent the frosting sagging or bulging.

Piping: Use small piping tips (like a #16 star) to keep your designs in proportion. You only need a little buttercream for piping, but fill your bag at least a third full to make squeezing easier. Add borders around the top and bottom, or pipe directly onto the sides.

Stencils: Use stencils to create intricate patterns. Make these yourself by drawing designs onto parchment paper or wax paper and cutting the shapes out. The surrounding paper will be your stencil! Make sure the buttercream frosting on the mini cake is cold and firm so the stencil doesn't damage it. Spread colored buttercream over the stencil and scrape off the excess to leave a thin, smooth layer behind. Peel the stencil off and voila! If you're using several stencils, chill the cake in between each so that you don't damage any previously stenciled details.

Lettering: To add a message, try Sweet Stamp letters. The cupcake-size sets are perfect for mini cakes. Chill the cake for an hour, then let it sit at room temperature for about 30 minutes before stamping. You can paint over the impressions with edible paints or mix lustre dust with vodka or clear extract.

Buttercream transfers: These are another fun option. Pipe designs onto wax or parchment paper or microwave buttercream for 5 seconds to soften it and then paint the design on. Press the design gently against the cake, leaving the paper attached for now. Chill the cake for at least an hour before peeling the paper away. The details will transfer cleanly onto your chilled frosting.

How to Store and Serve Your Mini Cake

Mini cakes are easy to store and transport. Keep them in an airtight container in the fridge for a few days. For travelling, move them straight from the fridge to your car so they’re firm and won’t wobble en route.

Want to move your cake from its board to a stand or plate? Do it while it's cold to avoid damaging the frosting.

Let mini cakes sit out at room temperature for an hour or two before serving – they taste best when the cake, filling and frosting are soft. You can slice them into tiny wedges or use a fork because they’re just the right size for an individual serving or for two people to share.

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Here's a video of this mini cake tutorial:

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If you're looking for an easy graduation cake that’s bright, joyful and doesn't require any fancy tools, this is the tutorial for you! Whether you’re celebrating a preschool graduation, the end of the school year or a milestone moment, this cake is guaranteed to make a statement.

Bake and Build Your Cake

Start by baking your favourite cake – I used my Very Vanilla Cake recipe and added sprinkles into the batter for fun, colourful slices. Assemble your cake with layers of cake and my 4 Minute Buttercream, which is quick, delicious and perfect for decorating.

You can use another recipe for the frosting but make sure it's a crusting buttercream. That just means it firms up as it sets, which is key for being able to apply your stencils later on.

Apply a crumb coat, which is a very thin layer of frosting that locks in crumbs and covers the whole cake. It doesn’t need to be perfect – just make sure there’s no naked cake showing. Chill the cake in the fridge for about 30 minutes.

Smooth Frosting on this Easy Graduation Cake

Once the crumb coat is set, tint your buttercream in your chosen base colour. I used blue gel for a bright, fun finish. Frost the top of the cake first, then move on to the sides, letting the frosting rise just above the top edge for sharp corners later.

Use a cake comb to smooth the sides. If you have a metal cake scraper, even better! You can warm it up for ultra-smooth results. To finish the top edge, swipe sideways with your offset spatula to avoid creating a bulge.

Now chill your cake again – at least one hour, or overnight.

Make Your Own DIY Cake Stencils

While the cake is chilling, make some DIY cake stencils. Search online for “celebrating children silhouettes” and print them out. Trace each figure onto squares of parchment or wax paper, leaving about an inch of paper around each outline. Carefully cut them out, snipping into the middle of each figure and then pushing one scissor blade through and angling around the outline. The more precise you are here, the cleaner your buttercream silhouettes will look.

Tip: if you’re doing a lot of figures, I find it’s faster to make individual stencils for each one rather than scraping them clean and reusing.

Add the Buttercream Silhouettes

Once your cake is firm and chilled, wrap your first stencil around the cake where you want the design. Press it gently against the cake and spread coloured buttercream over it, from the edges towards the middle to prevent smudging.

Scrape with a small offset spatula to smooth, then gently peel the stencil off. Use a toothpick to clean up any smudges.

Space your stencils so they don’t touch any fresh buttercream and repeat the process. Chill the cake again before filling in the gaps after the first figures has set.

Mixing your colours in a cupcake pan is a great time-saving trick – less washing up and perfect portions of buttercream for each figure.

Serve and Celebrate with this Easy Graduation Cake!

Once your design is finished, keep the cake chilled until it’s time to serve. This easy graduation cake is ideal for end of year parties or really any event that calls for bright, happy energy. I made it as a preschool graduation cake - you could even personalize the stencils for your child’s class!

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For hundreds more cake decorating techniques and designs, visit my online cake school!

You can also watch a video of how to make this easy graduation cake:

https://youtu.be/mgxUxbonpaE

This Nutella buttercream recipe is the kind of frosting that stops people mid-bite. It's smooth, rich, and packed with chocolate hazelnut flavour. Spread it over a layer cake, pipe it onto cupcakes, or sneak spoonfuls straight from the bowl! This recipe for rich, creamy Nutella frosting is a must-try for any Nutella lover.

Why you’ll love this Nutella Buttercream

Nutella adds a depth of flavour and creaminess that takes a basic buttercream to a whole new level. The result is a velvety chocolate buttercream with Nutella that’s chocolatey without being overpowering and sweet without being sickly. It also transforms buttercream consistency, making it spreadable and so easy to smooth! It’s incredibly easy to make — just a few simple ingredients and no fancy tools or techniques required.

This hazelnut chocolate frosting layered with my Perfect Chocolate Cake is one of my favourite cake flavour combinations! The chocolate cake is tender and decadent and Nutella pairs with it like a dream. But you don’t need a full cake to enjoy it! This easy Nutella icing is just as delicious on cupcakes.

How to make Nutella Buttercream

This Nutella buttercream recipe starts with my 4 Minute Buttercream, which is made by mixing room temperature butter with powdered sugar (also called icing sugar). I use my trusty KitchenAid mixer but a hand mixer will work as well. Add salt and vanilla extract for flavour but then the recipe takes a delicious turn. Instead of adding milk to thin out the buttercream, Nutella will give it the perfect consistency all by itself. As you mix it in, you'll see the texture transform, becoming softer and smoother as well as easier to stir! Now it's ready to be added to your cake or cupcakes!

Tips for Success

Make sure your butter is at room temperature before making this Nutella buttercream. I take mine out of the fridge the night before or in a warm kitchen, at least 2 hours before.

This recipe makes enough to frost a three layer 8inch cake or about 24 cupcakes. You can halve or double it if you like!

The more Nutella you add to the buttercream, the runnier or looser it will become. I suggest starting with the amount in the recipe and mixing that in before deciding whether or not you can add more! If your kitchen is warm, your buttercream with Nutella will probably only be able to handle the amount in the recipe. If it's cold you'll be able to add a bit more.

How to store leftover Nutella Buttercream

Store any leftover Nutella buttercream in an airtight container in the fridge for two weeks or in the freezer for two months. Take it out a few hours before using it to let it come to room temperature. Mix it well before using again to knock out air bubbles and make sure it's smooth.

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From rich chocolate pairings to fruity favourites and nostalgic classics, these 10 cake flavour combinations are guaranteed to impress. Whether you're baking for a birthday, brunch, or just because, each idea includes not only mouth-watering flavour pairings but also recipes and decorating tips.

Ready to dive into the ultimate list of crowd-pleasing cake flavour combinations?

1. Chocolate Nutella

Let’s start with my current favourite: chocolate and Nutella. This starts with my go-to chocolate cake layers—they’re soft, tender, and perfectly balanced without being overly sweet.

To boost that irresistible chocolate hazelnut flavour, make my Nutella buttercream. It makes the buttercream smoother and easier to spread, too. Decorate with a Nutella drizzle and Ferrero Rocher chocolates for a stunning finish. Press them onto the cake while the frosting is still soft so they stick easily.

2. Lemon Raspberry (the best fruity cake flavour combinations!)

This fruity cake flavour combination is a bright and zesty showstopper. Lemon zest is mixed into the batter, and fresh raspberries are folded in before baking. For the frosting, blend lemon curd into buttercream to add richness and a bold citrus punch.

Layer the cake with extra lemon curd for a tart contrast and decorate with fresh raspberries for a vibrant finish that hints at the delicious layers inside. Get my Lemon and Raspberry cake recipe here.

3. Piña Colada (Coconut Pineapple cake flavour combinations)

Inspired by the tropical cocktail, this cake pairs coconut and pineapple beautifully. Coconut milk in the cake batter creates soft, creamy layers with a subtle coconut flavour.

The frosting? Pineapple buttercream made with freeze-dried pineapple powder. This adds intense flavour without extra moisture. In the filling, a spoonful of cream cheese is added to the pineapple buttercream for balance. Finish with shredded coconut and dried pineapple slices for a cake that feels like a beach holiday in every bite. You'll find my Piña Colada cake recipe here.

4. Chocolate Chip Cookie Dough with Brown Sugar Frosting

This one’s a decadent dream. The cookie dough is made safe to eat by baking the flour and skipping the eggs. Press it into discs to layer between your cake, and roll extra into balls to decorate the top.

The frosting is ermine-style, made by cooking milk and flour and mixing it with butter, brown sugar, and vanilla. It’s rich, smooth, and not too sweet. Paired with buttery vanilla cake layers, the flavours shine without overwhelming. This cookie dough cake recipe is must-try for any cookie lover!

5. Chocolate Peanut Butter (classic cake flavour combinations!)

A timeless cake flavour combination. Start with rich chocolate cake and layer it with chocolate buttercream. Then coat the outside with creamy peanut butter buttercream.

Pipe two-tone swirls using both frostings and top with peanut butter cups, or make your own: pour melted chocolate into mini cupcake cases and add a spoonful of peanut butter mixed with icing sugar. Once they set, they add a crunchy, satisfying bite. Try my chocolate peanut butter cake recipe to taste it for yourself!

6. Every kind of Strawberry

This strawberry cake is bursting with berry flavour and colour. Use both fresh or frozen strawberries and freeze-dried strawberries in the cake batter for maximum impact. I blend mine in my Magic Bullet blender to make a smooth puree with quick and easy cleanup!

Blend freeze-dried strawberries into a powder and stir into buttercream for an intense strawberry taste without any runniness. It also makes a brilliant, natural pink frosting. Freeze-dried strawberries also make a flavourful, long-lasting decoration. Here's my Strawberry Cake recipe!

7. Jam-Filled Vanilla Cake

One of the easiest ways to incorporate fruit into a cake is with jam. You can make your own or use shop-bought in any flavour. I love my Very Vanilla cake layers for this cake because they're rich and buttery and let the fruity jam really shine!

To stop the jam from leaking out, pipe a buttercream dam around each layer and fill the centre with jam before stacking. You can cover the cake with more buttercream or leave it ‘naked’ and just pipe a few dollops on top. It’s simple, beautiful, and easy to transport—perfect for summer events.

8. Banana Cream Cheese

This is ideal for those who don’t want anything too sweet. Moist banana cake is paired with tangy cream cheese buttercream for a balanced, rich flavour. I like to use an offset spatula or the back of a spoon to create rustic texture in the cream cheese frosting. It's much easier than trying to smooth the soft and sticky cream cheese buttercream!

Let the cake come to room temperature before serving so the texture softens and the flavours really come alive. Try this Banana Layer Cake recipe for a brunch, coffee date, or afternoon tea.

9. Oreo Chocolate Cake

Always a crowd-pleaser. These chocolate cake layers use cocoa powder for that deep Oreo cookie flavour. The buttercream is mixed with crushed Oreos to make a delicious cookies-and-cream filling and frosting.

It’s distinctive, delicious, and simple to decorate—top the cake with whole Oreos and pipe buttercream swirls between them. Yum! Get my Oreo Chocolate Cake recipe here!

10. Marble Cake (Chocolate and Vanilla)

When you can’t decide between chocolate or vanilla, have both! Use one cake batter, divide it in half, add cocoa powder to one, and buttermilk to the other.

Scoop alternating spoonfuls into the pan and swirl with a toothpick for a marbled look. Use vanilla buttercream between layers, chocolate on the outside, and a swoop of vanilla up one side for a striking finish. Each slice is as beautiful as it is tasty. Try my Easy Marble Cake recipe here!

What next?

Looking for cake decorating ideas and techniques for any of these cake flavour combinations? Join my online cake school with a 7-day free trial and learn hundreds of techniques and designs. I’d love to see you there!

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If you're looking for the best cake decorating tools for beginners, you're in the right place! Even as a beginner, having the right basic tools can make a huge difference – cake decorating becomes easier, more enjoyable, and your cakes will look SO much prettier, too. In this guide, I'll show you the 10 essential cake decorating tools for beginners, along with tips on how to use them like a pro. You can also check out my list of favourite cake tools.

1. Offset Spatula or Palette Knife

The most basic but vital tool for cake decorating is an offset spatula, also known as a palette knife. You'll use it to spread fillings and frostings onto your cakes. The longer the blade, the faster and smoother your spreading will be because a longer blade lets you flatten more with each swipe compared to lots of short strokes.

However, bigger isn't always better! A small offset spatula, like a 9-inch offset spatula, is perfect for detailed techniques such as stenciling, layered colour designs, and spatula painting. These are all skills covered in my online course on 10 Cake Decorating Techniques.

2. Cake Comb or Icing Scraper

A cake comb (also called a frosting smoother or icing scraper) is another essential. They come in plastic, acrylic, or metal, and it's crucial to choose one that's at least as tall as your cake, so you can smooth the entire side in one go.

Personally, I recommend a metal cake comb because plastic and acrylic versions can chip easily when washed or dropped, and those tiny chips cause grooves or trails in your frosting. Metal combs can also be gently warmed with warm water, a hairdryer, or even a blow torch to make your frosting ultra-smooth.

3. Turntable or Spinning Cake Stand

A turntable is incredibly useful when decorating cakes. It allows you to spin your cake while smoothing frosting or adding decorations, saving you lots of time and effort.

Plastic turntables are the cheapest option but tend to be quite wobbly, causing jerking motions that create vertical indents or dents in the frosting. A metal turntable costs a little bit more but is well worth the investment because the spin is much smoother, resulting in more polished cakes. You can see both in the image below - a metal turntable on top and a plastic turnable (with frosting grooves and dents!) is in the bottom two photos. The turntable on top is actually a cast iron turntable, which I love because it has such a sturdy base and comes with a non-slip mat!

4. Piping Bags

You'll definitely need piping bags for filling cakes, piping decorations, and adding details. You can choose between disposable and reusable options. I prefer disposable piping bags because they can be washed and reused hundreds of times. I find that reusable bags develop a lingering smell after a few uses.

You don't always need piping tips. Simply snip a small piece off the end of the bag to pipe small dots or a larger piece for bigger decorations. This makes them brilliant for quickly adding fillings and frosting or even creating dotted decorative designs.

5. Piping Tips

Now let's talk about piping tips. Fitting one into a piping bag is easy. Drop the tip inside the bag and push it down as far as it will go. Score a line with scissors about halfway up the piping tip. Push the tip out of the way and cut along the scored line. Then push the piping tip back down so that about half of it sticks out of the bag. This keeps it snug and secure while piping.

For piping swirls on top of cakes and rope borders, I recommend a 1M or 2D tip.

For beaded borders, a #8 tip is perfect and for textured beaded borders, a #32 tip works beautifully. And for chunky shell or wave borders, a 4B tip is ideal.

If you want to write messages, pipe intricate designs, or add tiny details like eyes or facial features, a #3 or #2 small round tip will do the trick.

Piping tips come in regular, small, large, and even "Russian" or "flower nozzle" sizes. You'll need different sized holes cut into your piping bags depending on the size of the tips, so it's handy to have a few bags ready.

I organise my piping tips in a craft box with separate sections for each type, making it easy to find exactly what I need.

6. Couplers

A coupler is a brilliant tool to have in your piping toolkit. It allows you to swap different piping tips onto the same piping bag without having to empty the bag.

To use a coupler, drop the base of the coupler into the piping bag, push a piping tip onto the outside, and screw on the coupler ring to hold the tip in place. This means you can switch tips while using the same buttercream colour, or move a single tip between different coloured bags, saving loads of time and effort.

7. Textured Cake Comb

Textured cake combs let you create fabulous patterns in your frosting. They can be plastic, acrylic, or metal, and you use them exactly the same way as a straight-edged cake comb by scraping them around the cake.

For striped cakes, the technique is slightly different. Scrape around the cake to create grooves, chill the cake in the freezer for 15 minutes, spread or pipe a second colour of buttercream into the grooves, and smooth with a straight-edged comb to reveal perfect stripes. This adds a professional and striking look to your cakes with minimal fuss.

I store my cake combs organised by size and material in a bamboo rack, making them easy to see and grab when decorating.

8. Small Stiff Paintbrush

If you want to add some metallic magic to your cakes, a food safe small stiff paintbrush is an essential tool.

You can buy edible metallic paints or create your own by mixing edible metallic luster dust with a few drops of vodka or another clear alcohol to make a thin paste. Use your paintbrush to dab or brush this onto cold buttercream. It’s fantastic for painting piped buttercream shapes, attaching details, or even highlighting embossed messages on cakes.

9. Sweet Stamp Letters

Sweet Stamp letters come in a variety of fonts and sizes, and they are ideal for beginners wanting to personalise cakes with names, messages, or quotes.

They work on fondant or buttercream, but for best results on buttercream, chill the cake for at least an hour to set the frosting. Then let it sit at room temperature for about 30 minutes so the frosting is still firm but slightly softened. Gently press the letters into the buttercream and lift them off carefully to leave a clean, neat imprint.

10. Cake Caddy

Finally, if you’re making cakes for friends and family, a cake caddy is an absolute must.

Instead of buying disposable cake boxes each time, invest in a sturdy cake caddy you can use again and again. Look for one that's tall enough for decorated cakes and toppers. This one has a pop-up lid to give you extra space and even comes with two tiers of cupcake trays!

Setting up your cake decorating toolkit with these beginner essentials will make the whole process more fun, less frustrating, and so much more rewarding. Plus, having a well-organised workspace saves tons of time searching for your tools – if you need inspiration, check out my tutorial on 14 Baking Organisation Hacks!

Ready to dive deeper into the world of cake decorating? Visit my cake school for hundreds of online tutorials and memberships to help you grow your skills and confidence!

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This piña colada cake brings sunshine to every slice. It’s inspired by the classic cocktail, with tropical flavours that are perfect for summer gatherings. Think soft coconut milk cake layers, tangy pineapple cream cheese filling, and creamy pineapple buttercream. It's easy to make and impossible to resist!

Make the piña colada cake layers

The cake layers for this piña colada cake are made with butter for richness and they're naturally flavoured with coconut milk. It's easiest to mix the batter using a stand or handheld mixer. Start by creaming butter and sugar together at medium speed until it's fluffy and lighter in colour. The butter should be at room temperature so that it mixes well with the sugar.

Switch to a lower speed and add the eggs. This Piña Colada cake recipe is at the end of this tutorial with a video showing how to make it. Add vanilla and coconut milk and when that's mixed in add the dry ingredients: flour, baking powder and salt.

When everything is mixed together, divide the batter between three greased 8 inch pans and bake at 325F for 30 minutes, or until the middle of each cake springs back when you touch it. These cakes bake beautifully flat! But after the cakes cool, if you want to trim the tops with a serrated knife you'll have an even neater cross section when you slice the cake.

Make the pineapple buttercream

While the cake layers are cooling, make a batch of pineapple buttercream. Blend a 1.5 oz (43g) packet of freeze-dried pineapple into a fine powder. If you don’t have a food processor, use a Ziploc bag and a rolling pin. If you pound for long enough it works just as well!

To make the buttercream you'll need the butter to be at room temperature. I like to take mine out the night before I bake this cake so that it has plenty of time to soften. Sift your icing sugar or powdered sugar to remove any lumps. Mix them together on a low speed for about 4 minutes, until the buttercream is smooth. Pour the pineapple powder in and mix at a low speed - you don't want the powder to fly out of the mixer! Add 1-2 tablespoons of milk or cream to thin out the buttercream so that it's easy to stir. You're looking for soft peaks when you pull your spatula out of the bowl.

See below for the recipe card where you can toggle between US and metric measurements!

Scoop out about a cup of the pineapple buttercream into a small bowl and stir in two tablespoons of cream cheese. This creates a creamy, tangy filling for your cake and balances the sweetness of the pineapple buttercream frosting.

Assemble the piña colada cake

Spread a dab of pineapple buttercream on the middle of your cake board to hold the first layer in place. When this buttercream sets it will attach the cake like glue! These cake layers bake flat so there’s no need to trim them. Any unevenness will be fixed by the buttercream filling and frosting.

Add half of the pineapple filling, spread evenly to cover the top of the cake layer, and press the second cake layer on top. Repeat with another layer of filling and top with your final coconut milk cake layer.

Crumb coat and frost

Chill your cake layers before frosting them so that they're firmer and less crumbly/ Then apply a thin crumb coat using half of your pineapple buttercream. This seals in crumbs and shapes the cake.

Chill again to set the crumb coat before applying your final layer with the rest of the buttercream. Smooth the top (I like to use an offset spatula or palette knife held at a 45 degree angle while spinning the cake) and then spread around the sides. Use a cake comb to scrape around the cake several times to smooth the frosting.

Decorate

To decorate this piña colada cake, press shredded coconut around the bottom to highlight that coconut flavour.

On the top I like to make a spiral swirl of texture using an offset spatula, pressing down on the outer edge and pulling it in to the middle as I spin the cake.

For a simple but stunning tropical decoration, use dried pineapple slices. They look just like flowers!

How to store and serve this piña colada cake

You can store this cake in the fridge for 2–3 days. It tastes best at room temperature, so take it out about 2 hours before serving to soften the cake and buttercream.

This Piña Colada cake recipe is one of my favourite summer bakes. It’s light, fruity, and its cocktail vibes are perfect for any summer occasion.

Sign up for my Free Course on 10 Buttercream Frosting Techniques to learn more ways to decorate cakes using buttercream!

You can also watch a video of how to make this Piña Colada Cake, coming soon!

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