Name four techniques you can use for partially or completely decortating a cake without using pastry bag paper cone?

- Use an offset spatula to spread ganache or frosting evenly on the sides and top of the cake.

- Hold the spatula at a 45-degree angle and move it in smooth, even strokes.

2. Buttercream Knife

- Use a buttercream knife to create ruffles or waves in buttercream.

- Hold the knife at a 90-degree angle and move it in a sawing motion.

3. Finger

- Use your finger to create simple designs in frosting or ganache.

- Swirl, dot, or drag your finger through the frosting to create unique patterns.

4. Fork

- Use a fork to create lines or ridges in frosting or ganache.

- Hold the fork at a 45-degree angle and drag it through the frosting in a straight or wavy line.