Wedding Cake Instructions for Delicate Beauty

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, one 10-inch and one 6-inch cake.

1)    Using white frosting ice all the cakes.

2)    Use a decorating comb with medium teeth to create a wave design on the sides of  the cakes.

3)    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 6 scallops for the 6-inch cake.
Mark 8 scallops for the 10-inch cake.
Mark 12 scallops for the 12-inch cake.
Please refer to marking a cake for scallops for additional details.

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

5)    Using pastry tip #87 pipe a ruffle over the scallop impressions.

6)    Using pastry tip #18 pipe a small shell above the ruffle scallops.

7)    Using pink icing pipe small pink dots in between the shells above the ruffle with pastry tip #3.

8)    Using pink icing pipe pink dots onto the surface of the 12-inch cake with pastry tip #3.

9)    Using pink icing pipe roses onto the surface of the 10-inch and the 12-inch cakes with pastry tip #104.

10)  Using green icing pipe leaves around the roses with pastry tip #352.

11)  Using pastry tip #21 pipe top and bottom shell borders on all cakes.

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