How to Decorate a Book Cake

Updated November 21, 2016

Making and decorating a book cake requires very little cake decorating skill, so even a novice baker can produce an impressive-looking cake. You can serve a book cake at almost any celebration, including graduation parties, birthdays or baby showers.

Trim your cake into a rectangle with a sharp knife. If you start with a 9-by-13-inch cake, you can either make one large book cake or cut the cake in half to make two 9-by-6.5-inch books.

Roll out fondant with a rolling pin until it is 1/4 inch thick. If the fondant sticks to your counter or rolling pin, dust it with a small amount of confectioners' sugar. If it sticks, be careful when unsticking it; fondant tears easily.

Cut a rectangle from the fondant with a knife. You will need a 20-by-13-inch rectangle to cover a 9-by-13-inch cake. You will need a 15-by-9-inch rectangle to cover a 9-by-6.5-inch cake.

Place the short right-side half of the fondant rectangle on a cake board or serving platter with the other half hanging off the left side of the board. This piece of fondant is the cover of your book and you will wrap it over the side and top of the cake.

Spread white frosting onto the right half of the fondant rectangle.

Place the cake onto the frosted area of the fondant, lining the edge of the cake up with the right edge of the fondant.

Frost the top and sides of the cake with white frosting.

Wrap the left side of the fondant rectangle over the cake and press it down gently to secure it to the frosting. Trim fondant if necessary around the edge of the cake. Smooth down the fondant gently with your hands to flatten the cover of your book.

Drag a fork along the exposed edges of the cake to create the appearance of pages in the icing.

Write a title or message on the front of your book cake with food safe markers. Use a message such as "Congratulations" or "Happy Birthday" as the book's title and personalise the cake by naming the guest of honour as the author.

Things You'll Need

  • Rectangular cake
  • Knife
  • 0.907kg. ready-to-use fondant
  • Rolling pin
  • Confectioners' sugar
  • Cake board
  • White frosting
  • Fork
  • Food-safe markers
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About the Author

Kittie McCoy has been a freelance writer since 2008. She is also a part-time personal trainer and licensed entertainer in Las Vegas. She enjoys sharing her love of physical fitness and experience in the entertainment industry via her writing.