Whether you’re just discovering intricate cake decorating or already know your way around a piping bag, Betty has just the techniques, tips, and inspiration you need to make your next vintage cake a true showstopper.

Vintage cakes (also known as Lambeth or Victorian piped cakes) are making a delicious comeback on the elevated dessert scene. With their stunning looks, intricate details, and vintage Victorian vibe, it’s no surprise why. And Betty’s here to give you the tools, techniques, and tips you need to decorate one of your very own.

Never tried this style of cake decorating before? No problem! We’ve broken our techniques into three different categories: beginner, intermediate, and expert. Whether you’re preparing for a special occasion or want to stretch your cake decorating skills, Betty’s right there with you. (They don’t call her the Queen of Cakes for nothing!) Decorating a vintage cake does take time, but with a piping bag and some patience, anyone can learn to do it at home. Keep reading to learn more about this decadent decorating technique and before you know it, you’ll be piping your buttercream swirls and twirls like a pro.

Vintage cakes take quite a bit of time to create, but the results are well worth it! Before you skip ahead to the decorating techniques make sure to give yourself ample time to gather your baking and decorating tools, bake your base layer cakes, make your buttercream frosting, and practice your piping decorations. Follow the steps below and you’ll be set for cake decorating success! And remember, Rome wasn’t built in a day, so your cake doesn’t need to be either.

Gather Your Baking and Decorating Tools

The key to the perfect vintage cake is having a variety of piping tips. You don’t have to have a full piping set to get started but now’s a good time to start building your collection. You can achieve a lot of beautiful vintage cake designs with a star or shell tip, so that’s a good one to have in your collection. You’ll also want to make sure your kitchen is stocked with a few other necessities, listed below. Once you’ve gotten the hang of the process, you can add tools that fit your style and preference.

Betty's Tip: Using a piping tip coupler or adapter makes changing out frosting colors and tips easier. It also secures the piping tip so that it won't fall out. Because the temperature of the frosting can change with the warmth of your hand, it’s also a good idea to use multiple piping bags for the same color of frosting. Prepare multiple bags ahead of time and alternate as needed to maintain consistency.

Practice Piping Your Designs

Vintage cakes are all about consistency, so don’t expect to be an expert on day one—it takes practice and patience. Vintage cake designs can also be highly intricate, so take your time and most importantly, have fun!

  1. After you’ve baked your layer cakes and allowed them to cool completely (at least 30 minutes), level them by cutting off the domed tops to create a smooth decorating surface. Use a serrated knife and stabilize your elbow against the side of your body so you can achieve an even and level cut.

Do you have a few vintage cakes in your repertoire or are you ready to take your decorating skills to the next level? Here are Betty’s top techniques for building on what you’ve already learned and elevating your cakes with more intricate details and designs.

  1. Map out your design before you begin decorating your cake. For example, for draped frills, use a cookie cutter or other round tool to mark out where your frills will sit on the cake.

  2. Try piping an inscription on top of your cake—the more loops the better! Use a toothpick or small knife to etch the inscription, then go over it with frosting, using the same color frosting for the inscription as the base layer of the cake. This will make it easier to touch up any mistakes without leaving marks.

  4. Try adding edible embellishments to your design like fruit, pearl sprinkles, sugar flowers, etc. It’s all about experimenting with different elements and techniques to add your own personal flair to this traditional and classic cake style.

  4. Use a star tip to add rosettes to your cake. Hold the piping bag perpendicular to the surface of the cake. Applying even pressure to the piping bag, start at the center of where you want to place the rosette, moving in a spiral outward motion until you reach the desired size.