The essential cake decorating tools include an offset spatula for spreading frosting, a bench scraper for smoothing the sides, a piping bag with decorating tips for borders and designs, a turntable for easy decorating, and a cake stand or board for presentation. Additional tools, such as palette knives, fondant smoothers, and decorating combs, can help create more advanced finishes.

The best icing depends on the decorating technique. Buttercream is ideal for frosting cakes, piping borders, and creating textured finishes. Royal icing is commonly used for decorating cookies and intricate piping because it dries hard. Fondant creates a smooth, polished finish for covering cakes and making decorations, while glaze icing is best for drizzling over cakes, pastries, and donuts.

Start by applying a thin crumb coat to seal in loose crumbs, then chill the cake before adding the final layer of frosting. Use a turntable and a bench scraper or offset spatula to create smooth, even sides. Keeping the decoration simple, with clean edges and a few well-placed garnishes, often creates the most polished appearance.

Apply a crumb coat first and chill the cake until the frosting is firm. Then add the final layer of frosting and smooth it with an offset spatula or bench scraper while slowly rotating the cake on a turntable. Wiping your tools clean between passes helps create a neat, even finish.

Store decorated cakes in a cake carrier or covered cake stand to protect them from dust and drying out. Cakes frosted with buttercream can usually be kept at cool room temperature for a short time or refrigerated if the filling or frosting requires it. Cakes with fresh cream, cream cheese frosting, or perishable fillings should always be refrigerated. Before serving, allow refrigerated cakes to come to room temperature for the best flavor and texture.