Wedding Cake Instructions for Deluxe Sweet Beginnings

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 ivory Frosting ice all the cakes.

2)     Mark each cake for shell lines.
        For the 6-inch cake - 4 lines
        For the 10- inch cake - 8 lines
        For the 14- inch cake - 12 lines

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

4)    Mark scallops onto the surface of the 10-inch and the 14-inch cakes.

5)    Using mauve icing, pipe a ruffle around the marked scallops with pastry tip #104.

6)    Using mauve icing, pipe the middle of the 3 shell lines down the sides of the cakes with pasty tip #18.

7)    Using ivory icing, pipe a shell line on either side of the mauve shell lines with pastry tip #18.

8)    Using ivory icing, pipe roses and buds at the top borders of the shell lines on the 10-inch and the 14-inch cakes with pastry tip #104.

9)    Using mauve icing, pipe an e-motion swirl onto the  rosebuds with pastry tip #3.

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

11)  Using mauve icing, pipe a ruffle border around the bottom of all cakes with pastry tip #104.

12)  Using ivory icing, pipe a shell border above the ruffle bottom borders with pastry tip #21.

13)  Using ivory icing, pipe a reverse shell border on the top of the 6-inch cake with pastry tip #21.

14)  Place the cherubs on the columns.

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