10 Creative Cookie Cake Decorating Tips for Beginners

Decorating cookie cakes is an enjoyable and creative way to add a personal touch to celebrations and special occasions. For those new to cake decorating, mastering the art of cookie cake decoration can seem daunting. To assist beginners in their journey, we’ve compiled ten creative and accessible decorating tips to help you achieve beautiful and impressive results. These suggestions are designed to be straightforward yet effective, providing step-by-step guidance to enhance your decorating skills. Whether preparing for a festive event or simply exploring a new hobby, these tips will enable you to craft eye-catching and delicious cookie cakes confidently.

Confetti Birthday Drip Cake

A Confetti Birthday Drip Cake is a fun, vibrant, and celebratory cake perfect for birthdays or any special occasion. It combines colorful sprinkles in the cake layers with a stunning chocolate drip on the outside, making it delicious and visually striking.

1. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water.
2. Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners’ sugar, vanilla, salt and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink.
4. If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
5. For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand 1 star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.

Layered Princess Cake

A Layered Princess Cake is a stunning, elegant dessert fit for royalty. This classic Swedish-inspired cake, often referred to as “Prinsesstårta,” features layers of light sponge cake, velvety pastry cream, and whipped cream, all encased in a dome of marzipan. Often topped with a sugar rose, it’s a beautiful centerpiece for special occasions.

Ingredients

3/4 cup butter, softened
2-1/2 cups packed brown sugar
4 large eggs, room temperature
6 ounces semisweet chocolate, melted and cooled
3 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups sour cream
1-1/2 cups water
FROSTING:
1-1/4 cups butter, softened
10 cups confectioners’ sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 to 2/3 cup 2% milk
Pink gel food coloring
4 ounces yellow candy coating disks
Optional: Edible gold spray paint, edible gold paint and edible gold glitter
Assorted sprinkles, pink sanding sugar, gold and pink pearls

Directions

1. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water.
2. Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners’ sugar, vanilla, salt and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink.
4. If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
5. For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand 1 star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.

Vanilla Cake with Vanilla Buttercream Frosting

A Vanilla Cake with Vanilla Buttercream Frosting is a timeless classic, perfect for any celebration. This cake features soft, moist layers of vanilla-flavored sponge cake paired with creamy, sweet vanilla buttercream frosting. It’s simple, elegant, and always a crowd-pleaser.

Ingredients

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
FROSTING:
1 cup unsalted butter, softened
3 teaspoons clear vanilla extract
2-1/2 cups confectioners’ sugar
Optional: Colored sprinkles or nonpareils

Directions

1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly.
3. Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
4. For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

Malted Chocolate & Stout Layer Cake

A Malted Chocolate & Stout Layer Cake is a decadent, rich dessert that combines the deep flavors of dark chocolate, malty sweetness, and the slight bitterness of stout beer. This indulgent cake features layers of moist chocolate cake infused with stout, a creamy malted chocolate frosting, and an irresistible malted chocolate ganache.

Ingredients

2 cups stout beer
1-3/4 cups butter, cubed
3 ounces bittersweet chocolate, chopped
1 cup malted milk powder
1 cup baking cocoa
1-1/2 cups sour cream
4 large eggs, room temperature
3-1/2 cups sugar
3-1/2 cups cake flour
2-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 cup sugar
1/2 cup Irish cream liqueur
6 large egg yolks, beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup malted milk powder
Chopped malted milk balls, optional

Directions

1. Grease and flour three 9-in. round baking pans; set aside.
2. In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes.
3. Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans.
4. Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
5. In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature.
6. In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency.
7. Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

Unicorn Cake

A Unicorn Cake is a magical, colorful dessert that’s perfect for birthday parties, special occasions, or anyone who loves a whimsical, fun cake. Featuring layers of soft vanilla cake, rainbow buttercream frosting, and adorable unicorn decorations, this cake is as delightful to look at as it is to eat.

Ingredients

2-1/4 cups cake flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
4 large egg whites, room temperature
3/4 cup 2% milk, divided
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/3 cup rainbow jimmies
BUTTERCREAM:
6 ounces white baking chocolate, chopped
1/4 cup heavy whipping cream
6 large egg whites
1-1/2 cups sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups unsalted butter, cubed
1-1/2 teaspoons vanilla extract
Paste food coloring

Directions

1. Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour pans.
2. In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies.
3. Transfer batter to prepared pans. Bake until a toothpick inserted in each center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
4. For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes.
5. Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in vanilla and white chocolate mixture.
6. Spread frosting between layers and over top and sides of cake. Divide remaining buttercream into smaller portions; stir in food coloring to achieve desired colors. Decorate as desired. Store in refrigerator.
7. Decorating tips: For ears, combine your favorite cookie dough with jimmies; cut into 2-in. hearts and bake. While still warm, mold onto the curve of a large metal spoon; let stand until cooled. Dip edges in melted white chocolate. For horn, coat sugar cone with edible gold mist. For eyes, pipe melted yellow candy coating disks onto parchment; refrigerate until set. For mane, attach pastel meringue cookies with buttercream; fill in with piped buttercream.

Cherry Nut Cake

A Cherry Nut Cake is a delightful, classic dessert that combines the sweetness of cherries with the rich flavor of crunchy nuts. This moist cake is perfect for holidays, special occasions, or whenever you’re in the mood for a dessert that’s both fruity and nutty.

Ingredients

6 large egg whites
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
1 cup half-and-half cream
1/4 cup maraschino cherry juice
3 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
40 maraschino cherries, chopped
1/2 cup chopped walnuts
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
Maraschino cherries with stems, drained and patted dry

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
2. For topping, in a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter.
3. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.

Lemon Ricotta Cake

A Lemon Ricotta Cake is a light and moist dessert with a tender crumb, infused with the refreshing flavor of lemon and the creamy richness of ricotta cheese. This cake is perfect for spring and summer gatherings or as an elegant dessert for any occasion.

Ingredients

3 large eggs, room temperature
2 large egg yolks, room temperature
2/3 cup sugar
1/3 cup lemon juice
1/3 cup butter, cubed
CAKE BATTER:
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1 cup ricotta cheese
1 cup buttermilk
1 tablespoon grated lemon zest
1-1/2 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
SUGARED LEMON ZEST:
6 medium lemons
1/4 cup sugar
FROSTING:
2/3 cup butter, softened
5-1/2 cups confectioners’ sugar
1/3 cup 2% milk
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
Colored sugar, optional

Directions

1. For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight.
2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
3. Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, to make the frosting, in a large bowl, cream butter until light and fluffy. Add the confectioners’ sugar, milk, grated lemon zest, vanilla and salt; beat until smooth.
5. Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.

Cherry Cola Cake

A Cherry Cola Cake is a rich, moist dessert that combines the sweetness of cherries with the fizzy flavor of cola, resulting in a decadent treat. Topped with a luscious chocolate-cherry frosting, this cake is perfect for parties or indulgent celebrations.

Ingredients

2-1/4 cups miniature marshmallows
3 cups all-purpose flour
3 cups sugar
1-1/2 teaspoons baking soda
1-1/2 cups butter, cubed
1-1/2 cups cherry-flavored cola
4 tablespoons baking cocoa
3 large eggs, room temperature
3/4 cup buttermilk
1-1/2 teaspoons vanilla extract
FROSTING:
1-1/2 cups butter, softened
2 cups confectioners’ sugar
2 jars (7 ounces each) marshmallow creme
4 tablespoons frozen cherry pomegranate juice concentrate, thawed
Fresh sweet cherries with stems

Directions

1. Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. Divide marshmallows among pans.
2. In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
3. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)
4. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
5. For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until combined; increase to high and beat until smooth.
6. Place 1 cake layer on a serving plate; spread top with 1 cup frosting. Repeat with second layer. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.

Raspberry Fudge Torte

A Raspberry Fudge Torte is an indulgent dessert that combines rich, dense chocolate with the tart sweetness of raspberries. This elegant torte is perfect for special occasions or when you’re in the mood for an ultra-decadent treat.

Ingredients

1 package Devil’s food cake mix (regular size)
1 cup sour cream
3/4 cup water
3 large eggs, room temperature
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
GANACHE:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon butter
RASPBERRY CREAM:
1 package (10 ounces) frozen sweetened raspberries, thawed
3 tablespoons sugar
4 teaspoons cornstarch
1/2 cup heavy whipping cream, whipped
Fresh raspberries, mint and confectioners’ sugar, optional

Directions

1. In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally.
4. For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream.
5. Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners’ sugar.

Baby Shark Cake

A Baby Shark Cake is a playful, vibrant cake decorated with bright colors and sea-themed elements, perfect for a child’s birthday party or a fun celebration. Featuring fondant or buttercream decorations inspired by the popular “Baby Shark” song, this cake brings an underwater adventure to life!

Ingredients

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups sour cream
FROSTING:
6 ounces white baking chips
1/4 cup heavy whipping cream
2 teaspoons vanilla extract
6 large egg whites, room temperature
1-1/2 cups sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups unsalted butter, cubed
Blue, red and green liquid food coloring
4 ounces ready-to-use rolled fondant
Confectioners’ sugar
2 candy eyes
Optional: Sea creature candies and graham cracker crumbs

Directions

1. Preheat oven to 350°. Line bottoms of 3 greased and floured 9-in. round baking pans with parchment; grease paper. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
2. Transfer to prepared pans. Bake until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a microwave, melt baking chips with cream until smooth, stirring every 30 seconds. Stir in vanilla. Set aside to cool slightly. Meanwhile, in heatproof bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes.
4. Remove from heat. With whisk attachment of a stand mixer, beat mixture on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled baking chip mixture until blended.
5. Set aside 1/4 cup frosting. Tint remaining frosting desired shades of blue; spread blue frosting between layers and over top and side of cake. Tint 1/2 ounce fondant red. Divide remaining fondant in half. Tint 1 portion blue. Leave other half white. On a work surface dusted with confectioners’ sugar, roll out blue fondant to 1/8-in. thickness. Using a 3-in. round cutter, cut out 1 circle; repeat with white fondant. Using a sharp knife, cut mouth opening, teeth and body shape on lower portion of white circle. Place white fondant cutout onto blue circle. Roll red fondant to 1/8-in. thickness; cut a small triangle and place in mouth opening, under white fondant and on top of blue fondant. If needed, brush fondant lightly with water to help layers adhere. With remaining rolled blue fondant, cut a crescent moon shape for tail and a triangle for fin. Secure fin and tail to shark body, brushing edges lightly with water, if needed, to help pieces adhere. Secure candy eyes to shark body with small amount of reserved frosting. Cut in small slits for gills and nostrils. Place fondant shark on side of cake by pressing gently into frosting. Tint remaining reserved frosting green. Using a leaf tip, pipe seaweed on sides of cake. If desired, decorate cake with sea creature candies and graham cracker crumbs for sand. Refrigerate until serving. Remove from refrigerator 30 minutes before serving. Refrigerate leftovers.