Wedding Cake Instructions for With This Ring...

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 cake and one 6-inch cake.

1)    Using white Frosting ice all the cakes.

2)    Assemble the wedding cake following the cake stand assembling instructions.

3)    Mark each cake for rings. A simple consistent method to mark cakes for scallops or rings 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 or rings for each size cake you are marking. For scallops cut the cup in half and press the lip of the cup gently against the icing. For ring markings do not cut the cup in half.  The indentation is a guide to pipe your scallops or rings over.

Please refer to marking a cake for scallops for additional details.

4)    Using pink icing, pipe double rings on the sides of all cakes with pastry tip #14.

5)    Using white frosting, pipe an e-motion rope around the bottom borders with pastry tip #21.

6)    Using white frosting, pipe a reverse shell around the top borders with pastry tip #21.

7)    Using pink icing, pipe roses and buds around the top borders with pastry tip #104.

8)    Using green icing, pipe leaves around the roses with pastry tip #67.

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