Wedding Cake Instructions for Ruffles and Roses

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 10-inch and one 6-inch cake.

1)    Ice both cakes with light pink icing

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

3)    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 4 scallops for the 6- inch cake
Mark 8 scallops for the 10- inch cake
Please refer to marking a cake for scallops for additional details.

4)    Using white frosting pipe the shell teardrop between the scallops on the 10-inch cake with the pastry tip #21.

5)    Using white frosting pipe the first scallop around both cakes with the pastry tip #104.

6)    Using pink icing pipe a second scallop above the white scallop around both cakes with the pastry tip #104.

7)    Using white frosting pipe the scroll above the pink scallop with the pastry tip #16.

8)    Using pink icing pipe roses between the scallops at the top of the 10-inch cake with the pastry tip #104.

9)    Using pink icing pipe rosebuds between the scallops on the 6-inch cake with the pastry tip #104.

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

11)  Using white frosting pipe the top and bottom shell borders on both cakes with the pastry tip #21.

back Ruffles & Roses Wedding Cake next Wedding Cake Instructions for Young Enchantment