Wedding Cake Instructions for Golden Jubilee

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 a 12 inch, 10 inch, 8 inch and 6 inch cake.

12 inch Cake

1. Take four of the included Clear 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 12 sections.
4. Wrap Gold Mylar Ribbon around bottom edge of cake.
5. Pipe a reverse shell with a 16 pastry tip on top edge of Gold Mylar Ribbon..
6. For top border, pipe a reverse shell border using pastry tip 16.
7. Using the marks that you have previously made, pipe a long "Cinch, then a larger C on the outside and a reverse C on the outside of the long C with a 16 pastry tip as shown in picture.
8. For bottom border, pipe a shell border with a  pt-3b pastry tip.
9. Take the tier plate and columns that you used in step 1 and push through to the bottom of the cake, using the holes that you have previously made.
10. Pipe roses and rosebuds using pastry tip 124 on top edge of cake at an angle to the four columns as shown in picture.
11. Add Gold Leaves to roses and rosebuds as shown.
12. Place Anniversary Bouquet Gold together with 50th Anniversary wreath Gold on top of tier.

10" inch Cake

1. Take four of the included Clear Columns and attach them to a 8 inch tier plate. Please refer to the cake stand assembling instructions.
2. Ice cake.
3. Divide cake into 8 sections.
4. Wrap Gold Mylar Ribbon around bottom edge of cake.
5. Pipe a reverse shell with a 16 pastry tip on top edge of Gold Mylar Ribbon..
6. For top border, pipe a reverse shell border using pastry tip 16.
7. Using the marks that you have previously made, pipe a long C, then a larger C on the outside and a reverse C on the outside of the long C with a 16 pastry tip as shown in picture.
8. For bottom border, pipe a shell border using pastry tip   pt-3b.
9. Take the tier plate and columns that you used in step 1 and push through to the bottom of the cake, using the holes that you have previously made.
10. Pipe roses and rosebuds with a 124 pastry tip on top edge of cake using the marks that you have previously made, as shown in picture.
11. Add Gold Leaves to roses and rosebuds as shown.
12. Place Anniversary Bouquet Gold together with 50th Anniversary wreath Gold on top of tier.

8 inch Cake

1. Repeat steps 1) -11) above, using a 6 inch tier plate in place of the 8 inch one.

6 inch Cake

1. Ice cake.
2. Divide cake into 6 sections.
3. Wrap Gold Mylar Ribbon around bottom edge of cake.
4. Pipe a reverse shell with a 16 pastry tip on top edge of Gold Mylar Ribbon.
5. For top border, pipe a reverse shell border using pastry tip 16.
6. Using the marks that you have previously made, pipe a long C, then a larger C on the outside
   and a reverse C on the outside of the long C with a 16 pastry tip as shown in picture.
7. For bottom border, pipe a shell border using pastry tip  pt-3b.
8. Pipe roses and rosebuds with a 124 pastry tip on top edge of cake using the marks that you have previously
   made, as shown in picture.

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