Birthday Cake Decorating Ideas

My mom made this citrusy cake for spring gatherings and I’ve taken over. The cake always looks so big and bright. The best part is seeing the splash of colors on your plate. For a quicker lemon filling, use a cup of lemon curd from a jar. Click through to the next slide for more tips. —Leah Will, Bel Aire, Kansas

This Sunshine Cake is amazing even without the window box decor, but you can dress it up as we did in the photo.

Press wafer cookies against the side of the cake. Tie two shoestring licorice together to make a longer strand. Wrap and tie strands around the window box.

Cut Fruit Roll-Ups with flower-shaped cutters. Sandwich cutouts around a lollipop, moistening edges with water.

Insert straws in cake. Top with lollipop flowers. Cut leaves from green licorice and place them in the cake.

For this cake, it’s important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. Click through to the next slide for more frosting tips. -Jeanne Ambrose, Milwaukee, Wisconsin

The lemony yellow color of a daffodil reminds us of springtime and new beginnings. My grandma used to make this cake around Easter every year. In our family, we like to serve this cake cold, right out of the refrigerator. Click through to the next slide to learn how to make the pretty daffodils. -Lori Kampstra, Franklin, Wisconsin

Grab a fork and dig into a piece of this sweet-tart cake that’s often on our birthday wish list. Click through to the next slides to learn how cranberries and tangerines dress up this simple frosted cake. —Sandy Gaulitz, Spring, Texas

For candied citrus, bring 2-1/4 cups sugar and 2 cups water to a boil. Add thin tangerine or orange slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until tender, about 10 minutes, turning occasionally.

With a slotted spoon or tongs, remove slices to a wire rack or parchment-lined baking pan. Let stand at room temperature overnight to dry.

For sugared cranberries, in small bowl, stir together 2 Tbsp. water and 1 Tbsp. liquid egg substitute. Lightly coat 1 pkg. (12 oz.) fresh or frozen cranberries in mixture. Place cranberries on a baking pan and sprinkle with 1/2 cup coarse sugar and 1/2 cup superfine sugar until coated. Dry on rack at room temperature for 2 hours.

To add flair to frosting, press the back side of a small offset spatula against the frosting and gently drag in an upward motion. Repeat around the sides of the cake.