Wedding Cake Instructions for Time of 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 the cakes 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 10 scallops for the 12-inch cake.
Please refer to marking a cake for scallops for additional details.

3)    Assemble the wedding cake following the cake stand assembling instructions. Note: for the set up do not use smooth column pieces, use only ribbed columns.

4)    Using pastry tip #18 pipe a teardrop shell in between each scallop on all the cakes.

5)    Using pastry tip #18 pipe a scallop on all the cakes.

6)    Using pastry tip #3 pipe dots above the scallops and above the teardrop shells.

7)    Using pastry tip #21 pipe a triple e-motion bottom border on all the cakes.

8)    Using pastry tip #18 pipe a triple e-motion top border on all the cakes.

Option: Place fresh flowers or gum paste flowers on the cakes.

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