How to Stencil a Cake | Beginner Cake Decorating Tutorial

In this tutorial: What You'll Need · Icing Consistency · Square Cake: Sides · Square Cake: Top · Round Cake: Solo Technique · Finishing Effects

Stenciling is one of the fastest ways to add a stunning, intricate design to a cake — without any piping skills at all. In this tutorial, Chef Alan Tetreault of Global Sugar Art shows you how to stencil both square and round cakes using royal icing, including a clever trick that lets you stencil a round cake completely by yourself (no second pair of hands needed).

What You'll Need

• Cake stencils — Chef Alan uses his own line (including Art Deco designs), but any cake stencil will work
• Royal icing — soft peak consistency (see notes below)
• Stencil applicator or small flexible bowl scraper — cut a regular bowl scraper into thin strips for a DIY version
• Toothpicks — for holding stencils in place on square cakes
• Hurt-Free stretch wrap (Johnson & Johnson) — sterile, stretchy fabric for solo round-cake stenciling
• Tape — for attaching the stretch wrap to the stencil
• Super Pearl dust and clear alcohol (vodka, gin, or lemon extract) — for pearlized finishing
• Twinkle Dust (glitter dust) and a small brush — for sparkle accents

Getting the Royal Icing Consistency Right

▶ Watch this section (2:13)

Start with stiff-peak royal icing, then add a little more water until you have a soft peak. This is critical:

• Too stiff: The design lifts off the cake when you remove the stencil, leaving rough, raised edges that are hard to sand down.
• Too soft: The icing runs under the stencil and blurs the design.
• Just right: Soft peak — holds its shape but isn't dry or crumbly.

Stenciling the Side of a Square Cake

▶ Watch this section (3:16)

1. Position the stencil against the side of the cake and insert a few toothpicks through the stencil into the cake to hold it in place.
2. Apply a thin layer of royal icing using your applicator or bowl scraper — spread back and forth across the stencil.
3. Once you have some icing on the cake, the stencil will hold itself — remove the toothpicks and continue.
4. Don't use too much icing. Keep it to a minimum — you're filling the cutouts, not building up thickness.
5. Lift the stencil straight off — the design transfers perfectly to the cake.

Stenciling the Top

▶ Watch this section (5:20)

Same technique as the sides. Center your stencil on top, secure with toothpicks placed where the icing will cover the holes, and apply the royal icing. Lift straight off when done.

Stenciling a Round Cake by Yourself

▶ Watch this section (7:28)

Round cakes are tricky because someone usually needs to hold the stencil while you apply the icing. Chef Alan's solution: stretchy medical wrap.

1. Buy Hurt-Free stretch wrap (Johnson & Johnson) from any pharmacy.
2. Tape the wrap to both ends of your stencil.
3. Wrap the stencil around the cake — the stretchy fabric holds it snug against the curve.
4. Apply the royal icing through the stencil openings.
5. Let it dry for 10–15 minutes.
6. Remove the tape on one side, peel the stencil away, reposition for the next section, and re-tape.

Finishing Effects: Pearl and Glitter

▶ Watch this section (9:33)

Chef Alan shares his technique for the pearlized, glittery stencil effect on a finished cake:

1. Stencil with white royal icing on a pale yellow fondant cake.
2. Let dry completely.
3. Mix Super Pearl dust with a small amount of clear alcohol (vodka, gin, or lemon extract) to make a thin paint.
4. Brush the pearl mixture over all the stenciled areas.
5. For extra sparkle: Mix Twinkle Dust (glitter dust) with a small amount of alcohol and dab it on with a tiny brush over the stenciling.

This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →