Wedding Cake Instructions for Silver Celebration

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 14 inch, 10 inch and 6 inch cake.

14 inch Cake

1. Take four of the included Clear Columns and attach them to a 12 inch tier plate. Please refer to the cake stand assembling instructions.
2. Ice cake.
3. Divide cake into 12 sections.
4. For bottom border, pipe a reverse shell border with a  pt-3b pastry tip.
5. Using the marks that you have previously made, pipe a ruffle drape on top edge using pastry tip 104 as shown in picture.
6. Pipe a C scroll and a larger C scroll outside on the inside of the ruffle drape with a 16 pastry tip as shown in picture.
7. For top border, pipe a shell border using pastry tip 16.
8. 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.
9. Pipe around the bottoms of the columns using a 16 pastry tip.
10. Add Lily Bouquet and Pearl Stems to center of cake.

10 inch Cake

1. Take four of the included Clear 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 6 sections.
4. Pipe a C scroll and a larger C scroll outside with a 16 pastry tip on upper edge of cake as shown in picture.
5. Pipe teardrops between each scroll with a rosette on top using pastry tip 16 as shown in picture.
6. For top border, pipe a shell border with a 16 pastry tip.
7. For bottom border, pipe a reverse shell border using pastry tip  pt-3b
8. Add Lily Bouquet and Pearl Stems to center of cake.
9. 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.
10. Pipe around the bottoms of the columns using a 16 pastry tip.

6 inch Cake

1. Ice cake.
2. Divide cake into 6 sections.
3. Pipe a C scroll and a larger C scroll outside with a 16 pastry tip on upper edge of cake as shown in picture.
4. Pipe teardrops between each scroll with a rosette on top using pastry tip 16 as shown in picture.
5. For top border, pipe a shell border with a 16 pastry tip.
6. For bottom border, pipe a reverse shell border using pastry tip  pt-3b

Optional Instructions

1. Wrap something around bottom edge of cakes to give a different look.

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