Wedding Cake Instructions for Deluxe Fascination

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 cake, one 10-inch cake 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 6 scallops for the 6-inch cake.
Mark 8 scallops for the 10-inch cake.
Mark 12 scallops for the 12-inch cake.
Also, mark scallops in between the columns on the top surface of the 10-inch cake and 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 #104, pipe a ruffle onto the marked scallops, on the sides as well as on the top.

5)    Using pastry tip #3, pipe the dots.

6)    Using pastry tip #104, pipe 2 ruffles around the bottom of each cake.

7)    Using pastry tip #21, pipe a reverse shell around the top and the bottom borders of each cake above the ruffle.

8)    Using pastry tip #104, pipe roses at the end of each scallop on the top surface of the 10-inch and the 12-inch cakes.

9)    Using dark green and light green icing, pipe the leaves with pastry tip #67.

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