How to Make Scrolls on a Wedding Cake

Written by alyssa ideboen
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How to Make Scrolls on a Wedding Cake
Add scrolls with fondant or frosting to decorate your wedding cake. (Jupiterimages/Photos.com/Getty Images)

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:
Moderate

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Things you need

  • Confectioners' sugar
  • Fondant dough
  • Buttercream or royal icing
  • Knife
  • Icing bag
  • Plastic coupler base and ring
  • Round icing tip
  • Spatula
  • Parchment paper

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Instructions

    Fondant Scrolls

  1. 1

    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.

  2. 2

    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.

  3. 3

    Curve each tube-shape into a scroll and allow to harden for several hours.

  4. 4

    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.

    Piped Scrolls

  1. 1

    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.

  2. 2

    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.

  3. 3

    Unfold the cuff and twist the top half of the bag to secure the icing.

  4. 4

    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.

  5. 5

    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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