Wedding Cake Instructions for Colors of Love

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

3)    Using pastry tip #21 pipe large tear drops in between the scallops markings.

4)    Using pastry tip #18 pipe a rope design over the marked scallops.

5)     Using pastry tip#21 pipe an e-motion scallop over the rope design.

6)    Using pastry tip #21 pipe a top and bottom shell border.

7)     Using pastry tip #21 pipe two C's facing each other with four shells in between them on the surface of the 10-inch and the 12-inch cakes

8)    Alternating violet, pink and white icing pipe roses on the surface of all cakes with pastry tip #104.

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

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