This classic Scalloped White Wedding Cake is perfect for the modest bride. A simple, yet eye-catching design adds personality to this cake, and you could personalize it even more by using a colored icing to create the dotted design. Offering texture and dimension, this handmade wedding cake is sure to impress.
NEEDED: See the Supply List for techniques, plus items you can purchase here. You will also need:
Your favorite cake recipe or mix (14 cups batter needed)
Herbs and/or flowers (optional)
One day in advance, bake and ice cakes. Use your favorite cake recipe or mix and make 14 cups of batter, then bake and cool two 6 inch and two 8 inch cake layers according to pan directions.
Level, fill, and stack two 8 inch layers for a 4 inch high cake and two 6 inch layers leveled to 2 1/2 inches each for a 5 inch high cake. Place on same size cake boards.
Using spatula, ice 6 inch cake smoothly. Ice 8 inch cake, leaving spatula marks. Place 8 inch cake on pedestal and prepare cake for stacked construction. Stack cakes.
Prepare cake for decorating. Starting at bottom of 6 inch cake, mark 2 inch half circle using cut-out "C". Continue marking half-circles, building on either side of starting half-circle. Stop pattern 1 inch from top edge of cake. Arc should measure about 11 inches wide when completed.
Decorate cake. Prepare decorating bag with coupler and tip 2; fill bag with stiff icing.
Helpful Hint: Starting with bottom row, pipe center half circle first, moving to left and right of center. Then move to second row.
Pipe tip 2 dots along markings made with cut-out. Switch to tip 3 and pipe row of dots in middle of arch. Fill in empty space with rows of tip 1 dots. Pipe one tip 4 dot in bottom center of arch.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.