SweetOwens Posted 29 Jan 2009 , 3:49am
post #1 of

Does anyone have any tips on doing scrollwork on a wedding cake? I fairly new to decorating, and I am very eager for some tips, secrets and pointers I can use! I have been asked to do a wedding cake that has some scrollwork, it will have 3 tiers. I also need tips on doing dots or "puddles" as some call them....mine always have a little point on them. Any suggestions would be great! Thanks!

12 replies
prterrell Posted 29 Jan 2009 , 4:03am
post #2 of

There are impression sets that you can use to lightly mark either fondant or crusted buttercream so you can see where to pipe the scrollwork. As for the dots, stop the pressure before pulling away. Any points that remain you can gently tamp down with a finger that has been dipped in cornstarch or with a new paint brush (or a clean one that you only use for cake decorating) that has been dipped in cornstarch and the excess knocked off.

indydebi Posted 29 Jan 2009 , 4:09am
post #3 of

First, welcome to CC! The greatest resource for anything cake!

Wilton has presses that I use for scrolls: http://www.wilton.com/store/site/department.cfm?id=3E305037-475A-BAC0-57F35B6A79A8B318&fid=3E305CD9-475A-BAC0-5072924E2EEEC1C0

To make the dots NOT look pointy, like chocolate chips, dip your finger in powdered sugar or cornstarch and gently press the points down. My icing crusts pretty well, so I let the icing sit for about 5 minutes then I don't have to dip my finger in p.sugar.

indydebi Posted 29 Jan 2009 , 4:11am
post #4 of

icon_redface.gif SOrry, prterrell ... you had this covered by the time I found the link and got mine typed.

Korrin Posted 29 Jan 2009 , 5:24am
post #5 of

To get dots without points, after you stop squeezing the bag, don't pull directly up from the dot. Move the bag in a circular motion parallel to the top of the dot to break off the icing.
This should give you relatively point free dots.

Chef_Stef Posted 29 Jan 2009 , 5:53am
post #6 of

Practice a bit before piping on the cake, and you'll see that speed has a lot to do with it. Too fast, and the icing will break and skip. Too slow, and the lines will be wiggl-y and not look smooth.

You can pipe the whole cake once it's stacked, or pipe each layer, and then stacked them, whichever seems easier. When I do each layer, I sit in a chair at pretty much eye level with the cake and pipe away.

I also got a wrist brace at Walmart that I love to use for stuff like this.

Also, you will get faster as you get more practice. My first scroll cake took like 4+ hours for the bottom tier alone. My most recent entire 4-tiered cake took 3 hours, including the icing, smoothing, and stacking.

prterrell Posted 29 Jan 2009 , 2:30pm
post #7 of
Quote:
Originally Posted by indydebi

icon_redface.gif SOrry, prterrell ... you had this covered by the time I found the link and got mine typed.




Hey! No prob! You went me one better and provided the link! icon_biggrin.gif

disp4so Posted 29 Jan 2009 , 7:26pm
post #8 of

I can't freehand very well at all so this is what I do..

I print out the design on paper, turn it over and re-trace the design with a sharpie.(so now I have a reverse of the design)

I then put a piece of acetate sheet (thin food grade clear plastic) over the design and trace it with piping gel (clear most of the time, I do color sometimes if I need a contrast against the icing color so I can see it better)

then I take the sheet and place it against the cake where I want the design and gently press until I see that the pipping gel adhears to the fondant/crusted buttercream

I remove the sheet and then you have the design right on the cake and you just re-pipe over it with your icing.

works great for lettering too

hope that makes sense...

ruesan Posted 17 May 2009 , 11:13am
post #9 of

What is piping gel? Am quite new to this (and English) and am guessing there may be another name for it?

briarrosepetals Posted 4 Jul 2013 , 12:19am

Hi, I see where you are wanting some tips on wedding cakes ....I would suggest you search "cakes with scrolls".  There are lots of pictures to look at. When you see on you like, get some parchment paper and practice, practice, practice.  You want to make sure your icing is soft, not runny....but soft. It makes it easier to make smooth flowing scrolls. If you happen to make a mistake, if possible place the cake in freezer for about 20 mins, and you can pop off the part that is wrong.  Just be careful.

 

As for the dots, or puddle???? the way you can get rid of the tips on them, is to wait about 10 mins, and then take your rose nail , or your finger and just pat them down.  If you want the dots to be flat...just pat till they are the thickness you want.

 

happy decorating

briarrosepetals Posted 4 Jul 2013 , 12:22am

Hi, I see where you are wanting some tips on wedding cakes ....I would suggest you search "cakes with scrolls".  There are lots of pictures to look at. When you see on you like, get some parchment paper and practice, practice, practice.  You want to make sure your icing is soft, not runny....but soft. It makes it easier to make smooth flowing scrolls. If you happen to make a mistake, if possible place the cake in freezer for about 20 mins, and you can pop off the part that is wrong.  Just be careful.

 

As for the dots, or puddle???? the way you can get rid of the tips on them, is to wait about 10 mins, and then take your rose nail , or your finger and just pat them down.  If you want the dots to be flat...just pat till they are the thickness you want.

 

happy decorating

DeliciousDesserts Posted 4 Jul 2013 , 12:26am

A

Original message sent by Korrin

To get dots without points, after you stop squeezing the bag, don't pull directly up from the dot. Move the bag in a circular motion parallel to the top of the dot to break off the icing.

This should give you relatively point free dots.

That's what I do. Sometimes still have to touch up a few.

SweetRyanBaker Posted 4 Jul 2013 , 12:43am

ASimple...let your icing harden and then lightly pay the points down with your finger tip :)

Quote by @%username% on %date%

%body%