Wedding Cake Instructions for Deluxe Traditional Elegance

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 16-inch, one 12-inch and one 8-inch cake.

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 6 scallops for the 8-inch cake.
Mark 8 scallops for the 12-inch cake.
Mark 12 scallops for the 16-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 #87, pipe a ruffle scallop around all three cakes.

5)    Using pastry tip #14, pipe a small shell above the ruffle scallop on all three cakes.

6)    Using pastry tip #3, pipe 7 dots above the shell on all cakes.

7)    Using pastry tip #14, pipe small rosettes between the scallops on the sides of the cakes.

8)    Using pastry tip #104, pipe one full rose in between the columns of the 12-inch cake.

9)    Using pastry tip #104, pipe rosebuds next to the rose and around the surface of the 12-inch cake.

10)  Using pastry tip #67,  pipe leaves around the rosebuds.

11)  Using pastry tip #21, pipe a reverse shell border on the top and bottom borders of all three cakes.

12)  Cut the pearl clusters in half and then place the halves around the roses, 3 pearl flowers on each strand.

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