Wedding Cake Instructions for Precious Blessings

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)    Use a 6-inch plate to mark a circle in the center of the 10-inch cake surface and a 10-inch plate to mark a circle in the center of the 12-inch cake.

3)    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 6 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.

4)    Assemble the wedding cake following the cake stand assembling instructions.

5)    Using pastry tip #104 pipe a ruffle over the scallop impressions.

6)     Using pastry tip #32 pipe a top and bottom shell border on all the cakes.

7)      Using pastry tip #32 pipe a shell circle following the circle markings on the surfaces of the 10-inch and the 12-inch cake.

8)    Using pastry tip #3 pipe a Sotas design (lace design) above the scallops and on the surface of all the cakes.

9)    Using pink icing pipe flowers where the scallops meet and create crosses in the center of the 10-inch and the 12-inch cakes with pastry tip #221.

10)    Using green icing pipe leaves around the flowers with pastry tip #352.

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