Wedding Cake Instructions for Deluxe Splendor

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 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 and the 12-inch cakes.
Please refer to marking a cake for scallops for additional details.

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

4)    Using white frosting pipe an e-motion swirl around the marked scallops with pastry tip #18.

5)    Using pink icing pipe an e-motion piping directly on top of the e-motion swirl with pastry tip #3. 

6)    Using pink icing pipe a tight e-motion swirl onto the surface scallop of the 10-inch and the 12-inch cakes with pastry tip #3.

7)    Using white frosting pipe a top shell border on the 6-inch and the 10-inch cakes with pastry tip #16.

8)     Using white frosting pipe a top shell border on the 12-inch cake with pastry tip #21.

9)    Using pink icing pipe 3 dots in between the scallops down the sides of all cakes and in between the shells on the top border of all cakes with pastry tip #3.

10)    Using white frosting pipe a bottom shell border on the 6-inch and the 10 inch cakes with pastry tip #16

11)   Using white frosting pipe a bottom shell border on the 12-inch cake with pastry tip #21.

12)  Using pink icing pipe a second bottom shell border above the first bottom shell border on the 6-inch and the 10-inch cakes with pastry tip #16.

13)  Using pink icing pipe a second shell border above the first bottom shell border on the 12-inch cake with pastry tip #21

14)   Using white frosting pipe a third shell border on the 12- inch cake bottom border with pastry tip #21.

15)  Using pastry tip #21, pipe the drop flowers with white frosting.

16)  Using pastry tip #104, pipe the roses with pink icing.

17)  Using pastry tip #3, pipe the drop flower centers with pink icing. 

18)  Using pastry tip #67, pipe the leaves with green icing.

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