Wedding Cake Instructions for 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 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.
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 both cakes.

5)    Using pastry tip #14, pipe a small shell above the ruffle scallops on both cakes.

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

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

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

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

10)  Using pasty tip #67, pipe leaves around the roses.

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

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

back Traditional Elegance Wedding Cake next Wedding Cake Instructions for Symphony of Love