A Quick Writing Primer

• Writing on a cake is slightly different from most other decorating tasks. A relatively stiff frosting works well for piped decorations, such as shell borders or roses, but writing is easiest with a softer, more smoothly flowing frosting. You won't write directly on the cake's surface, as you would with a marker pen on a piece of paper. Instead, you press your tip lightly to the surface only at the beginning and end of each stroke. The rest of the time you squeeze a thin line of icing from the bag, looping and drooping it like a piece of string to form your letters. Stiff icing breaks instead of bending, making it unsuitable.

Cake-Decorating Royalty

• One of the best and most versatile icings for cake writing is called royal icing. Basic versions require just egg whites and powdered sugar, so it's both cheap and easy to make. Royal icing dries quickly, so if you make a mistake while you're piping it onto the cake you can simply wait for it to harden, then lift off the offending letters with a spatula or butter knife and redo them. It takes colors beautifully, thanks to its naturally pristine whiteness, and can be tinted to match any cake. It works especially well for decorating over fondant, which is dry to the touch and provides a perfect work surface.

Light, Soft and Rich

• Despite royal icing's many excellent qualities, it isn't the most exciting thing to actually eat. On cakes covered in rich buttercream, you might find that a fluffy Italian buttercream is a better option for writing purposes. It's made by whisking a hot sugar syrup into whipped egg whites, then enriching the foam by beating in softened butter. It's light and airy, combining rich buttercream flavor with a delicate, melt-in-your-mouth texture. It's soft enough to pipe easily, with minimal pressure on the bag, yet firm enough that it won't drip from the tip if your attention is diverted for a moment or two. Like royal icing, it also takes color well.

Practice, Practice, Practice

• If you have even a few hours before you tackle that first cake, invest some time in honing your skills. Make up a batch of icing, fill a bag, and start piping. If you use a clean surface, such as a plate or a sheet of wax paper, you can scrape up Italian buttercream and reuse it for more lettering. That's not an option with quick-drying royal icing. Learning how to space your letters is one of the trickiest skills. To get the spacing right, practice on the bottom of a cake pan or on a sheet of paper cut to the same size and shape.