The Memories Are Golden Cake
Additional Information
Step 1
Using royal icing, pipe tip 13 outline on one side of 60 scrolls. Let dry.
Step 2
Ice 2-layer 15 in. cake smooth. Prepare for stacked construction.
Step 3
On all cakes, pipe top borders on each hexagon panel as follows: one center tip 21 rosette, one or two tip 18 rosettes on each side of tip 21 rosette, one to three tip 16 rosettes on each side of tip 18 rosettes
Step 4
Pipe tip 5 bead bottom borders.
Step 5
On 9 in. and 12 in. cakes, pipe tip 13 triple drop strings at center of each panel; longest string is 1 1/2 in. from bottom. Pipe double drop strings at each side of triple drop strings; longest string is 2 1/4 in. from bottom.
Step 6
At reception, position 16 in. hexagon plates and 3 in. pillars. Position scrolls in front of bottom borders on all cakes. Position silk flowers. Position topper.
Products
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate string work. Called a "drop" string because the line of piped icing is allowed to "drop" or fall, by itself, before reattaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.
Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.