Wedding Cake Instructions for Rhapsody of Blue

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 10-inch and one 6-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 4 scallops for the 6- inch cake
Mark 8 scallops for the 10- 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)    Mark the surface of the 10-inch cake for scallops using the same method as above.

5)    With white frosting pipe the scallops on the sides and the surface of the cakes using the pastry tip #87.

6)    With white frosting pipe the fleur-de-lis between the scallops using the pastry tip #18.

7)    With light teal frosting pipe the drop flowers above the scallops, on top where the scallops meet and at the bottom of the fleur-de-lis using the pastry tip #21.

8)    Using white frosting pipe the bottom shell borders on both cakes with the pastry tip #21.

9)    Using white frosting pipe the top e-motion border on both cakes with the pastry tip #21.

10)  Using white frosting pipe the leaves around the drop flowers at the bottom of the fleur-de-lis and around the drop flowers between the scallops with the pastry tip #67.

11)  Using white frosting pipe the centers of the drop flowers using the pastry tip #3.

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