An Art Cake decorating is an art form It takes much talent and skill to turn square and round plain cakes into masterpieces. There are many classes that one can take to grow in this skill. Michaels has some of these classes.

Icing

Fondant: has a dough like consistency, and is draped over the cake. This can also be used to make shapes on a cake. This gives the cake a smooth finish.

Butter cream: is rich and spread on with a knife. This icing is used under fondant, as well as to create a rougher finish on the cake. It takes a lot of work to make it smooth.

Knife or spatula This is used with icings that are softer in texture. Use same direction motions, unless going for a rougher texture. Can be used to provide texture to cakes.

Icing tube This is used to create details on cakes with icing. There are a variety of different tips. They can create, smooth edges, jagged edges, bumps, etc.

Fondant Must be rolled out first Is either draped over the cake, or cut up with a knife or cookie cutters.

Decorating additions Moulding chocolate. –Used to form sculptures' of detail, cake toppers etc. Melted sugar –Used to create delicate bubbles and other pieces needing a grainer or more delicate look.