Wedding Cake Instructions for Bridal Joy

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, one 10-inch 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 the 6-inch cake for 6 double line scallops with 6 single line scallops in between.
Mark the 10-inch cake for 10 double line scallops with 10 single line scallops in between.
Mark the 12-inch cake for 12 double line scallops with 12 single line scallops in between.
Please refer to marking a cake for scallops for additional details.

3)    Mark the surface of each cake with a scallop design.

4)    Using pastry tip #16 pipe single and double lines over the scallop impressions.

5)    Using pastry tip #3 pipe Cornelli lace (see below for instructions) between the scallops on the side of each cake.
(Cornelli lace - swirl the icing never crossing the lines).

6)    Using pastry tip #104 pipe a ruffle bottom border on all three cakes.

7)    Using pastry tip #21 pipe a reverse shell on the top and bottom borders on all three cakes.

8)    Using pink icing pipe rosettes on the bottom borders of all three cakes with pastry tip #21.

9)    Using pink icing pipe small dots as the centers of the rosettes with pastry tip #3.

10)  Using pink icing pipe roses onto the surface of the cakes with pastry tip #104.

11)  Using green icing pipe leaves around the roses with pastry tip #352.

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