Wedding Cake Instructions for Beautiful Future

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)    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 the 6-inch cake for 4 scallops, 3 in each set .
Mark the 10-inch cake for 8 scallops, 2 in each set.
Mark the 12-inch cake for 8 scallops, 3 in each set.
Please refer to marking a cake for scallops for additional details.

3)    Using pastry tip #16 pipe a rope scallop on the sides and on the surface of all cakes.

4)    Using pastry tip #3 pipe a line scallop on the sides and on the surface of each cake.

5)    Using pastry tip #16 pipe teardrop shells in between the scallops on the sides of  all cakes.

6)    Using pastry tip #21 pipe a top and bottom shell border on all cakes.

7)    Using pastry tip #3 pipe a half moon above each bottom border shell.

8)    Using peach icing pipe roses around the top border on all cakes with pastry tip #104.

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

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