Wedding Cake Instructions for Devotion

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 16 inch, 12 inch, 9 inch and 6 inch cake.

16 inch Cake

1. Take four of the included Clear Columns and attach them to a 14 inch tier plate. Please refer to the cake stand assembling instructions.
2. Round off the top edge of cake by trimming with a serrated knife.
3. Crumb coat the cake and put in the freezer for about five minutes. This hardens the icing and provides a firm surface for the final coat of icing, which should be applied as smoothly as possible using a spatula and hot water.
4. Complete the contour look by lightly brushing the surface with a Pastry Brush dipped in hot water to smooth surface.
5. Wrap ribbon around cake about 1 /3 of the way up from the bottom.
6. Using pastry tip 67, pipe a ruffled border on bottom edge of board.
7. For bottom border, pipe a shell border with a 22 pastry tip on top of ruffled border.
8. Pipe 3 dots close together, forming a small triangle, with a 2 pastry tip all over top and sides of cake, above ribbon, as shown in picture.
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 a ring of dots around bottoms of columns using pastry tip 2.

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. Round off the top edge of cake by trimming with a serrated knife.
3. Crumb coat the cake and put in the freezer for about five minutes. This hardens the icing and provides a firm surface for the final coat of icing, which should be applied as smoothly as possible using a spatula and hot water.
4. Complete the contour look by lightly brushing the surface with a Pastry Brush dipped in hot water to smooth surface.
5. Wrap ribbon around cake about 1/3 of the way up from the bottom.
6. Using a 67 pastry tip, pipe a ruffled border on bottom edge of board.
7. For bottom border, pipe a shell border using pastry tip 22 on top of ruffled border.
8. Pipe 3 dots close together, forming a small triangle, with a 2 pastry tip all over top and sides of cake, above ribbon, as shown in picture.
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 a ring of dots around bottoms of columns using pastry tip 2.

9 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. Round off the top edge of cake by trimming with a serrated knife.
3. Crumb coat the cake and put in the freezer for about five minutes. This hardens the icing and provides a firm surface for the final coat of icing, which should be applied as smoothly as possible using a spatula and hot water.
4. Complete the contour look by lightly brushing the surface with a Pastry Brush dipped in hot water to smooth surface.
5. Wrap ribbon around cake about 1 /3 of the way up from the bottom.
6. Using pastry tip 67, pipe a ruffled border on bottom edge of board.
7. For bottom border, pipe a shell border using pastry tip 22 on top of ruffled border.
8. Pipe 3 dots close together, forming a small triangle, with a 2 pastry tip all over top and sides of cake, above ribbon, as shown in picture.
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 a ring of dots around bottoms of columns using pastry tip 2.

6 inch Cake

1. Round off the top edge of cake by trimming with a serrated knife.
2. Crumb coat the cake and put in the freezer for about five minutes. This hardens the icing and provides a firm surface for the final coat of icing, which should be applied as smoothly as possible using a spatula and hot water.
3. Complete the contour look by lightly brushing the surface with a Pastry Brush dipped in hot water to smooth surface.
4. Wrap ribbon around cake about 1/3 of the way up from the bottom.
5. Using pastry tip 67, pipe a ruffled border on bottom edge of board.
6. For bottom border, pipe a shell border using pastry tip 22 on top of ruffled border.
7. Pipe 3 dots close together, forming a small triangle, with a 2 pastry tip all over top and sides of cake, above ribbon.

Optional Instructions

1. Arrange fresh flowers or Gum Paste Flowers on front edge of 16 inch, 12 inch and 9 inch cake as shown in picture to give a different look.

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