Cakes

Search through our wide range of ideas for decorating cakes from chocolate curls to frosted flowers

Chocolate Decorations

Caraque

1. Melt 115g (4oz) SuperCook Plain Belgian Chocolate and spread a thin layer on to a marble slab or clean chopping board.
2. Leave in a cool place until firm, but not hard (do not refrigerate).
3. Draw a sharp, thin-bladed knife at a slight angle across the chocolate with a slight sawing movement, scraping off thin layers to form long thin scrolls.
4. Place on a plate lined with baking parchment and chill until required.

Curls

1. Melt 115g (4oz) SuperCook Plain Belgian Chocolate and spread a thin layer on to a marble slab or clean chopping board.
2. Leave in a cool place until firm, but not hard (do not refrigerate).
3. Drag a cheese slicer over the surface to form thick curled scrolls.
4. Place on a plate lined with baking parchment and chill until required.

Leaves

1. Melt 115g (4oz) SuperCook Plain Belgian Chocolate.
2. Choose non-poisonous leaves such as bay or rose leaves, wash carefully and pat dry thoroughly.
3. Using a small brush, paint the leaves with melted chocolate.
4. Place on a tray lined with baking parchment greaseproof paper and allow to set.
5. Peel away the leaves and store as above.

Rainbow Buttons

1. Melt 115g (4oz) SuperCook Plain Belgian Chocolate.
2. Drop small pools of melted chocolate onto a tray lined with greaseproof paper.
3. Sprinkle with Hundreds & Thousands or Sugar Strands, and allow to set in a cool place.
4. Once set, peel from paper and store as above. They make tempting looking 'buttons' to decorate iced cakes and cupcakes.

Boxes

1. Melt 115g (4oz) SuperCook Plain Belgian Chocolate, and spread a thin layer onto a tray or chopping board lined with greaseproof paper.
2. Leave in a cool place until firm, but not hard (do not refrigerate).
3. Using a sharp knife, cut out even sized squares, and peel away from the paper. Store as above.
4. Use to form a chocolate box around a cube of cake, securing on the sides of the cake with jam or SuperCook EasyIce Chocolate Buttercream Style Icing.

Piping

1. Iced cakes can be finished with simple chocolate piping.
2. Melt 115g (4oz) SuperCook Plain Belgian Chocolate and spoon into a small piping bag.
3. Pipe small dots or double lines on to small cakes, or shapes such as hearts and flowers.
4. Alternatively, use SuperCook Chocolate Décor Créme in White or Milk, which is ready to use straight from the pouch and comes with 4 different decorating nozzles.

Coloured & Flavoured Chocolate

1. For variety, you can colour and flavour SuperCook White Belgian Chocolate. White Chocolate is best is it shows colour better than Milk.
2. Melt 115g White Belgian Chocolate and add a few drops of your chosen SuperCook Flavour and Food Colouring.
3. Use your coloured and flavoured chocolate in any of the above ideas.

Frosted Flowers, Leaves & Fruit

Flowers & Leaves

1. Make up half a sachet of SuperCook Easy Egg White Powder as directed until well mixed but not frothy.
2. Using a fine brush, paint on to the front and back of edible flowers and leaves such as rose petals, violets, mint or borage leaves.
3. Place on a sheet of greaseproof paper thickly coated with caster (ultrafine) sugar.
4. Sprinkle more sugar over the top and then transfer to a fine rack in an airy place to dry.
5. Use to decorate cakes, desserts and homemade chocolates.

Fruit

1. Choose small fruits such as grapes, berries and currants.
2. Wash and pat dry, and snip into small clusters if appropriate.
3. Prepare the SuperCook Easy Egg White Powder as above and brush all over the fruit.
4. Place on greaseproof paper and dust thickly with caster (ultrafine) sugar.
5. Shake off the excess sugar and place on a rack to dry.

Icing Decorations

Scorched sugar:

1. Thickly dust cakes and pastries with icing sugar. Heat a metal skewer over a flame until red hot, then place firmly on the sugar to scorch it.
2. When brown, make another parallel stripe, reheating the skewer as necessary.

Stencilling:

1. Either cut strips of greaseproof paper and lay on top of un-iced cakes, some at different angles, or lay a paper doily on the surface.
2. Sift icing sugar on top and carefully remove the strips or doily.
3. For children's parties, you could use letters, numbers, animal shapes, cars or planes. See our series of fun stencils in the Kids Kitchen section of our website.

Feathering:

1. Colour some white glacé icing with SuperCook Food Colouring and place in a small piping bag.
2. Spread white glacé icing over your cake, and then pipe straight lines of the coloured icing across the cake.
3. Before the icing sets, draw a skewer through the lines, turn the cake round and draw the skewer in the opposite direction.
4. Continue until the top is completely 'feathered'.

Mini Carrots for Carrot Cakes

1. Blend Red and Yellow SuperCook Ready to Roll Coloured Icing together or colour SuperCook Natural Marzipan with Yellow SuperCook Food Colouring (keep adding until you achieve orange colour) and mould into small carrot shapes.
2. To make the carrot stalks use Green SuperCook Ready to Roll Icing or Green SuperCook Writing Icing or Designer Icing.

'Bug' Decorations for Kids Parties

1. Decorate small iced buns with assorted 'bug' decorations. To make a ladybird, roll a small round body from Red SuperCook Ready to Roll Coloured Icing and pipe with dots and legs using Black SuperCook Writing Icing.
2. For spiders, form a small round body from Black SuperCook Ready to Roll Coloured Icing and pipe with Black and Red SuperCook Writing Icing for legs and eyes.
3. For a caterpillar, roll out Green SuperCook Ready to Roll Coloured Icing and decorate with red, yellow and black coloured dots using SuperCook Writing Icing.

Birthday Cake Numbers:

1. Colour White SuperCook RegalIce Ready to Roll Icing to your preference.
2. Trace the number on to a piece of baking parchment.
3. Place some of the Icing in a small piping bag and pipe a thin outline of the number on top of the trace.
4. Use the remaining Icing to fill the middle of the number using your thumbs to mould the icing to the edges of the outline.
5. Leave to set and then carefully peel off the paper, and place on your cake.

Decorations using Nuts

Baked Almonds

1. Cut blanched almonds into thin 'slivers' using a very sharp small bladed knife or a safety razor.
2. Place on a baking tray and bake in the oven at 180^oC (350^oF, Gas Mark 4) for a few minutes, turning occasionally, until evenly golden.
3. Allow to cool and then sprinkle on top of your cake.