Cake Decorating

It's never too late to try your hand at something new and, for each month of 2019, we're focusing on a different craft to inspire your creativity!

Transform simple bakes into memorable showstoppers with a few simple cake decorating techniques! Whether you're new to sugarcraft or you're already a baking whizz, you'll be mastering cake decoration in no time with handy tips and mouth-watering icing inspiration.

How to Create a Fox Cupcake Topper

1. On a clean, dry surface, knead your Renshaw Ready-to-Roll Icing until pliable.
2. Use a rolling pin with rings on to produce the desired thickness. Smooth out the surface to achieve a shine.
3. Use the Mix N Match face cutter to make the desired shapes for your designs.
4. Repeat the steps above for all of the colours required for design.
5. Use a pallete knife to smooth your Renshaw frosting over the cupcake, and glue all the elements together using a paintbrush.
6. Now get creative and see what other design you can create!

Ready-to-Roll Icing Tool Guide

Achieve professional level results every time by getting to grips with essential tools for sugarcraft showstoppers! While there are a huge range of handy tools and accessories available for getting the most out of every bake, we've narrowed things down to a few icing essentials!

Avocado Biscuits

1. On a clean, dry surface, knead your Pastel Green, Dark Brown, Teddy Bear Brown, and Lincoln Green Renshaw Ready-to-Roll Icings until pliable. Use a rolling pin with to produce the desired thickness for each colour.
2. Use a biscuit as a template to cut an exact covering of Pastel Green icing out, and adhere to the biscuit using royal icing.
3. Create a rounded dome for the central stone around 1" in diameter, and adhere to the Pastel Green Icing using royal icing.
4. Cut out a long strip of icing from the Dark Brown and Lincoln Green, around 1cm in thickness. Adhere the Lincoln Green icing around the perimeter of the biscuit, and the Dark Brown icing around the perimeter of the central stone using royal icing.

Ready-to-roll Icing Quantity Guide

Unsure how far each bag of Renshaw's reliable Ready-to-Roll Icing will get you? Check out our guide to how many bags you'll need for each cake size to help with your cake decorating prep!

Shop for everything you'll need to cover a cake

Decorating Tip Guide

Each decorating tip creates a unique effect, from floral flourishes to smooth lines and dots! Experiment to discover the perfect one for your application, helping you to create the kind of detail that'll set your cakes, cookies and cupcakes apart.

Frequently Asked Questions

When small amounts of air get trapped in your icing as you knead it, this can create an uneven finish. After kneading, it is best to locate any air bubbles that might've appeared and pierce them with a scriber. Once you've pierced the top of the air bubble, let the air out gently and then smooth the surface over with a smoother. You can then continue rolling your paste out. The sooner you spot and remove air bubbles, the better!

When attempting to achieve an even finish, it's important that you are working with an even cake base to begin with. Ensure that your layers of sponge are level, without too much filling in between them, as this can cause the sponge to slide.

Crumb coat the outside of the cake, if needed, and then put it in the fridge until it's chilled.

You can then place the cake on the turntable and lay your icing over. Spread the coating around the top, and then work around the sides until you have your cake completely covered. To finish off with even results, simply use your scraper and make sure it is smoothed over.

Carefully level the top as best you can, before taking the correct sized cake board and placing on top. You can then trim down the sides to make them level with the board at the top. Once you've done so, place the cake in the fridge until chilled before you cover with icing.

Make sure to knead your icing so that it is pliable before using, and that the side you roll has a smooth surface. If not, it will be hard to pin out and will crack when placed on a cake.

Small marks and cracks can be fixed by letting down some of the icing with water, until it becomes a paste. Make a piping bag with a no. 2 tube in and place the icing in the bag. Squeeze a little into the crack and smooth over with a slightly damp flat brush and allow it to dry. It may dry darker than the original colour, so be sure to avoid cracking beforehand if possible.

This is most likely to happen when the icing is rolled too thinly. We recommend you roll out your icing to a 3-4mm thickness, which is best for a standard size cake (6-10 inches).