Rachael takes a “Cake Hop” around the studio as her culinary staff presents their top cake decorating tips to sweeten the look of the desserts at your next party! Tune in for the demonstrations and get the tips below:

Castle Cake: Turn a cake (either store-bought or homemade) into a castle by using different heights and shapes of chocolate candy bars to build high sides around the cake. Fill the top with mixed berries and top with powdered sugar.

Polka Dot Cake: Decorate an iced cake with candy wafers in a circular pattern around the sides and top of the cake in a polka dot pattern for an adorable new look.

Present Cake: Turn dessert into a birthday present by wrapping the cake in a bow. To keep the bow from the icing, first wrap sides of cake in plastic wrap and then use a very wide wire ribbon to wrap around and tie a big bow on the cake.

Jeweled Cake: Top off the cake with fruit "jewels." To create them take small fruits and small clusters of fruits such as champagne grapes, fresh currents, very small pears, gooseberries, strawberries, blackberries or kumquats and dip or brush in beaten egg whites, sprinkle with fine sugar and let dry on wire rack for one hour. Arrange on top and around cake.

Sweet Design Cake: Cut a flower pattern out of a piece of parchment paper. Place the paper over your cake and sprinkle with powdered sugar, lifting carefully to reveal the design.

Want more ideas? Click here for the rest of Rachael's "Cake Hop!"