Category Archives: Cake Decorating Courses

The Best Way To Stack Tiered Cakes – To Enhance Grandeur In Cake Artistry


In the past I used to go to these massive Tongan weddings and seen the extravagant way cakes were displayed and was amazed at the way they were structured. I know that I had made a previous post about the best ways to display cake art, but today, I wish to focus on tiered cakes.

Therefore, my article today is all about the best tiered techniques for Cake Artistry.

I will show you tips, that may be help towards developing your own cake decorations skills and to learn all about stacking and cake tiers.

What Does A Tiered Cake mean?

A tiered cake means there are more than one cake, each in a series stacked one on top of the other, in a hierarchy of levels either horizontally, vertically or at an angle.
Tiers are counted, ranking lowest to the highest by the height rank/level, as seen in the chart below:


According to historical tradition tiered cakes were only limited to three. Why? here is why.

The story goes, that between the years of late 1700s and early 1800s, the first tiered cake was invented by a London pastry chef called William Rich. William had fashioned his cake design on the steeple of London's St Bride church.

The original cake tiers were alternated with fake cakes, because, of the ingredients used during this time and how it was processed, icing came out very heavy. Columns could not hold their weight.

Therefore, the lower cake and the in-between tier cakes were fake, but decorated with icing, and once they hardened, they were placed in between to hold the real cakes in place.


There are many ways to display cakes, as I had mentioned before in my previous post, however when it comes to creating several cake tiers, there are certain structural tools and rules we need to know before doing any structural work.

It is an art, in which you create a visionary dimension of grandeur and beauty. However, these also need a strong foundation.

Therefore, we need to know how to make sure that your creation remains standing throughout the whole time of display. to do this, we need to use the right tools:

  • Cake cards to be used underneath the actual cakes (invisible to viewers and thinner than cake boards or drums).

  • Plastic Straws/Rods or Wooden Skewers

  • Small metal Pliers to cut the rods/skewers

  • Scissors if using plastic straws

  • Strong Cake Lifter

  • Piping bag with the same icing used on the cake - used to fill up rod holes and to glue cakes to the boards

    Certain Aspects To Consider Before Stacking

    Before we even look at stacking, we need to consider certain aspects of the cakes, such as:

    • How many people are catered for?
    • What are the sizes of each tier?
    • How heavy are the cakes - the density (much heavier if they are layered, and have decorative toppers)
    • What sort of icing does it have?
    • The thickness of the frosting/icings
    • The thickness and diameter of cake boards/drums being used
    • The distance for delivery
    • Length of time cakes are on display
    • Will you use fake cake dummies or polystyrene dividers?
    • How will your cakes be stored and moved?

    How To Determine Catering Numbers By Cake Size

    Now, when we create cakes, we should always consider the total amount of people that will be eating the cake.

    The professional cake artists, use these measurements to also determine the worth and the price of their creation.

    When I first started my cake artistry, I found it really difficult to ask for what my cake was actually worth and always gave myself the reason that, since I am not a professional, my cakes were not up to par and therefore, always ended up under selling myself.

    It was not until I completed the online courses, that I learned, that by under selling my own talents, I was also hurting every other home baker/cake decorator.

    I lessened the worth of every other skilled cake artist, by lessening my worth, and it did no justice to anyone.

    Therefore, I had to change my mind set, and charge my worth. I do not charge the same price as professionals or bake shops, however, I no longer under sell, because of embarrassment for asking too much.

    I have started using the calculation chart that many professionals use to estimate their own cake pricing. The formula used is easy to implement and backs me up when I need to show my customers, what I charge and the reason why.

    I have provided a copy of Art Thou Cake's pricing list as an example, so that you can use this for your own cake decorating business. Please note that the prices are, in NZ Dollars and not USD, therefore you may need to adjust it accordingly.

    See my chart below:

    Art Thou Cakes Pricing List

    The chart represents a basic calculation that anyone can use. The calculation formula is basically, the amount of serving per cake multiplied by the cost of each slice, to get the price per cake order.

    However, the size of the cake pan determines how many servings you can get out of each cake.

    I use the above chart to estimate my costs, but include extras such as custom-made toppers (remember toppers alone, can cost more than $100 on their own, so make sure this is included as an extra in your final invoice or quote).

    Another cost that is not indicated in the chart, is the delivery of the cakes and any extra display/decor (sometimes, the customer will leave the whole table decoration and display for you to figure out, and it may pay for you to start a small stand collection, in case this happens).

    For more help in getting the correct pricing, I suggest that you visit Cakerschool for their comprehensive course on how to build your cake decorating business.


    I hope that I have given you enough information to be able to build your own confidence and to never under sell yourself again.

    Stacking The Tiers

    Most people still have no idea on how to stack cakes. It is easy, only if you have the correct tools and techniques.

    I can list you all the techniques I have, but everyone has a different way of stacking tiered cakes. I prefer to use only straws for stacking my cake tiers and some prefer the stability of wooden rods.

    Again it is a personal preference for me, because I am not so sure about the safety of snapped wood, leaving splinters inside cakes.

    The other reason, I prefer to use straws, is the fact that they will not leave or take away from the cake, with regard to flavor or smell.

    If you use wooden rods, you will need to make sure that they are first of all FDA approved.

    I always believe that the best way to learn how to do something well, is to watch someone else, and one of my favorite cake decorators is Krazy Kool Cakes & Designs. They are an awesome husband-wife team who have a series of cake decorating YouTube videos. I watch her series for tips and additional learning for my own cake designs.

    I like how the videos are very clear in the verbal instructions, which takes you through at a nice pace and ensuring that you can view what she is doing, without any distractions.

    If you don't want to do some online course to learn how to stack, then go ahead, just watch Laura yourself, and how she stacks her cakes, in this video.


    If you have never learned the art of stacking tiered cakes, and would like to give it a try, then, I hope that the information that you have gained in my article will enable you, to further develop in your cake decorating skills.

    I also hope, that you will know your worth and never under sell yourself and the real value of your cakes.

    If you have any questions regarding any of the information in my article, or would like to share your own experiences, then please leave me a comment below, so that I may respond.

    May you have a wonderful day of cake decorating.

    We shall chat soon.

    Cake Artistry Featured Image



    Cakerschool Product Review – Learn Online to Create Perfection Without The Extras


    Have you heard of Emma Jayne? No? Well let me tell you that if there is ever a guru in Cake Artistry – she is the one to follow for inspiration. I view her art form as perfectly proportioned and outside the box.

    Why do I mention her?, because the first time I ever heard of her work was through the Cakerschool website. Emma’s cakes go beyond what we deem as just cake into the realm of perfection in mastering art. Her masterpieces include the Swan Lake Cake: Life sized Ballerina and the Avatar Cake, as part of the Cake International Contests.

    Cakerschool helps their students to achieve what Emma has done, in their own baking and in less the time, that it takes to get a baking degree.

    Today I will present you with a product review on Cakerschool.

    Online Course vs Degree

    Although, I have taught myself since I was about 11 years old (the first time, I was allowed to use our oven), I still found that I desired a certain ‘polish’ (an aside: this could also possibly be, because I am quite dyslexic and perfectionism is one of my weaknesses – which may have nothing to do with cake decorating in itself).

    I never wanted to attend an actual technical course: that I had travel to; spend hours away from home or my kids; and not to mention, would cost me an arm or a leg to attend. In New Zealand, the course fees for special baking degree range from $2000 – $5000 NZD per semester, and can take more than a year to complete. I couldn’t afford this, let alone, pay to have my kids cared for, while doing a degree.


    On top of all this, I didn’t want to learn everything else that did not involve cake decorating, for example the chemistry of foods etc. I wanted a block course that gave me the skills I needed, to start earning. Hence, I chose an online course that taught me the specifics, with every information that I needed to establish my own home baking business.

    It took me less than a few months to complete and the lessons were easy and practical. Also, I didn’t need to give my arm or leg to pay for expensive course fees.

    Therefore, if you are seriously looking at building a baking/cake artistry portfolio for your home business, I encourage you to do an online baking course that will teach you everything that you would need to know about cake artistry, and learn as you create, how to set up and run a home baking business straight away.

    Product Information

    Name: Cakerschool – Learn Cake Decorating

    Main Website:

    Owners: Happy Caking Ltd, 71-75 Shelton Street, Covent Garden, London

    Description: Small short courses to help with starting a small cake decorating business from home.

    Courses provided:

    • Beginners Cake Decorating Lessons/Tutorials
    • Cake Decorating Classes
    • Cake Business Courses


    A range of professional and experienced authorities who specialise in cake decorating.

    Course Fee:

    Start your Cake Business Course – $197 USD

    Course Description:

    • 12 Modules in your Workbook
    • Workbook Questions
    • Business and Marketing Forms Pack
    • Vendor Guide
    • Photograph Your Cake Course
    • Deep Dive Facebook Course

    8 Video Modules

    1. Video 1: The Successful Business Owner
    2. Video 2: Guiding Questions
    3. Video 3: Business Basics – Research and Regulations
    4. Video 4: Business Basics – Insurance, Legal and Accounting
    5. Video 5: Marketing and Targeting
    6. Video 6: Social Media
    7. Video 7: Pricing and Client Management
    8. Video 8: Creating a business and a life that you LOVE!

    Other Products Sold:

    • Cake Decorating Supplies
    • Shopping Spree & Indulgence – Gift ideas
    • Guides & Recipe Books

    Subscriptions include:

    • Cakers Magazine/Newsletter – with updated news and cake creations of cakers
    • Tutorials – Cake decorating single tutorials paid individually (if you do not want to do full course)

    Membership/Subscription Fees (a choice of two):

    $179 USD/yearly For the following:

      • 300+ hours of amazing video content designed to teach you everything
      • Over 50 downloadable resources
      • A FREE E-book with every tutorial
      • Practical video classes with cake-stars like Verusca Walker, Handi Mulyana, Margie Carter, Molly Robbins, Rose Macefield, Sylvia Elba and many more…
      • Mentorship from top cake decorators
      • Various techniques from basic fondant and gumpaste to professional isomalt, wafer paper and tempered chocolate
      • Online forum for comments and help
      • Community of like-minded cakers

      $19 USD/Monthly for the following:

      • 300 hours of HD quality cake decorating tutorial videos
      • 50 PDF pictorial e books
      • recipes, pro tips, tricks and hacks
      • multi-award-winning teachers
      • closed online community
      • online help with your questions, problems

      My Personal Rating: 9.5/10

      Special Features

      • Tutors are experienced and are authorities in their own specialised decorating skills.
      • Fun page – features different caker designs and special news blogs
      • Easily followed in social media
      • Easy website navigation

      Customer Satisfaction/Reviews

      The positive reviews of this online cake decorating school is vast and to give you an idea, their social media followers speak for itself:

      FaceBook Page = over 6K Following

      Pinterest = over 8K Following

      Product – Disadvantages

      The fact that the school is based in the London, shop products such as cake decorating tools cost more for freight and can take longer for parcels to arrive in destinations outside London.

      Product – Advantages

      • Courses are concise and accessible online, which can be studied anywhere
      • Videos and E-books are excellent with colorful, clear imagery
      • The information on newsletters and blogs are really helpful and interesting
      • Great support for queries
      • Exceptional Tutors who have both experience and knowledge
      • The total course cost for starting a cake business is very affordable
      • Subscriptions are very cheap, considering the ongoing video tutorials and information

      My Personal Rating

      I have rated 9.5/10 for Cakerschool, because of their affordable training and course materials. They are generous in how they share information and always have interesting news articles, that inspire cake decorators to perfection, in their art.

      They have a trusted presence in the internet world and especially within their market.


      As I have already stated, if you are seriously considering running your own cake decorating business, Cakerschool, will give you the basics on what is required and will help you to perfect your cake artistry skills, using the most effective tutorials and tutors.

      If you already have a business – subscribing to their monthly or yearly membership will advance your own authority within your social networks.

      If you would like help with anything or have anything to add in this post, please leave a comment, which I will be happy to respond to.

      May you have an awesome day,

      Cake Artistry Featured Image


      Most used cake artistry cake decorating techniques

      Royal Icing – The Queen of All Frostings

      Royal icing, may appear to be a difficult and outdated cake decorating technique, yet it still results in some of the most elegant and splendid cake designs that exist today.

      My attraction to Royal Icing

      I used to stand for hours, at a local cake decorator’s shop window, transfixed with the way her skillful hands, caressed the royal icing around her cakes. I had no cake artistry skills in those days, or had any knowledge of what royal icing was, being a twenty-something year old, who was on the wrong track of life heading into the nowhere, at this time.

      I thought back to when I used to day dream of decorating cakes, some day, with that same level of expertise.

      Fast forward, many years into my mid-thirties: divorced; living with three kids; as a solo mum, on an income that was dependent on the government’s generosity. I could view my lost dreams again, once I got back on my feet towards independence and taught myself how to breathe once more. My dreams to become a cake artist, became a reality.

      The first cake order, that I had ever made, was for a twenty-first birthday. The first icing that I took the time to learn and use, was royal icing. I believe that it was the best cake that I had ever decorated by hand. Sadly, I was too poor at the time to a have a means to capture and save a picture, but it will forever be imprinted in my mind, as being my first and ‘almost’ professional looking cake.

      Today, I can honestly say that, after meany years of cake artistry, royal icing is, the queen of all frostings.

      Basic Requirements

      Here are some basic requirements to note before you delve into the art of mastering royal icing:

      • You will need a good quality kitchen aid stand mixer to prepare your icing, and especially if you have more than one cake. I use the KitchenAid KSM7586PSR 7-Quart Pro Line Stand Mixer Sugar Pearl Silver. There are other excellent kitchen aid mixers, also designed by other brands but I prefer this one, as it is durable and the style is much more “non-fiddly”. By this I mean that the mixer can be moved up and down, so that the mixing bowl can be easily removed, unlike the usual design of twisting the mixers off (getting icing all over the place). Also, it is much cheaper than most brands, but has all the qualities required to make beautiful icings/frostings. 
      • You also need a set of cake spatulas and a long stainless steel ruler (to get precise and straight edging) 
      • Use large food grade covered bowls to store un-used icing inside a chiller/fridge. 
      • Once cakes are covered, they should be stored in dry, dark areas free of ants and other small pests.
      • Ensure that you have a quality stainless steel set of piping equipment and reusable piping bag/s.
      • Use food grade gloves – it could be a very sticky business.
      • Allow yourself plenty of time to decorate your cake/s. 
      • Always try to use fresh ingredients to enhance the flavors and to get quality results.
      • Make sure that you work promptly when covering cakes – as royal icing can harden within minutes of application. 
      • I suggest using turn tables for round cakes only, and to just work around square cakes one side at a time.
      • Cakes must be crumbed first using, either; a layer of marzipan, or a thin layer of fondant, before being covered in royal icing. 

      To Egg, or Not to Egg? That is The Question?

      Royal icing can be either, purchased from a store or made with your own home made recipe.

      As usual, and if you have been following me in my posts this far, you will know that I prefer to make my own icings from scratch, unless, of course, there is absolutely no other option. Royal icing do not involve too many ingredients and can be whipped up ahead of time and stored in the fridge/chiller at least 3 days ahead.
      Basically, there are two ways to make royal icing; with or without raw eggs. I like both, however, my choice to use one instead of the other, is purely based, on the amount of time to prepare it, before the cake is to be eaten.

      Using Eggs:

      If a cake is made to be eaten within a day of its creation, I often leave the decorating until the evening before, for when the temperature has cooled down, and to also ensure that egg whites are still safe to be eaten.

      Always try to obtain fresh organic eggs, as this will lesson any food safety risks in your ingredients. Fresh eggs always taste so much better and has a better outcome to your icing.

      When I wish to incorporate raw eggs (whites only), I use Martha Stewart’s Royal Icing Recipe, which uses basic (affordable) ingredients and is easy to follow. However, instead of water, I use lemon juice. The addition of lemon juice adds a nice balance to the overbearing sweet taste of icing sugar (pound sugar or confectioner’s sugar). People who have tasted my cakes welcome the tartness as a pleasant surprise.

      Not using Eggs – The Alternative:

      The second method to making Royal Icing, uses no eggs. The alternative ingredient is to use Meringue Powder – which can be bought or made ( in my opinion, the process for making meringur powder, is so time-consuming and  “niggly” that I choose to just buy the stuff instead).

      Technically, and the irony is: Meringue Powder is actually made from eggs, but it eliminates the use of raw eggs – It is great for those who are allergic, vegan, or have some sort of intolerance to raw eggs. Meringue Powder helps the royal icing to harden in less time and can hold its shape, in both cold and hot weather as well.

      When using meringue powder, I follow the basic recipe created by Sally’s baking Addiction which is just as simple as Martha’s raw egg recipe. Again, I use lemon juice instead of water, for the same reasons that I gave with the raw egg method.

      Both Royal Icing methods, can be flavoured and coloured accordingly. They can both be  made ahead of time and chilled a few days before their use.

      My Story – Why Lemon Juice Instead of Water?

      Well, there is actually a story to why I like to use lemon juice and it is one of my many childhood memories of, now, what shall we call it? “un-witnessed crimes”. The story goes like this:

      My family was invited to one of my many cousins’ one – year old birthday celebrations. I was about six years of age at the time (1978), and my aunt had left her baby girl’s lovely pink birthday cake, (that she had lovingly made), on a small hall side table, covered in thick lace.

      The children were told to strictly stay out of the house and away, from the birthday cake. We were all banned to the backyard to play hide-and-seek. 

      Now, I had seen the cake just before my aunt had covered it and I was so intrigued by the cute little rosettes, that I couldn’t help sneaking back into the house, when the adults weren’t watching.

      Royal icing Queen of all Icings-using lemon juice

      I started by sniffing, the delicious smell, then I thought, just one little touch wouldn’t hurt, but after a rosette broke off, I had to eat it, (to get rid of any evidence) and before long, I had eaten a big chunk of the corner, leaving a massive hole. 

      OMG! It was so, so  delicious! – homemade chocolate cake and yummy, yummy, yummy lemony pink royal icing…mmmmm. I quickly composed myself (when I realised what will happen if i got caught),  covered the cake, wiped my mouth and took off outside to continue hide-and-seek with the other kids, just as if nothing had happened.

      I do not remember much of the cake being brought out later, but I do remember my aunt being furious and only caught snippets of my parents asking, who would’ve done such a terrible thing. Needless to say, I didn’t say a word, and as you do, being a child,  forgot about it, growing up. But, I never forgot the taste of that glorious tangy pink royal icing, the reason why I endeavor to make my icings taste just as good as they look.

      There you go, I have just admitted to a crime that I was never punished for, and hopefully that cousin of mine won’t ever read my blogs.

      You may ask, so what was the purpose of this story again? The purpose is to show you, that sometimes I use a particular flavour, because I reminisce about something amazing that I had tasted in my childhood (and try to incorporate it in my cake artistry) so that my cake eaters can experience my stories, as well.

      Despite this, if you prefer not to use lemon, then by all means, it is, after all, your preference that matters.

      Using skills that are unique to Royal Icing

      Unlike fondant, royal icing cannot and should not be rolled. Instead, it is applied by hand, using a lathering technique, a little similar to how buttercream is applied. However, royal icing is much trickier, when trying to be precise in straight and sharp edgings.

      Royal icing Queen of all icings mastering royal icing

      Decorating with royal icing takes a lot of patience to master, and might, at first sight, appear to be really difficult, but as you get familiar with using icing tips – you will get better and much faster at it. 

      Royal icing looks more elegant with the use of smaller tips. Actually the smaller the icing tip used, the more intricate the detail/designs.This is what I prefer, when piping designs straight onto my covered cakes.

      Instead of a scraper, I choose to use a large and long cake spatula or stainless steel ruler (as seen in the image). It takes longer to cover a cake because you need to follow a rule of thumb; 24 hours for each covered side to dry, before the next side is to be covered in icing. A circular cake may in comparison, not be as time-consuming to cover and to dry, although the rule of thumb will still apply.

      The reasons for this? So, that each layer of covering is given enough time to harden and to dry completely, before the next layer. Failure to do this, will result in your cake sagging, or losing its shape if its foundations are not dry. This also results in decorations falling off the main structure (trust me, you don’t want this happening while everyone is watching).

      So in effect, a cake needs to be covered at least a few days ahead, so that you can give yourself time to get the decorations done in time. I suggest doing this, at least a week or two before you start decorating.

      Mastering Such Finesse

      In regards to simplicity and elegance, I rate royal icing to be the best above all the other icing techniques. Although it is outdated, It is a skill that cannot be mastered without much practice and help from more experienced cake decorators short online courses and, watching lots of other people’s cake videos and blogs. I suggest that you do the same, if you are serious about starting a cake artistry business.

      I continue to up-skill myself in mastering this icing for my cake artistry, and still believe that royal icing is the queen of all frostings. It is my hope that this post will help you also, to improve your own knowledge/skills in using Royal Icing, as part of your cake artistry.

      Please leave a few words below, on your thoughts about royal icing or, ask me anything that I may help you with.

      See you again soon,

      Cake Artistry Featured Image


      cake decorating ideas

      My Simple Process To Get Easy Cake Decorating Ideas

      Sometimes, for many of us, thinking up cake decorating ideas can be really difficult, and can create many sleepless nights of dreaming and endless hours spent googling. I am going to write a simple process, that I follow, to get easy decorating ideas for my cake artistry.

      When I receive requests for specific occasions, I get really excited, but what excites me more, is when I am asked by my customer to surprise them with any unique design; I can pretty much do whatever I want.

      However, despite this permitted freedom, I ensure that the people, I am making the cakes for, are involved in every step; from start to finished product.

      Regardless of skill level, this simple process will assist anyone to design and create unique cake art.

      The Occasion or Purpose

      When I receive a cake order or request, I try to have an initial consult with my customer. My first question is always: what is the occasion or purpose.

      Getting this information, is crucial so that, designs can be customised according to the occasion. Some cake art designs, factor in cultural backgrounds, or to portray funny memories/thoughts, or even weird items/themes.

      You  find out about any diet requirements too, during this initial consult.

      My cousin’s children graduated from university recently and I had the pleasure of creating their cakes. She requested that some of our Tongan culture be included in the decorations. I created each cake with the university logo and decorated the sides to look just like our Tongan tapa mats (all hand painted by the way).

      Graduation cakes for my cousin

      My cousin’s children’s graduation cakes

      Another aspect to finding out about the occasion is, to get details to where the ceremony will be held. For example, if the venue/ reception will be outside, and during summer, the design of that cake will need to withstand bugs and the heat.

      Therefore, finding out the occasion or purpose, will give you, an idea of the ingredients needed and how the cake should be designed.


      Sometimes, the amount of money that the customer can afford, will have an impact on your cake art design also. I personally like to customise my cake art to how much my customer can afford.

      For example, if a young couple cannot afford a lavish cake design, I try to offer them a more affordable yet beautiful design. This is my way of giving back to the community, nothing gives me more pleasure than to see people happy. Money does not make beautiful cake art, people do.

      For people who can afford to pay, I ask for a small non-refundable deposit (20%) to guarantee that I am paid for my time, should there be an early cancellation.

      I  would list down all the required items including my labour and make up a budget. This budget is what I use as foundation to what I use, as a final price to quote for my service and end product (less the pre-paid deposit).

      Budget list for cake orders

      I usually give ‘mate’s rates’ for friends and family, which is usually a large discount (if you are reading this and you are my friend/family – this is how much I love you, but all good since, I do get to take home a mat or large ‘doggy bag’ in return).

      I suggest that you try and get a mutual agreement for the final price, before giving your service and heart to any new project (verbal agreements are fine, if its someone you know but I suggest having it written via quote/invoice).

      Another thing to consider when agreeing on a budget and also for your decorating ideas, is, to ask about, the amount of people attending and eating the cake/s that you will be creating.

      I sometimes make an extra cake or two, as a back up, not only for any extra people (uninvited gate crashers are normally expected at our Tongan celebrations), but also, in case of any unwarranted accidents and I need to fix any cakes at very short notice (especially, for long distance deliveries).

      Note: If you make a full-time earning from your cake creations –  include any taxes to be paid (GST or Income Tax) in your budget/quote/invoice.

      Icing Type, Colors & Flavours

      Okay, this should be quite straight forward. Getting the right icing type, colors and flavouring are crucial to your cake decorating ideas/designs – this is where, constant communication with the customer is advised.

      When I was working on a recent wedding cake order, the customer changed the colors about four times during the process, because she couldn’t make up her mind what colors to use for her bridesmaids. So expect to have a few leftover unused decorations after your cake art is completed.

      Another way to get the exact coloring is to request a sample color of the fabrics being used for the venue decor, or bridal party. A photo with the intended colors is also very helpful.

      Coloring and Flavours

      Sometimes, I make a 6-inch sample cake for the customer to test, with all the required icing, coloring and flavours. I then, tweak the cake art according to the customer’s opinion.

      If my customer gives an outlandish, impossible flavor, I advise them so. However, I am always up for new challenges and if I do not find a recipe, I create a new recipe (my poor family have to test drive these new flavors of course – before I offer it to the customers).

      About 95% of the time, though, I can say, without a doubt, that I have been able to accommodate most of the flavours requested. My nephew’s wedding will be held in October next year, and he requested a yam flavored cake, which I look forward to posting about later.

      Decorating Mediums

      Some designs or decorations require different mediums for greater effect. My main specialty is hand painting and sketching on fondant. This takes great patience and time, but the special effects are worth it. I encourage you to find which medium that the customer might wish to have. If you like to specialise on a specific cake art medium, using photos of your previous work, can help your customers to choose what you prefer as well.

      Hand painted decorations on cakes

      I am not a fan of sticking on pre-made or pre-bought decorations on my cakes – as this will not be true, to what I believe true ‘cake artistry’ is all about. I do my best to create everything to at least over 90% edible decorations, rather than have plastic or non edible stuff, including sweets and ‘what nots’ added, for the sake of saving time.

      Adding fresh flowers too, for me, is not being really creative, because they were not created by you! personally, I think real flowers are just another added expense and for all their glory, leave cakes looking naked once they are removed.

      Now that I have said it, feel free to add your own thoughts into the comments section. However at the end of the day, if you disagree, just do you, so please don’t shoot me!

      Basic Design

      This is my favorite part. After, I have gathered all of the above information from my customers, I make myself a cup of coffee and sit in a comfortable spot, with an art sketch book (used specifically for my cake art) and draw to my hearts content.

      This is similar to ‘brain storming’ but I call it ‘cake storming’. I lose myself in my drawings (very therapeutic) and when I believe I have a design, I take a screen shot with my phone and send it to my customer for their final comments/approval.

      Cake storming ideas

      Sometimes, if time is not an issue, I create a miniature 3-D cake model, made from glued cardboard paper and foam, and decorate with the colors. This helps me to visualise a final product and to stay focused during my work.

      I try to remain true to my customer’s requests, in my cake art. If I am given no requests, I try to use the customer’s personalities and likes, to allow them to be still a part of the process.

      Sometimes, I ask permission to view their social media pages. In this way, I am always focused on what my customer’s wants are, and not about how good I think my cake art is.


      I would like to conclude this blog with a brief summary of what I have just written. In order to create unique cake art, you must have some cake decorating ideas or designs in mind. Sometimes this is the most difficult hurdle to jump.

      Have a consult with your customer and find out: what the occasion is and/or the purpose for the cake/s; how much your cake art will cost for both the customer and yourself; get detailed information on icing type, colouring and flavouring; ask what decorating mediums are required.

      With this information sketch a basic design or make a miniature model of your cake.

      Last but not least, always keep in mind that your customer’s needs and wants are more important than a showcase of your own creativity. Therefore, by following my simple process, anyone can easily discover cake decorating ideas for their own cake artistry.

      Please comment if you have found this post useful or would like to share how you get your cake decorating ideas. Despite my suggestions, I encourage you to always remain true to you.

      Best wishes,

      Cake Artistry Featured Image


      Caker Artistry Featured about Author

      About Ilaisaane

      Welcome to my website. Whether you are a beginner or a professional, I hope that you will find helpful information to further improve your cake decorating skills.

      My Passion For Cake Artistry


      image of my grandmother

      My beautiful grandmother Ana Fisi’ihone Akauola


      I am a self-taught Cake Artist (having used techniques from various on-line videos and short courses) and Professional Cake Artists.

      My passion for baking and art, started at the age of nine, when I used to help my late maternal grandmother, Ana Fisi’ihone Halangahu Akauola (more dearly known as “Nana”). This web page is dedicated to her memory, and all that she had inspired in me.

      Nana ran a little stall in our local markets during the early 1980s, where she sold yummy fried Tongan donuts made with yeast (keke ‘isite) alongside her many other homemade crafts.

      My cousin Rose and I, were her little helpers: craft making, cooking, sewing and delivering her goods to the markets. Both of us learned skills that later developed within our own lives as we grew up.

      During this time, Nana was in her early sixties, but her spirit of self-less giving, kept her energetic. My grandmother had nothing, yet her goal in life was only to help other people, in whatever way she could.

      My fondest memories were, of her welcoming people to her home, with her baking or cooking. You could smell the aroma before entering her house.

      Sadly, Nana passed away in 1999, but those wonderful memories of her cooking and love for people, are what inspires my creations. I often wish that she could see my handy work today. I believe she would have been very proud.

      I bake and decorate cakes for any occasion, which is something that I personally call an “expensive hobby”.

      Art Thou Cakes About Ilaisaane

      Many would say that, it’s your passion that motivates you to get yourself out of bed every day, but for me, it’s what keeps me up to the wee hours of the morning, making those final little brush strokes, or dusting the final blush on a rose petal.

      I do all this to bring smiles to the faces of the people I make the cakes for, even if it doesn’t make me profit. Just like my Nana.

      Being Unique

      I love baking, but above all I love to transform ordinary looking cakes into unique pieces of art. I am not at all perfect, however, I learn from my mistakes and draw from the professionalism of other Cake Artists, to find the best, most valuable products and strategies for my ideas.

      You Can Be A Cake Artist too

      If you are bored with just the ordinary looking fondant/buttercream decorations, then try my tips and find your inner creativity. You do not have to be Picasso or have any artistic background – just a lot of passion and a love for fun.

      I will also share the products and services that I personally use, that have helped to enhance my skills.

      Purpose of this website

      This website will offer you free cake artistry tips and shared experiences. Feel free to share your own as well. I would love to hear from you.

      If you ever need a hand or have any questions, feel free to leave them below or email me.

      All the best,

      Cake Artistry Featured Image