How to Decorate Layered Cake for Beginners

Sue Maree P -

I wanted to share my journey on how to decorate that if you're a beginner and wanting to decorate a cake you can do it without needing a piping bags or any fancy tools or equipment. I decorated the coconut cake with a not so sweet raspberry buttercream recipe; then I filled the layers with layers of raspberry jam and finished the top with chopped pistachios and rose petals.

This layered cake is easy to create a fun and pretty looking cake perfect for a girl's birthday cake, alternative Christmas cake or just because you feel like cake. In this image and the video, I used my coconut cake that I had in the freezer for three weeks; which I defrosted overnight before adding the icing.

Ingredients for Easy Raspberry Buttercream Icing

  • Unsalted butter – 180g (about 3/4 cup)
  • Icing sugar – 200g (about 2 cups)
  • Thawed frozen or fresh raspberries reduced syrup only – 2 to 3 tsp
  • (Optional) chopped pistachios – 1/4 cup
  • (Optional) edible rose petals – 1/4 cup

Method

  1. SOFTEN the butter with a wooden spoon slightly.
  2. ADD sifted icing sugar and blend until smooth. If you have an electric mixer you can do both step 1 and 2 with the electric beater.
  3. MASH the thawed raspberries through a sieve then using only the drain liquid heat gently for a few minutes in a small saucepan to reduce  slightly and thicken. Pour this into another glass or small bowl to help it cool quicker. 5-10minutes before adding this into the icing.
  4. ADD a few 1/2 tsp at a time until you reach the desired colour. Be careful if you add to much liquid you will make the icing runny and then you will need to add more icing sugar which will make the icing much sweeter.

Sue Maree P Baking Tips

  • NO TOOLS – No spatula use a dessert spoon and a dinner knife.
  • BUTTER – remove the butter from the refrigerator at least 30 minutes before you need it. If your house is cooler you may need longer.
  • NO SIFTER – use a large balloon whisk to remove any lumps.
  • RASPBERRIES – if using fresh raspberries mash up with a fork and heat up for a few minutes on the stove top or 2 x 30 second bursts in the microwave. Then use the liquid only unless you don't mind the look of the seeds.
  • NO RASPBERRIES – use a little red or pink food colouring instead.
  • NUTS – no pistachios, try chopped walnuts, chopped peanuts or toasted flaked almonds instead.
  • NO ROSE PETALS – try sprinkling with desiccated coconut.