Wedding Cake Instructions for Dotted Swiss

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 and one 8-inch cake.

1)    Using white frosting ice both 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 6 scallops for the 8-inch cake
Mark 8 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.

4)    Using white frosting pipe small shells around the scallops and on the top borders with pastry tip #18.

5)    Using pink icing pipe dots around the scallops on the sides of both cakes using pastry tip #3.

6)    Using pink icing pipe rosebuds between the scallops on the 8-inch cake with pastry tip #104.

7)    Using pink icing pipe roses between the scallops on 12-inch cake with pastry tip #104

8)    Using green icing pipe leaves around the roses on both cakes using pastry tip #67.

9)    Using white frosting pipe e-motion bottom borders around both cakes using pastry tip #21.

10)  Using white frosting pipe a shell design on the top border of both cakes with pastry tip #21.

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