Jams and Jellies

• For a fruity treat, ice or fill your cake with jam or jelly. Jelly is made from fruit juice and has a smooth consistency, while jam contains pieces of mashed fruit. Choose a jam or jelly that complements the flavor of your cake. Pair chocolate cake with a raspberry, strawberry or cherry jam; white cake with a peach or blueberry jelly; and cinnamon cake with an apple preserve. Jams and jellies may be difficult to spread. Be sure to cool your cake completely before spreading the jam or jelly.

Syrup, Glazes and Sauces

• Glazes, syrups and sauces come in a variety of flavors and are easy to make at home. A simple glaze, traditionally used to frost bundt cakes and donuts, is made by mixing powdered sugar, vanilla and milk. You can add cocoa powder to make a chocolate glaze. Use store-bought chocolate syrup, caramel, butterscotch or hot fudge for a rich alternative to butter-cream icing. Create your own fruit sauce by gently simmering pureed fruit, juice and sugar together until it thickens. Drizzle syrups and sauces on your cake right before serving so the cake doesn't become soggy.

Whipped Cream

• Whipped cream is a light, fluffy alternative to traditional icing. It can be purchased at your local supermarket or made at home. Whipped cream must be kept cold to prevent it from melting or sliding off the cake. Cool your cake completely before adding the whipped topping and store it in the refrigerator until ready to serve. You can also serve the whipped cream on the side to avoid any potential melting issues.

Fresh Fruit

• Replacing traditional icing with fresh fruit is a simple way to cut calories and reduce the richness of your dessert. Clean and cut fresh fruit or berries to top your cake or use them to fill a layer cake. Use strawberries or raspberries to decorate chocolate cakes or serve blueberries, peaches or blackberries with sponge or angel food cakes. Pair sweeter cakes with tart berries and lighter cakes with exotic fruits like mango or passion fruit.