Wedding Cake Instructions for Symphony of Love

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 14-inch cake, one 10-inch and one 6-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 4 scallops for the 6-inch cake.
Mark 8 scallops for the 10-inch cake.
Mark 10 scallops for the 14-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 light blue icing, pipe a leaf ruffle around the scallops with pastry tip #352

5)    Using white frosting, pipe a small shell-like bead on top of the leaf ruffle with pastry tip #4.

6)    Using light blue icing, pipe a leaf ruffle around the top of each cake with pastry tip #18.

7)    Using white frosting, pipe a shell on top of the leaf ruffle around the top of each cake with pastry tip #4.

8)    Using dark blue icing, pipe drop flowers around the top and bottom borders with pastry tip #21.

9)    Using white frosting, pipe the flower centers on top of the drop flowers with pastry tip #4.

10)  Using green icing, pipe leaves around the drop flowers with pastry tip #352.

11)  Using white frosting, pipe a reverse shell for the top and bottom borders with pastry tip #21.

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