Elaborate cake decorating is an art that turns an ordinary cake into a masterpiece. Requiring much training and practice, it is not for the inexperienced cook. However, there are many simple tricks that anyone can use to create sensational cakes. The easiest tricks are to add garnishes to cakes and special touches to frosting with simple kitchen tools.

The perfect cake for decorating is firm and moist, but not crumbly. A simple made-from-scratch cake, such as a yellow, white or chocolate buttercake, is perfect for decorating. Cake-mix cakes are more difficult to decorate because they are more tender and crumbly. Placing a cooled cake in the freezer for 30 to 45 minutes will make it easier to frost and decorate.

Always cool a cake completely before frosting it. Use a soft pastry brush to remove all loose cake crumbs. If possible, make the cake the day before you plan to frost it; this makes it easier to work with. If you wish to decorate the cake the day it is made, place it in the freezer as directed above while you make the frosting.

The consistency of the frosting is important. Beginners should use uncooked frostings, such as cream cheese frosting or buttercream frosting. Commercially prepared canned frosting can also be used. Frosting that is too soft will not hold its shape. If the frosting is too soft because the kitchen is warm, refrigerate the frosting for about 15 minutes and keep it chilled while you work. If the frosting is soft because too much liquid was used, beat in some additional sifted powdered sugar. If the frosting is too stiff to spread easily, beat in additional milk, one teaspoon at a time, until the desired consistency is achieved.

Place the bottom cake layer on a flat plate and place waxed paper strips under the cake's edge. Spoon a mound of frosting, about 1/2 cup, on top of this layer and spread it evenly over the cake with a metal spatula.

Top with a second cake layer. Spread a thin layer of frosting over the entire cake to seal in crumbs; let the cake stand for at least 15 minutes. Then, spread the side with a thicker final layer of frosting, working from the bottom toward the top and turning the cake as needed. Keep the spatula well coated with frosting so that it doesn't pick up crumbs from the cake. If the spatula does pick up crumbs, wipe it with paper towels before dipping it back into the frosting.

To frost the cake top, spoon a mound of frosting in the center and spread it outward to all edges. Be careful not to mix crumbs into the frosting. Finish off the cake using one of these decorative frosting touches.

With a metal spatula or the back of a spoon, carefully make swirls in the frosting on the side and top of the cake.

With a metal spatula, make wide, evenly spaced ridges in the frosting on the side of the cake by pulling the spatula from the bottom of the cake to the top, cleaning the spatula of excess frosting as necessary. Make ridges on the cake top by sweeping the metal spatula through the frosting from side to side in evenly spaced strokes.

For narrow ridges, drag an icing or cake comb around the top and side of the cake. Turn the cake plate, by hand or on a turntable, for greater ease in decorating. For more information about cake comb, refer to Tools.

Piping can be as elaborate as making bouquets of roses from decorator's frosting or as simple as making straight lines. Secrets to decorating with a pastry bag are many, and much practice is needed to gain proficiency. If this is your interest, join a class where you can learn from an experienced teacher or look for a book devoted to cake decorating. Lines and writing can be done by anyone with decorating gels, which are available in the supermarket.

Coat the side of cake with chopped nuts, flaked coconut or chocolate jimmies while the frosting is still soft. Or cover the top of the cake with chocolate curls or a few chocolate leaves.