Decorating Sequence

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Although the order in which decorations are placed on the cake depends on the cake and the baker’s preferences, many pastry chefs prefer the following sequence:
  1. Mask the sides of the cake with nuts, crumbs, or other coatings, either before or after decorating. If the top decorations are delicate and might be damaged if the cake is handled, mask the sides first. However, if you are marbling the top of the cake or using some other technique that disturbs the icing on the sides of the cake, then mask the sides afterward.
  2. If the cake is to have an inscription or message, such as a person’s name or a holiday or birthday greeting, put this on first.
  3. Add borders and paper-cone designs.
  4. Add flowers, leaves, and similar decorations made with a pastry bag.
  5. Add additional items such as fruits, nuts, or candies.