Cake decorating is a hobby and a delight for all seasons. What better way to keep the family happy than to bake them a sweet tasting cake for that special occasion, or maybe just to show you care.

It is important before you even begin to bake your cake that you decide what you are going to actually decorate it with. You have a variety of options.

Most cakes are commonly topped with icing or frosting of which there are a multitude, including Buttercream Icings, Caramel Icings, Peanut Butter Icings and many, many others. There is also fondant, marzipan and butter cream which are also types of icing. Other icings to consider which aren’t so common are those made with a mixture of sugar and cream cheeses. The simplest icing you can make is called Glace and is basically made with water and icing sugar.

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Ingredients

* 1/3  cup packed brown sugar
* 2  Tbsp. butter
* 1  Tbsp. water
* 6  to 8 1/4-inch-thick slices fresh pineapple, cored and halved
* 2  cups all-purpose flour
* 1  Tbsp. baking powder
* 1/2  tsp. salt
* 1/4  tsp. ground nutmeg
* 1/2  cup butter, softened
* 1  cup granulated sugar

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INGREDIENTS:

1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract

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Ingredients

* 2 tsps instant coffee granules
* 1 tblsp caster sugar
* 1 cup boiling water
* 1 / 4 cup coffee-flavoured liqueur
* 250g packet sponge finger biscuits
* Milk chocolate curls, to serve
* Filling:
* 1 tsp gelatine
* 1 tblsp water
* 300ml tub thickened cream
* 1 tblsp caster sugar
* 250g tub mascarpone
* 100g milk eating chocolate,finely chopped

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Ingredients

* Cake:
* 2  cups  all-purpose flour (about 9 ounces)
* 1  cup  granulated sugar
* 1  cup  packed dark brown sugar
* 3/4  cup  unsweetened cocoa
* 1 1/2  teaspoons  baking soda
* 1 1/2  teaspoons  baking powder
* 1/2  teaspoon  salt
* 1  cup  reduced-fat mayonnaise
* 3  tablespoons  canola oil

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Ingredients
7 egg whites

7 egg yolks

90g sugar

1 tbsp vegetable oil

90g flour

one or two additional tbsp of sugar to “drop” the sponge cake on

1 glass of raspberry jam (about 200g/7ounce, preferably seedless)

confectioner’s sugar for dusting

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Ingredients

* 1 cup plain flour
* 1 tsp bicarbonate of soda
* 1 tsp baking powder
* 2 tsps ground cinnamon
* 2 eggs
* 3 / 4 cup vegetable oil
* 3 / 4 cup caster sugar
* 1 1 / 2 cups coarsely grated carrots
* 1 / 2 cup sultanas
* Extra ground cinnamon and shredded orange rind, to decorate
* Cream cheese frosting:
* 75g cream cheese, at room temperature

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Ingredients

200g packet of Tiny Teddy chocolate biscuits
1 tsp cinnamon
100g butter, melted
10g sachet powdered gelatine
1/2 cup boiling water
1/4 cup Dutch cocoa
250g light cream cheese
3/4 cup caster sugar
400g can evaporated milk
1 cup frozen or fresh raspberries, to serve

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Ingredients

* 1  cup  all-purpose flour
* 1  cup  pecan flour (see notes)
* 2  teaspoons  baking powder
* 1/4  teaspoon  salt
* 3  large egg yolks, beaten to blend
* 2/3  cup  maple syrup
* 1/3  cup  pecan or vegetable oil
* 1  tablespoon  brandy
* 6  large egg whites
* 1/3  cup  sugar
* Maple-cream cheese frosting
* 1/2  cup  chopped toasted pecans

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Ingredients

* 3 1/2  cups  sifted cake flour
* 2  teaspoons  baking powder
* 1/4  teaspoon  salt
* 1 3/4  cups  granulated sugar
* 1 3/4  cups  light brown sugar, divided
* 1 1/4  cups  butter, softened and divided
* 6  eggs
* 1  teaspoon  vanilla extract
* 1  cup  milk
* 1/2  cup  evaporated milk
* Caramel Cream Cheese Frosting
* Garnish: Pecan Praline

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