Two-Tier Scalloped Cake
This sweet cake is bridal shower perfection. This simple technique creates a lovely scallopped effect in just a few easy steps.
Designed by Sugar Bee Sweets.
- Cake Mix (or Recipe)
- Buttercream Icing – White
- Round Pans – 8"x2" and 10"x2"
- Cake Board
- Wilton® Fanci-Foil
- Wooden Dowel Rods
- Spatula (Smooth)
- Tape – Clear
- Wilton® Decorating Bag
- Wilton® Coupler
- Wilton® Decorating Tip – 1A
- Cake Stand – White
- Cake Topper – Birds
Cover cake board with Fanci-Foil. To do this, trace cake board onto Fanci-Foil, making the outline 3"-4" larger than the cake board, and cut out. Place cake board white side down in center of foil. Cut slits along foil edge and fold around board. Secure with tape. Set aside.
Bake two cakes from each round pan size. Let cool.
Once cool, layer each same-size cake round on top of each other, using Buttercream icing in between the layers. Do not stack the different sizes at this point.
Carefully center the 10" tier onto cake board.
Insert dowel rods and place 8" tier exactly centered onto 10" tier.
Prepare the cake by lightly covering with Buttercream icing.
Pipe a large dot and then use the tip to smash into it and pull to the right. It is one movement: squeeze, push down and smash right. Repeat until cake is covered, as shown.
Set cake on cake stand (do not remove from cake board).
Add Birds cake topper.