Wedding Cake Instructions for Sweet Memories

Everything you need to create beautiful wedding cake. 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 a 12 inch, 9 inch and 6 inch cake.

12 inch Cake

1. Take four of the included White Columns and attach them to a 10 inch tier plate. Please refer to the cake stand assembling instructions.
2. Ice cake.
3. Divide cake into 8 sections.
4. Using the marks that you have previously made, pipe a "fleur de lis" with a 16 pastry tip as shown in picture.
5. Pipe dots connecting "fleur de lis" using pastry tip 2 as shown in picture.
6. For bottom border, pipe a rosette border with pastry tip 22.
7. Place a drape using pastry tip 16 over rosette border on bottom as shown in picture.
8. Place Pearl Drop Trim over top edge of lace.
9. For top border, pipe a reverse shell border with a 16 pastry tip.
10. Take the tier plate and columns you used in step 1 and push through to the bottom of the cake, using
    the holes that you have previously made.
11. Place Royal Icing Roses around cake as shown in picture.
12. Place Rose & Lace Bouquet on top of tier.

9 inch Cake

1. Take four of the included  White Columns and attach them to an 8 inch tier plate. Please refer to the cake stand assembling instructions..
2. Ice cake.
3. Divide cake into 8 sections.
4. Using the marks that you have previously made, pipe a "fleur de lis" with a 16 pastry tip as shown in picture.
5. Pipe dots connecting "fleur de lis" using pastry tip 2 as shown in picture.
6. For bottom border, pipe a rosette border with a 22 pastry tip.
7. Pipe a drape using pastry tip 16 over rosette border on bottom as shown in picture.
8. Place Pearl Drop Trim over top edge of lace.
9. For top border, pipe a reverse shell border with a 16 pastry tip.
10. Place Pearls Stems in center of tier.
11. Place Royal Icing Roses around cake as shown in picture.
12. Take the tier plate and columns you used in step 1 and push through to the bottom of the cake, using
    the holes that you have previously made.

6 inch Cake

1. Ice cake.
2. Divide cake into 6 sections.
3. Using the marks that you have previously made, pipe a "fleur de lis" with a 16 pastry tip as shown in picture.
4. Pipe dots connecting "fleur de lis" using pastry tip 2 as shown in picture.
5. For bottom border, pipe a rosette border with a 22 pastry tip.
6. Pipe a drape using pastry tip 16 over rosette border on bottom as shown in picture.
7. Place Pearl Drop Trim over top edge of lace.
8. For top border, pipe a reverse shell border with a 16pastry tip.
9. Place Royal Icing Roses around cake as shown in picture.

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