Wedding Cake Instructions for Serenade

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 pastry tip #104, pipe a ruffle around the scallops.

5)    Using pastry tip #18, pipe a small reverse shell above the ruffle.

6)    Using pastry tip #21, pipe an e- motion border on the top border of each cake.

7)    Using pastry tip #21, pipe a reverse shell around the bottom border of each cake.

8)    Using pastry tip #104, pipe roses and rosebuds in between columns on the 12-inch cake.

9)    Using pastry tip #67, pipe leaves around the roses on the 12-inch cake.

10)  Cut  the pearl flowers clusters in half and then place the halves around the roses.

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