Wedding Cake Instructions for Candlelight

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 16-inch, one 12-inch, one 10-inch and one 6-inch cake.

1)    Using light yellow 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 4 scallops for the 6-inch cake.
Mark 8 scallops for the 10-inch cake.
Mark 8 scallops for the 12-inch cake.
Mark 12 scallops for the 16-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 white frosting pipe a bottom scallop with an elongated e-motion design on all the cakes with pastry tip #14.

5)    Using white frosting pipe a line just above the elongated e-motion design following the arch of the scallop with pastry tip #14.

6)    Using white frosting pipe another elongated e-motion design above the line on the 10-inch and 16-inch cakes with pastry tip #14.

7)    Using white frosting pipe a large e-motion bottom border on all the cakes with pastry tip #14.

8)    Using light yellow icing pipe a small shell above the white e- motion design on the bottom border of all the cakes. Use pastry tip #14 for the 6-inch, the 10-inch and the 12-inch cakes. Use pastry tip #18 for the 16-inch cake.

9)    Using white frosting pipe a top shell border on all the cakes with pastry tip #32

10)  Using white frosting pipe roses around the top border of all the cakes with pastry tip #104 .

11)   Using white frosting pipe roses on the surface of the 16-inch cake with pastry tip #124

12)  Using white frosting pipe leaves around the roses on the top border of all cakes with pastry tip #66.

13)  Using white frosting pipe leaves around the roses on the surface of the 16-inch cake with pastry tip #68.

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