Writing on cakes can be intimidating, but it gets way easier with practice. Use a small round piping tip and practice on parchment before going for the real thing, applying even pressure as you go. Any practice frosting can be easily scraped off the parchment and reused. (And if you’d like to practice when you don’t have frosting readily available, use mustard!) You can also trace the shape of your cake onto a piece of parchment and practice on that to ensure that correct spacing, centering and sizing of the letters. When you go for the real thing, piping on firm (chilled) frosting will make it easier to fix any mistakes, so stick the cake in the freezer for a few minutes before writing.