Cake Lettering 101: Why I Ditched the Piping Bag for Cut-Out Letters (and You Might Too)

Here’s something most people don’t expect a classically trained pastry chef to admit:

Even after more than 20 years in professional pastry kitchens — and formal training at Le Cordon Bleu — I never perfected the art of piping words onto cakes.

Why? Simple:

I never practiced it consistently.

I still remember one of my instructors saying,

“If you want to master something, do it every day — an hour a day.”
They were right. Practice builds precision. But truthfully? Between running a busy kitchen and developing recipes, perfecting my piping script never made it onto my daily to-do list.

So when I was running a celebration cake business, I found another solution. One that was:

• Fast

• Reliable

• And beautifully professional

The Solution? Fondant Letter Cutters

Crisp. Clean. Foolproof.

Using cut-out letters completely changed my workflow — no more wobbly birthday messages or last-minute repairs.

If you’ve ever ruined a beautiful cake with shaky writing, this is your sign:
Invest in a few great alphabet cutter sets. Trust me, they’re worth their weight in gold (and sugar).

Whether you want classic serif, playful cursive, or bold modern lettering, there’s a cutter set out there to match your aesthetic.

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I only recommend tools and products I genuinely use and love.

Best Alphabet Cutters for Cake Decorating:
– Block Serif Style Cutter Set
– Modern Script Letter Cutters
– Mini Alphabet Cutters – Ideal for Cupcakes
– Customizable Letterpress Set

Tools I Recommend for Piping & Fondant Work

If you’re planning to try royal icing, fondant decorations, or just want more precision in your cake lettering, here are my go-to tools:

– Pasta Machine for Fondant Rolling
– Non-stick Rolling Pin
– PME Supatube Piping Tips
– Fine Piping Bags – Ideal for Chocolate & Royal Icing
– Ready-Made Royal Icing (Great for Beginners)

Pasta Machine for Fondant Rolling

This one might surprise some people — but trust me, once you try it, you won’t go back.
Rolling fondant by hand can be time-consuming, inconsistent, and frustrating when you’re aiming for even lettering or thin embellishments. A pasta machine gives you:

• Consistent, smooth fondant strips every time

• Adjustable thickness settings — no guesswork

• Fast and efficient rolling for long names or repeating decorations

• Less strain on your wrists (especially when doing volume work)

Tip: Lightly dust with cornstarch before feeding it through, and work in small portions to avoid sticking or tearing. 

Non-stick Rolling Pin

A must for smoothing larger pieces or rolling fondant for covering plaques. The non-stick surface prevents tearing or drag and works beautifully with light dusting.

PME Supatube Piping Tips

For fine writing with royal icing or chocolate, you can’t beat the precision of PME’s seamless metal tips. The #1.5 or #1.25 is ideal for script-style writing.

Fine Piping Bags – Ideal for Chocolate & Royal Icing

Look for piping bags with extra control and a snug tip fit. These help avoid air pockets and let you control pressure much more easily, especially for detailed lettering.

Ready-Made Royal Icing (Great for Beginners)

If you’re new to royal icing or just want to skip the mixing step, high-quality ready-made options are great. Just stir until smooth and adjust with a drop or two of water for the perfect writing consistency.

The Piping Dilemma: Buttercream vs. Chocolate (and Now Royal Icing)

That said, piping still has its place — and it’s worth understanding the pros and cons of each medium if you’re looking to level up your cake lettering.

Writing with Chocolate

Pros:

• Naturally smooth and fluid when properly tempered

• Elegant, glossy finish

• Great for piping onto parchment or acetate to pre-make lettering

Tips:

• Use couverture chocolate or chocolate callets

• Let it cool slightly before piping so it’s fluid but not runny

• Chill briefly before transferring — but not so long that it snaps

Cons:

• Fragile once set

• Tricky to pipe directly onto buttercream

• Prone to blooming if stored incorrectly

Recommended tool: Fine-tip piping bags

Writing with Buttercream

Pros:

• Beginner-friendly

• Easily flavoured and coloured

• Can be piped directly onto cakes or cookies

Best Consistency:
Think toothpaste texture — stiff enough to hold shape, soft enough to pipe smoothly.

Recommended Tips:

• Wilton #1 Round Tip or PME Supatube 1.5

• Coupler sets for easy tip swaps

Troubleshooting:

• Too cold? It clumps or breaks

• Too soft? It smears or loses shape

• Always test on parchment first

Need help troubleshooting fillings and frostings too?
Check out my Ultimate Guide to Cake Fillings & Frostings

Writing with Royal Icing (Don’t Overlook It!)

Royal icing is one of the most stable, crisp mediums for lettering — especially on cookies, plaques, or firm fondant-covered cakes.

Pros:

• Dries firm and holds detail beautifully

• Great for fine script and borders

• Can be piped or pre-made and stored

Basic Royal Icing Recipe (Using Powdered Egg Whites)
Ingredients:

• 250g (2 cups) icing sugar, sifted

• 2 tsp powdered egg whites (or meringue powder)

• 3–4 tbsp warm water

• Optional: a drop of lemon juice or vanilla

Method:

1. Whisk egg white powder and warm water until dissolved.

2. Gradually add icing sugar, mixing until smooth and glossy.

3. Adjust consistency — it should form soft peaks for writing.

4. Cover with cling film (touching the surface) to prevent drying.

Tips for Success:
✔️ Use a fine tip (PME 1.5 or 1.25)
✔️ Practice on parchment
✔️ Let it fully dry before packaging
✔️ Use gel colours for tinting — a little goes a long way

Recommended Tools: PME Supatube Tips | Powdered Egg White | Precision Squeeze Bottles
Download my free Piping Guide for Mini Loaf Cakes

Bonus Pro Pointers (Whatever Method You Use)

✔️ Practice on parchment before going to cake
✔️ Sketch your message with a toothpick first
✔️ Chill your cake before piping — helps prevent smudging
✔️ Use a projector for detailed work
✔️ …Or go straight for fondant cutters and save yourself the stress 😄

The Takeaway

Cake lettering doesn’t have to be stressful.
Whether you use buttercream, chocolate, royal icing — or embrace fondant cut-outs like I do — the most important thing is finding what works for you.

There’s absolutely no shame in choosing the cleaner, quicker method — especially when it saves time and keeps your presentation on point.

Save This Post
This is one of those guides you’ll want to come back to. Pin it, bookmark it — especially the icing recipe and tool tips.

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And if you ever have a question, just email me — I love hearing from you:
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Looking to keep your cakes fresher for longer?
👉 Download my free Cake Storage Made Simple guide

Happy baking!
— Faye 💛