Wedding Cake Instructions for Thru the Ages

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 and one 8-inch cake.

1)    Using white frosting ice both 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 8-inch cake
Mark 8 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 the pastry tip #104, pipe ruffles 3/4 of the way around the scallops.

5)    Using the pastry tip#18, pipe small shells above the ruffles, then using the pastry tip #21 pipe drop flowers next to the ruffles.

6)    Cut the pearl strand in half, use one half of the pearl spray (3 pearl flowers) and place above drop flowers.

7)    Pipe the leaves around the drop flowers with pastry tip #67.

8)    Pipe the top and bottom shell borders around both cakes using pastry tip #21.

9)    Pipe ruffles around the bottom borders of both cakes using pastry tip #102.

10)  Pipe ruffles around each individual shell on the top border of both cakes using pastry tip #102.

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