Top Cake Decorating Supplies
Our Bakepedia community is made up of avid home bakers, both beginners and advanced, and sometimes these bakers need different sorts of recipes and information. When it comes to decorating cakes, my top cake decorating supplies work for everyone. You can frost and decorate a cake with a cereal spoon or a butter knife . Sometimes that casual look is all you want or need. However, if you want to take your cake decorating up a few notches there are some cake decorating supplies that will help you get the job done.
The first one is the only pricey investment decorating tool and mine is going strong after 30 years! I highly recommend that you have all of these in your kitchen if you find yourself decorating even a few birthday cakes a year. If you are a Bakepedia fan you know that I love tools and equipment that help make the task easier and help produce better results.
Cake Turntable–Many resources will tell you that you can use any old lazy Susan, and you can, but sometimes they prove themselves and obstacle. The Ateco, (as seen in picture), has stood the test of time. A heavy iron bottom means that it stays put as you apply frosting so that you can concentrate on your cake decorating. The 12-inch diameter top is large enough to support even large wedding cake tiers ! It is also made from heavy metal that won’t warp. It’s two-part design means easy cleaning. They aren’t cheap but they are well worth it.
Cardboard Rounds–These are my only single-use cake decorating supplies recommendation but you will be amazed at how helpful a piece of cardboard is! The key is that you want one in the exact diameter as the cake pan you are using: an 8-inch cardboard round for cakes baked in 8-inch cake pans. It is also preferable, you purchase them and not try to cut your own. The commercially produced ones will be exact. You need the smooth sides of the cardboard because they will be helping you guide your icing spatula to create smooth sides to your cakes, decorated with buttercream and frosting.
Icing Spatulas–These come in straight and offset, typically ranging from 4-inches to 12-inches or more. My fairly flexible, straight 8-inch is my go-to (white handle, center of image). Then a small offset and a larger offset come into play most often. You will learn through experience what works for you. Clean and store your icing spatulas very carefully. Any kind of ding or ripple on the blade will show up in your frosting. For instance, never use them to pry open a can.
Pastry Bags–I use Wilton Featherweight bags in 14 and 16-inch sizes often for cake decorating. I like the soft flexibility that these bags offer and these lengths allow me to fill them with a good quantity of frosting, without being too large and unwieldy. Insert your tips carefully as sharp points can tear the bags.
Coupler–This is a small plastic device that “joins”your pastry bag and smaller tips and allows for quick changing of tips. For smaller shells and rosettes I am partial to the Wilton #18 tip. A Wilton #3 plain round tip is a good one to have on hand for writing when decorating your cake.
Wilton 1M Tip–The 1M is the mother of all star tips. This tip makes the best rosettes and swirls of any of the larger star tips. It is my desert island tip and can create those extra large whirls and swirls on cupcakes that look like giant servings of soft-serve ice cream! you can decorate and create rosettes like on our ombré cake!
Top Two Images: Peter Muka
Other Images: Dédé Wilson