The Greek baptizein means to immerse: in the rite, water recalls death and rebirth in Christ.

For a boy’s or girl’s baptism cake, you can choose decorated wafer sheets, figures, chalices or a Bible made from sugar paste. Colours and motifs help coordinate the cake with the celebration.

Where can you buy baptism cake decorations?

For decorations and party supplies, including themed plates and cups, browse our New Baby and Baptism shop category. Check individual product pages for availability, materials, ingredients and instructions.

Which decorations can you choose for a baptism cake?

The ideas in this guide include toppers, decorative details and accessories for displaying or supporting a cake.

Baptism cake toppers

Among the cake decorations for a boy’s or girl’s baptism, you can consider baby figures, baptismal fonts and teddy bears. Plastic toppers and sugar-paste toppers have different uses.

Remove plastic pieces and other non-edible elements before cutting and serving the cake. For edible decorations, check the ingredients and instructions on the packaging.

Flowers, teddy bears, wafer decorations and cake borders

Sugar-paste flower bouquets can go around the cake or on its surface. Pink or blue sugar teddy bears and small angels are other ideas.

For the edge, you can choose cake wraps, ribbons and cake lace. The colours and finishes described include gold, silver, pink, blue, sugar strands, nonpareils, sugar crystals and pearls, as well as wafer decorations.

Distinguish edible decorations from ribbons and other accessories. Check each product’s material, allergens and suitability for contact with food.

Cake stands, dowel rods and polystyrene dummy tiers

A tiered cake needs a suitable structure. Stacked cakes use cake boards and dowel rods; a separate cake stand must be assembled according to its manufacturer’s instructions.

The number of tiers and load capacity depend on the chosen accessory; a photograph alone does not establish them. Browse the cake stands in our shop to identify the model and check its assembly instructions.

For stacked cakes, you can consult Wilton’s construction instructions using cake boards and dowel rods.

Polystyrene shapes can simulate cake tiers. They are non-edible display structures: you can cover them with fabric or sugar paste for decoration, keeping them clearly separate from portions intended to be served.

Absolutely after cooking our cake or dessert, sugar with heat would melt.

2) Where can I buy ready sugar decorations or characters?

You can buy them online at our store, allpasticceria.it you will find hundreds of characters or sugar decorations Seasonal uniforms (Christmas, Easter, Valentine’s Day, Halloween), Event ( Marriage, Anniversary, Baptism, Graduate, Confirmation, Communion, Birthday, eighteenth ), cartoon characters for children and boys ( Disney characters, Marvel), all to make your sweet, biscuit or cake unique.

3) How do you attach decorations on a cake, cake or cookies?

There are several methods to paste decorations on our dessert, much depends on what we have to adhere to our decoration.

For traditional cakes, cookies that are all those desserts that do not have a glaze you can use a little honey or a solution of water and sugar ( little water and much sugar) or 

still fused dark chocolate to use as a glue.

For cakes covered by sugar paste you can simply use a drop of water the sugar will do the rest.

Can I use jelly to attach sugar decorations?

Sure, the jelly is fine.

sugar paste: how can you attach the pieces of decorations among themselves?

It is very well the same system used to attack the characters of sugar on the cakes, then solution of water and sugar or honey.

4) How to store decorations and objects in sugar paste?

Sugar decorations, precisely because of sugar have a very long storage time, if you preserve correctly

they do not dry and do not get unleashed and do not go to bad, the important thing is to put them in an airtight container to prevent them from getting polluted, in a cool place (the heat could melt them ) and away from the light that could make them discolor in the long (they can also exceed the year of conservation quietly).

In case of long storage, do the decorations remain edible?

Sugar decorations never become edible or toxic, but sugar becomes harder and harder so, better remove decorations to avoid 

Break some teeth.

5) How long before the decorations are to be prepared sugar paste?

As we have seen the decorations resist in time, but in the case of decorations and creations in general in sugar paste fresh it is better to wait a day

since they prepare, so that they dry a little and are more resistant. 

You have some advice you want to share with us post it in the comments.

A sweet day to all of you, soon a brand new post with many useful tips.

How to attach sprinkles and sugar decorations

On icing, whipped cream or a still-soft coating, add the sprinkles gently and let the surface hold them. On dry biscuits or cakes, use a small amount of honey, water-and-sugar syrup, melted chocolate, food gelatine or edible glue.

Should sprinkles go on before or after baking?

For the decoration covered in this guide, add them after baking once the cake is cool. This prevents the heat from melting or distorting the sugar.

Sugar decorations and wafer sheets are different

These tips concern sprinkles and small sugar-paste pieces. For edible images and wafer paper, see our guide on attaching wafer sheets to cakes.

Safety note

Do not use raw egg as glue on a ready-to-eat cake. Choose one of the edible alternatives above; if an uncooked recipe requires egg, use pasteurised products as recommended by the FDA.

The word Halloween comes from the contraction of the English phrase “All Hallows Eve”, meaning
the eve of All Saints’ Day. The original article links this date in Celtic Ireland to the end of summer and describes the traditional colours as
orange, representing the harvest and the end of summer, and black, symbolising the darkness
of the coming winter.

According to legend, the wandering spirits of those who had died during the year returned on the night of October 31 in search of a body to possess in the coming year.

In this story, the villagers did not want to be possessed, so they made their homes cold and unwelcoming by putting out the fireplace fires,
dressing as monsters and roaming between houses to frighten away the spirits they encountered.

To organise a memorable Halloween party, start by creating the right atmosphere.

What better centrepiece than a fun Halloween cake decorated with fondant?

A Halloween cake covered in fondant

First, prepare the base of the cake. You can

use sponge cake; the original article mentions a sponge cake recipe to be published later.

For convenience, this tutorial uses the ready-made sponge cake linked in the original article.

The original article states that the store’s sponge cake is freshly prepared before dispatch.

Here is what you need to make the Halloween cake.

Tools and ingredients

• Orange, black and white fondant
• Fondant smoother
• Rolling pin for rolling out fondant
• Ready-made sponge cake
• Ball-ended fondant modelling tools
• Cream filling for the cake
• Non-alcoholic cake-soaking liquid
• Piping bag

Preparing the cake base

Slice the sponge cake into layers with a long-bladed knife, then cut circles of different diameters to create the rounded shape of a

pumpkin. You can place two larger circles in the middle and smaller, thinner ones at the top and bottom. The diameters only need to differ by 2 or 3 cm.

Moisten the sponge circles with the non-alcoholic soaking liquid to make them softer.

Use a piping bag to spread the filling evenly between the sponge layers.

Crumb coating

For a smooth fondant covering, first apply a crumb coat:

this evens out imperfections and traps the crumbs, while retaining the flavour and moisture from the sponge cake filling.

To help the fondant adhere to the cake, the original tutorial uses a layer such as chocolate ganache, buttercream or whipped cream.

Using a spatula, spread buttercream or your chosen coating over the cake. Once the butter has firmed up, you can apply a second coat.

Covering the cake with fondant

Use a rolling pin to roll the orange fondant into a circle large enough to cover the whole cake.

Lay the rolled fondant over the cake. The sheet should be slightly larger than the cake; trim the excess with a knife.

The extra fondant around the bottom lets you create folds at the base of the cake.

Use the ball tool to press vertical grooves into the fondant and reproduce the lines of a pumpkin.

Roll out the black fondant into a thin square, then cut out the pumpkin’s eyes, nose and mouth.

With more black fondant, make a cone and a circle for the witch’s hat. To make the

grey trim, mix a little white fondant into a piece of black fondant to obtain

grey. Add a curled strand of yellow fondant to finish the Halloween cake.

This simple tutorial creates an eye-catching cake. The original recipe deliberately gives no fondant quantities because the amount

needed depends on the size of the cake you want to make.

Edible cake sheets, three-dimensional figures and candles are three options to consider, depending on the cake covering and the space available. Use the photos for inspiration and check the size and features of your chosen product before buying.

For a simple Frozen cake, consider a printed edible cake sheet or wafer topper. Check its dimensions and shape, round or rectangular, against the cake surface. If using a wafer topper on whipped cream, check that the product is suitable for that covering and follow the manufacturer’s application and storage instructions.

For the design, take inspiration from Elsa, the snowman Olaf or Anna. Choose a layout that also leaves room for the birthday person’s name and age.

Follow the link to Frozen cake toppers to browse the range; the exact designs in the photos may no longer be available. Check the product page and label for materials, ingredients, allergens, instructions and image licensing information.

To echo the theme’s colours, consider a pearlescent food colour spray in blue or purple. On whipped cream, use only a product intended for that surface and follow the label’s directions, quantities and allergen information.

An ice effect can be the cake’s decorative theme. Options to consider include sugar crystals, including on a fondant covering. Check that the chosen decoration is edible and suitable for the covering, and read the ingredients and allergen information. Add the birthday person’s name without hiding the characters.

Frozen sugar figures and cake toppers

A three-dimensional figure can be the focal point of the cake. Before choosing a sugar topper, check its size, ingredients, allergens and whether it is edible; a photo cannot establish its material or how it was made. The subjects pictured include Elsa in 3D and Olaf. If you would rather model the figures yourself, consider white or coloured fondant and suitable food colours, following the product instructions. Decorations can be hard: do not give hard decorations directly to young children to eat.

Plastic figures are another option, provided they are suitable for the intended use on a cake. They are not edible: position them as instructed and remove them before cutting and serving.

Once you have chosen the cake decorations, repeat the characters and colours on the party table.

Candles for a Frozen cake

For the birthday celebration, consider a Frozen cake candle. Check whether the design is available and read the instructions: remove the packaging, position it as directed and keep the flame away from flammable decorations and children.

Place the candle where it leaves the characters and birthday message visible.

Frozen party decorations: coordinating the table and finding supplies

To coordinate the table, look for Frozen tablecloths, themed plates, napkins and cups. The links lead to the shop, where you can check the current range; the photos offer inspiration and do not guarantee that individual items are available. Check materials, suitability for food contact, instructions and character licensing information.

Where to buy sugar paste

Our shop category lets you compare fondant and sugar paste for covering or modelling. Pack sizes, colours, ingredients, allergens and availability vary, so check the current product page before buying or using an item.

What sugar paste is used for

It is commonly used to cover cakes, cupcakes and biscuits or to model flowers, letters and small figures. Beginners can start with a simple project, work in small portions and choose a product designed for the intended job: covering paste and modelling paste may differ in firmness and drying time.

01) Where does sugar-paste decoration come from?

Decorative sugar work has a long history. During the twentieth century, modern cake design developed increasingly specialised tools, techniques and styles. Today it includes both smooth cake covering and three-dimensional modelling.

02) What should sugar paste look and feel like?

Uncoloured paste is often white and should be even and workable, but shade, elasticity and firmness depend on the formula and temperature. Check the seal, best-before information and manufacturer’s instructions before use.

03) What is sugar paste made from?

There is no single formula. Sugars, water or syrups, fats, humectants and thickeners may vary; some recipes or products may contain gelatine, glycerine or other ingredients. Only the current label confirms allergens, vegetarian or vegan suitability and directions for use.

04) How do you colour sugar paste?

You can buy ready-coloured paste or work a suitable food colour into white paste. Add it gradually, knead until the colour is even, and follow the colour manufacturer’s stated use and dosage.

05) How do you keep it soft and easy to model?

Work with small amounts and protect the unused portion from air. If the paste is too firm, follow the product instructions only: glycerine, fats and other softeners are not interchangeable, and an unplanned addition can change texture, flavour and drying.

06) Which tools are useful?

A smooth rolling pin, mat, smoother, cutters, moulds and small modelling tools cover the basics. Anything that touches the cake should be clean and explicitly suitable for food contact.

Smoothers

A smoother helps the covering adhere and creates an even finish after it has been placed on the cake. Flat tools work across the surface, while corner smoothers help define edges.

Moulds, cutters and textures

Cutters and moulds cut or imprint shapes. Plunger cutters help release small pieces, while silicone moulds can form details and relief patterns. Check material, size and food-contact suitability before use.

07) Which tools help with modelling?

Tools with different tips can mark, round, thin and refine the paste. Rollers, tweezers, small scissors and food-only brushes may also help. Choose edible glue or another fixing method according to the decoration and the product directions.

08) How should leftover sugar paste be stored?

Protect it from air straight away with food-safe film and a tightly closed container or bag. Storage place, temperature and duration depend on the product: follow the label, discard paste with an unusual smell, colour or texture, and remember that a filled cake may require different storage.