Round off a cake with these two simple, but elegant borders – one a simple shell border and the other a scalloped dot pattern.


Step by Step Cake Borders and Caramel Butter Cake

(practising on a piece of wax paper first will make it easier)
30 minutes

Royal icing
Beat one large egg white until foamy, then beat in 5ml lemon juice. Add 350g sifted icing sugar and beat on low speed until all the sugar has been incorporated. Beat for another minute until thick and white. Add a little water and stir. The icing should lose shape and flow back into a smooth surface in about 30 seconds. Fill a piping bag with two spoonfuls.

You will need
  • measuring tape
  • wax paper
  • craft knife or scissors
  • round cookie cutter
  • pins or masking tape
  • piping bag
  • interchangeable nozzle coupler (optional)
  • nr 2 round tip nozzle
  • small star nozzle
  • royal icing


Measure the circumference of the cake with a measuring tape and divide the measurement so there are equally spaced sections. If you are piping a border on more than one tier, measure all the tiers and work out sizes for each section that are as close as possible to each other. Ours worked out to 6cm and 6,3cm.






Cut a strip of wax paper the height of the cake and three times the calculated size for each section. Ours are 18cm and 18,9cm long and 10cm high. Fold the paper into three equal sections and use a cookie cutter that’s a little bigger than the section width to cut away a little less than half a circle along the one end. This will form a scalloped edge once the paper is opened.




Use masking tape or pins to secure the paper to the cake – the bottom must line up with the bottom of the cake. Using the nr 2 nozzle, pipe small dots just above the paper. Do this by holding the tip close to the surface, squeeze slowly until you have the desired size dot, release the pressure on the piping bag and pull away with a gentle swirling motion. If the dot makes a point, press it down gently with the tip of a small, moist paintbrush.


Fill in between each section with more dots going downwards. Measure from the bottom of the cake and use a pin to make a mark where the last dot must be. Make each dot a little smaller than the one before as they go down.








Make a shell border at the bottom edge of the cake and between tiers. Use a star nozzle – the bigger the star, the bigger the shell. Hold the piping bag to the side. Squeeze the bag, holding the tip still until the icing bulges. Release the pressure and pull back to form the shell. Start the next shell a few millimetres away, not right against the previous shell. The icing should bulge over the end of the previous shell. For the last shell, pull the nozzle away from the cake to make the tail. Press the tail onto the cake with a toothpick, joining it to the first shell you piped.


The Huletts speciality sugar range adds depth of  
flavour to any bake; each sugar with its own characteristic taste profile.


Caramel Butter Cake

1 x 20cm cake
Preparation time:
20 minutes
Baking time:
30 minutes
Oven temperature:

  • 230g (250ml) butter, softened
  • 300g (375ml) Huletts Caramel Sugar
  • 3 large eggs
  • 1 tsp (5ml) caramel essence
  • 1 tsp (5ml) vanilla essence
  • 370g (675ml) self-raising flour
  • 170ml milk
  • 225g (245ml) butter, softened
  • 460g (885ml) Huletts Icing Sugar
  • 40-60ml milk

Icing Method
Beat the butter and icing sugar together, gradually adding milk a little at a time until you have a smooth, thick consistency. Ice the top of one cake, place the second on top and cover the entire cake with icing. Chill in the fridge for at least two hours before covering with fondant and decorating.

Preheat the oven to 180°C. Grease and line 2 x 20cm cake tins with baking paper.

  1. Beat the butter and caramel sugar together until light in colour. Add the eggs one at a time, beating well after each addition. Add the caramel and vanilla essences and beat well.
  2. Sift the flour and add it to the butter mixture alternately with the milk.
  3. Pour the mixture into the cake tins and smooth the surface. Bake in a preheated oven for about 30 minutes or until a skewer inserted comes out clean.
  4. Leave in the tin to cool for 15 minutes before turning out onto a wire rack to cool completely. Trim the tops of the cake to make them level, if necessary.

by Tani Kirsten
photos ED O'Riley