Cake Instructions for Young Enchantment

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 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 4 scallops for the 6-inch cake.
Mark 8 scallops for the 10-inch cake.
Mark 12 scallops for the 14-inch cake.
Please refer to marking a cake for scallops for additional details.

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

4)    Using white frosting pipe a ruffle over the scallops with pastry tip #87.

5)    Using white frosting pipe a rope above the ruffle scallops with pastry tip #3.

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

7)    Using white frosting pipe shells above the ruffle at the bottom border of each cake with pastry tip #18.

8)    Using white frosting pipe the top border of each cake with a reverse shell with pastry tip #18.

9)    Using pink icing pipe roses on the surface of the 14-inch cake with  pastry tip #104.

10)  Using both white frosting and pink icing pipe striped (white and pink) leaves using pastry tip #67.

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