Wedding Cake Instructions for Sweet Indulgence

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 10-inch and one 6-inch cake.

1)    Using dark chocolate icing ice all the cakes.

2)    Mark the 10-inch 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 8 scallops for the 10-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 pastry tip #104 pipe the scallops on the 10-inch cake with light chocolate icing.

5)    Using pastry tip #21 pipe a reverse shell border on all the cakes with light chocolate icing.

6)    Using pastry tip #21 pipe a teardrop shell on each corner of the 6-inch cake with light chocolate icing. Start from the bottom and pipe upward towards the top of the cake.

7)    Using pastry tip #18 pipe a top reverse shell border on all the cakes with light chocolate icing.

8)    Using pastry tip #104 pipe roses and rosebuds on both cakes with light chocolate icing.

9)    Using #352 pipe leaves around the roses with light chocolate icing.

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