Browse Decorating Techniques

Fondant Ribbon Rose

Difficulty: Easy

These quick and easy flowers can be placed on your cake right after you roll them.

Fondant Ribbons, Strips and Embossing

Difficulty: Easy

Add subtle textures to fondant using our Fondant Ribbon Cutter/Embosser. This easy-to-use tool imprints elegant designs as it cuts fondant strips in a variety of widths and also imprints a beaded edge or textured striping. It's another great way to add a beautiful dimensional look to fondant cakes.

Fondant Veil

Difficulty: Medium

Dress up your cake to match the bride’s gown with the impressive Fondant Veil technique. The lush drape is formed using dowel rods to shape the pleats.

Forget-Me-Not

Difficulty: Somewhat Easy

About half the size of a dime, Forget-Me-Nots can be grouped on cake tops or used to accent smaller treats like petits fours. They grow naturally in blue, pink and white.

Frosting Bows

Difficulty: Somewhat Easy

Making frosting bows is such a pretty finishing touch for floral cakes. Use petal tip 104 and a figure 8 motion to create the elegant loops. Using a round or star tip can give your bows a different look.

Fun Flowers

Difficulty: No reviews

Gum paste can be used to create both lifelike blossoms and these Fun Flowers. Take creative license with spiral icing swirls on petals and flower centers.

Ghosts

Difficulty: Easy

Ghosts are a frightfully fast way to add spirit to Halloween cupcakes, cookies and brownies. With a ball head and pull-out body, it's an accent anyone can perfect.

Giraffe

Difficulty: No reviews

Think of the Giraffe as a number 7 shape, with a pull-out line for the neck and the head. Easy dot features are then added on top.

Graduates

Difficulty: No reviews

Make a plain cupcake the perfect graduation cupcake by adding these fun fondant students to the sides. They're a breeze to cut, shape and decorate using a cookie cutter and royal icing.

Grapes

Difficulty: Easy

You can pipe the fruit directly on your cake or cupcake in buttercream, then add your stems and leaves.

Grass

Difficulty: Easy

The grass tip creates the most celebrated, easily accomplished decorations! The serrated edges of the grass tip makes ridges in the icing as you squeeze it out. Our step-by-step video shows you how!

Gum Paste Rose

Difficulty: Somewhat Easy

Individual hand-shaped petals are the secret to the incredible realism of Gum Paste Roses. Gum paste can be rolled very thin, yet hold its shape. As a result, your flowers will have texture and form that rivals nature.

Half Carnation

Difficulty: Somewhat Easy

The Half Carnation achieves the beautiful ruffled effect of a full carnation, piped directly on your cake. Be sure to use stiff consistency icing to hold each petal’s shape.

Heart

Difficulty: Easy

Go ahead, show them how much you love them by embellishing your cakes with these sweet hearts.

Holly Leaf

Difficulty: Easy

Holly leaves build on the basic leaf technique. Use a decorator brush to pull out the tiny points that give them their festive shape.

Kid Candy Face

Difficulty: Easy

It's always a party when you top your cupcakes with smiling candy faces! Give everyone a different hat design using various colors of rolled fondant and FoodWriter Markers.