Hi there!! I just finished a practice cake for an upcoming wedding cake order. The bride wants scroll work and I tought it would be a piece of cake (LOL) the thing is that is not that easy, I used BC, but I'm planning ti use royal icing for the cake, the problem is that I just didn't get the results that I was expecting. You know, scrolls like you see in many books or even here, I'm just soooo uspet!! Please if someone can give me some advice and tips!

I think your cakes look great, but if you are really worried about it Wilton makes a press set that might help you...

http://www.wilton.com/store/site/product.cfm?id=3E30D882-475A-BAC0-5D0833D2D8DFB041&fid=3E32BD9D-475A-BAC0-52F239128C2DA736

I could have sworn there were more responses to this post... Maybe I'm seeing things!!

Anyway, I make sure the cake is eye level when I do scroll work and I only use one hand. I cut a parchment triangle in half and only use a little of icing. I hold the bag of icing between my index and middle finger and use my thumb to push the icing out. I'm basically holding the bag like a cigarette. This way my wrist is free to move as much as it needs to so I can create the scrolls.. also, once you get going do not stop until your done...The faster I go, the better my scrolls look!! I have some cakes in my gallery with scrolls.

Just practice a few more times and you'll get more comfortable with it. I think your cake is beautiful!!

I think it looks great too. If this is your first time, keep practicing. You'll get the hang of it in no time.

I'm certainly no expert. I'd probably use the scroll presses as someone else suggested. But, since you asked about this one...

It seems to me that your scrolls are out of proportion. They seem too big for the cake - and too big for the width of the line. Maybe making them smaller would help. It just feels like there needs to be more of them...and that each one needs to be smaller. Just IMHO.

Please keep us posted on your progress!

I am interested in this topic as well, what size tip to you recommend? I have used Wilton's scrolls and it still not easy and requires practice and getting the consistency of the flow perfect.

Practice practice practice! I think you've done a pretty good job for it being your first time! What I do when I'm practicing designs for the side of the cake and need more practice than just once with an actual cake...I tape wax paper to the sides of a cookie tin, approx. the same height, that way I can sit, practice, rip of the paper and start again until I'm comfortable doing it. Then I bake a cake and practice on that.

Also, make sure your piping bag isn't too full of icing. cut it down to jest above the fill line, that way you don't have to control the top of the bag. It really is easier when you don't have a huge bag full of icing. I wish you very good luck, and please post your progress. With practice, we inevitably get better

Hello again,

I was looking for a bird at wilton's and came across scrolls template.
i copied a few, many this can help.

Scroll
http://www.wilton.com/recipes/patternlocator/patterns/pb2005%5F20%2Epdf
http://www.wilton.com/recipes/patternlocator/patterns/dreamcakes%5F122c%2Epdf
http://www.wilton.com/recipes/patternlocator/patterns/pb2003%5F32%2Epdf
http://www.wilton.com/recipes/patternlocator/patterns/pb2003%5F48b%2Epdf
http://www.wilton.com/recipes/patternlocator/patterns/pb2003%5F50b%2Epdf
http://www.wilton.com/recipes/patternlocator/patterns/pb2004%5F31%2Epdf
http://www.wilton.com/recipes/patternlocator/patterns/pb2004%5F41a%2Epdf

they are different scrolls. I thought it'd be nice to print and practice. That's how i learned how to do the bird in wilton's class.

You're doing fine! You can't get this skill perfected in a day! One suggestion that I might have is to use just a slightly larger tip for this size of scrolls. I echo the "practice, practice, practice" advice too! I use the wilton presses.......but press very slightly because it will dent fondant. Also.....I move my body as I trace the lines...not just my hand/arms. It's a combination of the two really~ that you will discover as you practice. Hang in there...I think you've done a wonderful job and it WILL get better. Your motion on one complete scroll must be very fluid. GOOD LUCK!!!

I have not done much scrolling, so i'm not an expert.
I would think that the top is easier to do than the sides. Because the top, when the icing falls down freely, it will just sit where you want it, but the side has to be done in an angle. Can you do scrolling w/ melted chocolate ? besides royal icing or buttercream ? I have seen those cake w/ chocolate scrolling all over, top and sides, w/ very fine scrolling or different designs and sizes. Is that chocolate ?
thank you