Spreadable frosting

• One of the easiest ways to frost a cake or cookie is to use a spreadable frosting. This frosting type can be purchased or made from scratch. Spatulas or knives are used to scoop the frosting before spreading it evenly across the surface of the baked good. Spreadable frosting is wet after it is applied, so sprinkles and other embellishments are easily added afterward.
  
  

Piped frosting

• Piping frosting onto a baked good gives you more room for creativity than simply spreading the frosting on top. You can use spreadable frosting in a piping bag. To create decorations, royal icing, which contains egg whites or meringue powder, may be a better choice because it gets hard.
  
  Using various piping tips lends way to creating borders, flowers and other frosting-based decorations. Mix frosting yourself to achieve different shades and consistencies. Piped frosting is also useful for writing names onto cakes and cookies.
  
  

Poured Frosting

• Poured frosting, also known as ganache, will create a thin, uniform layer of smooth frosting and can be used to ice petit fours or cookies. Frosting made to pour is much thinner in consistency and must be used warm and allowed to dry before decorating further.
  
  

Fondant

• Fondant is a type of frosting made from a combination of powdered sugar and gelatin, although some recipes call for marshmallow cream. When mixed, fondant has the texture of dough, which is rolled out thinly and used to decorate cakes and cupcakes. This results in a very smooth surface. Fondant cakes can become very elaborate when fondant is sculpted to create bows, flowers or characters. While fondant may require a bit of practice, it is fairly easy to work with, even if you possess modest baking skills.