The simple curve and flourish of a scroll brings an aesthetically pleasing touch to any cake. While brandishing scrolls with reckless abandon might be easy for a professional pastry chef, it takes extra time and a steady hand to create an icing scroll that's worthy of its name. If piping proves to be too much of a challenge, create scroll work on your cake with rolled sections of fondant. No matter which process you choose, it takes practice to successfully decorate a cake with scrolls.
- Skill level:
Things you need
- Confectioners' sugar
- Fondant dough
- Buttercream or royal icing
- Icing bag
- Plastic coupler base and ring
- Round icing tip
- Parchment paper
Dust a flat workspace with confectioners' sugar. Separate a small ball of fondant dough into three sections. Roll into balls using the palms of your hands.
Roll one fondant ball at a time flat, creating a long tubelike shape. Make one end of each shape slightly thinner than the rest of the fondant.
Curve each tube-shape into a scroll and allow to harden for several hours.
Dab a small amount of royal or buttercream icing on the back of each scroll with a knife. Secure the scrolls to a decorated cake, pressing lightly to attach to the cake.
Slide a plastic coupler base into the bottom of an icing bag. Place a round tip over the coupler base and the bag. Screw a coupler ring over the tip, bag and base to secure.
Fold the top half of the bag down to form a cuff. With a spatula scoop 1/2 cup of buttercream or royal icing into the bag.
Unfold the cuff and twist the top half of the bag to secure the icing.
Hold the bag at a 90 degree angle at the top perimeter of an iced cake. Using a gentle pressure, squeeze the bag to create a flow of icing. Direct the flow of icing to create a horizontal "S" shape near the edge of the cake's surface. Stop squeezing, and lift straight up to stop the flow of icing.
Repeat the shape. Create another "S" shape next to the previous one, creating scrolls all the way around the perimeter of the cake. Enhance the design by using a smaller tip and a contrasting colour and trace over the scrolls. Let the icing harden for 15 minutes before moving the cake.
Tips and warnings
- Make your fondant stiffer by kneading a couple of tablespoons of confectioners' sugar into the dough.
- Practice making scrolls with icing on a sheet of parchment paper before creating the final design on a cake.
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