How do you prevent cake crumbs from showing through buttercream frosting?

Apply a thin crumb coat to trap loose crumbs, chill the cake until the coating is firm, then add the final layer of buttercream.

Why should a buttercream dam be piped around a cake layer before filling it?

A buttercream dam holds soft fillings in place and helps prevent them from leaking out between the cake layers.

What should I use to stop fondant from sticking when rolling it in humid weather?

Lightly dust the work surface and rolling pin with cornstarch to help keep fondant from sticking.

Free online course Cake decorating 101

Duration of the online course: 2 hours and 59 minutes

New

Turn simple bakes into bakery-worthy designs with this free cake decorating course—learn smooth icing, piping, fondant basics, and get job-ready skills.

In this free course, learn about

Bake classic yellow and easy chocolate cakes, including mixing and sifting dry ingredients
Make Wilton buttercream; understand steps, milk’s role, and adjusting frosting consistency
Apply crumb coat and final icing with spatula; manage smooth finishes and clean edges
Level and torte cakes for even layers; assemble, fill, and use dams to contain fillings
Use buttercream as glue to secure cake to board; ice cakes on a stand for control
Color icing effectively: gel colors vs liquid, methods for true red without taste/texture issues
Make homemade marshmallow fondant; knead for elasticity; roll, cover cakes, and store properly
Handle humidity when working with fondant; dusting agents to prevent sticking
Use Gum-Tex to strengthen fondant for modeling and structural decorations
Work with royal icing and meringue powder; benefits and choosing thin vs other consistencies
Use decorating bags (incl. 16-inch) and left-handed handling tips for better piping control
Pipe key buttercream designs: dots, rosettes, 5-petal flowers, basketweave, grass/fur
Use specific piping tips (789, 1M, 2D, 4B, 104) and techniques for varied textures
Create multicolor effects via bag striping/spatula striping and spatula-iced cake designs

About the free online course

Upgrade your baking into a practical, marketable skill set with this free online course in cake decorating. Designed for beginners and aspiring food professionals, it focuses on the techniques that make decorated cakes look clean, intentional, and ready for real orders. You will build confidence from the very start by learning how small preparation choices impact texture, height, and stability, so your cakes taste great and decorate even better.

You will practice foundational methods that professionals rely on every day, from mixing and baking dependable cake layers to working with buttercream that spreads smoothly and pipes with control. Along the way, you will learn how to handle common decorating challenges such as uneven layers, messy edges, sliding cakes, and colors that turn dull or bitter. The goal is to help you understand why each step matters, not just copy a final look.

As you progress, you will develop clean finishing skills: leveling and layering for a stable build, filling with better structure, creating crisp edges, applying a crumb coat for a polished surface, and working comfortably on a stand. You will also get comfortable with decorating bags and tips, including techniques for dots, borders, rosettes, flowers, basketweave textures, grass and fur effects, and quick finishes that still look professional. Special attention is given to consistency—how to adjust buttercream or royal icing for the result you want—so you can decorate with speed and precision rather than frustration.

The course also introduces fondant from scratch and teaches you how to knead, roll, cover cakes cleanly, store it properly, and troubleshoot issues like sticking or humidity. You will explore stacking and shaping approaches that support more ambitious projects, plus practical guidance on choosing pans and tools so you can build a small, reliable kit without overspending.

Whether you want to decorate celebration cakes for family, start selling on weekends, or strengthen your culinary portfolio, this training gives you repeatable techniques you can apply immediately. By the end, you will have the know-how to produce consistent results, work cleaner, and decorate with purpose—skills that translate directly into professional opportunities in the culinary space.

Course content

Video class: How To Make A Classic Yellow Cake | Wilton 10m
Exercise: Which is NOT a reason given for why it's important to sift together dry ingredients when baking a cake?
Video class: Easy Chocolate Cake Recipe for Beginners | Wilton 05m
Video class: Buttercream Icing Recipe 05m
Exercise: What is the first step in making Wilton's classic buttercream according to the tutorial?
Exercise: What is the primary reason for adding milk to the classic buttercream icing recipe from Wilton?
Video class: Easy Homemade Marshmallow Fondant Recipe 03m
Exercise: What is the main advantage of kneading the fondant to achieve a smooth, elastic consistency?

Video class: How to Level and Torte a Cake | Wilton 11m
Exercise: What is the purpose of leveling and torting a cake?
Video class: How to Assemble and Fill a Cake | Wilton 07m
Exercise: Which element acts as a glue to help secure the cake to the cake board and prevent it from sliding around?
Video class: How to Fill and Layer a Cake from Wilton 02m
Exercise: What is the purpose of creating a dam around the edge of the cake layers when filling?
Video class: How to Level and Torte a Cake from Wilton 02m

Video class: How to Ice a Cake Using Tip #789 | Wilton 09m
Exercise: Which of the following statements is true about using the 789 cake icer tip?
Video class: How to Crumb Coat and Ice a Cake Using a Spatula | Wilton 10m
Exercise: What is the primary purpose of applying a crumb coat when icing a cake?
Video class: Buttercream Icing Consistency | Wilton 02m
Exercise: What is the key factor to obtaining the right results when frosting a cake or piping decorations according to Wilton’s tutorial?
Video class: How to Ice a Cake on a Cake Stand 00m

Video class: How to Color Icing | Wilton 05m
Exercise: When coloring icing for a cake, why is it recommended to use gel-based icing colors like Color Right and Icing Colors instead of grocery store liquid food colorings?
Video class: How to Make Red Frosting | Wilton 05m
Exercise: What is a recommended way to achieve a true red icing without altering its taste and consistency?
Video class: Meringue Powder 101 | Wilton 04m
Exercise: What is a primary benefit of using meringue powder instead of fresh egg whites in baking and decorating?
Video class: Baking Series: How to Store Leftover Buttercream Frosting, Royal Icing and Fondant 02m

Video class: How to Use a Decorating Bag | Wilton 06m
Exercise: Which of the following is NOT a reason for using a larger 16-inch decorating bag over a smaller bag?
Video class: Left-Handed Cake and Cupcake Decorating | Wilton 03m
Exercise: What is a helpful tip for left-handed decorators when working with piping bags?
Video class: How to Make Buttercream Dots | Wilton 04m
Exercise: Which icing consistency is recommended for controlling the piping process and achieving a smooth round dot?
Exercise: What technique can you perform with icing and round tips to create a variety of decorations like borders and larger fluffy cloud decorations?
Video class: How to Make and Use the Right Royal Icing Consistency | Wilton 03m
Exercise: What is the main use for thin consistency royal icing?

Video class: How to a Make a Buttercream Rosette | Wilton 03m
Exercise: Which tip sizes are recommended for creating delicate little rosettes suitable for cupcakes and cookies?
Exercise: Which icing consistency is recommended for piping rosettes?
Video class: How to Pipe Rosettes in Different Tips and Sizes | Wilton 01m
Exercise: Which technique is shown in the video using new tips to achieve different looks?
Video class: How to Pipe a Basic 5 Petal Flower | Wilton 03m
Exercise: What is the main use of a piping tip 104?
Video class: 3 Different Ways to Use Tip 4B | Wilton 01m
Exercise: Which technique is not typically associated with cake decorating?
Exercise: Which of the following is not a common ingredient in making buttercream for cake decorating?

Video class: 3 Different Ways to Use Tip 1M | Wilton 01m
Exercise: What type of music is being played?
Video class: 5 Ways to Decorate a Cake Using Tip 2D | Wilton 01m
Exercise: In a Cake Decorating 101 class, what is the primary use of music?
Video class: 4 Easy Ways to Decorate a Cake In A Snap | Wilton 02m
Exercise: What genre of music is described in the given context?
Video class: How to Pipe a Buttercream Basketweave Cake Design | Wilton 01m
Exercise: What type of background music might you play to create an upbeat and positive atmosphere for a cake decorating class?
Exercise: Which of the following is NOT typically associated with Buttercream decorating?

Video class: How to Use a Grass Tip for Making Buttercream Grass and Fur | Wilton 01m
Exercise: What type of music is often used in cake decorating demonstrations or tutorials to engage viewers and create a lively atmosphere?
Exercise: Which of the following is NOT commonly used for creating buttercream decorations?
Video class: How to Spatula Stripe a Piping Bag 04m
Video class: How to Color Stripe a Piping Bag | Wilton 03m
Exercise: Which of the following is the correct technique for adding color when using the bag striping method described?
Exercise: In bag striping, what is the effect of painting a thin line of concentrated icing color inside the decorating bag?
Video class: How to Create Spatula Iced Cake Designs | Wilton 04m
Exercise: Which tool is crucial to use for creating spatula ribbons on a cake according to the demonstrated technique?

Video class: How to Cover a Round Cake with Fondant | Wilton 07m
Exercise: Which ingredient is suggested to dust the surface with when rolling fondant to prevent sticking in a high humidity climate?
Video class: Cake Decorating with Fondant: Kneading, Rolling and Storing | Wilton 08m
Video class: How to Achieve the Right Fondant Consistency and Texture | Wilton 03m
Exercise: What is the purpose of adding Gum-Tex to fondant?
Video class: How to Stack a Tiered Cake 09m

Video class: How to Bake and Decorate with a Character Cake Pan | Wilton 08m
Exercise: What is the primary advantage of using shaped pans as mentioned in the tutorial?
Video class: How to Choose the Right Baking Pan 04m

Learn aboutCakes

Explore free online cake courses and learn essential baking, decorating, frosting, and pastry techniques at your own pace. From classic sponge cakes to creative celebration designs, these beginner-friendly classes help you build practical skills and confidence. Enroll today, study online for free, and earn a certificate to showcase your cake-making expertise.