Wedding Cake Instructions for Romantic Fantasy

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 two 12-inch, one 10-inch and two 6-inch cakes.

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

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

4)    Using pastry tip #124 pipe a bottom border ruffle around the 6-inch and the 12-inch cakes.

5)    Using pastry tip #104 pipe a second ruffle around the bottom border of the 6-inch and the 12-inch cakes.

6)    Using pastry tip #102 pipe a bottom border ruffle around the 10-inch cake.

7)    Using pastry tip #5 pipe a bead design above the bottom borders of all cakes.

8)    Using pastry tip #3 pipe a Sotas design (lace design) above the scallop ruffles and over the surfaces of all the cakes

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