Cake decorating

Cake decorating is the finishing stage of cake making. After the layers are filled and stacked, the baker covers the cake with a thin crumb coat, a very thin layer of frosting that locks in loose crumbs, and chills it to set. A final coat of buttercream follows, smooth and free of crumbs, unless the cake is to be covered with a rolled coating.

From there the choices multiply. Buttercream can be piped into borders, shells and flowers through a bag fitted with a metal tip. Rolled fondant is a thick sugar paste that covers a cake and can be molded into shapes. Royal icing is used for outlines, string work and edible flowers.

A ring of frosting called a dam holds soft fillings in place between layers.