Creating Wedding Cake Scrolls: A Step-By-Step Guide

Creating scrolls on wedding cakes is an elegant cake decoration technique that can be done freehand or with the help of templates and tools. While it may seem daunting at first, with practice and patience, it is possible to master the art of scrollwork. The key is to find a rhythm and let your arm move in natural circles, guiding it into the desired patterns. Thinning the icing and using the right tools, such as piping bags and nozzles, can also make a difference. Additionally, having a visual guide, such as a picture or a template, can provide a sense of direction and improve the overall outcome.

Using a piping bag

Scrolls are a great way to decorate wedding cakes, and using a piping bag is a good technique to create them. Piping scrolls is not as simple as pearl or drop string piping, but it is still easy to master with a bit of practice.

First, choose the right size and type of piping bag. The size of the bag depends on the level of detail you want to achieve. For finer details like writing letters, a 12-inch bag is best. For larger surface areas, an 18-inch bag is more suitable. You can also use a Ziploc bag in a pinch, but be careful not to overfill it as the tip may fall out.

Next, prepare your piping bag. Before filling the bag, fit the bottom with a piping tip or coupler. If using a coupler, place the larger piece into the tip of the bag, then fit the piping tip over it and screw the smaller piece into place from the outside. This allows you to change out the piping tips easily. If you're not using a coupler, simply snip the tip of the bag so that the piping tip fits through without any openings. Remember not to cut too much off, or the frosting might leak.

Now, it's time to fill the bag. Hold the middle of the bag and fold the top half down over your hand to make a "cuff". Use a spatula to scoop and press the frosting into the bag, filling it only halfway to avoid overfilling. Once full, fold the cuff back up and remove any air bubbles by pressing the filling down into the bag. Finally, twist the top of the bag closed or use rubber icing bag ties to seal it shut.

When you're ready to pipe, remember to work slowly and not squeeze too hard. Applying too much pressure can cause the tip to pop out. Think of scrolls as a series of sideways C shapes, some on their back and some the opposite way. Try to keep a form or rhythm going: pipe, curve, and swipe. You can also create a heavier or more delicate lace effect by adjusting the pressure you apply when piping.

Creating a lace effect

Another way to create a lace effect is by using scroll piping. This technique can be used to create a variety of lace patterns, including delicate lace trails, lace panels, and a lace doily effect. The pressure applied when piping determines the overall look of the lace design. For a heavier lace effect, apply more pressure to create bolder, more prominent scrolls. For a finer and more delicate lace effect, use lighter pressure to pipe thinner lines.

Fondant or sugarpaste is another effective medium for creating lace effects on wedding cakes. This technique is especially useful for replicating elements of the bride's wedding dress. Lace effects can be easily achieved by using fondant or sugarpaste to create draped and ruched fabric, fabric bows, sashes, and pleated fabric.

Additionally, lace stencils can be used to add a delicate lace pattern to a wedding cake. Stencilling is a simple and effective way to decorate a cake with a lace design.

Piping with royal icing

Piping scrolls on a wedding cake is an elegant decoration technique that can be used to create a variety of beautiful lace effects, from delicate lace trails to heavier, more "stand-out" designs. While it may not be the simplest piping technique, it can be easily mastered with some practice. Here are some detailed instructions for piping scrolls with royal icing:

Firstly, prepare your royal icing by mixing together confectioners' sugar, meringue powder, and water. The exact amounts of each ingredient can vary depending on the consistency you want to achieve, but a good starting point is 4 cups of confectioners' sugar, 3 tablespoons of meringue powder, and 9-10 tablespoons of water. Beat these ingredients together on high speed for about 2 minutes, adjusting the consistency as needed by adding more water or sugar.

Next, you can begin piping your scrolls. It may be helpful to have a picture or template of the scroll design you want to create in front of you as a guide. Start by piping the top of an open heart, and then pipe the right and left pieces that form the sides. Continue adding to the pattern, filling in the details as you go. It's important to pipe from your shoulder, allowing your arm to move in natural circles, and guide those circles into the patterns you desire. Standing over your work and keeping the cake under you is essential so you can rotate your shoulder to pipe effectively.

The pressure you apply when piping will determine the look of your scrolls. Applying more pressure will result in thicker, more prominent scrolls, while using less pressure will create finer lines. If you're a beginner, it's a good idea to practice on a sheet of parchment paper before attempting to pipe directly on the cake. You can even print out a practice sheet from online sources and pipe over it.

Once you've mastered the basic scroll shapes, you can combine them with other piping techniques, such as adding piped pearls to create intricate and elegant designs. Remember to let your royal icing dry completely before handling or stacking the cake.

Using a template

Step 1: Choose or Create Your Template

You can find scrollwork templates online or in cake decorating books. If you want to create your own template, simply draw or stamp your desired scroll design onto parchment paper. You can also use a press or prop up a picture of a scroll design in front of you and copy it.

Step 2: Prepare Your Icing

To make the scrolling process easier, thin your icing a bit by adding corn syrup to your buttercream. This will give it the right consistency and make it easier to pipe.

Step 3: Practice Your Scrollwork

Before attempting to pipe directly onto your cake, practice your scrollwork on a separate surface. You can use a paper towel or a practice sheet that you can print out and pipe over. This will help you get a feel for the movement and build your confidence. Remember, your first goal is to find your rhythm, not achieve perfect accuracy.

Step 4: Transfer Your Design

Once you're comfortable with the piping technique, it's time to transfer your scroll design onto the cake. You can do this by placing your parchment paper template on the side of the cake and using a tool like a Dresden tool to gently trace over the image, creating faint guidelines that you can then pipe over with your prepared icing.

Step 5: Pipe Your Scrolls

Now, it's time to pipe your scrolls directly onto your wedding cake, following the guidelines you created. Remember to stand over your work and keep your arm hanging down to practice. Stretch out the icing as you pipe, and move confidently. Don't worry if it looks a bit wonky at first; just keep practicing, and soon you'll find your rhythm.

Step 6: Add Final Touches

After you've piped your scrolls, you can add any final touches, such as pearl borders or fresh flowers, to complete your wedding cake design.

Freehand piping

To achieve beautiful freehand piping, practice is essential. It is recommended to have a picture with the scroll design in front of you as a guide or to create your own template by drawing or stamping a design, then tracing it with piping gel onto parchment paper. Let the piping gel dry, and you'll have your own press template. You can also use parchment paper and practice piping over the design until you get a feel for the rhythm and movement required.

When you're ready to pipe directly onto the cake, stand over your work and keep your arm hanging down to practice. Stretch out the icing as you pipe, and move confidently. Your first goal is to find a rhythm, and accuracy will come later. If you're right-handed, start in the middle of the cake and work to the left, and vice versa if you're left-handed. This will ensure you don't smudge the icing as you work.

Frequently asked questions