This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!

Today is the second post in our “how to frost a cake” series. I asked pastry chef Hope Waggoner to us some tricks on how to frost a scallop cake. When I was a little girl I was always planning parties (even then!) and I remember my mom helping me bake miniature cakes for a tea party. This little girly cake would fit in perfect at a tea party or shower. Before frosting the scallops the cake needs to have it’s crumb coat and have set in the fridge. (Follow steps 1-4 on this post.) I like that you don’t need anything fancy to make this cake, just a pastry bag and a good ol’ butter knife.

Materials Needed: All you really need to frost this cake is: A large Offset Spatula for the first layer of frosting, a heavy duty pastry bag with large tip, and a knife.

Step 1: Follow steps 1-4 over here until the cake has it’s basic layer of crumb coat and has chilled. The cake should be cold and the frosting should be room temperature.
Step 2:  Fill a large pastry bag with icing and create a row of straight dots going from top to bottom.
Step 3: Gently spread each dot with a knife, cleaning the knife on a rag as necessary to make sure the scallops are even.
Step 4: Create another row of dots where the frosting ends and spread each dot with a knife. Repeat over and over until the whole cake is finished. (Pro tip: It’s easy to remove a mistake with a knife and begin a row again.)
Step 5: When the scallops end add a final row of dots to “seal” the seam for a finished look.

A special thanks to Michelle for letting us borrow her beautiful kitchen, to Hope for her expertise, and to little A for modeling.

Photos by Paul Ferney for Oh Happy Day