Family Consumer Sciences
4-H Cake Decorating Project
The Colorado 4-H Cake Decorating Project teaches youth baking and creative decorating skills.
Units 1-3 focus on single and two-layer cakes, basic frosting, and using simple decorating tips. Units 4-6 introduce character pans, themed cupcakes and cookies, and creative cake shapes for members 11-18. Units 7-9 cover advanced techniques like floral designs, borders, side trims, and fondant for members 14 and older. Units 10-12 guide youth in creating tiered cakes, advanced decorating, molds, and independent projects. Advanced cake decorators may also explore career opportunities and may choose to participate in Cake Decorating contests at the county and state levels.
Project Overview
UNITs 1-3
Cake Decorating Units 1-3
Designed for members 8-18 years old.
Inspiring youth to:
- Bake and frost a single layer cake
- Develop basic frosting and design skills
- Develop skills using cake decorating equipment, such as writing, leaf and star tips on a single-layer cake
- Frost a two-layer cake using three tips: writing, leaf and star
UNITs 4-6
Cake Decorating Units 4-6
Designed for members 8-18 years old.
Inspiring youth to:
- Use a character pan and decorate using recommended tips
- Decorate cupcakes to create different themes or characters
- Decorate cookies to create different themes or cookie structures
- Use a cut-up cake to create different shapes or forms and decorate using different tips
UNITs 7-9
Cake Decorating Units 7-9
Designed for members 11-18 years old.
Inspiring youth to:
- Using advanced decorating tips (drop or flat surface flowers, flowers made on a flat flower nail, borders and side trims) to create a two-layered cake
- Using fondant to decorate a two-layered cake
- Using advanced decorating skills to create a flower on a lily nail to decorate a cake
UNITs 10-12
Cake Decorating Units 10-12
Designed for members 14 and older.
Inspiring youth to:
- Create and decorate tiered cakes of three or more tiers
- Decorate using advanced skills
- Create mold of different shapes using different edible materials
- Create your own project
Official Project Materials
Materials & Curriculum
Member Resources
Find Your County
Counties play a crucial role in 4-H by providing a platform for young people to learn and grow.
Counties facilitate the delivery of 4-H programs that are of particular interest in their area and qualified, compassionate adult leaders run local clubs to support our youth 4-H members.
To find out if this project is supported locally, contact your local extension office.
Upcoming Events
Currently there are no events scheduled at this time associated to this page. Please check back for the latest events as they are scheduled.
Project Tips
- Members select and learn the basic skills before moving to advanced units (Units 1-3).
- Base frosting cannot be Royal Icing or Rolled Fondant (Units 1-4, 6).
- Real cakes, batter, cookie dough and edible material are required (Units 1-6).
- Cake forms hold better and are preferred.
- Two cakes must be real (Units 7-10).
- Fondant covered cake required for two of four cakes (Unit 8).
- Required border at base of cake, gives finished appearance (Units 1-10).
- Show smooth base on the ¼ top of cake (Unit 1-3).
Specific Unit Details
- Place cake on a firm, disposable surface. Using 1 ½” on each side from border base, cut parallel to the shape. Surface should be covered with a food safe material (ex. foil). If decorative giftwrap paper or fabric is used, a food quality plastic wrap is required. Freezer paper is not advised.
- Units 4-6 can be taken in any order for all 4-H ages. Units 7-9 can be taken in any order and are for 4-H ages 11 and up. Units 10-12 are for ages 14 and up only.
- Two cakes of the same size placed on top of each other (two-layered Units 3, 7, 8 & 9)
- Three molds required plus exhibit mold for four total (Unit 11)
- 75% judging score based on notebook completion (Unit 12)
Exhibiting
- Put 5 drawings or pictures of your required (4) and exhibit (1) cakes into a binder.
- Cakes will not be cut for judging.
- 4-H members placing in top 10 or Grand Champion must move to a new unit.
- If a member repeats a unit, member must show what new skill is learned.
- Have fun telling your story.
- Exhibit at county fair.
- Superintendent approval required for exhibits larger than 2′ x 2′.
Careers
Pastry Chef
Specializes in creating desserts, including cakes, pastries and confections
Sugar Artist
Creates decorative elements for cakes using sugar and other edible mediums including flowers, figurines and detail decor
Cake Decorator
Focuses specifically on decorating cakes designing and creating intricate cake decorations for various occasions
Food Stylist
Specializes in making cakes and other food items look appealing for photography, advertising or media appearances
Specialty Cake Baker
Focus on creating cakes for specific events or themes, such as birthdays, weddings, or corporate events
Cake Shop
Owner
Manages and operates a business focused on cakes and other baked goods; Oversees baking and decorating processes
Wedding Cake Designer
Specializes in designing and decorating cakes specifically for weddings; Works with clients to create custom & elaborate designs
Cake Decorating
Instructor
Teaches others how to decorate cakes, either in a formal setting, through workshops or online courses