I desperatly need a scroll template, a simple one. I cannot do things like that freehand yet. The templates in the photos section are not there. If anyone has a scroll template they can email to me you would save my life!!!
I don't have any templates to send you, but Wilton sells a scroll press kit. I bought mine at Hobby Lobby and Michael's craft stores. You just press it into the icing and then trace over it. It's wonderful!!!
i just typed in scroll template into the search and it came up with one, see if that works for you
Here's a scroll I did just last weekend for my nephew's wedding (it's a small world - I was just in Denton making the cake - the wedding was at the McFarland House in Ft. Worth - weird, eh?!?!?)
I can't pipe directly on cakes either, so I freehanded this onto a piece of white paper, cut out the square, and then slid it under parchment paper to use as a template. I had royal icing tinted to the color I wanted, and just piped over the scroll (with a round #3 tip) onto the parchment, moved the template and piped again. Then I let them dry for 24 hours, and placed the scrolls on the side of the cake. I made up several extras in case they broke.
I don't know how quickly you need this, but if there's anyway you can get your hands on a book - the French Professional Pastry series book 4 'Decorations, Borders and Letters, Marzipan, Modern Desserts', it has a lot of very nice S and C scroll patterns in Chapter 2. This scroll is a variation on one of those.
Hope this helps.
Thank you for the reply's. I did see the Wilton scroll sets and thought about getting them but I just wasn't crazy about any of the designs.
Laurafromtx, I went off of your template you posted and freehanded mine from there. Thanks for posting your picture. It did help. I will post a pic of my cake when I am done with it. Thanks again everyone!
Well, I finished the cake. I ended up freehanding the scrolls. I tried attaching a pic, if it didn't work, it is in my photos. Thanks for looking, and thanks for the help.
Ahhhhh - I didn't realize you were making a dummy cake - I see why you needed to freehand it. I don't think the royal icing trick I did would have worked as well on your fondant. You did a great job!