Wedding Cake Instructions for Simply Black and White

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 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 6 scallops for the 6- inch cake
Mark 8 scallops for the 10- inch cake
Mark 12 scallops for the 14-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 tight e- motion rope design scallops on the sides of all 3 cakes with pastry tip #4 . 

5)    Using black icing pipe tight e-motion rope design scallops above the white scallops on the sides of all 3 cakes with pastry tip #4.

6)    Using white frosting pipe the top and bottom borders of all 3 cakes with large e-motion design using the pastry tip #21.

7)    Using black icing pipe the drop flowers on all 3 cakes with the pastry tip #21.

8)    Using white frosting pipe the centers of the drop flowers with the pastry tip #4.

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