A piece of cake, really

A foolproof first-timer's guide to cake decorating

KARACHI:

Let's get one thing straight: you do not need a degree in fine arts or an ounce of creative genius to decorate a cake. Trust me, if I can do it, so can you. The idea that only people with Michelangelo-level talent can frost a cake is complete nonsense. Decorating a cake just requires the right tools—and I promise, it's not a never-ending list.

The first time I attempted to decorate a cake, I fully expected a disaster. But much to my surprise, I ended up with something semi-presentable which snagged its fair share of compliments (to be fair, they were from family who might have just wanted to preserve my feelings).

No more, no less

So, what exactly are these "tools" I'm talking about? Luckily, you can get everything you need with a quick internet search—try "baking supplies in Karachi" (or whichever city you're in) and you'll be bombarded with vendors that will kindly call you "sister", but beware for they will try to charm you into buying a lot more than you need. Resist the urge to over-shop; for now, all you need is a cake leveller, piping bags and nozzles, a rotating cake stand, a cake scraper, and a trusty spatula. The basics, really. Most vendors will even deliver within 24 hours.

If baking intimidates you, cake mix is allowed and not frowned upon in these areas. It's hard to mess up, and while it won't taste like Nani's secret recipe, it'll still be decent. Bake it, let it cool for at least two hours, and you're ready to move on to levelling.

Grab that cake leveller. Set it so the wire sits about a centimetre below the top of your sponge, then gently saw through. Reset the height and repeat for the middle so you have two lovely, even halves. Trust me, no one enjoys looking at a lopsided cake. A big part of its aesthetic is a cake's height, so if you'd like a taller cake, double the recipe for the sponge so you have four layers instead of two.

If you're as paranoid about dry cake as I am, you'll want to make a quick syrup. Heat up three tablespoons of sugar and a cup of water (and if you're working with chocolatey flavours, throw in some cocoa powder) on the stove until bubbling. Then leave aside to cool.

Now that you have two things that need cooling down, start on your icing. Buttercream icing is your new best friend. Fresh cream might sound tempting, but if you live anywhere warm, it'll melt faster than you can let out a colourfully charged swear word. With buttercream, you get stability, and you can play with food colouring.

Stacking sponges

Dollop a bit of buttercream on the centre of your serving dish to secure the first layer of cake. (It's basically edible glue.) Then, place the bottom layer of sponge on it and drizzle with syrup. Generously spread buttercream on top of this layer with your spatula. Don't worry about being too neat—you're going to be covering the whole cake soon, anyway. Pop on the second layer, repeat with the syrup, and prepare for the fun part: the outer coat. If you bravely opted for four layers, repeat the process exactly the same, stacking them one on top of the other.

Place your currently very naked cake on the rotating stand. Start by covering the top with a generous layer of buttercream. Bring out your brand-new cake scraper and start spinning that cake stand. Once it has found its momentum lightly touch the cake scraper to the top of the icing and watch it smoothen out. This is where you'll start to feel like a pro, watching the icing level out as the stand spins. It's oddly satisfying, even if you're dealing with buttercream blobs sliding down the side.

Once the top's looking smooth, start spreading icing (generously) around the sides with your spatula. Hold the scraper at a perfect 90 degrees or risk a cake leaning like the Tower of Pisa. Spin that cake stand until it's beautifully smooth. If you're like me, you might have a few panic moments thinking, "Is this smooth enough? Is that a bump?" Just keep going and repeating the process—it will come together.

The finishing touches

Now, take out those piping bags. First, pick a nozzle that'll give you the design you want. Head to YouTube for a tutorial on which nozzle does what—no one's born knowing these things. Pop the nozzle into the bag, make a little cut, and fill it with buttercream (only about three-quarters full). Twist the top to keep things tidy, and you're ready to practice.

If you're nervous, try out your design on a plate before committing to the cake. My first attempt at a border ended up looking like abstract art. But after a little practice, I figured out the basics, and honestly, the "mistakes" ended up adding charm. A simple border around the top edge can transform a cake from homemade to bakery. Use fresh flowers or fruit to decorate if you're not too confident with a piping bag yet, they always look great.

Here's the fun part: you don't need to reinvent the wheel or dream up a totally original design. Thanks to TikTok and Instagram reels, there's endless inspiration. Just follow along with a video, and if things don't turn out perfectly, don't sweat it. Cake decorating for the first time is honestly an exercise in embracing imperfection. You might get a few lopsided swirls, maybe a smudge or two, but no one's really studying it through a microscopic lens. Besides, by the time everyone's enjoying a slice, any little "flaws" will be long forgotten.