.
Romantic Wedding Cakes (Hardcover)
Renowned sugar artist Kerry Vincent shares not only her
breathtaking cakes, but the how-to's on these signature recipes."
The Oregonian
“Kerry Vincent’s not a cake decorator—unless you call Michelangelo
a church painter. She’s an artist.”
The Tulsa World -- February 20, 2002
Queen of Sugar, she's more like ginger than sugar but the spicy
gal's sweet stuff has earned her worldwide acclaim.
The Daily Oklahoman -- October 10, 2001
Cake Design wins Respect in State. A one-woman ambassadress for
sugar art she is not shy about promoting the art.
Pastry Art & Design -- December 2001
Queen of Gumpaste. Completely self taught, Kerry is internationally
known for her spectacular and botanically correct sugar flowers.
The National Culinary Review -- March 2002
IT TAKES THE CAKE, as Vincent states "most of us are in the
business of creating cakes for serious money."
Chef Magazine -- February 2002
Top Tier - rolled fondant the new contender for oohs and ahs among
the brides. Romantic walks you through it.
From the Author
I must admit I have been thrilled to see so many reviews from
cake artists saying how much they have enjoyed Romantic. Thank
you all so very much for that. I have had three inquiries relating
to some confusion about identifying the equipment and matching
the vendor. I spent many hours researching and cross referencing
each so that it would be easy for readers to understand, locate
and access. Just in case others have questions, each tool is listed
in the recipe supply list and alongside each there is a set of
initials, e.g. (OP) check the suppliers list and this would translate
to Orchard Products. In the suppliers guide each is listed in
the country of origin and when appropriate, the address, phone,
fax, e-mail or website iformation is given. These were correct
when we went to press. I have chosen and used many inexpensive
things from hobby craft stores, these of course have no code numbers
but are easily identified. I stayed away from very expensive sugar
craft equipment to make it affordable to all. Many of the tools
have been used repetitively throughout the book so the real shopping
list is very small considering the variety of cake designs. I
hope Romantic will contribute something positive in each designers
creative life as well as becoming a serious resource reference.
Review: Great! But not for beginners
I bought this book when I was only a beginner in cake decorating.
I remember how disappointed I was when I received this book ---
it was beautiful, but not practical at all to me at the time.
All the gum paste and fondant work were just too difficult and
new to me (and the whole book IS about gum paste and fondant,
no buttercream and royal icing whatsoever).
Now that I have completed my gum paste classes and am doing my
fondant course, this book became a great reference book! There
are indeed some tools that can't be found in any store where I
live, but the ideas and designs are amazing!
If you are looking for a book in fondant and sugar
art, this book is highly recommaded. But if you are looking for
a beginner's tool book or something more practical, I will say
Wilton's tool books are a lot better.
Review: Elegant, but Inaccessible
I ordered this book online, without the opportunity to browse
through the pages. There is no denying that the designs have intricate,
exquisite details, and the finished products are gorgeous. I especially
admire the high-heeled shoes and the violin, both with floral
and leaf accents.
However, these cakes are much better suited for
display windows than for plates. I am a cake decorator looking
for design ideas, and I suspect most brides looking for wedding
cake inspiration would not choose any of the designs in this book,
unless they had an unlimited cake budget and a preference for
very modern styles.
I'm no Colette Peters, but I love her books because
at least you can take her ideas and adapt them--create one or
two tiers instead of six, or skip the pounds of luster dust and
use beads or ribbons. These designs would be extraordinarily difficult,
expensive, and time-consuming to make. They're all fondant, with
draping and other details that don't translate into better-tasting
buttercream. When I look at these pictures, I can't help but be
impressed by the details and the technical skill, but for all
the elegance, the cakes lack personalized charm.
I applaud the contributers and Vincent for this
compilation of distinctive, original designs. I just don't think
they're the kind of cakes most people want to make or order for
themselves.
Review: A little over the top
This book tries too hard to come up with new ideas. Some of the
cakes in this book have so much stuff on them that they dont even
look like food. There are a few new and interesting techniques,
but over all I think they are all over done.
Review: I'll never buy new again!
I loved the book. Fast delivery.
Review: Elegant All The Way
Kerry Vincent opens my eyes on design possibilities of wedding
cakes, and how fine a work could be. To all wedding cake decorating
lovers, this is a must have! The useful step by step illustrations
and full colour diagrams give a clear instruction of how skills
and techniques could be performed. Recipes, method of setting
up a wedding cake even cake table arrangement is included.
For brides who want something special, than ordinary wedding cakes
decorated with flowers only, this is a book that you could get
inspired. Perhaps not a complete duplicate of any wonderful cakes
in the book, you could definitely find something you will like
and you wish to have on your dream cake!
Review: A First Class Book
It was a pleasant surprise to be asked to be one of the 'guest
decorators' in Kerry Vincent's book, "Romantic Wedding Cakes".
Until I saw the book in print, I didn't fully realize what an
honor it was for my work to be included with Kerry's innovative
sugar art that was planned and decorated with such precision.
While at the photographers studio during the shooting of some
of the works, I was impressed with the attention given to every
aspect of the display and it's presentation. The exactness demanded
by Kerry was maintained throughout the entire project resulting
in a truly first class book.
This book has certainly opened my mind to look beyond the traditional
techniques of decorating.
Thank you Kerry for including me in this circle of sugar artists.
Review: Definitely a class act
It may be biased of me to review this book since I was one of
the fortunate "guest artists" to be featured, but I
knew from the beginning that Kerry would pull this off with flying
colors. I have known Kerry for years, and she personally sparked
my resurgance into the world of quality sugar craft. I know Kerry
fought hard to have other sugar artists included in her book,
and we all had to submit proposals and show previous works to
the publisher before the approval was granted. Thank you Kerry
for going to bat for us. I know the selection of only four of
us was a difficult task.
The execution of only one project in this book was a great deal
of work, but a labor of love. My project was very involved and
used a lot of techniques relatively new to the sugar art community.
Editing the text to fit into the book was quite a challenge, but
every effort was made in all projects to list specific equipment
and show step- by-step proceedures. I have received numerous corresponcance
from others trying to duplicate my project. What an honor!
I was so delighted to see the final book in print
and was not the least bit dissapointed. Kerry has a definite style
to her work that is so injoyable. Her attention to detail, no
matter how simple the project, is a trait I so admire. This book
appeals to many levels of readers- I know from personal contacts
with them. This was definitely not a beginner's book, nor was
it intended to be. It is full of exquisite workmanship we can
all only strive to achieve. I am so proud to have been part of
this publication.
Review: EXQUISITE!
I love this book. Thank you Kerry for the beautiful cakes, awesome
detailed instructions, and for sharing your sugar artistry. Everytime
I look through this inspiring book, I see something I new.
The Wedding Cake Book (Hardcover)
Amazon.com
Although the wedding cake is usually one of the last
details engaged couples settle on before the big day, it's just
as important for setting the tone and style of the celebration
as the flowers or the invitations. An elegant, towering Croquembouche
studded with golden almonds and wrapped in clouds of spun sugar
sends a different message than a rich-looking Gianduja Truffle
Cake decorated with fresh fruit and dusted with gold powder or
a White Chocolate Satin Apricot Cake adorned with flowers (click
to see photos). Chef Dede Wilson believes that wedding cakes should
be aesthetically pleasing, but above all should "reflect
the tastes, beliefs, and desires of the bridal couple." With
the aim of creating cakes that taste as good as they look, Wilson
lends her expertise and creative spirit to the marvelous constructions
in The Wedding Cake Book.
As much a cookbook as a source of inspiration, The Wedding Cake
Book takes bakers--novices and experts alike--step by step through
the process of conceptualizing, baking, assembling, and decorating
wedding cakes of all levels of difficulty. Each recipe page includes
the components needed to make the pictured cake (layers, fillings,
decorating accouterments, equipment); the number of servings;
the level of difficulty (easier, moderate, or complex); and the
recipe and preparation instructions. Other chapters cover finishing
touches, cake accompaniments such as sauces and fillings, equipment,
and resources for special ingredients or professional equipment.
Bakers looking for detailed instructions and delicious recipes
and brides seeking ideas for the perfect cake for their postnuptial
celebration will find what they're after in The Wedding Cake Book.
Book Description
The wedding market is a $32 billion business. Experts say that
brides-to-be generally buy every book and magazine they can get
their hands on when planning a wedding, and yet, remarkably, The
Wedding Cake Book is the first cookbook of its kind -- a gorgeous
idea book that really shows you how to bake a beautiful wedding
cake. There are 30 complete recipes in all, with detailed, step-by-step
instructions. A one-of-a-kind resource, with gorgeous photography
throughout, The Wedding Cake Book is sure to become a classic
cookbook among bakers, and makes the perfect shower gift.
From the Inside Flap
How many tiers should the wedding cake have? Should the tiers
be separated with pillars or stacked? Chocolate, vanilla, or almond
cake layers? What flavor buttercream? Fresh lilies or marzipan
roses? Lemons curd, blackberry curd, or both? Decorative with
ganache, ribbons, gold dragées, nuts, or icing?
The Wedding Cake Book offers you the answers to
all of these questions, along with complete baking and decorating
instructions for thirty gorgeous cakes, all beautifully photographed.
The wedding cake is often the centerpiece of the
reception — it is a symbol of new love. It's meant to be savored
long after the last bite is eaten. Whether you're planning your
own wedding (Congratulations!) or making a wedding cake for a
special friend or relative, The Wedding Cake Book will be invaluable
to you.
Frst, author Dee Wilson helps you to plan: will
the wedding be casual or formal; how many guests are there; what
is the budget? The basics of making a wedding cake come next:
cake sizing, baking techniques, storing and transporting, how
to work with chocolate and pastry bags. Specialty tools are discussed,
including icing spatulas, decorating turntables, masonite boards,
and combing tools. Then there are specialty techniques like assembling
cakes with pillars, crystallizing flowers, working with fresh
greenery, sugar molding, and working with marzipan and chocolate
plastic.
A chapter on basic cake making contains dozens of
recipes for cake layers in every flavor and size, varieties of
buttercreams, frostings, curds and fillings, and chocolate ganache.
If you're tired of the old standard—white cake with
white buttercream—then The Wedding Cake Book is the book for you.
gorgeous designs feature fresh flowers and foliage, crystallized
flowers and fruits, marzipan flowers, nuts and leaves, both square
and round cakes, and more. If you're looking for something unique,
you'll find cheesecakes, coffee cakes, and even a Flaming Baked
Alaska wedding cake.
Dede believes a cake should not only be beautiful
but also delicious. Here are a few of her exciting recipes: White
Chocolate Satin Apricot Cake with White Chocolate Flowers and
rapes, Double Expresso Wedding Cake, Hazelnut Dacquoise and Hazelnut
Génoise Wedding Cake, and Chocolate Raspberry Truffle Cake.
Wedding memories are meant to be cherished for a
lifetime. and the cake should be just as special. The Wedding
Cake Book presents a world of delicious flavors, wonderful colors,
and striking designs to make sure that your wedding day mdash;
and your cake — are unforgettable.
From the Back Cover
"Looks like an instant classic! Dede Wilson's The Wedding
Cake Book has it all—whether for the professional cake maker or
the aspirant—detailed recipes, thoughtful tips and comments, and
the classiest wedding cakes I've seen. The only items missing
are the bride and groom."—Marcel Desauliners, Author of Death
by Chocolate and Desserts to Die For
"After reading this amazing book I felt that
I had earned a Ph. D. in wedding cakes. All of these gorgeous
cakes are truly works of art. Dede writes with such loving care
and great attention to detail that she will be right there with
you through the whole process. You will be thrilled with the results."—Maida
Heatter, Author of seven baking books, including Maida Heatter's
Brand-New Book of Great Cookies
"Dede Wilson's The Wedding Cake Book tells
you everything you need to know to create sumptuous-tasting masterpieces,
whether you want to start your own business, inspire your favorite
baker, or just bake one yourself."—Flo Braker, Author of
The Simple Art of Perfect Baking and President of the International
Association of Culinary Professionals.
"Dede Wilson has given us a complete guide
to wedding cakes—the most delicious recipes are coupled with the
most beautiful designs and decorations. The Wedding Cake Book
is a triumph!"—Nick Malgieri, Author of How to Bake and Vice
President and Director of Baking Program for Peter Kump's School
of Culinary Arts.
About the Author
DEDE WILSON is a self-taught pastry chef whose specialities include
chocolate work and wedding cakes. She has worked professionally
for more than ten years as a restaurant pastry chef, bakery owner,
caterer, and recipe developer. Currently, Dede's focus is on teaching,
baking for private clients, and writing about food in local newspapers
and national magazines such as Cook's Illustraated and Pastry
Art and Design. She is an active member of the IACP and resides
in wester Massachusetts.
Review: Best recipes with mixing amounts included for
differing pan sizes!
I just made a wedding cake for my cousin's wedding and this book
was clearly the best as far as giving practical advice, explaining
how to fix problems (for example, what to do if you are making
Italian meringue frosting and the egg whites are whipped before
the sugar syrup is up to temperature or vise versa so each recipe
comes out perfectly!), and including such a wonderful array of
gourmet recipes including how to make marzipan (which is so easy!
using just corn syrup and almond paste which can be shaped like
clay for edible decorations and then I hand tinted/painted mine
using paste icing color) and chocolate plastic (simply white chocolate
and corn syrup which can be molded or cut out with cookie cutters).
The book has lovely photographs with the recipes and directions
immediately following each photo, or, if you're like me, you can
pick and choose what ideas you like and augment to your heart's
content! I had fun making a pound cake with raspberry mousse filling,
Italian meringue buttercream frosting (so smooth and not as sweet
as the usual confectioners sugar frostings and it tastes like
whipped cream), and decorations out of marzipan and chocolate
plastic in the shapes of grapes, acorns, leaves, and roses for
the woodland theme wedding. The advantage of marzipan is that
it can make very large decorations with little fear that it will
collapse. I adore this book and have Dede Wilson's other book
as well and hope she'll put out more!
Review: Great book for amateurs!
This book has great pictures, and I appreciate Wilson's willingness
to explain things thoroughly. I will be trying another recipe
soon!!!
Great Great Book!
I finally had a chance to really read this whole book, and I must
say that DeDe Wilson gives very detailed instructions for every
recipe and technique that she uses. I also tried out some of the
recipes, and they worked perfect. Though I did find that she got
some of her recipes from "The Cake Bible", which I also
purchased, DeDe Wilson's book is a lot more "attractive"
to read. Although the designs are in no way as fancy as those
in other wedding cake books, I love the detailed recipes in this
one. Most cake book authors just want to show you how skillful
and how artistic they are, but DeDe Wilson really wants to teach
you how she does it. Great Book!
Review: Good recipes, but not the cake
designs.
Though this book has no creative cake design whatsoever, it has
a great deal of non-traditional cake recipes that can come in
handy. If you are looking for beautiful cake designs, this book
is not recommanded, but having many books in cake decorating already,
a recipe book like this does prove to be quite useful.
Review: Good Reference Book For Recipes
This book is a good reference book for cake recipes. I have not
yet attempted to make any cakes as some ingredients are hard to
come by or never heard of before eg cake flour, chantilly cream.
All the cakes look delicious though but most are royal iced or
butter cream iced cakes, not many sugar paste or fondant iced
cakes. This book has basic and few instructions on piping and
making sugar flowers as most of the cakes in her book are decorated
with just cream, berries or fresh flowers. If you are a cake decorator
and are tired of making fruit cake, mud cake or madeira and wish
to increase your recipe library, this book is perfect for you
as long as you know where to get the ingredients.
Review: a must have
This book is a must have for anyone interested in baking cakes
for weddings or any occasion! I am not a "professional"
baker but I am a self-taught baker and many people order cakes,
cookies, etc from me for weddings and special occasions. I found
this book to be very detailed and easy to understand for anyone
at any level of baking knowledge. Dede Wilson's explanations,
tips and resource section are exceptional and not to mention the
fabulous recipes. I particularly like how she has divided the
recipes into cake sizes so that they are easily adaptable especially
if you want to use the recipe for a simple party rather than a
wedding. She also provides tidbits of knowledge on some flavors
or methods that she has tried and have found not to be as successful
as others and these insights can be very helpful down the road.
I'd suggest this book to anyone and everyone, even if I wasn't
already an avid baker this book would make me want to run out
to the grocery store and straight back into the kitchen!
Review: Excellent How To!
If you want to make a wedding cake, or just want to know how they
are made, this is the book to get!
The author generously shares her expertise in planning, making,
transporting, and storing wedding cakes in a very friendly and
interesting format. After reading this book, I felt like I'm ready
to be a pro. :-) Also the book has many, many recipes of creams
and fillings. I didn't know a wedding cake could come in so many
different flavor!
If you're looking for design ideas, however, this
book is probably a bit outdated. I think Martha Stewart Weddings
and The Perfect Wedding Cake have beautiful and elegant designs.
Review: If you only buy one wedding cake
book ....
I am not a professional wedding cake baker. I work in the food
industry though, and have baked wedding cakes and groom cakes
(from this book) from family and friends. The family friend who
made our wedding cake, used a recipe straight from this book as
well- and went out to buy her own copy of the book afterwards.
She has baked cakes professionally for quite a few years.
Dede wrote the book well, with detailed descriptions of how to
go about making the cakes and the frostings described. I think
an amateur could easily use this cookbook to create a cake that
they would love -- and I think that 'experts' can learn something
from the book, as well. Too many wedding cakes today could just
as easily be made of frosting and styrofoam for all the flavor
(or personality) which they have. White, shortening-based frosting
towers of mediocrity seem to dominate the cakes used at weddings
-- if that's what you're looking for, don't bother to look at
this book.
If you want something which *might* be unusual (there
are some cakes which could satisfy the more 'basic' wedding cake
desires some might have) -- if what you want is a cake with actual
flavor, not out of a box, and with potentially even, some personality
to reflect the interests/backgrounds of the bride and groom --
this is a good place to look.
The Chocolate Raspberry Truffle recipe is divine,
and simple. I've given the recipe out many times! I've used several
recipes from this cookbook, for special occasions and also just
to see what they tasted like. To be honest, one of the things
that attracted me to the book is that it focuses on the multiple
uses that the cakes could have -- and the fact that for someone
who *is not* into frosting details, it isn't intimidating. If
you want to create an elaborate frosted cake, you can easily do
so (some are elaborate) -- but you can also create a more simple
and elegant version if you want to. The cakes and frostings have
enough personality to be able to stand without the fancy frostings,
if you don't want an elaborate design.
The information about ingredients and where to get
them etc. is also good - the author does talk about pesticide
concerns with flowers etc., if people pay attention to what's
written in her introduction/ingredient area and in the index as
well.
I would recommend, though, that for people who aren't
used to making things like divinity etc., it would be a good idea
to have someone in the kitchen helping you the first time or two
that you attempt the Italian Buttercream frosting. It helps to
coordinate so that the various steps are ready at the same time,
and makes it easier to make when you're first figuring out how
it works.
Also one detail not mentioned -- the syrup-based
frostings used, may need to be adjusted for altitude, if you try
to make them based on temperature. Your boiling temperature etc.
will change with altitude, so unless you're comfortable using
the old-fashioned "hard ball" "soft ball"
etc. stages, you'll want to contact your local Extension office
to find out how you might need to adjust the recipes for your
elevation.
Review: Excellent!
I bought this book with a view to making a tiered chocolate wedding
cake for my wedding in June. The recipes are brilliant and the
one I chose to follow was absolutely foolproof. I have NO cake
baking experience yet with the help of this book (and my mum!)
I have the most perfect chocolate wedding cake for my wedding.
I am delighted. It was easy to do and turned out completely perfectly.
Buy this book if you want to make your own cake or have a friend/member
of the family make it.
Colette's Wedding Cakes (Paperback)
Review: colettes wedding cakes
This was a fabulous book! Lots of beautiful cakes with the instructions
on how to make them.
Review: Beautiful cakes!
This book has the most beautiful cakes I've ever seen. We used
it for our wedding cake. Unlike other reviewers, I don't think
these designs are too difficult for most good bakeries. We just
brought them the picture and description and they did a fabulous
job. On the other hand, I don't know if these designs are realistic
for doing at home since they are pretty complicated and require
a lot of experience. The directions are pretty thorough, though,
so it might be worth a shot!
Review: Beautiful
If you are a bride looking for unique wedding cake designs, this
book is full of non-traditional ideas, organized by each season.
From a coral-colored peach cake covered with edible shells for
summer, to "stained glass" poinsettias on white for
winter, these cakes are elaborate and distinctive.
An aspiring cake decorator can't go wrong with a
Colette Peters title on the shelf. I don't think these cakes are
just for weddings, either--you can take these ideas and scale
them down for birthdays, graduations, business celebrations, showers,
etc. The little cottage house stacked on a cake garden would be
lovely for a housewarming, another cake with crawling icing ants
might be great at a summer family reunion or picnic, etc.
Colette's instructions are clear enough for intermediate
decorators, but you'll have to take a deep breath before you actually
dive in with a spatula (unless sculpting several hundred flowers,
molding sugar vases, or spending your life savings on luster dust
doesn't give you pause).
Some of the most impressive designs include Chocolate
Fantasia, an exact replica of a Cloisonne Bell, an all-white Edwardian
cake covered in grapes, roses, and intricate details, and a cake
for a fashion designer with each tier decorated in a different
"fabric" pattern.
I agree with other reviewers that many of these
design ideas are impractical--many inedible features, difficult
to transport, complicated to dismantle and serve, and incredibly
time consuming to create. However, these designs are inspiring
and beautiful.
Review: Loved It!
I really enjoy this book, I've read it not only once but I read
it all the time - I continually go to it for inspiration. There
is such detail in helping you do the beautiful artwork for your
cakes, with practice, you really can do it. Yes, I agree with
some of the other reviews that these cakes are very extravagant,
but the detail given on how to do them is superb! This book is
a great inspiration to me in helping set my goal of what kind
of cake decorator I want to become. I look forward to seeing more
books like this and all her masterpieces. If you've ever heard
Collette Peters speak or seen her interviewed, you know that each
and every piece of cake art was done from her heart and that she
loves doing it!
Review: Collector's Buy
This is not a great book, but it is still very good. Only about
a third of the cakes featured were excellent-the rest were mediocre
for my taste. As another reviewer stated, the directions are generous
and well-written for the most part.
This is a good purchase for the person who collects cake books
but if you are in need of a good all-purpose cake decorating book-this
would not be it.
Review: Outstanding!
This books was in "brand new" condition. No signs of
wear. Fast, fast delivery. Will use this seller again.
Review: Beautiful.....but unrealistic
The cakes in this book are beautiful, but are meant to be created
by professionals. There are too many non-edible items that need
to be removed from the cake before serving. Impractical.
The Perfect Wedding Cake (Hardcover)
Book Description
The Perfect Wedding Cake is an inspirational guide for
the bride and groom on how to choose a wedding cake that reflects
the style of their wedding. It covers everything they need to
know, including how to select a cake design and baker, when to
cut and serve the cake, and how to choose delicious flavor combinations
and a cake to complement the season. For those who want to bake
their cake at home, the book includes basic but delicious cake
and frosting recipes created by a leading pastry chef that can
be executed in a home kitchen.
Thirty-five full-color photographs of gorgeous wedding cakes showcase
a wide variety of inspirational styles and types-from traditional
tiered cakes to contemporary alternatives such as jewel-like single-serving
cakes-created by some of the most respected chefs working today,
including Sylvia Weinstock, FranÁois Payard, Gail Watson,
and Ron Ben-Israel. An extensive resource guide of the top wedding
cake bakers in the United States completes the book.
About the Author
KATE MANCHESTER is a food writer and a private chef. She is coauthor
of Sylvia Weinstock's Sweet Celebrations (Simon & Schuster),
and her articles have appeared in Martha Stewart Living, Outside,
and Vermont Life magazines. ZEVA OELBAUM, is a New York-based
still life and food photographer, who contributes to the New York
Times, Bon AppÈtit, and Metropolitan Home. She has photographed
many books, including Perfect Vinaigrettes (Stewart, Tabori &
Chang), The Sutter Home Napa Valley Cookbook (Chronicle), and
My Favorite Dessert Company Cookbook (HarperCollins).
Review: Wedding Cake Guide for Brides
This whimsical book features 35 full color and 10 black and white
photographs of wedding cakes. The diversity of the cakes is the
real strength to this book. Many modern books focus primarily
on fondant-covered cakes (the cover of this book is a fondant
cake), but this book strikes out into buttercream and even stacked
pastry cakes. The variety of cakes in this book is a great value-add
for brides.
The book is arranged topically. Chapters include an Introduction
to Wedding Cake Lore and History, Cake Flavors Fillings and Icings,
Choosing a Wedding Cake Baker, and even Recipes for Baking Your
Own Cake. While the majority of brides will prefer to purchase
a cake, the inclusion of recipes will help brides understand exactly
what goes into making a wedding cake, ensuring that the brides
who read this book are well-educated consumers.
The cake designs feature modern and classic inspirations.
On page 18, you will find a fondant cake covered in impeccable
gum paste roses and calla lillies. On page 22 you will find a
buttercream cake adorned with chocolate seashells and coral, perfect
for a summer wedding. On page 28, you will find the modern favorite
tilted design, accented with gold and metallic colors. You will
even discover a stacked cupcake design as an alternative to a
traditional tiered cake.
Creatively written for the bride, this is an essential
guide to choosing your wedding cake. For friends of the bride,
this makes a lovely gift.
Review: Good guide for the bride to be
This is a book that is more suited as a guide for the bride to
be on how to decide on a cake, choose a baker, etc. It has some
beautiful and unusual cakes by a variety of cake designers for
those looking for ideas. However, there weren't as many cakes
as I had hoped.
Review: Beautiful Book
So many beautiful cakes! I made a friends wedding cake based on
one of the cakes in this book and it came out so pretty! There
were many helpful tips but basically I used this book for inspiration.
Review: Cakes! Glorious Cakes!
As I looked for a book that would assist my dearest friend, plan
the perfect wedding for her daughter?I was fortunate enough to
come across a copy of ??The Perfect Wedding Cake??. This beautifully
photographed collection of wedding cakes not only provided us
with practical information (such as how to choose a baker, in
addition to a resource guide to the best cake designers in the
US), it made a glorious coffee table book as well. Moreover, the
recipes inspired my single friends to create some of the cakes
for occasions that call for a touch of ??decadence??! Why wait
for a wedding to make one of these gorgeous cakes?
Review: A Beautiful Book...
As a wedding planner, I can attest that anyone who says this book
is 'disappointing' has simply never gone through the wedding cake
books currently on the market. Most of the cakes in those books
look dated and uncontemporary. This is, without a doubt, the prettiest
book on wedding cakes. The cakes themselves are stylish, very
today, and simply the most beautiful we have ever seen. Bravo
Ms. Manchester et al. on a fabulous job!!
Review: Not a good choice if you're looking
for ideas for your cake
I chose this book because I'm getting married in June and I have
no idea what I want my cake to look like. I thought this book
would be filled with pages of designs...I was very disappointed.
Review: Really Beautiful...
I gave this book to friends who became engaged over the holidays,
and they absolutely loved it! It's a great gift for anybody that's
having cake at their wedding and wants it to be something special.
The Perfect Wedding Cake (Hardcover)
Wedding Cakes You Can Make: Designing, Baking, and Decorating
the Perfect Wedding Cake (Hardcover)
Book Description
Make the cake?
Yes, you can.
If you love to bake and are willing to plan ahead,
you can make a spectacular wedding cake—and you don't have to
be a pastry chef to do it! Let prominent wedding cake expert Dede
Wilson guide you through every layer of the process—from choosing
among flavors and styles to baking, assembling, and decorating
your way to a beautiful and delicious cake. This accessible cookbook
not only gets you ready for the big event, it helps you lend a
truly personal touch to the celebration.
"If you want to make your own wedding cake,
Dede Wilson is the perfect guide. She helps you bake with confidence
every step of the way to a delicious personalized result."
—Donna Ferrari, BRIDE'S magazine
From the Inside Flap
"I do not believe in cakes that are made for beauty and ceremony
only. I believe they should be eaten—and enjoyed! In fact, the
majority of the time my cakes are used as the dessert, as opposed
to a symbolic addition."
—Dede Wilson
Let them eat cake—in fact, let them eat your cake.
Whether you're the bride, the groom, or a loving friend or family
member who wants to make that special day unforgettable, public
television cooking show host Dede Wilson knows that you—yes, you—can
bake, frost, assemble, and decorate a spectacular, delicious,
and totally unique wedding cake that won't put your budget over
the edge—even if you've never mastered anything more complicated
than a birthday cake or two. In Wedding Cakes You Can Make, this
top-tier expert reveals that all it takes to make that big-day
cake is a love of baking and a willingness to plan properly and
work patiently.
Whether you're feeding 20 or 150 people, preparation
begins long before you preheat the oven. In this easy-to-follow,
hands-on guide, Wilson takes you through the entire process, from
the drawing board to the presentation table, sharing time-tested
techniques that help you turn that cake of your dreams into a
delectable reality.
She helps you get started by having you write a
wish list that can be honed into a framework for the ideal cake.
Then it's time to make the cake happen by working through all
the practical elements that come into play, such as setting your
budget (and sticking to it); choosing the essential flavors (if
chocolate is the bride's passion, don't leave it out!); considering
the wedding date (if it's October, think about fall colors); accommodating
the number of guests (small guest list equals modest-sized cake);
keeping in tune with the wedding's style or mood (beach-casual
vs. black tie-formal); and getting organized (time to borrow that
decorating turntable).
When it comes to execution, Wilson encourages you
to use the highest-quality ingredients and equipment specific
to the task, and to gain a foundation by making a six-inch sample
cake—an integral step that, much like dating, allows you to try
the cake on for size before making the final commitment. She shares
her own favorite flavor combinations as well as those most frequently
requested by bridal couples. For each of the 16 cakes, Wilson
provides essential details—a timeline, thorough recipe directions,
and tips. Recipes range from the lighthearted Raspberries and
Cream Cake to the contemporary Nutella Cake and the sophisticated
Gilded Mocha Cake. Color photographs of all the finished cakes
and dozens of how-to photos give you the inspiration and know-how
to bake your own special wedding cake.
As Wilson says, wedding cake flavor and design choices
are infinite. In Wedding Cakes You Can Make, she helps you create
your own special slice of what is possible.
About the Author
Dede Wilson is a leading baking expert who has taught wedding
cake classes at Rhode Island School of Design, California Culinary
Academy, Sur La Table, and elsewhere. She hosts the public television
food show Seasonings with Dede Wilson, and has made numerous appearances
on The View, Today, and on Live! with Regis and Kelly. She is
a contributing editor, spokesperson, and writer for Bon Appétit
and is the author of a number of cookbooks, including The Wedding
Cake Book (Wiley) and The Baker's Field Guide series.
Review: This book REALLY IS helpful!!!
I have an enormous collection of cake decorating books and I was
pleasantly suprised when I received this wonderful book by Dede
Wilson. Most of my books are either centered around the DESIGN
of the cake, with very little emphasis on the specific how-to's
(like how to transport the cake, which icing to use, etc.)to the
taste of the cake (focusing little on how to decorate.) Both categories
are important but can be daunting if you don't know where to start.
However, Wilson provides designs that almost anyone
can do, as well as fabulous recipes that I have not seen in condensed
form in any other book. Usually, the reader is provided with a
white and chocolate cake recipe, a ganache, and a buttercream.
This is perfectly fine, but I was looking for something that took
my recipes to the next level. Wilson provides recipes like Lemon
Blackberry Cake, Raspberries and Cream Cake, Marzipan and Orange
Essensia Cake, Chocolate-Covered Caramel Cake, and my FAVORITE,
the Chocolate-covered Cherry Cake. The design of the last cake
has an inside of white cake layers with bittersweet chocolate
shavings folded in, kirsch moistening syrup, and a filling of
vanilla buttercream with actual chocolate-covered cherries. The
outside is a stunning white-on-white with a bead border and chocolate
plastique roses that are easier to make than you think!
Wilson provides recipes, ideas, and pictures for
a simple and casual summer wedding cake like the Italian Rum Cream
with fresh fruit on top, to a sophisticated Gilded Mocha Cake
with a chocolate glaze topping and real gold leaf.
In addition, she goes further than any wedding cake
book I've seen in explaining exactly how to transport the cake
and set it up in the venue, and EXACTLY how far in advance EVERYTHING
can be done. I just can't say enough about this book---IT IS A
MUST!!!
Review: The title says it all
I recently agreed to make a wedding cake for my friend's wedding
and although I bake regularly, I had never undertaken such a large
project as a wedding cake. After coming across Dede Wilson's book
and poring over it I was able to make a beautiful wedding cake
with confidence. The pictures are beautiful, the recipes are wonderful,
the instructions are clear and Ms. Wilson provides helpful tips
throughout. A great book for anyone considering making a wedding
cake.
Review: highly recommended!!
This book is a wonderful step by step guide. It has great recipes
and suggested combinations of flavors for cakes and fillings.
It is excellent for beginners through advanced cake decorators.
I haven't done a wedding cake in a long time and this book has
really gotten me prepared to tackle this fun project again. If
you're trying to decide whether or not you've got the guts to
try to make a cake for yourself or a friend this will give you
all the tools and confidence you need!
Review: Very informative
The book is very informative....has great pictures for instructions....hoping
my wedding comes out great.
Cakes to Dream On : A Master Class in Decorating (Hardcover)
Book Description
Colette peters, the celebrated queen of the confectionary
arts, unveils an inspiring resource for serious home bakers, professional
chefs, and aficionados of Colette's incredible edible architecture.
The ingenious cake decorator - whose miraculous and luscious concoctions
have appeared everywhere from White House Christmases to royal
weddings - presents a master class in cake design and decoration,
alongside an all-new selection of her own cake designs. With Cakes
to Dream On, Colette's inspired creations can now be rendered
into show-stopping cakes of your own.
Cakes to Dream On reveals the secrets to fashioning gorgeous and
utterly distinctive cakes for all occasions - whether it's an
opulent marriage reception (the majestic Ivory Wedding Cake) or
a fanciful children's party (the whimsical Homage to Dr. Seuss).
Colette presents designs for cake architecture ranging from the
imperial splendor of Dolce de Medici, to the elegant grace of
Bride's Vintage Cameo, to the topsy-turvy daydream of Mad Tea
Party.
Colette begins with the foundations: she illuminates
step by step the process of constructing a multitiered cake, from
determining serving sizes and choosing appropriate cake pans to
making fillings, and ultimately stacking layers so they don't
tumble off the table. Cakes to Dream On also discloses insider
tricks of the trade: Colette's easy-to-follow instructions in
techniques such as sugarwork, gumpaste, brush embroidery, and
piping will help readers recreate the spectacular effects of this
singular confectioner's toolbox.
Bakers - and their enthusiastic audiences - will
discover that these sensual masterpieces tantalize the palate
as much as they do the eye. Colette's cake recipes include the
Coco-Loco Cake, an alluring marriage of coconut and coffee; the
Meringue Buttercream and its luscious lemon, raspberry, and mocha
variants; and the ambrosial caramel-tinged Heavenly White Cake.
As breathtaking as Colette's cake works appear,
her clear explanations of technique are meant to stimulate readers'
creative instincts and give them ideas for crafting their own
distinctive confections. With more than 150 dazzling full-color
photographs illustrating both processes and finished presentations,
and more detailed instruction than ever before, Cakes to Dream
On will inspire readers to create their own mouthwatering masterpieces.
Colette's master class is truly a launchpad for cake lovers' own
confectionary visions.
From the Inside Flap
Colette peters, the celebrated queen of the confectionary arts,
unveils an inspiring resource for serious home bakers, professional
chefs, and aÞcionados of Colette’s incredible edible architecture.
The ingenious cake decorator–whose miraculous and luscious concoctions
have appeared everywhere from White House Christmases to royal
weddings–presents a master class in cake design and decoration,
alongside an all-new selection of her own cake designs. With Cakes
to Dream On, Colette’s inspired creations can now be rendered
into show-stopping cakes of your own.
Cakes to Dream On reveals the secrets to fashioning
gorgeous and utterly distinctive cakes for all occasions–whether
it’s an opulent marriage reception (the majestic Ivory Wedding
Cake) or a fanciful children’s party (the whimsical Homage to
Dr. Seuss). Colette presents designs for cake architecture ranging
from the imperial splendor of Dolce de Medici, to the elegant
grace of Bride’s Vintage Cameo, to the topsy-turvy daydream of
Mad Tea Party.
Colette begins with the foundations: she illuminates
step by step the process of constructing a multitiered cake, from
determining serving sizes and choosing appropriate cake pans to
making Þllings, and ultimately stacking layers so they don’t
tumble off the table. Cakes to Dream On also discloses insider
tricks of the trade: Colette’s easy-to-follow instructions in
techniques such as sugarwork, gumpaste, brush embroidery, and
piping will help readers recreate the spectacular effects of this
singular confectioner’s toolbox.
Bakers–and their enthusiastic audiences–will discover
that these sensual masterpieces tantalize the palate as much as
they do the eye. Colette’s cake recipes include the Coco-Loco
Cake, an alluring marriage of coconut and coffee; the Meringue
Buttercream and its luscious lemon, raspberry, and mocha variants;
and the ambrosial caramel-tinged Heavenly White Cake.
As breathtaking as Colette’s cake works appear,
her clear explanations of technique are meant to stimulate readers’
creative instincts and give them ideas for crafting their own
distinctive confections. With more than 150 dazzling full-color
photographs illustrating both processes and Þnished presentations,
and more detailed instruction than ever before, Cakes to Dream
On will inspire readers to create their own mouthwatering masterpieces.
Colette’s master class is truly a launchpad for cake lovers’ own
confectionary visions.
Review: Great Cake Designs. Good Book for Professionals
`Cakes to Dream On', subtitled `A Master Class in Decorating'
by major American pastry artist and teacher, Colette Peters has
the ambition to be an advanced class in multi-tiered cake decorating.
This ambition is not to be taken lightly, as there is very little
in this book for the amateur home / bake sale cook. This is not
to say that the book is not chocked full of great ideas, if you
already know a lot about how to work with royal icing, fondant,
marzipan, and multi-layered cakes. I have made a two and three
layered birthday cake in my day, but these creations are entirely
out of my league.
The book consists of four general parts. The first
part is the first chapter on `How to Make a Decorated Cake', which
covers materials to use as the base of a multi-layered cake, who
to reinforce the layers, and how to make crooked cakes on purpose.
For those few of you out there who actually make tiered cakes,
this is one of the more useful topics, although I confess much
of it is pretty common sensical.
The second part of the book is the next eight (8)
chapters, which are almost all alike in being simply collections
of decorated cakes done by the author and her company with instructions
on how to make these cakes and their decorations. The instructions
assume the person making the cake has access to a lot of specialized
tools, materials, and specialized training. One decorated cake
chosen at random requires:
Fondant
Tracing Wheel
Gumpaste Ribbon Roses and Leaves
Royal Icing dots on wires (oh my)
Luster dust
Royal Icing
Gumpaste Pearls
Three foamboard circles
Foamboard base
Gumpaste curly hearts
Lemon Extract
Piping bag and #2 tip
Oval shaped dragees
Paintbrush
Descriptions of how to construct several of the
cakes include printed templates for preparing some of the designs
on the cake. I find these particularly unhelpful, as they require
one to have an enlarging photocopier handy to enlarge the diagrams
on heavy paper from which they can be cut and used as a template.
Now I am certain that a commercial pastry shop would have such
a copier, so this reinforces my impression that this book is really
meant primarily as an idea source for other pastry professionals.
The third section is recipes for cakes and icings.
One is likely to find as good or better recipes for these things
in books by Maida Heatter, Nick Malgieri, or Rose Levy Beranbaum.
If your primary interest is in baking birthday cakes or bakesale
cakes, I strongly suggest you get Beranbaum's `The Cake Bible'
(which happened to win best cookbook of the year from the IACP
a few years back) instead of investing in this book which works
much better as coffee table decoration than as a manual for cake
baking. Beranbaum includes such things as candy and nut embellishments,
food processor fondant, rolled fondant, chocolate fondant, pastillage,
rose modeling paste, crystal flowers, as well as her extensive
recipes for cake, fillings, and icings.
The fourth section has a title suggesting that now
the `master class' in techniques really begins. This chapter includes
short sections on which one could easily write a whole book, such
as:
Mixing paste colors into Fondant
Painting with Powdered Colors
Airbrushing a cake
Fondant Decorations
Gumpaste Decorations
Piping Techniques
Run-in Sugar
Brush Embroidery
Making Edible Crystal Beads
Sugar Beads
Basic Techniques
- Dividing a Round Cake evenly for Decorating
- Sculpting a Cake
- Getting Cakes from Here to There
Quick Reference Guide to Tools and Ingredients
Without a doubt, Ms. Peters' cakes are knockouts
and her photographs and techniques are chocked full of ideas for
professionals. Jacques Torres and Ewald Notter are not going to
endorse just anyone's book. It is just that her book is simply
not very well organized to teach people with modest skills and
objectives.
So, if your objective is to daydream or to open
a professional decorated cake store, this book is for you. If
you simply want to improve your cake baking and decorating skills
a bit, get Beranbaum's book and an inexpensive pamphlet on cake
decorating from Wilton at your nearest hobby mart.
Review: Excellent book! I can't stop looking at
it.
Colette keeps on surpassing herself. Every cake in this book is
beautiful. It's not a book for beginners, but if you're an intermediate
decorator (like I am) or beyond, you'll find lots of ideas and
inspiration here. The book is also very well designed. A pleasure
to look at, and a great teaching tool.
Review: very good book
Nice photos, interesting technic inspires for further application.
easy step by step explaination, new design
a very nice book
Review: For professionals only
I took this class with Colette Peters this summer, and this book
now makes sense to me. It is really for those of us who already
know how to decorate cakes using fondant and gumpaste. This is
much more about the engineering of these crooked cakes, and techniques.
Definately not for the beginner.
Review: Cakes to dream on: A master class
in decorating,
This is an excellent book and I am fully satisfied
Review: Beautiful Idea Book
I bought this book as an idea book and got exactly what I paid
for. It is well put together with plenty of descriptions of techniques
and methods. It is definitely not for a beginner, but Colette
Peters doesn't make beginner-type cakes! For those who are professionals
or those who aspire to be, I think this book is full of great
ideas to inspire you. Her style is a bit too whimsical and artistic
to be in demand where I live, but I have already used a few of
the ideas from this book in cakes of my own design.
Cakewalk: Adventures with Sugar (Hardcover)
From Publishers Weekly
Margaret Braun is a sugar craft master, for whom a cake is a work
of fine art. In this exquisitely photographed and beautifully
presented book, she explains how to re-create 15 of her amazing,
labor-intensive signature designs, like the three-tier Saint Ursula
cake with blue and green icing and a sugar chalice resting on
top. This is more than a simple instruction book, though: Braun
explains the historic inspiration behind each cake. For example,
she invented the Afternoon with Frederick after a visit to Sans
Souci Palace in Potsdam, Germany, and a four-tiered cake covered
in tiny tiles mimics a mosaic in Ravenna, Italy. Not all of Braun's
designs are so highbrow, however. The loopy Decal Recall is decorated
with flowers inspired by bathtub no-slip decals. In any case,
these cakes are ambitious projects, and Braun goes over ingredients
and basic recipes, as well as tools and techniques for creating
motifs such as scallop shells and polka dots. Braun (whose work
has been displayed on numerous TV shows and movies, including
Meet Joe Black) is charming, conveying her love for her work in
an introduction in which she compares a finished cake to a musical
score. Still, only the most experienced cooks won't be daunted
by the recipes. Beautifully photographed by Quentin Bacon.
Copyright 2001 Cahners Business Information, Inc.
Food & Wine, September 2001
. . . as armchair adventures go, it's hard to beat.
Review
"Margaret Braun's fantastic confections are intricately and
beautifully constructed. She creates edible edifices that delight
the eye and palate. And Cakewalk, beautifully illustrated, lets
us in on the creative and culinary process of making these delicious
and gorgeous cakes."--Maya Lin
"Margaret Braun is the cake master, a fact
which would be impossible not to acknowledge after seeing the
works featured in Cakewalk. By showing us photographs of her creations,
paired with explanations of the intellectual process that fuels
her inspiration, Margaret has managed to create an absolutely
fascinating book."--Daniel Boulud, Chef and owner, Daniel,
Café Boulud, and db Bistro Moderne
"Margaret Braun takes the cake! And Cakewalk
is inspirational. Her writing is poetic, instructive, and certain
to influence present and future generations of chefs, food artists,
and scientists. The photography takes food presentation to new
frontiers, while her wonderful cakes combine design, literature,
and architecture in a way that makes baking and design flow together
in a mellifluous and delicious continuum of art, energy, and passion.
Margaret is a true visionary."--Mario Batali, chef and owner,
Babbo/Lupa, Esca, and Italian Wine Merchants
"This book is an insight into Margaret's creative
mind through her stories, drawings, and techniques. Quentin's
photography is stunning as usual."--Jean-Georges Vongerichten.
Book Description
Cakewalk s |