Instructions: These tricks will improve your cake decorating skills.

Buy the basic equipment. Decorating tubes and tips found in grocery aisles are a poor substitute for the ones at cake decorating and craft stores. Donna Ballatore suggests buying a couple of writing tips, a shell-making tip, a leaf-making tip and a star-making tip.

Dont decorate with store-bought frosting. Its too soft. A shortening-based frosting provides the most stability.

To keep down the crumbs, let your cake sit in the pan a while before removing to decorate.

Apply a thin coat of frosting to contain crumbs. Set aside a small amount of frosting and cover the cake, trying not to touch the cake with the spatula itself. Your final coat will go on easier.

If youre cutting apart a cake to make, for instance, a fire engine, freeze the cake for a couple of hours first.

For a smoother appearance, some people dip a spatula in hot water as they frost. Barbara Belstler, who owns Barbara of Paulines Cake Decorating Supplies in Willow Glen, suggests rinsing out a brand new sponge and patting it over the cake for a stucco look. After frosting the cake, let it sit for 15 to 20 minutes to develop a crust. Then use white unlined paper to smooth out any creases or lines.

If youre not happy with a decorating element, let it dry and then use a toothpick to lift it off. (This wont work with red frosting).

Look to your pantry for decorating inspiration. Candies and snack foods such as pretzel sticks and fish-shaped crackers require no skill to apply. (A few seconds in the microwave makes licorice easier to work with .)

Shop the toy aisles, using small cars and character figures for easy decorating.

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