Cake design, or creative pastry, is a culinary art which consists of creating exceptional cakes. These cakes often represent a theme and result in real masterpieces. All the subtlety of cake design is to play with the shape, decoration and presentation of the cake. To do this, cake designers use elements such as sugar paste , icing, food coloring and different modeling tools and utensils specific to this field.

Bubble Cake, or literally Bubble Cake, is a cake decorated with “Bubbles” or “balls”. These decorations can take many shapes, sizes and compositions! For example, you can make Bubble cake balls with chocolate using a silicone mold, they can also be made from Isomalt or sugar paste!

Layer Cake which means “layer cake” is a very trendy cake used in the world of creative baking. Straight from England, this new cake has become a must-have in Cake design. It is an alternation of layers of cake and layers of cream to form a layer cake.

To make a layer cake, all you need to do is make a Molly Cake or sponge cake and make a cream for the filling.

Once the layer cake has been assembled and filled, it's time to personalize the cake. For this you can opt for either a creamy cream or sugar paste. And finally, you just need to create the decorations according to the theme or the occasion that is being celebrated.

Drip Cake, or dripping cake, is a cake decorated with “drops” or “runs”. This involves making the topping flow down the sides of the cake. No matter your cake base, it can be transformed into a Drip cake!

The nude cake is a layer cake type cake whose cover and decorations are very light and discreet. Unlike layer cakes and drip cakes, the so-called “naked” cake will only be covered with a thin layer of cream and not with icing.

Invented in the United States, Cake pops are basically leftover cakes to mix with icing to form a lollipop and avoid waste. But today, pop cakes have become a very trendy pastry in their own right. It then became a small, often round cake placed on a stick and covered with icing and candy melts .

The number or letter cake is a cake in the shape of a number or a letter often made for a birthday. Indeed, this cake has the advantage of being able to be infinitely personalized and take any shape to correspond to the age or the first letter of a person's first name. It is a pastry made from shortbread biscuit and ganache or cream . The principle is to alternate between a biscuit and cream to form a cake with several layers. But the whole point of the number cake is in its decoration. The advantage is that it allows its makers to show great creativity. The number cake can then be garnished with flowers, fruits, chocolates or even meringues .

The magnum cake, also known as a popsicle, is a cake that takes the shape of a magnum ice cream. Inspired by cake pops, the magnum cake can be found in an iced or cake version. Arranged on its stick , it is available according to different recipes and flavored with chocolate or fruit. It is then covered with colored icing and then decorated with candy melts for a chewable decoration and often sprinkles.

A dacquoise is a biscuit made from egg white , sugar and almond powder. It is a biscuit from the South-East of France which must remain soft at the heart.

The molly cake is the essential cake base in cake design to make your layer and drip cakes. It is a soft, flat and airy cake prepared with whipped cream and not butter. It's the perfect ally for all your cake designs!

Rainbow cake or rainbow cake in French is a cake design made like a layer cake only each layer of cake is colored using food coloring . Thus, we obtain a cake of several layers with varied colors which form a rainbow.

The rose cake is a flagship cake in cake design which consists of covering the entire cake with poached roses. Its creation is quite simple because you just have to make a cake and then form roses all over its surface using a piping bag . However, to obtain roses, it is essential to use a certain type of nozzle such as1 M or 2D nozzles . In fact, they will allow you to apply all your preparations such as your butter creams or enchanted ones by creating flowers.

The fault line cake was a very trendy cake design in 2019 with a hollow in the middle of it. This hollow created by the superposition of cakes of different diameters gives the impression that it has been hollowed out. So, the whole point of this cake is that cake designers can decorate this hollow with flowers, fruits or other decorations for a surprising cake design.

A cake lyre is a tool allowing a clean and straight cut for making your designer Cakes such as layer cakes or Drip cakes. This utensil consists of a wire stretched between two ends of the wrist.

Obtaining a smooth cake without irregularities, the straightener is an essential element in cake design. Therefore, it is essential to use a straightener to flatten the sugar paste or marzipan to obtain a perfect visual. It will also allow you to work on the angles to obtain a uniform surface.

The embossing pliers are an ideal pastry utensil for decorating your cakes and very appreciated by cake designers. It allows you to create original patterns on your sugar paste and marzipan creations .

A rolling mill is a machine made up of two cylinders rotating in opposite directions allowing you to spread your sugar paste evenly. This allows you to obtain a very smooth finish, ideal for cake design.

The spatula is the essential utensil to have in your kitchen both for baking and for your daily dishes. For creating your cake designs, it will allow you to easily and precisely apply your creams and icing to your cakes.

An airbrush is a small coloring propellant that allows you to paint your cakes evenly and create pretty color gradients. It is an essential tool for both amateurs and professionals of cake design.

An embosser is a tool that will leave an imprint on the different surfaces of your preparations such as sugar paste, marzipan or even icing . Once the imprint has been drawn, you can then decorate it using a food-safe brush with colorings and/or decorate the imprint obtained with pearls or edible confetti . Thus, the embosser will allow you to personalize your most beautiful cake designs.

A pastry horn is a flexible and resistant utensil ideal for scraping the walls of your containers and spreading your preparations. It can also be used to work your bread dough or fill a piping bag.

Stencil, which means stencil in French, allows you to create patterns on your cakes with icing sugar or an airbrush.

Dummies are polystyrene supports of varying thickness and of various shapes. Cake dummy will allow you to raise your cakes and create a pretty presentation. You can also create layers to give more volume and breadth to your sweet tables.

A nozzle is a small hollow and conical tip used to apply all types of cream such as pastry cream or buttercream to your designer cakes. A nozzle can be of variable shape and allows multiple manipulations in pastry. In fact, it can be used to fill your pastries as well as to decorate them. So, for decoration you can find a very wide variety of nozzles creating original shapes such as flowers with star and Russian nozzles or creating beautiful lines with plain round nozzles.

Ganache is a preparation often made with crème fraîche and chocolate, widely used in many pastries and cake designs. It can be flavored with all flavors and allows for filling or covering cakes.

Royal icing is made by lightly whisking egg whites with sugar. It is widely used to decorate pastries such as biscuits, gingerbread or to glaze cakes. For a more original and precise decoration, the icing can be applied with a piping bag or on stencils. The icing can be made at home or with a special royal icing mix to which you just need to add water. In addition to being practical, the icing mix has the advantage of having better hold on the cakes and is foolproof.

Mirror glaze is a glaze that covers desserts and is so shiny that it could reflect our reflection like a mirror. It is made from sugar, water, liquid cream and gelatin. It can then be flavored to the taste of your choice. But the difficulty of mirror glazing lies in its application at the right temperature. In fact, it must be used hot at around 37°C on a very cold surface previously left in the freezer. It is therefore imperative to use a thermometer to pour your icing at the right time and to successfully create your mirror icing.

Butter cream is a flagship pastry preparation made with softened butter, eggs and sugar. It can be flavored with the flavors of your choice and will be used to garnish both cupcakes and cakes.

Custard is a preparation obtained by mixing eggs, sugar, flour, milk and vanilla. It is used as a filling in many pastries such as Paris-Brest, cream puffs and also Tropéziennes.

Chantilly cream is a sweet cream that needs to be whipped briskly. But then what is the difference between whipped cream and chantilly cream? Chantilly cream is a whipped cream only it has sugar or other flavorings.

Curd is a fruit cream with a very concentrated flavor that can be used to make many desserts. For example, lemon curd is a very creamy preparation made from whole eggs, butter, sugar and lemon juice gently cooked until thickened. However, it can be used with other citrus fruits such as orange or clementine. It was often enjoyed with bread or biscuits as a snack but curd is also used as a filling for pastries and tarts.

Melts are melting guns known under the brands Candy Melts and Déco Melts .

These small colored or uncolored pistoles are sometimes flavored and are used to decorate and top cake pops, lollipops, candies but also to make the topping for drip cakes. They can also be used to create small decorations by melting them in a silicone modeling mold.

You can melt them in the microwave or in a bain-marie. If you want a smoother texture, add vegetable oil, cocoa butter or Crisco.

Candy melts can be remelted after drying

Gumpaste is a flower paste that allows you to create designer cake modelings. In fact, this paste, which is similar to sugar paste, differs in the way it dries. Gumpaste dries much faster and more resistant but above all it has the advantage of not creating cracks during drying.

Also called flower paste, it allows very fine spreading, very appreciated for making petals or leaves with great finesse. It is therefore perfect for creating your decorations such as flower modeling.

It can be colored with gel food coloring to create a monochrome of flowers for example.

Azyme is a widely used ingredient for decorating Cake Designs. In fact, it has the advantage of being very light and flexible, allowing easier insertion on cakes. You will often find wafer in flower-shaped decorations but also in the printed discs that are placed on cakes. Thus, azyme is only of decorative interest in baking.

Cornstarch is a powder made from cornstarch which can replace or accompany flour in many cakes. It allows you to make lighter cakes and smoother preparations.

Piping gel is a transparent food gel that can be colored using gel food coloring. You can use it as an edible glue for your decorations as well as as an adhesive layer to cover your cakes.

Crisco is a brand of vegetable fat which facilitates certain manipulations in baking. It allows you to grease the cookie cutters for easier unmolding, to make the sugar paste more flexible but can also help in the preparation of candy melt mixtures.

CMC , also known as tylose, is a powder that allows you to transform sugar paste into modeling paste. This will harden your sugar pastes and make them into edible modeling clay that you can shape as you wish. This way, you can make small figurines and decorations for your cake designs.

Agar-agar is an edible plant binder obtained from certain species of red algae with gelling power. It can be found in the form of powder, flakes, bars or filaments. Agar-agar is melted in hot water and then incorporated into culinary preparations. Thus, its gelling power will make it possible to give a certain hold to preparations such as creams, mousses or even puddings.

It is also a good alternative to gelatin for halal diets.