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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Wedding Cake Decorating Tips Recipe

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This recipe for Wedding Cake Decorating Tips is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- Cakes never sit on each other
- separator plate 1" or 2" larger than cake below it
- use dowel rods with separator plate on top
- cool cake on rack so it don't get sticky
- crumb coat - spread a thin layer of buttercream icing or glaze with icing sugar and water thin white consistency
- if you freeze cake, must be wrapped tightly, airtight and always let it thaw before you decorate it
-make roses ahead in royal icing or snow white buttercream
- never freeze cake with royal icing flowers on it
- add leaves at the end
- add flower spray before border

- use cake divider wheel; center cake in middle and mark cake
-mark where pillars go, line center and make sure it's even, set up cake to make sure pillars are right; take apart then decorate it
Directions:
Directions:
Swags - royal icing thinned with corn syrup for string work; let icing drop; start with light pressure, zig zag, build pressure to center, ease off at end

Lily of the Valley - long curved leaf tip # 67, starting from center of leaf and curve out a little bit, total pressure before you quit to release pressure

Tip #81 - hold in air and let curve around and touch down on cake

Tip#3 or #1 - make stamen in center of lily of the valley

Ribbon - start at center, make figure 8; add little bows or streamers

Ruffle#2 - wide end of tip down; up and down motion around shell or cake

 

 

 

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