Wedding Cake Instructions for Lacy 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, two 10-inch, two 8-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 6 scallops for the 8-inch cakes.
Mark 8 scallops for the 10-inch cakes.
Mark 12 scallops for the 12-inch cake.
Please refer to marking a cake for scallops for additional details.

3)    With the open coupler (DC-1A) pipe a bottom border band around all cakes.

4)    Using pastry tip #125 pipe on top of the bottom border band a second band around all the cakes.

5)    Using pastry tip #125 pipe a shell-like bead on the scallops on all cakes. Also, pipe a shell-like bead above and below the bottom border bands.

6)    Using pastry tip #18 pipe a top shell border on all the cakes.

7)    Using pastry tip #2 pipe a Sotas design (lace design) around the bottom borders and above the scallops to the edge of the top shell borders.

8)    Using pastry tip #125  pipe roses on the surface of all the cakes.

9)    Using pastry tip #67 pipe leaves around the roses.

back Lacy Love Wedding Cake next Wedding Cake Instructions for Love & Cherish