Wedding Cake Instructions for Classical Grace

Everything you need to create beautiful wedding cakes. Each style has been designed for fast and easy decorating while offering tasteful elegance.

Before you start:
Using your favorite recipes bake, fill and assemble one 12-inch cake, one 10-inch cake and one 6-inch cake.

1)    Using white Frosting ice all the cakes

2)    Mark each cake for scallops. A simple consistent method to mark cakes for scallops is to use a paper or Styrofoam cup. Cups come in many sizes and diameters. Study the cups you have available. You may find several sizes that make perfect scallops for each size cake you are marking. Cut the cup in half and press the lip of the cup gently against the icing. The indentation is a guide to pipe your scallops over.

Mark 4 scallops for the 6-inch cake.
Mark 8 scallops for the 10-inch cake.
Mark 10 scallops for the 12-inch cake.
Please refer to marking a cake for scallops for additional details.

3)    Assemble the wedding cake following the cake stand assembling instructions.

4)    Using white frosting, pipe long teardrops in between the scallops with pastry tip #21.

5)    Using white frosting, pipe a zigzag ruffle onto the scallops with pastry tip #21.

6)    Using white frosting, pipe the top and bottom zigzag borders with pastry tip #21.

7)    Using pink icing, pipe roses and buds on the top borders with pastry tip #104.

8)    Using green icing, pipe leaves next to the roses with pastry tip #67.

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