Wedding Cake Instructions for Fountain of Paradise

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, three 10-inch and three 6-inch cakes.

1)    Using eggshell icing 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 2 scallops for the 6-inch cake.
Mark 4 scallops for the 10-inch cake.
Mark 4 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 eggshell icing pipe a ruffle around the scallops with pastry tip #104.

5)    Using white frosting pipe shells above the ruffle scallops with pastry tip #18.

6)    Using white frosting pipe a ruffle around the bottom border of each cake with pastry tip #104.

7)    Using eggshell icing pipe shells above the ruffle at the bottom border of all cakes with pastry tip #21.

8)    Using eggshell icing pipe the top border with ropes - 3 movements forward and 3 reverse with pastry tip #21.

9)    Using white frosting pipe roses on the surface of the 10-inch and the 14-inch cakes with pastry tip #104.

10)  Using white frosting pipe leaves using pastry tip #67.

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