Frame Cake Course - Artistic Cake Design

Build a stable cake base using a thick board, then center it precisely with careful measurements. Reinforce with dowels and hot glue for secure support.

Identify essential equipment for the frame cake. Include base options, a thicker 14 cm diameter board, hot glue gun, toothpicks, ruler, and turntable.

Build stable cake layers using acetate collars, buttercream walls, and careful filling. Chill between steps, wrap and set in the fridge, then align heights for a smooth final coating.

Cut the cake into three even layers using marking, string-guided slicing, and eye-based adjustments for stability, ensuring proportional height across shapes and sizes, repurposing scraps into truffles.

Apply a light crumb coat to chilled cakes, creating a smooth foundation for the final buttercream. Use a scraper and spatula to level the surface and ensure even coverage.

Apply the full buttercream coating after chilling the crumb coat, extending beyond the cake edges for an even coverage, then chill and perform final smoothing in the next lesson.

Learn to cut and transfer cakes to a base, apply buttercream for stability, center the two-tier frame cake, fill gaps, chill, and prepare for piping decorations.

Master the final smoothing of buttercream by carefully scraping and trimming the top and sides with a knife or scraper, adjusting for evenness, and chilling between steps.

Design floral piping decorations with an M1 small tip to create delicate spiral patterns between tiers and at the base, add leaf piping and gypsophila for elegance.

Decorate with non-edible silk and dried gypsophila, place large flowers first, fill gaps with tweezers, detach the piping layer, and add blue and turquoise accents for a festive cake.

Master layer cutting for a single-layer mini cake, stacking four equal-diameter layers, reuse scraps for truffles, and assemble a balanced vanilla–chocolate half-and-half cake about 14–15 cm tall.

Stack four cake layers to about 14–15 cm, using the thickest bottom layer for stability, buttercream borders and filling, a chocolate second layer, acetate sheet, and chill 2–3 hours.

For the 7 cm cake, remove acetate wrap, ensure chocolate is fully covered by buttercream, spread from center to edges with a small offset spatula, and chill five minutes.

Master a full coating on a mini cake by applying and smoothing cream around the top and sides, then refine with careful smoothing and chilling before the final pass.

Apply final smoothing to the mini cake after chilling, leveling the top and sides with a scraper for a balanced finish. Reuse only fresh cream, refrigerate 30–60 minutes, then decorate.

Center the mini cake on the frame base by measuring space and making a precise cut, then apply buttercream to seal gaps and prepare for piping.

Piping on the half cake uses a tabletop easel and rotating turntable with non-slip mats to shape buttercream into ruffles, leaves, and fan-like patterns using a variety of tips.

Decorate with symmetrical bows at edge, use acetate for glitter, and pipe a white buttercream name above the top border for a subtle, magical reveal when the candle is blown.

In the final decorating stage, add bows at the cake edges for symmetry, apply a glitter reveal with acetate, and write a subtly hidden white buttercream name above the border.

Set pricing for this artistic cake by comparing a mini cake and a two-tiered mini cake, starting around $120–$150 and increasing with floral details and decorative elements.